banana brownies recipe
The Best banana brownies recipe
I also love how versatile they are. You can make them for a simple afternoon snack, a quick dessert after dinner, or even serve them at a birthday party or a holiday gathering. They’re great for kids because they’re soft and easy to eat, and adults love them too because they’re rich but not too heavy. Plus, there’s something comforting about the way they hold up to a glass of milk or a scoop of ice cream. And the best part? You can adjust the ingredients based on what you have—extra bananas, a little more chocolate, or even a dash of cinnamon if you want to add a little extra flavor. It’s that kind of recipe that feels like a no-brainer, but still feels special. My kids still ask for them sometimes, and honestly, I don’t mind giving them another go. They’re that good.
Classic Banana Brownies
Rich, fudgy brownies made with ripe bananas for natural sweetness and moisture. Perfect for satisfying a sweet tooth!
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
- Chopped nuts (walnuts, almonds)
- Chocolate chips
- Sea salt flakes
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. -
2
In a large bowl, mix flour, cocoa powder, sugar, salt, and baking powder. -
3
In another bowl, combine melted butter, eggs, mashed bananas, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined. -
4
Fold in optional toppings like nuts or chocolate chips if desired. -
5
Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. -
6
Allow brownies to cool in the pan for 10 minutes before slicing and serving.
🔧Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Oven-safe baking pan (8×8 inches)
- Parchment paper
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Tips
- Use slightly overripe bananas for the best flavor and texture.
- For extra fudginess, add ½ cup chocolate chips or chopped nuts.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Variations
- Add ½ cup Greek yogurt for a lighter texture.
- Swap cocoa powder for instant espresso powder for a mocha twist.
Watch Video Of How Classic Banana Brownies Works
❓ Frequently Asked Questions About Banana Brownies
What is the best way to store banana brownies to keep them fresh longer?
To store banana brownies, let them cool completely before wrapping them in plastic wrap or placing them in an airtight container. Store them in the refrigerator for up to 5 days or freeze them in a single layer on a tray first, then transfer to a bag or container for up to 3 months. For the best texture, take them out of the fridge about 30 minutes before serving.
Why do my banana brownies turn out too dry?
Banana brownies can become dry if the bananas are overripe (too mushy) or if you’re using too much baking powder/soda. To prevent this, use ripe but not overly soft bananas—about 1-2 ripe bananas per recipe. Also, ensure you’re not overmixing the batter, and consider adding a little extra milk or oil if needed. For a chewier texture, slightly underbake them (about 5-10 minutes less than recommended).
Can I substitute any of the ingredients in this banana brownie recipe?
Yes! Here are some common swaps:
– Bananas: Use 1 extra ripe banana (or ½ cup mashed dates/figs for a vegan option).
– Flour: Replace half the flour with oat flour or almond flour for a gluten-free version.
– Butter/oil: Use coconut oil or melted vegan butter.
– Eggs: For a vegan version, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or aquafaba.
– Sugar: Brown sugar works best, but white sugar can be used if finely grated.
How do I make these banana brownies extra fudgy or cakey?
For fudgy brownies:
– Reduce flour slightly (e.g., 1 cup flour instead of 1.5 cups).
– Add 1 extra tbsp cocoa powder.
– Bake at 350°F (175°C) instead of 325°F (160°C).
– Use a slightly lower oven temp (325°F) and remove from the oven 1-2 minutes early.
For cakey brownies:
– Increase flour to 1.5 cups.
– Add 1 extra tbsp baking powder.
– Use a slightly higher oven temp (350°F) and bake until a toothpick comes out clean.
What if I don’t have a muffin tin or baking dish for baking these brownies?
You can still bake them! Try these alternatives:
– Pancake pan: Lightly grease a nonstick pancake pan or silicone mat, pour batter, and bake at 350°F (175°C) for 12-15 minutes until set.
– Mini muffin tin: Fill liners ⅔ full and bake at 350°F (175°C) for 12-14 minutes.
– Skillet: Pour batter into a greased skillet, cover with foil, and bake at 350°F (175°C) for 18-20 minutes, then flip and bake another 5 minutes.
– Sheet pan: Press batter into a greased sheet pan and bake at 350°F (175°C) for 20-25 minutes.
