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If banana bread and a fudge brownie had a baby, it would be this Banana Brownie. This recipe is the ultimate solution for those spotty bananas sitting on your counter when you crave something decadent rather than breakfast-y. Max calls these "monkey chocolate squares" because they are packed with fruit but taste like pure candy. They are dense, unbelievably moist, and covered in a silky chocolate ganache that bridges the gap between a cake and a truffle.
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Why You Will Love This Banana Brownie
This recipe takes the best qualities of two classics: the moist, dense crumb of banana bread and the rich, chocolatey intensity of a brownie. By replacing some of the fat with mashed bananas, you get a treat that feels lighter but stays fudgy for days. The texture is somewhere between a cake and a brownie—soft, chewy, and melt-in-your-mouth. Plus, the fresh banana slices on top add a creamy, fresh contrast to the dark chocolate glaze.
How To Make Banana Brownie
To get the look exactly like the photo, we start by making a rich batter using melted butter, cocoa powder, and plenty of mashed ripe bananas. We bake it in a square pan until just set (do not overbake!). Once cooled, we spread a glossy chocolate ganache over the surface. The finishing touch is arranging fresh banana slices on top right before serving, creating a beautiful presentation that tells you exactly what flavors are inside.
Banana Brownie Ingredients
The Fudgy Base
- 3 medium overripe bananas (mashed smoothly, approx. 1 cup)
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder (unsweetened)
- ½ cup semi-sweet chocolate chips (folded into the batter)
- ¼ teaspoon salt
The Chocolate Ganache
- ½ cup semi-sweet chocolate chips
- ⅓ cup heavy cream (hot)
The Garnish
- 1 fresh, firm banana (sliced into coins)
Step by Step Method
Mash and Mix
- Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper.
- In a large bowl, mash the overripe bananas until they are very smooth.
- Whisk in the melted butter, sugar, egg, and vanilla extract until fully combined.
Add Dry Ingredients
- Sift the flour, cocoa powder, and salt into the wet mixture.
- Gently fold with a spatula until no white streaks remain.
- Fold in the ½ cup of chocolate chips for extra pockets of gooiness.
Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Let the brownies cool completely in the pan.
Frost and Decorate
- Place the chocolate chips for the ganache in a small bowl. Pour the hot heavy cream over them. Let sit for 3 minutes, then whisk until smooth and glossy.
- Spread the warm ganache over the cooled brownies.
- Slice the brownies into squares.
- Right before serving, slice a fresh banana into coins and place 2–3 slices on top of each square.
Max’s Reaction: "It tastes like chocolate banana bread but way better because of the frosting. I ate the banana slices off the top first!"
What Pairs Well With Banana Brownie
These brownies are rich and sweet, so a cold glass of milk is the traditional pairing. They also go wonderfully with a scoop of vanilla ice cream or a dollop of peanut butter whipped cream. For a warm drink, a hot latte or a cappuccino balances the sweetness of the bananas perfectly.
Banana Brownie Variations
3 Ingredient Banana Brownies
- For a super simple, flourless version, mix 3 mashed bananas, ½ cup cocoa powder, and 1 cup peanut butter. Bake at 350°F for 20 minutes. It’s denser but delicious.
Walnut Crunch
- Fold ½ cup of chopped walnuts or pecans into the batter. The crunch pairs beautifully with the soft banana texture.
Peanut Butter Swirl
- Dollop 3 tablespoons of creamy peanut butter on top of the batter before baking and swirl it with a knife for a marble effect.
Vegan Option
- Substitute the egg with a "flax egg" (1 tablespoon flaxseed meal + 3 tablespoon water) and use dairy-free chocolate chips and coconut cream for the ganache.
Equipment
- 8x8 Square Baking Pan
- Mixing Bowls
- Whisk and Spatula
- Sifter (for cocoa powder)
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
Store the brownies (without the fresh banana topping) in an airtight container at room temperature for up to 3 days. If you have already added the fresh banana slices, store them in the refrigerator, as the fruit will brown and spoil faster.
Make Ahead Strategy
These brownies taste even fudgier on the second day. You can bake them a day in advance and frost them the next morning.
Fresh Topping Tip
The fresh banana slices on top should be added immediately before serving. If they sit out too long, they will oxidize (turn brown). You can brush them with a little lemon juice to keep them bright longer.
Top Tips for Best Banana Brownie
The ripeness of your bananas matters immensely. You want bananas that are brown and spotty for the batter—these provide the most sweetness and moisture. However, for the topping, use a banana that is yellow and slightly firm so it holds its shape and adds a nice textural bite. Also, do not overbake! Because of the banana content, these brownies will look slightly moist in the center even when done. They firm up as they cool.
Banana Brownie Frequently Asked Questions
Can I use frozen bananas?
Yes, for the batter. Thaw them completely and drain off any excess liquid before mashing.
Why are my brownies cakey?
Using too much flour or overmixing the batter develops gluten, which creates a cake-like texture. For fudgy brownies, mix gently and measure flour correctly.
Can I skip the ganache?
You can, but the ganache adds a luxurious finish that elevates the dish. If skipping, you might want to mix in more chocolate chips.
A Perfect Hybrid Dessert
This recipe is a game-changer for banana lovers. It feels like a fancy dessert but uses humble pantry staples. If you are looking for more decadent dessert mashups, you must try our Black Forest Cake Roll for a fruit-and-chocolate classic, or the creamy Biscoff Cookie Butter Cheesecake. For sheer chocolate indulgence, the Hot Fudge Brownie Cheesecake is another must-bake.
Share your Banana Brownie! Tag us @HannahCooking with #BananaBrownie; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Banana Brownie recipe and let us know what twists or ingredients you used!
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Banana Brownie
Equipment
- 1 8x8 Baking Pan (Square)
- 1 Mixing bowl (Large)
- 1 Whisk (Handheld)
Ingredients
- 3 ripe bananas - Mashed (approx 1 cup)
- ½ cup unsalted butter - Melted
- 1 cup granulated sugar - For batter
- 1 large egg - Room temperature
- 1 teaspoon vanilla extract - Flavor
- ¾ cup all-purpose flour - Sifted
- ½ cup cocoa powder - Unsweetened
- 1 cup chocolate chips - Divided use
- ⅓ cup heavy cream - For ganache
- 1 fresh banana - Sliced for garnish
Instructions
- Mash ripe bananas and whisk with melted butter, sugar, egg, and vanilla.
- Fold in flour, cocoa powder, and half the chocolate chips.
- Bake in a lined 8x8 pan at 350°F for 25-30 minutes. Cool completely.
- Whisk hot heavy cream and remaining chocolate chips to make ganache; spread over brownies.
- Slice into squares and top each with fresh banana slices before serving.
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