You will love these rich, fudgy, moist banana brownies with soft, gooey, decadent chocolate centers full of chocolate chips and sweet banana. They are easy to make and stay moist for days.
There is nothing quite as delicious as chocolate brownies. Now add the flavor, texture, and moisture of bananas, and you are at a whole new high.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Salt: Sea salt balances the sweetness and enhances the chocolate flavor.
- Cocoa: Use unsweetened baking cocoa. I love Ghirardelli premium Dutch process cocoa.
- Vanilla extract: Please use the pure stuff.
- Bananas: Very ripe work best for flavor and moisture.
- Unsalted butter: If using salted butter, eliminate the added salt.
- Semisweet chocolate chips: Use high-quality brands such as Ghirardelli and Guittard. You can substitute dark chocolate or bittersweet chocolate chips.
How To Make Banana Brownies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Sift the flour, salt, baking soda, and baking cocoa together in a medium bowl and set it aside.
- Beat the eggs, sugar, vanilla extract, and mashed bananas with a handheld electric mixer fitted with the whisk attachment for a minute.
- Slowly whisk in the butter using the mixer on low.
- Stir in the dry cocoa mixture. The batter will be thick.
- Stir in the chocolate chips. Spread the batter in a pan lined with parchment paper.
- Bake until set. Completely cool before slicing.
Preparation Tips For Success
- For the best fudgy brownies, use an 8×8 or 9×9-inch metal pan. Metal heats faster and cooks more evenly than glass or ceramic. This helps avoid undercooked centers and overcooked edges.
- For easy removal, line the pan with parchment paper. This allows you to remove the brownies from the pan shortly after they come out of the oven, preventing them from becoming slightly overcooked.
- Check the cooking process after 25 minutes. It is always best to undercook brownies rather than overcook them.
- Cool them completely before slicing.
How To Tell When Banana Brownies Are Done
The edges will appear set, but the center will be slightly jiggly. A toothpick inserted in the middle will come out with a few moist crumbs and a few streaks of wet batter. It is always best to underbake brownies rather than overbake them.
More Chocolate Recipes
Banana Brownies
You will love these rich, fudgy, moist banana brownies with soft, gooey, decadent chocolate centers full of chocolate chips and sweet banana.
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Servings: 16 brownies
Calories: 245kcal
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup unsweetened baking cocoa
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- 1 large banana mashed
- ¾ cup unsalted butter, melted
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Butter an 8×8-inch metal pan. Line the pan with parchment paper.
- In a medium bowl, sift the flour, salt, baking soda, and baking cocoa and set it aside.
- Beat the eggs, sugar, vanilla extract, and mashed bananas with a handheld electric mixer fitted with the whisk attachment on medium-low for 1 minute. Using the mixer on low, slowly whisk in the butter.
- Stir in the cocoa mixture using a spoon. The batter will be thick.
- Stir in the chocolate chips. Spread the brownie batter in the prepared pan using an offset spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and a few streaks of wet batter.
Notes
- Store the brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- Freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 245kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 119mg | Potassium: 176mg | Fiber: 3g | Sugar: 18g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Tammy
These looked so indulgent and delicious! I would never have thought of banana brownies until I tried them. They turned out so moist and fudgy!
Beth Pierce
So glad that you liked them!
elizabeth f
This looks so delicious, and I love it because it combines two of my favorite foods: bananas and chocolate. I will save the recipe and try to make it myself.
FYI. Did you see my other comment? I don’t see it here.
Beth Pierce
Enjoy, Elizabeth! I do not see a comment from you.
Catalina
Tried them today and they came out rich and soft. Perfect mix of brownie and banana bread.
Beth Pierce
Thanks, Catalina!
Elizabeth F
I love this dessert as I can almost taste the moist, rich, chocolate banana flavor. Plus, the recipe is easy to make and clean up will be a breeze. Perfect treat for a very Happy Valentine’s Day!;
Angela
These Banana Brownies were so delicious! My kids just loved them, I can’t wait to make them again…YUM!!!
Ben
I mean, you can’t really go wrong with two of the best flavors in the world smashed into one. These were great.
Beth Pierce
So glad that you liked them, Ben!
Terri
These are some of the best brownies I’ve ever had. The banana really gave them such a nice texture.
Beth Pierce
Thanks, Terri!