These easy banana brownies are super fudgy chocolate brownies with crackly tops and subtle banana sweetness in every bite. They’re one of my favorite treats to make with whenever I have overripe bananas on my hands!

 

Who knew that adding bananas to my favorite homemade brownies would be such a game-changer? These banana brownies turned out supremely moist and fudgy, and just sweet enough. They’re basically crazy indulgent chocolate brownies with a hint of real banana flavor in the background that makes them totally irresistible. This recipe needs just one good-sized ripe banana, so it’s perfect if you have a straggler in your fruit bowl. The brownie tops come out glossy and crackly, and the batter is quick. I couldn’t ask for a better treat!

Why You’ll Love This Banana Brownies Recipe

• Super fudgy. Ripe bananas and real melted chocolate make these brownies ultra-rich and super moist. The banana flavor is subtle, and not as strong a flavor as banana bread.
• Shiny, crackly tops. Thoroughly blending the ingredients creates those coveted paper-thin, glossy tops we know and love.
• Easy. The batter comes together in a snap: mix the dry ingredients, add the wet ingredients, and bake. That’s it! These banana brownies are ready for the oven in 10 minutes or less.
• Customizable. I love adding fistfuls of chocolate chips or crunchy walnuts into the batter for extra texture! You’ll love finding new ways to make these brownies your own.

Brownie Ingredients

Here are my notes on the ingredients you’ll need to make the best banana brownies from scratch. Most of them are common pantry items. Scroll to the recipe card after the post for a printable ingredients list.

• Oil – Brownies made with oil are way more tender and moist than brownies made with butter. Choose a neutral flavored oil, like canola, avocado, or vegetable oil.
• Chocolate – I like to use unsweetened baking chocolate. Since you’ll be melting it, I recommend chocolate bars over chocolate chips, since the chocolate melts more smoothly.
• Sugar – This can be granulated sugar or brown sugar.
• Egg – For best results, bring the egg to room temperature before you start.
• Banana – Same as when making banana bread, ripe to overripe bananas work best in these banana brownies. It’s a great excuse to mash up that spotty banana on the counter!
• Cocoa Powder – I use unsweetened natural cocoa powder. You can use Dutch-processed cocoa powder for a fudgier flavor.  
• Mix-ins – Feel free to customize these banana brownies with add-ins like chocolate chips or chopped nuts. See further on for some of my favorite ideas!

How to Make the Best Banana Brownies

Make the fudgiest brownies packed with real chocolate and bananas in just 3 simple steps! Here’s how to do it. You’ll find printable instructions in the recipe card after the post.

• Mix the wet ingredients. Start by mixing the chocolate and oil, then cream in the sugar, egg, and mashed banana.
• Add the dry ingredients. A little at a time, stir in the flour, cocoa powder, and a pinch of salt. At this point, you can also fold in any mix-ins, like chocolate chips.
• Bake. Pour the brownie batter into a lined 8” baking pan. You’ll want to bake these brownies at 350ºF for 22-25 minutes. Afterward, cool, slice, and serve.

What Makes Brownies Have a Flaky Top?

Mixing the eggs thoroughly is the secret to brownies with glossy tops. It also helps if your eggs are at room temperature. Take time to blend the egg fully with the sugar and wet ingredients. This can take a good 2-3 minutes of steady whisking before you add your dry ingredients. Don’t skip this step! Combined with the melted chocolate in the recipe, it’s key to these brownies’ thin, crackly crust.

Recipe Tips & Variations

• Use unsweetened chocolate. I only say this as I find it much easier to control the sweetness of the brownies if the melted chocolate I’m using is unsweetened. Between the bananas and sugar, regular chocolate can make these brownies very sweet. If you use sweetened chocolate, consider reducing the amount of added sugar.
• Don’t overmix the batter, though. While you want the wet ingredients well combined, be careful not to overmix the batter once you’ve added the dry ingredients. Overmixing after the flour is added can lead to dense, tough brownies.
• Avoid overbaking. A toothpick stuck into the center of the baked brownies should come out mostly clean, but still moist. If the toothpick comes out streaked with batter or if the brownies jiggle, they need more time in the oven. On the other hand, you don’t want to bake the brownies too long, or they’ll become dry.
• More mix-ins. In addition to chocolate chips, try stirring in chopped walnuts, pecans, almonds, or hazelnuts. Other fun ideas are chopped chocolate bars, Reese’s Pieces, M&Ms, or crumbled cookies. Just don’t go overboard!

Serving Suggestions

These banana brownies are the best homemade treat all on their own. They’re always a hit at bake sales and potlucks! Whenever I’m feeling extra indulgent, I’ll serve mine with a scoop of vanilla ice cream or chocolate ice cream and some fresh banana slices. These brownies are also great to crumble over a banana split topped with whipped cream and drizzled with hot fudge sauce!

How To Store

• Refrigerate. I recommend keeping these banana brownies in an airtight container in the fridge. Banana makes these brownies ultra-moist, so they tend to spoil faster at room temperature.
• Freeze. These brownies can be frozen for up to 2 months. Defrost the brownies in the fridge before serving.

More Brownie Recipes

• Fudgy Nutella Brownies
• Cosmic Brownies 
• S’mores Brownies
• Chick-Fil-A Brownies 
• Cake Mix Brownies