These fudgy banana brownies are made with ripe bananas, come together in one bowl, and are gooey in the middle, and have a crackly top.
Banana brownies are a twist on the classic chocolate brownies, combining one of my favorite flavor combos: chocolate and banana.
These brownies are not only delicious but also have a moist, extremely soft, and fudgy texture that sets them apart from traditional brownies.
The natural sweetness of the bananas goes perfectly with dark chocolate and Dutch cocoa powder and creates a perfect flavor combo.
These are perfect for using up overripe bananas that are sitting in your kitchen! These brownies are easy to make and can be enjoyed as a satisfying dessert or an afternoon snack.
One of my favorite things about this recipe is that it uses simple ingredients and comes together in one bowl!
For more brownie recipes, check out my 3 ingredient brownies, brownie bites, small batch brownies, sprinkle brownies, oreo brownies, biscoff brownies, and dark chocolate brownies.
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Why this recipe works
- Fudgy texture-the natural moisture from ripe bananas combines with the richness of chocolate to create a soft, dense bite that melts in your mouth.
- Chocolate banana flavor- these brownies are made with the most delish flavor combo. The sweetness and slight tanginess of bananas complement the deep, rich flavor of cocoa, resulting in a perfect flavor blend.
- Way to use ripe bananas- if you have overripe bananas, these brownies offer a tasty solution. Transform them into a scrumptious dessert instead of letting them go to waste.
- Quick and easy to make- with minimal prep time required, you can have these treats ready for the oven in under un hour from start to finish which is perfect for satisfying sudden sweet cravings or impressing unexpected guests.
- One bowl recipe- these brownies are made in one bowl, which reduces mess and cleanup time and is perfect when you don’t want to make a mess in the kitchen.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
Ripe bananas- use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our brownies because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– I like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Espresso powder- use your favorite brand of espresso powder for this. The espresso powder enhances the chocolate flavor and gives it a rich chocolate flavor.
Eggs– to give the brownies a good structure. Make sure you’re using room-temperature eggs. You will need two whole eggs and one egg yolk for this to add a rich texture to the brownies.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– I used all-purpose flour for this recipe, cake flour will work great as well.
Instructions
Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a Bain Marie.
Into a large mixing bowl, add the eggs, and sugar, and use a whisk to whisk the egg and sugar for 3 minutes until the mixture becomes pale and thick.
Transfer the melted chocolate and butter mixture to the egg mixture and sift the cocoa powder. Add the vanilla extract, banana puree, salt, and espresso powder.
Sift the flour and fold the mixture with a rubber spatula until the batter is almost combined.
Pour the batter into a parchment paper lined 8 by 8 brownie pan and smooth it out with an offset spatula. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart. I recommend topping every slice of brownie with a slice of banana.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter. For a fudgy texture, avoid overmixing your brownie batter once you add flour. Mix just until combined to keep from incorporating too much air.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Monitor baking time. Keep an eye on your brownies as they bake. overbaking can lead to dry brownies instead of that desired fudgy consistency. A toothpick inserted should come out with a few moist crumbs.
- Spread the batter evenly. Use a spatula to spread the batter evenly in the pan. This ensures uniform cooking and prevents some parts from being overcooked while others remain undercooked.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don't have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Cool completely before slicing. Allow your brownies to cool completely before slicing into the brownies to ensure you have clean slices.
- Line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
Adding an egg yolk contributes to a richer, denser consistency by adding more fat and moisture, which enhances the overall creaminess of the brownie.
Additionally, less baking time ensures the brownies remain rich and gooey rather than cakey.
Brownies, come in three types: fudgy, cakey, and chewy. Fudgy brownies are dense and moist with rich chocolate flavor from more fat than flour.
Cakey brownies are lighter with baking powder or soda for a cake-like texture. Chewy brownies balance both, using brown sugar for added moisture and chewiness, satisfying diverse chocolate cravings.
Insert a toothpick into the center of the pan. If it comes out with a few moist crumbs but not wet batter, your brownies are ready.
Additionally, the edges should start to pull away from the sides of the pan, and the top should look set and slightly cracked.
To achieve a thin crackly top on brownies, beat eggs and sugar until the mixture is pale and thick to incorporate air. This creates a meringue-like crust when baked.
