These banana brownies are chewy, fudgy and incredibly moist. They have a delicious chocolate flavor with a hint of banana and chocolate chips. Made with simple, everyday ingredients – they’re the perfect way to use up your brown bananas AND get your chocolate fix.
**This post was updated August 31st with new photos & recipe tips**
Banana Brownies – The Most Moist Brownies You’ll Ever Try
These fudgy banana brownies are a combination of classic banana bread and homemade brownies. You end up with a brownie that’s incredibly moist. The chocolate flavor comes from cocoa powder and you get the mild banana flavor that you love from banana desserts. They’re thick, not too rich and filled with chocolate chips.
You’ll notice that the texture is a little different than regular brownies due to the banana – but the flavor and moisture that the bananas add truly make these incredible.
For this recipe, we’re basically taking a classic brownie recipe and adding in 1 cup of mashed bananas. For ingredients you’ll need:
- 1 cup unsalted butter
- 2 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract (I forgot to put the vanilla extract in the photo below)
- 1 cup mashed bananas – about 3 brown bananas
- ¾ cup cocoa powder
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ cups chocolate chips.
You’ll notice that there are only 2 eggs in this recipe (even though we’re making a VERY big batch of brownies). Because the mashed bananas add so much moisture to the recipe, we have to reduce the number of eggs that you’d typically use in brownies so that the brownies don’t get soggy.
Making the Brownies – Step-by-Step Photos
- First, preheat the oven to 350F (180C or 170C fan forced). You can either line the pan with parchment or aluminum foil leaving an overhang around the edges, or lightly grease.
- In a very large bowl, melt together the butter and sugar. You can either do this in the microwave in 45-second intervals stirring between each, or using a double boiler.
- Let the mixture cool slightly, then whisk in the eggs and vanilla extract. It’s important to let the butter cool slightly before adding in the eggs. Otherwise, hot butter can scramble the eggs.
- Then stir in the mashed bananas. Always use brown, spotty bananas in baking – yellow or green bananas don’t have enough moisture or the right flavor.
- Add in the flour, cocoa and salt, then whisk until smooth. If you notice the cocoa is lumpy, then be sure to sift it first to avoid lumps. Note: the batter will have lumps of banana – this is expected. You do not need to try and remove these lumps.
- Then stir in the chocolate chips.
- Pour the batter into the prepared pan and bake in the preheated oven. The brownies will take about 30-35 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
Baking Tips & Storage Instructions
- This recipe is made in a 9×13 inch (23×33 cm) baking pan. The recipe can be halved and made in an 8×8 inch (20x20cm) pan (ingredient amounts are written in the recipe card below). The bake time will be shorter however – closer to 30 minutes.
- I used Dutch-process cocoa in this recipe for a richer chocolate flavor.
- Always wait until brownies are completely cooled before slicing. At least 4 hours. This gives cleaner cuts and helps the brownies firm up so that they aren’t just total goo.
- Store brownies in an airtight container in the fridge for up to 5 days. Because these brownies are so moist, they should definitely be stored in the fridge.
- Brownies can be frozen for up to 3 months in an airtight container. Then thaw in the fridge.
Want more brownie recipes? Why not try these other favorites:
- Easy Homemade Brownies – for your classic brownies
- Cream Cheese Brownies
- Peanut Butter Brownies
- White Chocolate Brownies
- 9x13 inch (23 x 33 cm) baking pan*
- 1 cup unsalted butter (226 grams)
- 2 cups white sugar (400 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (240 ml) about 2-3 large, brown bananas
- 1 ¼ cup all-purpose flour (156 grams) AKA plain flour
- ¾ cup cocoa (60 grams)
- ½ teaspoon salt
- 1 ½ cup chocolate chips (270 grams)
- Preheat the oven to 350F degrees (180C or 170C fan forced). Line a 9x13 inch (23x33 cm) pan with parchment paper or aluminum foil leaving an overhang around the sides. Alternatively, lightly grease the pan.
- Add the butter and sugar to a large bowl. Microwave for 45 seconds on medium power, then remove from the microwave and stir. Repeat the process until the butter is melted. Alternatively, melt in a double boiler.
- Allow the mixture to cool slightly, then whisk in the eggs and vanilla extract.
- Stir in the mashed bananas.
- If the cocoa is lumpy, sift it first. Then gently whisk the flour, cocoa powder, and salt into the batter. Note: there will be lumps in the batter from the banana.
- Stir in the chocolate chips.
- Pour/spoon the batter into the prepared pan and bake for about 35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool fully (about 4 hours), then slice. Store brownies in an airtight container in the fridge for up to 4 days.
- For a Smaller Batch: Divide the recipe in half and bake in an 8x8 inch (20x20 cm) pan. The bake time will be 30-35 minutes. You'll need:
- ½ cup butter
- 1 cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup mashed banana
- ½ cup plus 2 tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons cocoa powder (6 tablespoons in total)
- ¼ teaspoon salt
- ¾ cup chocolate chips
- Bananas: You'll need about 2-3 large bananas or 3-4 smaller bananas. Make sure the bananas are brown and spotty.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 18 equal pieces.
- Storage: Store cooled brownies in the fridge for up to 4 days. Because these brownies are incredibly moist, I recommend storing in the fridge or they can go bad quite quickly.