Description

These banana brownies combine the rich, fudgy texture of classic brownies with the natural sweetness and moistness of ripe bananas. They make for an indulgent yet slightly healthier treat, perfect for using up overripe bananas and satisfying your chocolate cravings.

Ingredients

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Main Ingredients

1 cup mashed ripe bananas (about 2 medium)
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Mix-Ins & Toppings

1 cup semi-sweet chocolate chips or chunks
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Mix the Wet Ingredients: In a large mixing bowl, mash the ripe bananas well. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk together until smooth and well combined.
Sift and Combine Dry Ingredients: Over the bowl with the wet ingredients, sift together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula, just until no dry streaks remain.
Add Mix-Ins: Fold in the chocolate chips (and nuts, if using) until evenly distributed throughout the batter.
Bake: Pour the batter into the prepared pan and spread it evenly. Top with extra chocolate chips or nuts if desired. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (but not wet batter).
Cool and Serve: Let the brownies cool completely in the pan on a wire rack. Use the parchment overhang to lift and remove from the pan. Slice into squares and serve.

Notes

Use overripe bananas for the sweetest flavor and moistest texture.
Don’t overmix the batter; this keeps the brownies tender and fudgy.
Brownies will seem soft when just out of the oven but firm up as they cool.
Store leftovers in an airtight container at room temperature for 3–4 days.
For gluten-free brownies, use a 1:1 gluten-free flour blend.

Nutrition

Serving Size: 1 brownie
Calories: 170
Sugar: 16g
Sodium: 70mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 28mg