Fudgy Chocolate Banana Brownies
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If you’ve got a couple of overripe bananas and a serious chocolate craving, these Fudgy Chocolate Banana Brownies are your answer. They’re dense, gooey, and full of rich chocolate flavor with a subtle banana twist that makes them just a little different, in the best way.
More Chocolate Banana? You’ll wanna dive into these Perfect Banana Chocolate Chip Muffins, this Double Chocolate Banana Bread and these amazing Perfect Banana Milk Chocolate Chip Cookies!
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Why You’ll Love these Fudgy Chocolate Banana Brownies
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Extra moist and rich brownies from mashed bananas and melted butter with moist centers and chewy edges.
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No mixer needed, just two bowls and a whisk.
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A great way to use up ripe bananas that aren’t quite banana bread-bound, but have a slight banana flavor that is really desirable.
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Chocolatey enough to satisfy even the biggest brownie fan.
- They’re perfect for make-ahead treats or lunchbox extras.
If you love chocolate banana desserts that lean fudgy rather than cakey, this one’s for you.
Ingredients You Need
Fudgy Chocolate Banana Brownies recipe
- ¾ cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup mashed ripe banana (approximately 2 bananas)
- ¼ cup unsweetened cocoa powder, I used Hershey’s Special Dark
- ¾ cup all-purpose flour or gluten-free flour, if you’re wanting a gluten-free option
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup dark chocolate chips or semi-sweet chocolate
These ingredients make ultra moist banana chocolate brownies with gooey centers.
Instructions How to Make Fudgy Chocolate Banana Brownies
- Preheat the oven to 350 F and line an 8×8-inch square pan with parchment paper. Spray parchment lightly with nonstick cooking spray.
- In a large mixing bowl, stir or whisk together the butter, sugar, eggs, vanilla extract, and mashed banana.
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Add the flour mixture in with the wet ingredients, then gently fold them together until just combined.
- Add the chocolate chips and fold the batter again.
- Transfer the mixture to your prepared baking pan and bake for 30-40 minutes or until a skewer poked into the center of the brownies comes out with no wet batter (a few moist crumbs are okay).
- Leave the brownies in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- Slice into 12 bars and serve.
These banana brownies with cocoa powder are even better the next day (if they last that long).
How to Store Chocolate Banana Brownies
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Store leftovers in an airtight container at room temperature for up to 3 days.
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Refrigerate for a slightly firmer texture and a longer shelf life (up to 5 days).
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Freeze cooled brownies for up to 2 months. Thaw at room temp before serving.
Variations for Chocolate Banana Brownies
- Add chopped nuts – Walnuts or pecans add great texture and a slightly toasted flavor that pairs well with chocolate and banana.
- Swirl in peanut butter – Drop spoonfuls of peanut butter on top of the batter before baking and swirl with a knife for a nutty twist.
- Switch up the chocolate chips – You can use milk, semi-sweet, or even white chocolate chips instead of dark…whatever you’ve got on hand.
- Try a mocha version – Add 1 teaspoon of instant espresso powder to the batter for a deeper, richer chocolate flavor.
FAQs About Fudgy Chocolate Banana Brownies
Can I use less sugar in this banana brownie recipe?
- Yes. You can reduce the sugar by ¼ cup if you like your brownies less sweet. The mashed banana adds a good amount of natural sweetness already.
Can I double this banana brownie recipe?
- Definitely. Use a 9×13-inch baking pan and increase the baking time to 35–45 minutes. Start checking at 35 minutes by testing the center with a toothpick.
Can I make these brownies gluten-free?
- Yes, a 1-to-1 gluten-free flour blend should work well here. Just make sure not to overmix the batter.
These fudgy chocolate banana brownies are rich, dense, and exactly what you want when you can’t decide between a brownie and banana bread. With just the right balance of sweetness and chocolate, they’re a hit with kids and adults alike. Keep this banana brownie recipe in your back pocket for ripe banana emergencies.
More Banana Recipes
- Healthy Banana Peanut Butter Brownies
- 25 Delicious Ripe Banana Recipes To Go Bananas Over
- Healthy Strawberry Banana Oatmeal Cookies
- Chocolate Banana Muffins
- Easy Banana Cream Pudding Cookies
- Fluffy Banana Chocolate Chip Pancakes
- Healthy Banana Chocolate Chip Baked Oatmeal
Fudgy Chocolate Banana Brownies
Ingredients
- ¾ cup unsalted butter melted
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup mashed ripe banana approximately 2 bananas
- ¼ cup unsweetened cocoa powder I used Hershey's Special Dark
- ¾ cup all-purpose flour or gluten-free flour, if you're wanting a gluten-free option
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup dark chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 F and line an 8x8-inch square pan with parchment paper. Spray parchment lightly with nonstick cooking spray.
- In a large mixing bowl, whisk together the butter, sugar, eggs, vanilla extract, and mashed banana.
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Add the flour mixture in with the wet ingredients, then gently fold them together until just combined.
- Add the chocolate chips and fold the batter again.
- Transfer the mixture to your prepared pan and bake for 30-40 minutes or until a skewer poked into the center of the brownies comes out with no wet batter (a few moist crumbs are okay).
- Leave the brownies in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- Slice into 12 bars and serve.
Nutrition
Recipe inspired by Tasting Table
