We’ve all been there: a bunch of sad, overripe bananas are sitting on the counter in your kitchen in Heek. The immediate thought is, of course, banana bread. But what if you’re not craving banana bread? What if what you really want is a rich, decadent, fudgy chocolate brownie? Today, I’m here to solve that delicious dilemma with the ultimate comfort food mashup: my incredible Banana Brownies.
This is the recipe for when you can’t possibly decide between two of the best baked goods on the planet. Imagine the sweet, comforting, and ultra-moist flavor of your favorite banana bread, perfectly fused with the rich, decadent, deep-dark-chocolate fudginess of a perfect brownie. It’s a match made in heaven!
The natural sweetness and moisture from the ripe bananas make these brownies unbelievably fudgy and tender. This simple, one-bowl recipe is the most delicious way to use up those brown bananas and satisfy your chocolate craving all at once.
The Ultimate Comfort Food Mashup
This recipe was a true “lightbulb moment” in my kitchen. I realized that the very things that make ripe bananas perfect for banana bread—their intense sweetness and high moisture content—are also the secret ingredients for making an even better, fudgier brownie. This isn’t a compromise between two desserts; it’s an enhancement.
By incorporating mashed bananas into my go-to one-bowl brownie batter, we create a dessert that is unbelievably moist and has a wonderful, subtle fruitiness that perfectly complements the deep chocolate flavor. It’s a simple concept, but the result is a uniquely delicious treat that has the comforting soul of banana bread and the decadent heart of a brownie. It’s the perfect cozy baking project for a cool autumn evening.
Why You’ll Go Bananas for These Brownies:
- Incredibly Fudgy and Moist: The addition of mashed bananas creates a texture that is out-of-this-world fudgy, dense, and moist.
- The Perfect Flavor Combination: The marriage of sweet, fruity banana and rich, dark chocolate is a classic and beloved flavor pairing for a reason.
- A Brilliant Way to Use Overripe Bananas: This is a fantastic and decadent alternative to your standard banana bread recipe.
- Super Easy One-Bowl Recipe: No fancy equipment and minimal mess! If you can stir ingredients in a bowl, you can make these brownies.
Ingredients & Equipment
For the Banana Brownies:
- Very Ripe Bananas: 2 large, mashed well (about 1 cup). The spottier and browner, the better!
- Unsalted Butter: 115g (½ cup), melted.
- Granulated Sugar: 200g (1 cup).
- Eggs: 2 large, at room temperature.
- Vanilla Extract: 1 teaspoon.
- All-Purpose Flour: 125g (1 cup).
- Unsweetened Cocoa Powder (Backkakao): 45g (½ cup), sifted.
- Baking Soda (Natron): ½ teaspoon.
- Salt: ½ teaspoon.
- Semi-Sweet or Dark Chocolate Chips: 170g (1 cup), plus extra for the top.
Helpful Equipment:
- An 8×8 inch (20×20 cm) or 9×9 inch square baking pan.
- A large mixing bowl.
Time Estimates
- Prep Time: 10 minutes
- Bake Time: 30-35 minutes
- Total Time: Approximately 45 minutes (plus essential cooling time)
Step-by-Step Instructions
Get ready for your new favorite way to use up those brown bananas!
Step 1: Prepare Oven and Pan Preheat your oven to 175°C (350°F). Grease your square baking pan and line it with parchment paper, leaving an overhang on two sides to use as handles for easy removal.
Step 2: Mix the Wet Ingredients In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract and whisk until the mixture is glossy and smooth. Add the mashed bananas and whisk again until everything is fully incorporated.
Step 3: Combine the Dry Ingredients Place a sieve over your bowl of wet ingredients. Sift in the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Step 4: Fold it All Together Switch to a rubber spatula and gently fold the dry ingredients into the wet ingredients until they are just combined. It’s okay if there are a few streaks of flour. Be very careful not to overmix the batter.
Step 5: Add Chocolate and Bake Gently fold in 1 cup of the chocolate chips. Pour the thick batter into your prepared pan and spread it into an even layer with your spatula. Sprinkle the extra chocolate chips evenly over the top. Bake for 30-35 minutes.
