Banana Brownies

These banana brownies are rich, fudgy, and deeply chocolatey with just enough banana flavor to make them irresistible. Made with ripe bananas and melted chocolate, they come together quickly and bake into chewy brownies with a classic crackly top!

If you’re staring at a counter full of overripe bananas and you’ve already made moist banana bread twice this week, this recipe is your answer. These brownies are what I make when I want chocolate first—but still want to use up bananas responsibly.

If banana baking is your thing, you’ll also love my banana pudding, nutella swirled banana bread, or deeply chocolatey double chocolate banana muffins. For something lighter, my best blueberry banana bran muffins ever and peanut butter banana energy bites are longtime favorites!

Ingredients & Substitutions

• Semi-Sweet Chocolate: Adds structure and richness. You may substitute a 55–65% dark chocolate if preferred.
• Unsalted Butter: Provides flavor and contributes to the fudgy texture.
• Granulated Sugar: Sweetens, dissolves into the egg foam, and creates the crackly top. You can replace up to half of the granulated sugar with brown sugar for a slightly deeper, caramel-like sweetness.
• Whole Eggs: The only leavening in this recipe. Whipping to the ribbon stage is essential.
• Ripe Bananas: Use bananas that are fragrant and just beginning to spot—perfect for this recipe, banana cake, and banana crumb bread.
• Cocoa Powder: Dutch-processed cocoa gives a smooth, deep chocolate flavor.
• All-Purpose Flour: Measure carefully to avoid cake-like brownies. For a gluten-free option, substitute an equal weight of oat flour. The brownies will be slightly softer but still rich and fudgy!
• Chocolate Chips: Optional but encouraged—save extras for fudgy brownie cookies or nutella cookies next!

See the recipe card below for full ingredient quantities.

Banana Brownie Variations

• Add a frosting or glaze. Top cooled brownies with cream cheese buttercream, chocolate fudge glaze, caramel swiss meringue buttercream, or classic chocolate ganache.
• Make them Elvis-style. Fold in chopped crispy bacon and swirl in peanut butter. Finish with homemade marshmallow frosting if you’re feeling bold.
• Add a swirl. Nutella, nut butter, salted caramel sauce, or even easy cherry preserves all work beautifully.

Professional Tips

• Whip to the true ribbon stage. The eggs should triple in volume, lighten in color, and dissolve all the sugar.
• Don’t overheat the chocolate. Warm—not hot—chocolate preserves the egg foam.
• Use metal bakeware. Metal pans promote better rise and a classic brownie top.

How to Make Banana Brownies

Use these instructions to make perfect banana brownies every time. Detailed measurements are in the recipe card below.

Step 1: Preheat and prep. Preheat the oven to 350°F. Spray and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Whisk dry ingredients. In a medium bowl, combine the all-purpose flour, cocoa powder, and salt. Whisk until fully combined and free of lumps, then set aside (photo 1).

Step 3: Prepare bain marie. Place a pot of water on the stovetop and bring it to a gentle simmer to create a double boiler.

Step 4: Melt chocolate mixture. Combine the chopped chocolate, butter, and vanilla in a heatproof bowl set over the simmering water. Heat just until melted and smooth—you don’t want the mixture hot. Remove from heat and set aside (photo 2).

Step 5: Whip eggs and sugar. Add the eggs and granulated sugar to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until you reach the ribbon stage. The mixture should triple in volume, turn pale yellow, and fall from the whisk in thick ribbons that sit briefly on the surface before dissolving. The sugar should be fully dissolved.

Step 6: Mash the bananas. Mash the ripe bananas using a fork, potato masher, or immersion blender until mostly smooth. A few small lumps are fine (photo 3) .

The bananas should be mashed into a smooth puree before folding into the batter; a large mixing bowl makes this easier and less messy!

Step 7: Fold in chocolate and bananas. Turn off the mixer and remove the bowl. Pour the melted chocolate mixture in all at once, ensuring it is warm—not hot. Gently fold with a large spatula until mostly combined, then fold in the mashed bananas (photo 4).

Step 8: Add dry ingredients. Sift the flour mixture into the bowl and gently fold until incorporated, stopping while a few streaks of flour remain to avoid overmixing (photo 5).

Step 9: Finish the batter. Add the chocolate chips and fold just until evenly distributed. Pour the brownie batter into the prepared pan and spread evenly with an offset spatula (photo 6).

Add extra chocolate chips or dark chocolate chips if you want pockets of melted chocolate throughout!

Step 10: Bake and cool. Bake for 30–40 minutes, or until the brownies are fully puffed, the top looks matte with cracks, and a toothpick inserted comes out clean or with a few clinging crumbs. Sprinkle with flaked sea salt, then allow to cool completely before removing from the pan and slicing (photo 7 & 8).

Allow the brownies to cool in the pan on a cooling rack, or transfer to the fridge to speed up slicing.

Recipe FAQs

Before You Go

I hope you enjoyed this deeply fudgy, banana-forward brownie recipe. Be sure to explore more chef-tested brownie and bar recipes—and don’t forget to leave a comment and rating if you bake these!