Description
These banana brownies combine the rich, fudgy texture of classic chocolate brownies with the natural sweetness and moisture of ripe bananas. Perfectly prepared with melted butter and semi-sweet chocolate, complemented by cocoa powder and chunks of chocolate for an extra indulgent bite. Ideal for dessert or a special treat, these brownies are easy to make and wonderfully satisfying.
Ingredients
Scale
Wet Ingredients
- ⅔ cup mashed banana (about 2 medium bananas)
- ½ cup (113 g) unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 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
Chocolate
- ½ cup (3 oz., 85 g) semi sweet chocolate chips (for melting)
- ½ cup (3 oz., 85 g) chocolate chips or chunks (fold-in)
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper along the bottom and two sides for easy removal.
- Mash the bananas: Mash 2 medium bananas until mostly smooth with very few lumps. Measure ⅔ cup of the mashed banana and set aside for the batter.
- Melt butter and chocolate: In a heat-safe bowl, combine the unsalted butter and ½ cup semi-sweet chocolate chips. Melt together using a bain-marie or microwave in 30-second intervals, stirring between each until fully melted and smooth.
- Add sugar to chocolate mixture: Stir in the granulated sugar just to lightly combine, then microwave the mixture for an additional 30 seconds. Stir again until sugar is completely integrated. Allow the mixture to cool to warm temperature before proceeding.
- Combine wet and dry ingredients: Whisk in the eggs, mashed bananas, vanilla extract, cocoa powder, and salt until the batter is smooth, glossy, and ribbon-like when lifted. Then stir in the baking powder and flour just until combined. Finally, fold in the remaining ½ cup chocolate chips or chunks.
- Pour and bake: Pour the batter evenly into the prepared pan and bake for 30 to 40 minutes. Check doneness starting at 30 minutes by inserting a toothpick; it should come out with a few moist crumbs but no wet batter.
- Cool and set: Allow the brownies to cool in the pan at room temperature for at least 1 hour, then refrigerate for at least another hour to fully set and develop flavor.
- Serve: Use the parchment paper overhang to lift the brownies from the pan, slice into 16 squares, and serve plain or topped with sliced bananas, whipped cream, or ice cream.
Notes
- Serve these banana chocolate brownies with vanilla ice cream, whipped cream, powdered sugar, or extra sliced bananas for enhanced flavor and texture.
- Store cooled and fully set brownies in an airtight container. They keep well for 3-4 days at room temperature or 7-10 days refrigerated.
- To ensure the perfect fudgy texture, do not overbake; the center should remain slightly moist with crumbs.
- Using Dutch processed cocoa powder enhances the chocolate flavor without added acidity.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 210
- Sugar: 23g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
