Why You’ll Love Banana Brownies – Super Moist Recipe

The banana keeps the brownies exceptionally moist and soft, more so than typical brownies.
The combination of banana and chocolate gives a unique flavor: you get the deep cocoa taste with a hint of banana sweetness.
It’s an easy, home‑friendly recipe made with simple ingredients you likely already have — and a great way to use brown bananas instead of wasting them.
The brownies are thick and satisfying, not overly rich — balanced in sweetness and texture.
They stay moist even when stored, so they’re excellent for prepping ahead or sharing with friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter
2 cups white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed bananas (about 3 brown bananas)
3/4 cup cocoa powder
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups chocolate chips

Directions

Preheat your oven to 350°F (180°C; or 170°C if using a fan‑forced oven). Line a 9×13‑inch (23×33 cm) baking pan with parchment or aluminum foil (leaving an overhang), or lightly grease it.
In a large bowl, melt together the butter and sugar — either in the microwave in intervals (e.g., 45 seconds at a time, stirring in between) or using a double boiler.
Allow the butter‑sugar mixture to cool slightly, then whisk in the eggs and vanilla extract. It’s important the mixture isn’t too hot so you don’t scramble the eggs.
Stir in the mashed bananas — using ripe, brown bananas gives the best moisture and flavor.
If your cocoa powder is clumpy, sift it. Then add the flour, cocoa powder, and salt to the batter. Whisk until smooth — some small banana lumps are fine.
Stir in the chocolate chips until evenly distributed.
Pour the batter into your prepared pan, smoothing it out. Bake for about 30–35 minutes (for the large pan), or until the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the brownies cool completely (preferably ~4 hours) before slicing — this helps them firm up for clean cuts.

Servings and timing

Makes about 18 large brownies.
Prep time: ~15 minutes
Bake time: ~30–35 minutes
Total time: ~50 minutes (plus cooling)

Storage/Reheating

Store the cooled brownies in an airtight container in the refrigerator for up to 4–5 days (they stay moist due to the banana). They can also be frozen for up to 3 months — thaw them in the fridge before serving.

Variations

Smaller batch: You can halve all ingredients and bake in an 8×8‑inch (20×20 cm) pan. Bake time should be about 30 minutes.
Texture variation: For a denser, fudgier brownie, use Dutch‑process cocoa powder for deeper chocolate flavor.
Add‑ins: Try mixing in nuts (e.g. walnuts or pecans) for crunch, or swirl in peanut butter before baking for a chocolate‑banana‑peanut twist.
Chocolate intensity: Use semisweet or dark chocolate chips depending on how rich or sweet you want the brownies.

FAQs

What kind of bananas should I use?

Use very ripe — ideally brown and spotty — bananas. They’re sweeter and have more moisture, which keeps the brownies fudgy and moist. Yellow or green bananas won’t give the same flavor or texture.

Can I reduce the sugar?

Yes. Since bananas add natural sweetness, you can experiment with reducing the sugar slightly. If you do, consider using dark chocolate chips to keep the chocolate flavor rich without overly increasing sweetness.

Why are there only 2 eggs, not more like regular brownies?

Because the mashed bananas add moisture and structure, fewer eggs are needed. This prevents the brownies from becoming soggy or too cake‑like.

Can I make a smaller batch?

Yes — simply halve the ingredients and use a smaller pan (e.g. 8×8 inches). Baking time will be slightly less, around 30 minutes.

What pan size should I use?

Use a 9×13‑inch (23×33 cm) baking pan for the full recipe. For a half batch, an 8×8‑inch (20×20 cm) pan works well.

How do I know when they’re done baking?

They’re done when the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Overbaking can dry them out, so aim for a slightly soft, fudgy center.

Can I add nuts or other mix‑ins?

Absolutely. Walnuts, pecans, or even chopped dried fruit can be stirred in with the chocolate chips for added texture and flavor.

Can I make the brownies dairy‑free or vegan?

This recipe uses butter and eggs, so it’s not dairy‑free or vegan as-is. For a dairy‑free version, you’d need to substitute butter (e.g. with vegan margarine) and eggs (with flax eggs or another egg replacer), but that would require adjusting texture — results may vary.

How should I store leftover brownies?

Keep them in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze them (well wrapped) for up to 3 months; thaw in the fridge before serving.

Can I serve the brownies warm?

Yes — you can warm a slice briefly in the microwave for a few seconds before serving. The chocolate will be soft and gooey, which some people love with a scoop of ice cream or a glass of cold milk.

Conclusion

These banana brownies are a wonderful blend of classic chocolate brownies and banana bread — fudgy, moist, and full of flavor. They’re an excellent way to use up ripe bananas and make a crowd‑pleasing dessert with simple, everyday ingredients. Whether you stick to the base recipe or try a variation with nuts or peanut butter, these brownies are sure to satisfy your sweet tooth and become a go‑to treat.