I love this recipe because it transforms overripe bananas into something indulgent and chocolatey. I get a dense, fudgy texture with pockets of melted chocolate in every bite. I also appreciate that the ingredients are simple pantry staples, which makes this an easy dessert to whip up anytime.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 1/4 cup all-purpose flour (156 grams) , AKA plain flour 3/4 cup cocoa (60 grams) 1/2 teaspoon salt 1 1/2 cup chocolate chips (270 grams)
Directions
I start by preheating the oven to 350°F (180°C or 170°C fan forced). I line a 9×13 inch (23×33 cm) pan with parchment paper or foil, leaving an overhang on the sides for easy removal, or I lightly grease the pan.
In a large bowl, I add the butter and sugar and microwave them for about 45 seconds on medium power. I stir, then repeat the process until the butter is fully melted. I sometimes use a double boiler instead. I let the mixture cool slightly before continuing.
Next, I whisk in the eggs and vanilla extract until smooth. I stir in the mashed bananas, knowing the batter will have some banana lumps.
If the cocoa powder is lumpy, I sift it first. Then I gently whisk the flour, cocoa powder, and salt into the batter. I mix just until combined.
I fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
I pour the batter into the prepared pan and smooth the top. I bake for about 35 minutes, or until a toothpick inserted in the center comes out clean or with a few damp crumbs.
I allow the brownies to cool completely, which usually takes about 4 hours, before slicing into squares.
Servings and Timing
This recipe makes 18 large brownies. Prep time takes about 15 minutes, baking takes around 35 minutes, and the total time is approximately 50 minutes, plus cooling time.
Variations
I sometimes add chopped walnuts or pecans for extra texture. When I want an even richer flavor, I use dark chocolate chips instead of semi-sweet. I also enjoy swirling a spoonful of peanut butter into the batter before baking.
Storage/Reheating
I store cooled brownies in an airtight container in the refrigerator for up to 4 days because they are very moist. When I want to enjoy one warm, I microwave it for a few seconds to soften the chocolate chips.
FAQs
How ripe should the bananas be?
I use brown, spotty bananas because they are sweeter and mash easily.
Can I make a smaller batch?
I divide the recipe in half and bake it in an 8×8 inch pan, adjusting the baking time slightly.
Why are my brownies too gooey?
I check that they bake long enough and cool completely before slicing.
Can I freeze banana brownies?
I wrap individual brownies tightly and freeze them for up to 2 months.
Do I have to sift the cocoa powder?
I sift it if it’s lumpy to ensure a smooth batter.
Can I reduce the sugar?
I can reduce it slightly, but it may affect the texture and moisture.
Why should I store them in the fridge?
Because they are very moist, I find refrigeration helps them stay fresh longer.
Can I use salted butter?
I can, but I reduce the added salt slightly.
How do I know when they’re done?
I look for a toothpick with a few damp crumbs but no wet batter.
Can I add extra banana?
I stick to the recommended amount so the brownies don’t become too soft.
Conclusion
These banana brownies are one of my favorite ways to use up ripe bananas while satisfying a serious chocolate craving. I love how moist, fudgy, and rich they turn out every time, making them a dessert I bake again and again.
