banana brownie recipe
The Best banana brownie recipe
Plus, these brownies are practical. Whether it’s a weekend brunch for the family or a quick snack for the kids after school, they’re always a hit. My husband swears by them for his post-workout treat, and honestly, I get why—there’s something satisfying about a square of that fudgy texture with just the right amount of chocolate. And the best part? They’re actually pretty good for you, too. The bananas add natural sweetness and fiber, and because we don’t use way too much sugar, they’re not as heavy on the blood sugar as some other desserts. It’s the kind of recipe that feels like a treat but doesn’t feel like a treat—just pure, delicious comfort. Plus, they’re easy enough to make ahead, so you can have them ready when you need them most. No fuss, no stress, just good stuff.
Chewy Banana Brownies
Rich, fudgy brownies infused with ripe bananas for a naturally sweet and moist texture. Perfect for satisfying a sweet tooth!
🥘Ingredients
- 2 ripe bananas (about 15 oz)
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking cocoa powder
- ½ tsp salt
- ½ cup semi-sweet chocolate chips
👨🍳Directions
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1
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. -
2
In a large bowl, mash the bananas with a fork until smooth. Add melted butter, sugar, eggs, and vanilla extract. Mix well. -
3
In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. -
4
Fold in chocolate chips. Pour batter into the prepared pan and spread evenly. -
5
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe baking pan (8×8 inches)
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, add ½ cup Greek yogurt or applesauce to the batter.
- Ensure bananas are ripe for best flavor and texture.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Watch Video Of How Chewy Banana Brownies Works
❓ Frequently Asked Questions About Chewy Banana Brownies
1. What is the secret to achieving a moist and fluffy texture in banana brownie batter?
The secret to a moist and fluffy texture lies in using ripe bananas—ripe bananas have more sugar and starch, which help create a tender crumb. Additionally, baking with a little extra egg yolk or a splash of heavy cream can add richness. Avoid overmixing the batter to prevent a dense texture, and baking at the right temperature (usually 350°F/175°C) ensures even browning without drying out. For extra moisture, you can also fold in a bit of Greek yogurt or sour cream.
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2. Can I substitute any of the ingredients in this banana brownie recipe, and if so, what are the best replacements?
Yes! Here are some common substitutions:
– Bananas: Use 1 ripe banana per ½ cup of banana in the recipe (adjust slightly if using more than one).
– Sugar: Replace with brown sugar, maple syrup, or even a mix of honey and coconut sugar for a slightly different flavor.
– Flour: Swap all-purpose flour for cake flour (for a lighter texture) or whole wheat flour (for nuttier notes).
– Cocoa powder: Use unsweetened cocoa powder or even melted dark chocolate (1:1 ratio).
– Butter: Use vegetable oil or melted coconut oil for a vegan version.
– Eggs: Replace with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or aquafaba (chickpea brine) for a plant-based option.
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3. How do I know if my bananas are ripe enough for banana brownies?
Bananas are perfectly ripe for brownies when they are very soft, have black spots, and smell sweetly ripe (not overly mushy). If they’re still firm, let them sit at room temperature for a few hours until they soften. Overripe bananas (with too many brown spots) can make the brownies grainy, so use them within a day or two of being fully ripe.
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4. Why did my brownies turn out dry or crumbly instead of moist?
Dry or crumbly brownies usually happen due to these common mistakes:
– Overbaking: Check them at 8–10 minutes earlier than the recipe suggests (they’ll keep cooking slightly). Use the toothpick test—it should come out with moist crumbs, not dry.
– Not enough fat: If using butter/oil, ensure it’s melted and fully incorporated. Skimping on fat can make the texture dry.
– Too much flour: Reduce flour slightly if the batter seems thick or dry. A slightly sticky pan is better than a dry crumb.
– Under-mixing eggs: Whisking eggs well helps bind the batter, so ensure they’re fully combined.
– Cold oven: Preheat to the correct temperature and check for consistent heat (use an oven thermometer if needed).
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5. Can I make these brownies ahead of time, and how should I store them?
Yes! Banana brownies taste even better the next day as the flavors meld. Here’s how to store them:
– Room temperature: Keep in an airtight container for up to 3 days.
– Fridge: Store for up to 5 days if you want to prevent browning (cover loosely with plastic wrap or a damp paper towel).
– Freezer: Freeze in a single layer on a tray, then transfer to a bag or container. They’ll last up to 3 months. To reheat, pop them from the freezer, let them sit at room temperature for 10 minutes, then warm in the oven at 300°F (150°C) for 5–10 minutes.
– For best texture, avoid microwaving brownies—it can make them gummy.
