Banana Brownie Recipe – Easy, Fudgy, And So Delicious

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There are few things more satisfying than transforming a couple of sad, freckled bananas into something absolutely indulgent. This banana brownie recipe came to me on a rainy Sunday afternoon, right after I realized I’d forgotten to make banana bread for the second week in a row. The bananas were past the point of return, and banana bread? I love it, but I was craving chocolate. So I did what any practical sweet tooth would do — I made brownies.

But not just any brownies.

These are fudgy, gooey, and rich with deep cocoa flavor and subtle banana sweetness. They’re everything banana bread wishes it could be when it grows up. And the best part? You probably already have every ingredient in your pantry.

Let me walk you through this banana brownie recipe — it’s simple, economical, and ridiculously good.

Table of Contents

Ingredients You’ll Need

2 ripe bananas (the more spotty, the better!)
1/2 cup (113g) salted butter
1 cup chocolate chips (I use dark, but use what you’ve got)
1 1/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/3 cup cocoa powder (unsweetened)
1 cup all-purpose flour
1/2 tsp salt
Optional: A handful of extra chocolate chips for the top

How to Make Banana Brownies

Preheat your oven to 325°F (163°C). Line an 8×8” pan with parchment paper for easy cleanup.
Mash your bananas until they look like baby food — no chunks.
Melt butter and chocolate in the microwave or on the stove until smooth. Let it cool for a minute.
In a large bowl, whisk sugar, eggs, and vanilla until slightly frothy.
Add the melted chocolate mixture, then the mashed bananas.
Mix in the cocoa powder, stir until smooth.
Add the flour and salt, mixing just until combined.
Fold in any extra chocolate chips and pour into your prepared pan.
Bake for 40–45 minutes, or until the center looks set but still a bit gooey (we’re team fudgy here).
Let cool before slicing (or don’t — just have a spoon handy).

Tips for the Best Banana Brownies

Don’t skip the cooling time if you want clean slices. Stick them in the fridge for 20 minutes first.
Use a sharp knife and wipe it between cuts for bakery-style squares.
These keep for up to 5 days at room temp, or freeze them for up to 2 months!

Why I Love This Banana Brownie Recipe

This is one of those make-it-work recipes that turns leftovers into something spectacular. It’s a great way to use up bananas without baking another loaf of bread, and it feels a little more special. My kids love them, and let’s be real — so do I, with coffee the next morning.

Whether you’re feeding a crowd or just satisfying your own chocolate cravings, this banana brownie recipe will hit the spot without hitting your wallet.

Freshly baked banana brownies with ripe bananas — Nothing beats the smell of freshly baked banana brownies

Banana Brownie Recipe – FAQs

How do I know when my banana brownies are done?

Your banana brownies are ready when the top has a gentle crackle and feels slightly firm to the touch — not like cake, but not like pudding either. The middle should resist your finger just a bit, like it’s saying, “I’m almost there, friend.” If you give the pan a light shake and it still wiggles like jelly, back in the oven it goes.
Pro tip: Tap the pan on the counter. If the brownies settle evenly across the top without a dip in the middle, you’ve nailed it.

Can I use the toothpick test for brownies?

Technically… no. Brownies are not cake, and we want them gooey. If your toothpick comes out completely clean, you’ve likely overbaked them. Instead, aim for a few sticky crumbs clinging on for dear life — that’s the sweet spot.

How do I get that shiny, crackly top?

That magical brownie top comes from two things:
Whisking the eggs and sugar like you mean it – we’re talking 2–3 minutes of serious elbow grease (or use a mixer).
Using real melted chocolate in the batter – the combo of sugar + fat + egg proteins is the science behind that glossy crackle.
Bonus: room-temperature eggs make this even easier.

How do I slice brownies without turning them into a chocolate avalanche?

We’ve all been there — a beautiful pan of brownies ruined by one rogue slice. Here’s how to keep it clean:
Chill the brownies for 20–30 minutes before slicing.
Use a large, sharp knife.
Rinse or wipe the knife between every single cut. Yes, every one. It’s a pain, but it works.
Want café-style squares? Trim the edges for the cleanest look (and snack on them while no one’s watching).

What’s the best way to store banana brownies?

Let them cool completely, then store them in an airtight container. They’re fine on the counter for 2–3 days or in the fridge for up to a week. Just be sure to let them come back to room temp before serving — unless you’re like me and love a cold brownie with hot coffee (trust me, it’s a vibe).
Want to save some for later? They freeze beautifully for up to 2 months. Wrap them tight and thank yourself later.

Fudgy Banana Brownie Recipe You’ll Want to Make Again and Again

Author: Alyssa
Total Time: 60 minutes
Yield: 9 servings
Diet: Vegetarian

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Description

These fudgy banana brownies are the perfect way to use up overripe bananas and satisfy your chocolate cravings all at once. Rich, gooey, and full of deep cocoa flavor with just the right amount of banana sweetness — they’re banana bread’s more indulgent cousin!

Instructions

Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
Mash the bananas until completely smooth with no chunks remaining.
Melt the butter and chocolate chips together (microwave or stovetop), then let cool slightly.
In a large bowl, whisk together the sugar, eggs, and vanilla until slightly frothy.
Stir in the melted chocolate mixture followed by the mashed bananas.
Mix in the cocoa powder until smooth.
Add flour and salt, mixing just until combined — do not overmix.
Fold in extra chocolate chips if desired, then pour the batter into the prepared pan.
Bake for 40–45 minutes, until the center is set but still soft and gooey.
Let cool completely for clean slices, or dig in warm with a spoon for extra indulgence.

Notes

For cleaner cuts, refrigerate the brownies for 20 minutes before slicing.

Wipe your knife between cuts for sharp, bakery-style edges.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: Per Serving
Calories: 310 kcal
Sugar: 27g
Sodium: 160mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 3g
Cholesterol: 55mg

Keywords: banana brownies, fudgy banana brownies, overripe banana recipes, chocolate banana dessert, easy brownie recipe, homemade brownies