Homemade Banana Brownies are a rich, one-bowl wonder using ripe bananas for natural sweetness and moisture in fudgy chocolate squares studded with chips—ideal for snacks, desserts, or potlucks with no mixer needed and easy slicing. This 40-minute recipe yields 16 brownies, serving 8–12, with make-ahead batter for busy bakers. For more banana baking, explore our Perfect Cranberry Banana Bread Recipe, which adds tart berries for fruity depth.
Why You’ll Love Homemade Banana Brownies
These brownies excel with effortless mixing—no creaming required—and a fudgy texture from bananas’ moisture, balanced by cocoa’s intensity and melty chips. They’re customizable (nuts for crunch, vegan swaps), gluten-free adaptable, and perfect for crowds, pairing with herbed sides from our Fresh Herb Pasta Guide. At ~200 calories per brownie, they’re indulgent yet healthier than traditional, like the lightness in our Baby Lemon Impossible Pies Recipe. The crackly tops and banana flecks make them a visual treat, akin to layered charm in the Lemon Herb Tahini Recipe. For gluten-free flour, try ideas from our Oat-Flour Pasta Experiment.
Perfect Homemade Banana Brownies Recipe
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 8–12 (16 brownies)
Category: Dessert, Brownies
Method: Oven
Cuisine: American
Ingredients
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Wet Ingredients
- 3 ripe bananas, mashed (about 1 cup)
- ½ cup unsalted butter, melted (or coconut oil for vegan)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- ¾ cup granulated sugar (or coconut sugar)
Dry Ingredients
- ½ cup all-purpose flour (or oat flour for GF like in our Oat-Flour Pasta Experiment)
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips (dairy-free for vegan)
- Optional: ½ cup chopped walnuts (for crunch)
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment.
- Mix Wet: In a bowl, mash 3 bananas; stir in ½ cup melted butter, 2 eggs, 1 tsp vanilla, and ¾ cup sugar until smooth.
- Add Dry: Sift in ½ cup flour, ⅓ cup cocoa, ½ tsp baking powder, and ¼ tsp salt; fold until just combined (lumps okay). Stir in 1 cup chocolate chips and optional nuts.
- Bake: Spread batter evenly in pan. Bake 25–30 minutes until edges set and center is fudgy (toothpick with moist crumbs). Cool in pan 10 minutes, then on rack.
- Serve: Cut into 16 squares; enjoy warm or room temp.
Nutrition (Per Brownie): ~200 calories.
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Storage and Shelf Life
Store in airtight container at room temp 2–3 days; refrigerate up to 5 days (fudgy texture holds). Freeze slices up to 2 months (wrapped); thaw at room temp. Signs of spoilage: moldy edges, off-smelling bananas, or dry crumb—discard if present. (Pro tip: Like storing breads in our Perfect Cranberry Banana Bread Recipe, freeze for moisture.)
Tips and Variations
For fudgiest results, use overripe bananas (black-spotted for sweetness) and don’t overbake—aim for slight underdoneness in center. Variations: Add espresso powder for depth or swirl peanut butter. For vegan, swap eggs/butter as noted. Inspired by banana bakes? Our Make-Ahead Ravioli Freezer Guide offers batter-freezing hacks. For a classic external take, try this Banana Brownies recipe from Allrecipes, which mashes bananas for moist results.
Conclusion
Homemade Banana Brownies are a fudgy, one-bowl hit for chocolatey treats—moist, sweet, and simple. With easy steps, they’re your go-to brownie. From banana picks to storage, success every square. Bake ahead, slice and share with loved ones! Pair with our Fresh Herb Pasta Guide for savory balance