Name: Banana Chocolate Brownies Recipe
Prep time: 15 min
Cook time: PT-490524H8M53S
Total time: PT-490524H8M53S
Cuisine: American
Ingredients: ⅔ cup mashed banana (about 2 medium bananas); ½ cup (113 g) unsalted butter, melted; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup (200 g) granulated sugar; ¼ teaspoon salt; ⅓ cup (30 g) Dutch processed or unsweetened cocoa powder; ¼ teaspoon baking powder; ½ cup (60 g) all-purpose flour; ½ cup (3 oz., 85 g) semi-sweet chocolate chips (for melting); ½ cup (3 oz., 85 g) chocolate chips or chunks (for folding in)

If you love the cozy warmth of bananas and the rich indulgence of chocolate all rolled into one, this Banana Chocolate Brownies Recipe is your new best friend. I remember the first time I made these—nothing fancy, just ripe bananas begging to be used—and the way they turned out so moist and fudgy absolutely won me over. They’re perfect for those days when you want a sweet treat that’s a little bit healthier than your usual brownie but just as satisfying.

Whether you’re baking for a casual afternoon snack or a crowd-pleasing dessert, this Banana Chocolate Brownies Recipe fits right in. With simple ingredients you probably already have and a technique that’s more forgiving than your standard brownie, it’s a great go-to. Plus, the bananas add a natural sweetness and extra moisture that keeps the brownies soft for days—trust me, you’ll want to make these again and again.

Ingredients You’ll Need

The magic of this Banana Chocolate Brownies Recipe lies in the balance of sweet bananas with rich chocolate, cocoa, and just enough flour for structure. Each ingredient plays a role in making these brownies wonderfully soft, fudgy, and flavorful.

Mashed banana: Use ripe, spotty bananas for the best natural sweetness and moisture.
Unsalted butter: Melts into the batter for richness—feel free to swap for coconut oil if you prefer.
Eggs: Room temperature eggs mix easier and help create that perfect fudgy texture.
Vanilla extract: Adds subtle warmth and depth to the flavor profile.
Granulated sugar: Sweetens the batter; adjust slightly if your bananas are very ripe.
Salt: Enhances all the flavors; don’t skip it.
Dutch processed cocoa powder: Gives a rich chocolate taste without bitterness.
Baking powder: A touch helps the brownies rise just enough for softness.
All-purpose flour: The base that holds everything together without making the brownies cakey.
Semi-sweet chocolate chips (for melting): Creates those luscious swirls or puddles of melted chocolate.
Chocolate chips or chunks (fold-in): Adds texture and pockets of chocolate in every bite.

Variations

I love making this Banana Chocolate Brownies Recipe my own by mixing up add-ins and slight tweaks—there’s lots of room to play around! Don’t be afraid to adjust based on what you have or your taste buds.

Nutty twist: I sometimes throw in a handful of chopped walnuts or pecans for crunch and a bit of earthiness.
Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free blend—you won’t miss a thing.
Dairy-free version: Use coconut oil instead of butter and dairy-free chocolate chips to suit your needs.
Extra chocolatey: Double up on the chocolate chips, or drizzle melted chocolate on top after baking for a real chocolate lover’s dream.
Spiced brownies: Add a pinch of cinnamon, nutmeg, or even chili powder for a warm, surprising kick.

How to Make Banana Chocolate Brownies Recipe

Step 1: Prep Your Ripe Bananas and Melt the Butter

Start by mashing about two medium ripe bananas until smooth. The riper, the better—they’ll add natural sweetness and moisture that make these brownies so tender. Meanwhile, melt your unsalted butter gently either in a saucepan over low heat or in the microwave in short bursts. Make sure the butter cools slightly before mixing it with the eggs so you don’t scramble anything.

Step 2: Combine Wet Ingredients

In a large bowl, whisk together the mashed bananas, melted butter, eggs, and vanilla extract. I find that whisking until everything’s smooth makes the batter silky and easier to work with, plus it helps incorporate a little air so your brownies don’t turn out too dense.

Step 3: Mix Dry Ingredients Separately

In another bowl, sift or whisk together the sugar, salt, Dutch processed cocoa powder, baking powder, and all-purpose flour. This step ensures your cocoa and flour are evenly distributed, which is key for consistent brownies throughout.