Step 6: Check for Doneness The brownies are done when a wooden toothpick inserted into the center comes out with moist, fudgy crumbs attached. If it comes out with wet batter, they need a few more minutes. You do not want the toothpick to come out completely clean, as that means they are overbaked.
Step 7: COOL COMPLETELY! (The Hardest Part!) Place the pan on a wire rack and let the brownies cool completely to room temperature. This is an essential step for fudgy brownies to set properly. If you cut into them while they are warm, they will be very gooey and may fall apart. Once fully cooled, use the parchment handles to lift them out and slice into squares.
Notes, Tips & Variations
- Use VERY Ripe Bananas: I can’t stress this enough. For the best flavor and maximum sweetness and moisture, your bananas should be more brown than yellow.
- Don’t Overbake for Fudgy Results: The key to a perfect fudgy texture is pulling the brownies from the oven when they are just barely done. The residual heat from the pan will continue to cook them as they cool.
- Delicious Add-Ins: Banana, chocolate, and nuts are a classic trio! Feel free to add ¾ cup of toasted, chopped walnuts or pecans to the batter along with the chocolate chips.
- Peanut Butter Swirl: For an extra decadent treat, dollop a few spoonfuls of creamy peanut butter on top of the batter before baking and use a knife to gently swirl it through.
The Ultimate Fudgy Banana Brownies Recipe
Ingredients
- 2 large very ripe bananas mashed (about 1 cup)
- 115 g ½ cup unsalted butter, melted
- 200 g 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 125 g 1 cup all-purpose flour
- 45 g ½ cup unsweetened cocoa powder, sifted
- ½ tsp baking soda
- ½ tsp salt
- 170 g 1 cup chocolate chips, plus more for the top
Instructions
- Prep: Preheat oven to 175°C (350°F). Line a square pan with parchment paper with an overhang.
- Mix Wet: In a large bowl, whisk together melted butter and sugar. Whisk in eggs and vanilla. Whisk in the mashed bananas.
- Combine: Sift the flour, cocoa powder, baking soda, and salt over the bowl. Fold with a spatula until just combined. Do not overmix.
- Add Chocolate: Fold in 1 cup of chocolate chips.
- Bake: Pour batter into the prepared pan and smooth the top. Sprinkle with extra chocolate chips. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- COOL: Let the brownies cool completely in the pan before lifting out and slicing. This is essential for the brownies to set properly.
Notes
- Use the ripest, spottiest bananas you can find for the best flavor and moisture.
- For the fudgiest texture, be careful not to overbake.
- Add ¾ cup of toasted, chopped walnuts or pecans for a delicious crunch.
Frequently Asked Questions (FAQ)
1. Can I use less sugar in this recipe since the bananas are already sweet? Very ripe bananas do add a lot of natural sweetness! However, the sugar in this recipe also plays a crucial role in creating the fudgy texture and crisp, shiny top. I’ve formulated this recipe to be perfectly balanced, so I recommend sticking to the amount listed for the best results.
2. How ripe do my bananas really need to be? The riper, the better! You are looking for bananas that are heavily speckled with brown or are even mostly black on the outside. The peel should be thin, and the fruit inside should be very soft and aromatic. These bananas have a higher sugar content and more intense banana flavor, which is perfect for baking.
3. Can I add nuts to these banana brownies? Absolutely! Banana and walnuts are a classic combination. I recommend adding about ¾ cup of toasted, chopped walnuts or pecans to the batter when you fold in the chocolate chips. Toasting the nuts first brings out their flavor wonderfully.
4. How should I store these brownies? They seem very moist. They are indeed very moist! Because of the high moisture content from the bananas, these brownies are best stored in an airtight container in the refrigerator. They will firm up in the fridge and become even fudgier. They will last for up to 5 days. You can enjoy them chilled or let them come to room temperature before eating.
Found Your New Favorite Brownie?
This is truly a recipe that proves that sometimes, two great things are even better together. It’s a comforting, delicious, and super easy bake that I know you’ll love. If you try them, please come back and leave a comment and a star rating below—I love hearing from you!
For more fun baking mashups and cozy treats, be sure to follow me on Pinterest and Instagram. These banana brownies are absolutely heavenly served warm with a scoop of vanilla ice cream! And try out my Red Velvet Brownies.