Storing
For optimal freshness, store these delicious brownies at room temperature. Seal them in an airtight container to keep them moist and flavorful for up to 4 days.
Freezing
To freeze these brownies, start by allowing them to cool completely at room temperature. Once cooled, cut the brownies into individual portions for easier thawing later.
Wrap each piece tightly in plastic wrap, ensuring no air pockets remain. For added protection, place the wrapped brownies in a freezer-safe container or resealable plastic bag.
Label the container with the date and contents, then store it in the freezer. Properly frozen brownies can last up to three months without losing their flavor or texture.
When you're ready to enjoy them, simply remove the desired number of brownies from the freezer and let them thaw at room temperature for about an hour before serving.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make this brownie recipe dairy-free by replacing the butter with dairy-free butter.
Variations
Nutella swirl- create a marbled effect by gently swirling extra Nutella into the batter before baking.
Brownie bites- use a mini muffin tin to make bite-sized brownies perfect for snacking.
Sea salt- sprinkle a pinch of sea salt on top of the hot brownies to enhance the chocolate flavor.
Espresso- mix in a teaspoon of instant espresso powder to enhance the chocolate flavor and a delicious aroma.
Chocolate- add your favorite chocolate to the brownie batter! Use your favorite chocolate bars like white chocolate, milk chocolate or dark chocolate chop it with a sharp knife, and add it to the batter.
Chocolate chips- add your favorite flavors of chocolate chips to the batter like caramel chocolate chips, peanut butter chocolate chips, butterscotch chocolate chips, white chocolate chips, dark chocolate chips, milk chocolate chips, semisweet chocolate chips, etc.
Serving Tips
Whipped cream- top each slice of brownie with a dollop of freshly made whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this brownie.
Caramel drizzle- top your brownies with a generous drizzle of warm caramel sauce.
Chocolate ganache- for chocolate lovers, spread a layer of silky chocolate ganache and sliced bananas over the cooled brownies for an extra indulgent treat.
Fresh fruit- another way to serve brownies is next to fresh fruit like strawberries, blueberries, raspberries, etc.
Equipment
- Rubber spatula
- Mixing bowl (set of 3)
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- Offset spatula
- Brownie pan
- Whisk Set (pack of 3) to whisk the ingredients together.
More banana desserts
Banana Bread Cookies- These banana bread cookies are made with a soft banana cookie, topped with cream cheese frosting, and chopped toasted pecans.
4 Ingredient Banana Bread- This 4 ingredient banana bread is a simple yet delicious bread that is super versatile and whipped up with a few pantry staples.
Banana Chocolate Chip Cake- This banana chocolate chip cake is moist and filled with melty pockets of chocolate and topped with smooth chocolate frosting.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Fudgy Banana Brownies
Ingredients
- ⅔ cup Butter unsalted
- 8 oz Dark chocolate 60% or more
- 2 Eggs
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 teaspoon Espresso powder
- ½ teaspoon Kosher salt
- ½ cup Banana ripe bananas, mashed
- ½ cup Cocoa powder Dutch-processed
- ½ cup Flour AP, plain
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
- In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a Bain Marie.
- Into a large mixing bowl, add the eggs, and sugar, and use a whisk to whisk the egg and sugar for 3 minutes until the mixture becomes pale and thick.
- Transfer the melted chocolate and butter mixture to the egg mixture and sift the cocoa powder. Add the vanilla extract, banana puree, salt, and espresso powder.
- Sift the flour and fold the mixture with a rubber spatula until the batter is almost combined.
- Pour the batter into a parchment paper lined 8 by 8 brownie pan and smooth it out with an offset spatula. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
- Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart. I recommend topping every slice of brownie with a slice of banana.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter. For a fudgy texture, avoid overmixing your brownie batter once you add flour. Mix just until combined to keep from incorporating too much air.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Monitor baking time. Keep an eye on your brownies as they bake. overbaking can lead to dry brownies instead of that desired fudgy consistency. A toothpick inserted should come out with a few moist crumbs.
- Spread the batter evenly. Use a spatula to spread the batter evenly in the pan. This ensures uniform cooking and prevents some parts from being overcooked while others remain undercooked.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don't have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Cool completely before slicing. Allow your brownies to cool completely before slicing into the brownies to ensure you have clean slices.
- Line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Ben
They turned out great.