Chewy, fudgy, super moist banana brownies have a delicious chocolate flavor and hint of banana. Made with simple, everyday ingredients – they’re the perfect way to use up your brown bananas AND get your chocolate fix. 
These fudgy banana brownies are a combination of classic banana bread and homemade brownies. You end up with a brownie that’s incredibly moist. They have a hint of cocoa, the mild banana flavor that you love from banana desserts, and tons of chocolate chips.
Banana Bread Brownie Recipe
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
- 1 cup mashed bananas – about 3 brown bananas
- ¾ cup cocoa powder
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ¾ 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 so that the brownies don’t get soggy.
I also often use more cocoa powder than flour in brownies or at least equal parts. However, in this recipe, we’re using more flour than cocoa powder because I wanted to ensure that you could still taste the banana. 
Baking Banana Brownies
Because these brownies are extremely moist – it can be a little tricky to know when they’re done. They’ll bake for about 35 minutes and when they’re done an inserted toothpick will come out clean or with a few damp crumbs. Note that oven times will very, and the longer you bake the brownies the moister they will be.
Make-Ahead and Storage Instructions
- 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
Banana Brownies
Ingredients
- 1 cup unsalted butter
- 2 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas about 3 large, brown bananas
- 1 ¼ cup all-purpose flour also known as plain flour
- ¾ cup cocoa
- ½ teaspoon salt
- 1 ¾ cup chocolate chips
Instructions
- Preheat the oven to 350F degrees.
- Line a 9x13 inch pan with parchment leaving an overhang around the sides. Or line with aluminum foil and lightly grease.
- Add the butter and sugar to a large bowl. Microwave for 1 minute on medium power, then remove from the microwave and stir. Repeat the process until the butter is melted.
- Whisk in the eggs and vanilla extract, followed by the mashed bananas.
- Gently stir in the flour, cocoa powder, and salt.
- Stir in the chocolate chips.
- Pour/spoon the batter into the prepared pan and bake for 35-40 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.
Nutrition
These brownies were awesome!!!!! Best brownies so far!!!! Will make again-!!!!
Amazing! I thought these would taste too banana-y but they don’t and my family is raving! So moist, so dense, and with that slightly crispy/crumbly top crust you get from regular brownies. I think we will be making these often!
These are AMAZING! I cut the recipe in half and used an 8×8 pan and they turned out perfectly. I was a little nervous that they would be too sweet (if that’s even a thing) but they are not. I highly recommend this recipe!
Easy recipe to follow with gourmet results. Perfect crisp edges with tender center!!! Printed it out and laminated… it’s That Good!!
Love an easy recipe! I swapped the flour for almond flour and they turned out delicious but had almost too much moisture in them. Thanks for the recipe inspiration!
Thanks for the tip about using almond flour! I will definitely need to try them that way sometime.
Best brownies I have made in a long time! Definatly will make again. Wonderful recipe.
This looks delicious, thank you for sharing!
These were sooo, sooo delicious! The only reason I will not make these too often is I don’t have enough self control in stopping myself from eating so much of it. 🙂
I love making banana bread and brownies, but I haven’t tried banana brownies before. This looks really really good though. I will definitely try to make this soon. Thank you so much for sharing this 🙂
These came out superb. I did alter with half butter and half coconut oil, used Mexican vanilla, added walnuts, Kalhua, cinnamon and cut up dark chocolate Trader Joe’s international chocolate to use up.