These banana brownies are chewy, fudgy and incredibly moist. They have a rich chocolate flavor with a gentle banana note and plenty of chocolate chips. Made with simple, everyday ingredients, they’re an ideal way to use up overripe bananas while satisfying a chocolate craving. 
This post was updated August 31st with new photos & recipe tips
Banana Brownies – The Most Moist Brownies You’ll Ever Try
These fudgy banana brownies combine the best of banana bread and classic brownies to produce an exceptionally moist, tender bar. Cocoa powder provides the chocolate backbone, while mashed bananas add both moisture and a subtle banana flavor. The result is a thick, chewy brownie that’s not overly rich and studded with chocolate chips for extra indulgence.
The texture differs slightly from a traditional brownie because of the banana, but the added moisture and flavor make them irresistible.
Ingredients
This recipe follows a basic brownie formula with the addition of 1 cup mashed banana. You’ll need:
- 1 cup unsalted butter
- 2 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (about 2–3 large brown bananas)
- 3/4 cup cocoa powder
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Because the mashed bananas contribute a lot of moisture, this recipe uses only two eggs even though it yields a large batch—this helps prevent the brownies from becoming soggy.
Making the Brownies – Step-by-Step Photos
- Preheat the oven to 350°F (180°C; 170°C fan). Line a 9×13-inch (23×33 cm) pan with parchment or foil leaving an overhang, or lightly grease the pan.
- In a large bowl, melt the butter with the sugar. You can microwave in 30–45 second intervals, stirring between each, or use a double boiler until the butter is melted and the sugar is moistened.
- Allow the butter mixture to cool briefly, then whisk in the eggs and vanilla. Letting the mixture cool prevents the eggs from cooking when added.
- Stir in the mashed bananas. Use brown, spotty bananas for best flavor and moisture.
- Whisk in the flour, cocoa powder and salt until smooth. If your cocoa is lumpy, sift it first to avoid clumps. Note: the batter will have banana lumps—that’s normal and expected.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for about 30–35 minutes, until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and let cool.
Baking Tips & Storage Instructions
- This recipe is designed for a 9×13-inch (23×33 cm) pan. For a smaller batch, halve the ingredients and bake in an 8×8-inch (20×20 cm) pan; the baking time will be slightly shorter (around 30 minutes).
- Use Dutch-process cocoa for a deeper chocolate flavor if you prefer a richer taste.
- Cool brownies completely—at least 4 hours—before slicing. Chilling helps them set and produces cleaner slices.
- Because these brownies are very moist, store them in an airtight container in the refrigerator for up to 4–5 days to keep them fresh.
- Brownies freeze well for up to 3 months. Store in an airtight container and thaw in the fridge before serving.
If you enjoy brownies, try other variations such as classic homemade brownies, cream cheese brownies, peanut butter brownies or white chocolate brownies.
Banana Brownies
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Equipment
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9×13 inch (23 x 33 cm) baking pan*
Ingredients
- 1 cup unsalted butter (226 grams)
- 2 cups white sugar (400 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (240 ml)about 2–3 large, brown bananas
- 1 1/4 cup all-purpose flour (156 grams)AKA plain flour
- 3/4 cup cocoa (60 grams)
- 1/2 teaspoon salt
- 1 1/2 cup chocolate chips (270 grams)
Instructions
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Preheat oven to 350°F (180°C; 170°C fan). Line a 9×13 inch (23×33 cm) pan with parchment or foil, leaving an overhang, or lightly grease.
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Add butter and sugar to a large bowl and microwave in short bursts, stirring between intervals, until the butter is melted and the sugar is moistened, or melt using a double boiler.
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Allow the mixture to cool slightly, then whisk in the eggs and vanilla extract.
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Stir in the mashed bananas until combined.
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If the cocoa is lumpy, sift it. Gently whisk in flour, cocoa powder and salt. Expect small lumps from the banana—do not overmix.
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Fold in the chocolate chips.
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Spread the batter in the prepared pan and bake about 35 minutes, or until a toothpick comes out clean or with a few moist crumbs.
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Cool completely (about 4 hours) before slicing. Store cooled brownies in an airtight container in the refrigerator for up to 4–5 days.
Notes
- Smaller Batch: Halve the recipe for an 8×8 inch (20×20 cm) pan. Bake about 30–35 minutes. Scaled ingredients: 1/2 cup butter, 1 cup sugar, 1 large egg, 1/2 tsp vanilla, 1/2 cup mashed banana, 1/2 cup + 2 tbsp flour, 1/4 cup + 2 tbsp cocoa (6 tbsp total), 1/4 tsp salt, 3/4 cup chocolate chips.
- Bananas: Use 2–3 large or 3–4 smaller bananas that are brown and spotty for best moisture and flavor.
- Storage: Because these brownies are very moist, refrigerate in an airtight container for up to 4–5 days. They also freeze well for up to 3 months.
Nutrition
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