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Banana Brownie Recipe

4.83 from 82 votes
prep 10 minutes
cook 40 minutes
1 hour
total 1 hour 50 minutes
Serves 16 squares
These banana brownies are dark, fudgy and indulgent with a subtle sweetness of ripe bananas. The perfect treat to make when your bananas are overripe and you're sick of banana bread lol. 
Servings 16 squares

Equipment

  • 1 large bowl
  • 1 medium heat proof bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 8 inch square pan

Ingredients

  • 250 grams medium bananas mashed (2-medium bananas)
  • 113 grams salted butter get melted
  • 170 grams chocolate chips any kind works, I like dark
  • 250 grams granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 26 grams Dutch-process cocoa powder spooned and leveled
  • 120 grams all-purpose flour spooned and leveled
  • 1/2 tsp fine sea salt
  • 85 grams chocolate chips any kind works, I like dark
  • whipped cream
  • banana slices for topping

Method

  1. Preheat the oven to 325F/163C convection and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them). 
  2. Weigh the bananas after peeling them and then mash them until they look like banana puree.
    250 grams medium bananas mashed (2-medium bananas)
  3. Place the butter and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined. 
    113 grams salted butter get melted, 170 grams chocolate chips any kind works, I like dark
  4. In a large bowl, place the granulated sugar, cocoa powder, vanilla and eggs. Whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth. 
    250 grams granulated sugar, 2 large eggs room temperature, 1 tsp vanilla extract, 26 grams Dutch-process cocoa powder spooned and leveled
  5. Add in the melted chocolate and butter and whisk until the mixture is fully combined.
  6. Add in the mashed bananas and whisk together until they're completely combined.
  7. Add in the flour and salt and whisk just until there’s only a few streaks of flour left. 
    120 grams all-purpose flour spooned and leveled, 1/2 tsp fine sea salt
  8. Fold in the rest of the chocolate chips and spread into the prepared pan.
    85 grams chocolate chips any kind works, I like dark
  9. Bake for 40-45 minutes. The top should be thin and crackly and puffed in the enter.
  10. Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.
  11. Allow to cool in the pan for 30-60 minutes. Refrigerate for a little if you want clean slices. Top with a pinch of sea salt flakes or top with whipped cream and banana slices.
    banana slices for topping, whipped cream

Nutrition

Calories: 221kcalCarbohydrates: 29gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 128mgPotassium: 174mgFiber: 1gSugar: 19gVitamin A: 225IUVitamin C: 2mgCalcium: 22mgIron: 1mg
Course: Dessert
Cuisine: American
Keyword: banana brownies, brownies, chocolate banana brownies, fudge brownies, fudgy brownies