These Banana Brownies are a decadent twist on a classic treat, blending rich chocolate with the natural sweetness of ripe bananas. In just 48 minutes, you’ll have a batch of fudgy, moist brownies with a hint of fruity depth that’s impossible to resist. The velvety texture melts in your mouth, while the aroma of warm chocolate and caramelized bananas fills your kitchen. Perfect for satisfying your sweet tooth or impressing guests, these brownies are a delightful balance of indulgence and simplicity.
Packed with 3g of fiber and a touch of potassium, they’re a slightly guilt-free way to enjoy dessert. Each bite offers a luscious combination of gooey chocolate, tender crumb, and a subtle banana undertone that keeps you coming back for more. Whether you’re baking for a crowd or treating yourself, these brownies are a crowd-pleaser that’s as easy to make as it is delicious. Ready in under an hour, they’re the ultimate quick fix for any chocolate craving.
Ingredients for Banana Brownies
- 10 Tablespoons (141 g) unsalted butter
- 4 oz (113 g) semi-sweet chocolate, chopped
- ½ cup (50 g) natural cocoa powder
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (123 g) mashed banana (about 1 large banana)
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- ⅔ cup (83 g) all-purpose flour
- ¾ cup semi-sweet chocolate chips (reserve a few for topping)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 9×9” square baking pan with parchment paper. Set aside.
- In a large microwave-safe bowl, combine butter and chopped chocolate. Microwave in 10-second intervals, stirring well in between, until completely melted and smooth.
- Whisk in cocoa powder until smooth.
- Add sugar, mashed banana, eggs, vanilla extract, and salt. Stir until well combined.
- Mix in flour until just combined. Fold in chocolate chips, reserving a few for the top.
- Spread batter evenly into the prepared pan and scatter reserved chocolate chips on top.
- Bake on the center rack for 30-33 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
- Allow brownies to cool completely in the pan before slicing. Tip: They tend to fall apart when still warm!
Perfect Pairings: Toppings and Serving Ideas
Elevate your Banana Brownies with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a fruity twist, drizzle with caramel sauce or sprinkle with fresh banana slices. These brownies also pair wonderfully with a hot cup of coffee or a glass of cold milk.
Keep It Fresh: Storage and Reheating Tips
Store your Banana Brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, pop a slice in the microwave for 10-15 seconds for that just-baked warmth. For longer storage, wrap individual brownies in plastic wrap and freeze for up to 3 months.
Mix It Up: Recipe Variations
Try adding a handful of chopped nuts like walnuts or pecans for a crunchy texture. For a tropical twist, mix in shredded coconut or swap the chocolate chips for white chocolate. If you’re feeling adventurous, a pinch of cinnamon or a dash of espresso powder can add a unique flavor dimension.
Quick Tips for Time-Saving Success
Use a food processor to quickly mash your banana and chop the chocolate. Pre-measure all your ingredients before starting to streamline the process. If you’re in a rush, skip the chocolate chip topping and simply mix them all into the batter for equally delicious results.
Essential Equipment for Brownie Bliss
A 9×9” square baking pan is ideal for this recipe, and lining it with parchment paper ensures easy removal. A microwave-safe mixing bowl and a sturdy whisk are key for smooth batter. Don’t forget a toothpick to test for doneness—clean or fudgy crumbs mean they’re ready!
Banana Brownies
Ingredients
- 10 Tablespoons unsalted butter (141 g)
- 4 oz semi-sweet chocolate (113 g) chopped
- ½ cup natural cocoa powder (50 g)
- 1 ¼ cups granulated sugar (250 g)
- ½ cup mashed banana (123 g) about 1 large banana
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- ⅔ cup all-purpose flour (83 g)
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F (175C) and line a 9×9” square baking pan with parchment paper. Set aside.
- In a large microwave-safe mixing bowl, combine butter and chopped chocolate and heat in the microwave in 10-second intervals, stirring well in between, until butter and chocolate are completely melted and mixture is smooth.
- Add cocoa powder and whisk until smooth.
- Add sugar, mashed banana, eggs, vanilla and salt and stir until well combined.
- Stir in flour, mixing until combined. Add chocolate chips, reserving a few for the top if desired, and stir until chips are evenly distributed through the batter.
- Spread batter evenly into prepared baking pan and scatter reserved chocolate chips over the top of the brownies.
- Transfer to center rack of 350F (175C) oven and bake for 30-33 minutes and a toothpick inserted in the center comes out clean or with moist fudgy crumbs (not wet batter).
- Allow to cool completely in pan before slicing and enjoying (they tend to fall apart when still warm!).