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Chocolate Covered Banana Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes plus 30–45 minutes chilling
  • Yield: 16–20 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these decadent Chocolate Covered Banana Brownies, featuring a rich, fudgy brownie base topped with fresh banana slices and a luscious chocolate coating. Finished with optional crunchy nuts, sea salt flakes, or colorful sprinkles, this crowd-pleasing dessert offers a perfect combination of flavors and textures, ideal for any occasion.

Ingredients

Brownie Batter

  • 1 cup unsalted butter, melted
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Toppings

  • 3–4 ripe bananas, sliced lengthwise
  • 1½ cups semi-sweet chocolate chips
  • 2 tablespoons coconut oil or butter
  • Crushed peanuts or walnuts (optional)
  • Sea salt flakes (optional)
  • Chocolate drizzle (optional)
  • Sprinkles (optional)

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, ensuring an overhang on the sides to easily lift the brownies out after baking.
  2. Make Brownie Batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time along with the vanilla extract, mixing until glossy and well combined. Sift in the cocoa powder, all-purpose flour, salt, and baking powder, then gently fold the ingredients together until just combined, taking care not to overmix to keep the brownies tender.
  3. Bake Brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Remove from the oven and allow the brownies to cool completely in the pan.
  4. Add Banana Layer: Once cooled, arrange the sliced bananas evenly on top of the brownies. Press the banana slices gently into the surface to help them adhere.
  5. Make Chocolate Coating: Melt the semi-sweet chocolate chips with the coconut oil or butter using a double boiler or microwave in short bursts, stirring frequently until smooth and glossy. Pour the melted chocolate evenly over the banana layer and spread to cover all slices.
  6. Add Toppings (Optional): While the chocolate coating is still soft, sprinkle crushed peanuts or walnuts, sea salt flakes, chocolate drizzle, or colorful sprinkles over the top to add texture and flavor.
  7. Chill: Transfer the brownies to the refrigerator and chill for 30–45 minutes, or until the chocolate coating has fully set.
  8. Slice and Serve: Use the parchment paper overhang to lift the brownies out of the pan onto a cutting board. With a sharp knife, slice into 16–20 squares depending on your preferred size. Wipe the knife clean between cuts to ensure neat edges. Serve and enjoy!

Notes

  • For best results, use ripe bananas that are firm but sweet to maintain texture when baked on the brownies.
  • Do not overmix the batter to avoid dense brownies; a few lumps are okay.
  • If you prefer, substitute coconut oil with unsalted butter for the chocolate coating.
  • Adding nuts and sea salt flakes enhances the flavor contrast but can be omitted for a simpler dessert.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Find it online: https://slsrecipes.com/chocolate-covered-banana-brownies-recipe/