Step 4: Combine Wet and Dry

Gently fold the dry ingredients into the wet until just combined—don’t overmix or your brownies could get tough. Then stir in the chocolate chips or chunks you’ll be folding in for those melty pockets of chocolate goodness.

Step 5: Add Melted Chocolate Swirls

Take half of your semi-sweet chocolate chips and melt them until smooth. Swirl the melted chocolate into the batter a couple of times with a knife or spatula for that extra indulgence. This step is optional but trust me, it elevates the brownies to another level.

Step 6: Bake to Perfection

Pour the batter into a greased or parchment-lined 8×8 inch baking pan and spread it evenly. Bake at 350°F (175°C) for around 25-30 minutes. Start checking at 25 minutes by inserting a toothpick: you want a few moist crumbs attached but nothing wet or batter-like. Overbaking can dry them out, so keep a close eye!

How to Serve Banana Chocolate Brownies Recipe

The image shows eight ingredients placed neatly on a white marbled surface. Starting from the top left, there are three brown eggs grouped closely together. To the right of the eggs, there's a white square bowl filled with a light tan, smooth creamy paste. Below the eggs are two yellow bananas with small dark spots, resting close together. Below the paste is a white rectangular dish containing a solid, pale yellow block of butter sitting in some melted butter. Surrounding these main ingredients are smaller white round bowls: one at bottom left filled nearly to the top with white flour, another at bottom right filled with dark brown chocolate chips, and two small bowls in the center containing white granular sugar and white powdered baking soda or salt. The ingredients are arranged in a clean, orderly manner with no overlap, and the photo is taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these Banana Chocolate Brownies, I love a light dusting of powdered sugar to keep it simple but pretty. Sometimes, I’ll top them with a few chopped nuts or a drizzle of extra melted chocolate for a fancier look. Fresh berries on the side add a lovely tart contrast if you want to impress guests.

Side Dishes

These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream—comfort food at its finest! For a grown-up twist, a cup of coffee or a glass of cold milk is all you need alongside.

Creative Ways to Present

For birthdays or potlucks, I’ve served these cut into neat squares layered on a pretty platter with edible flowers or mint leaves for a pop of color. You can also sandwich two brownie squares together with chocolate ganache or peanut butter for fun brownie sandwiches—delicious and crowd-pleasing!

Make Ahead and Storage

Storing Leftovers

I store leftover Banana Chocolate Brownies in an airtight container at room temperature for up to three days. They stay moist and fudgy and taste just as good the next day. If it’s warm where you live, the fridge works fine too—just bring to room temp before serving for best texture.

Freezing

These brownies freeze wonderfully! I wrap individual squares tightly in plastic wrap then pop them into a freezer-safe bag. When I’m ready for a treat, I just thaw them on the counter or warm briefly in the microwave.

Reheating

To reheat, I recommend the microwave in 15-second bursts so you don’t overcook them and dry them out. You can also warm a brownie in a toaster oven for a few minutes until it’s soft and warm without losing that fudgy texture.

FAQs

Can I use overripe bananas for this Banana Chocolate Brownies Recipe?

Absolutely! Overripe bananas with lots of brown spots are actually ideal because they’re sweeter and softer, which helps make the brownies moist and flavorful.
Do I have to use both melted chocolate and chocolate chips in the brownies?

Not necessarily, but using melted chocolate swirled into the batter plus chocolate chips folded in gives a great contrast of textures and richness. You can skip one or the other if you prefer a simpler brownie.
Can I make these banana brownies vegan?

With a few swaps—like flax eggs instead of regular eggs, coconut oil instead of butter, and dairy-free chocolate chips—you can definitely make a vegan version that’s just as tasty!
How do I know when the Banana Chocolate Brownies are done baking?

Insert a toothpick in the center; you want it to come out with a few moist crumbs attached, but not wet batter. This usually happens around 25-30 minutes depending on your oven.
Can I use a different type of flour?

All-purpose flour works best for classic texture, but you can try whole wheat or gluten-free blends. Just expect slight changes in texture and density.

Final Thoughts

This Banana Chocolate Brownies Recipe holds a special place in my kitchen because it blends simple, wholesome ingredients with chocolate-y decadence in a way that feels both comforting and special. It’s the kind of recipe I come back to when I want something that hits the sweet spot without fuss. I’m excited for you to give it a try—you’ll love how easy and rewarding it is to bake these yourself. Trust me, your friends and family will be asking for the recipe before the last brownie disappears!