Banana Brownie Recipe

Olivia Ava

Try this easy banana brownie recipe and treat your taste buds to a happy explosion of flavor. Perfect for any occasion or just because!

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert, Snack

Cuisine American

Servings 12 brownies

Calories 150 kcal

Ripe bananas 2 medium or 1 large – The riper, the better. Soft, spotty bananas bring natural sweetness and moisture to the brownies.
Unsalted butter ½ cup, melted – Adds richness and helps create that fudgy texture. You can swap this for coconut oil or even almond butter for a dairy-free version.
Granulated sugar ½ cup – Keeps the brownies sweet and balanced. You can also use coconut sugar for a more natural option.
Brown sugar ¼ cup, packed – Deepens the flavor and adds a hint of caramel-like richness.
Large eggs 2 – Helps bind everything together and gives the brownies structure. If you need an egg-free option, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) works well.
Vanilla extract 1 tsp – A small but mighty ingredient that enhances both the chocolate and banana flavors.
All-purpose flour ¾ cup – Just enough to hold everything together while keeping the brownies soft. If you want to go gluten-free, try a 1:1 gluten-free flour blend.
Unsweetened cocoa powder ½ cup – This is what gives the brownies their deep chocolate flavor. Dutch-process cocoa will make them even richer, but regular cocoa works just fine.
Baking powder ½ tsp – A little lift to keep the brownies from being too dense.
Salt ¼ tsp – Balances out the sweetness and enhances the chocolate flavor.

Dark chocolate chips ½ cup – For extra melty pockets of chocolate in every bite. You can also use chopped chocolate for a more rustic texture.
Chopped walnuts ¼ cup – Adds a bit of crunch and pairs beautifully with both banana and chocolate. Pecans work too!
A sprinkle of sea salt on top – If you love that sweet-salty contrast a pinch of flaky sea salt before baking is a game-changer.

Before you start mixing, set your oven to 350°F (175°C) so it heats up properly. Grab an 8x8-inch baking pan, and either grease it lightly or line it with parchment paper, leaving some extra hanging over the edges. This little trick makes lifting the brownies out later much easier.

Take your ripe bananas and mash them well in a large mixing bowl. No need to mash them until completely smooth—leaving a few small bits gives the brownies a little extra texture and brings out their natural sweetness.
To the mashed bananas, add melted butter, both sugars, eggs, and vanilla extract. Mix everything gently until the ingredients blend together into a smooth, even mixture.

In a separate small bowl, mix together cocoa powder, flour, salt, and baking powder until everything is evenly blended. This helps prevent any clumps of cocoa powder from forming in the batter.
Now, gradually add this dry mixture into the banana mixture. Use a spatula or wooden spoon to gently fold everything together. Try not to stir too much—mixing just until no dry streaks remain will keep the brownies tender and fudgy.

For an extra rich, gooey texture, toss in some chocolate chips or chopped dark chocolate and fold them into the batter. They’ll melt slightly as they bake, making every bite even more indulgent.

Once your batter is ready, transfer it into the lined baking dish, making sure to spread it evenly to help it bake uniformly.
Slide the pan into the preheated oven and let it bake for about 25 to 30 minutes. You'll know it's ready when the top looks set and a toothpick inserted in the center comes out with a few sticky crumbs—just not wet batter. If it still seems underbaked, give it a few more minutes, but be careful not to overbake, or you'll lose that soft, fudgy texture.

Once baked, remove the pan from the oven and let the brownies sit for about 15 minutes before taking them out. For best results, wait until they cool completely before cutting—this helps them set properly and makes slicing much easier.

Recipe Details

Keyword banana brownie recipe