Description
Got some overripe bananas? Turn them into the best banana brownies—rich, fudgy, and packed with deep chocolate flavor. This easy banana brownie recipe is perfect for using up those ripe bananas while creating a delicious treat the whole family will love. Whether you enjoy them warm with a scoop of ice cream or as a midday snack, these brownies are moist, gooey, and absolutely irresistible!
Ingredients
Wet Ingredients:
- 2 ripe bananas, mashed (about 250g)
- ½ cup (113g) unsalted butter, melted
- 1 cup (6oz) chocolate chips (semi-sweet or dark)
- 2 large eggs (room temperature)
- 1 ¼ cup (250g) granulated sugar
- 1 tsp vanilla extract
Dry Ingredients:
- ⅓ cup (26g) Dutch-process cocoa powder
- 1 cup (120g) all-purpose flour
- ½ tsp fine sea salt
- ½ cup extra chocolate chips (for mixing in)
Instructions
1. Preheat & Prepare
- Preheat your oven to 325°F (163°C).
- Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
2. Melt Butter & Chocolate
- In a heatproof bowl, melt the butter and 1 cup of chocolate chips together in the microwave (30-second intervals, stirring in between) or use a double boiler. Let it cool slightly.
3. Mix Wet Ingredients
- In a large bowl, whisk the eggs and sugar vigorously for 2-3 minutes until the mixture is pale and fluffy. This creates the signature crackly brownie top.
- Add the melted chocolate mixture, mashed bananas, and vanilla extract. Stir until well combined.
4. Combine Dry Ingredients
- Sift in the cocoa powder, flour, and salt, then gently fold the mixture using a spatula. Do not overmix, as this can make the brownies dense.
5. Add Extra Chocolate Chips & Bake
- Fold in ½ cup of extra chocolate chips for added texture.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 40-45 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
6. Cool & Slice
- Let the brownies cool in the pan for at least 30 minutes before slicing. For cleaner cuts, chill them in the fridge for 15 minutes before slicing.
Notes
✔ For extra fudgy brownies – Reduce baking time by a few minutes and let them cool completely before slicing.
✔ For a healthier version – Swap butter for coconut oil and use coconut sugar instead of granulated sugar.
✔ Make it gluten-free – Use a 1:1 gluten-free flour blend instead of all-purpose flour.
✔ Add a crunch – Fold in chopped walnuts or pecans for extra texture.
✔ Storage – Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
- Prep Time: 10 min
- Cook Time: 40 min
Nutrition
- Serving Size: 1 brownie
- Calories: 230 kcal
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg