Chocolate Banana Brownies Recipe - The Anthony Kitchen (2024)

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If you've got ripening bananas, and the thought of banana bread is giving you a case of the humdrum's, look no further than its enchantingly chocolate cousin, Banana Brownies! Soft, cakey, and fudgy, this breakfast bombshell is a banana bread-brownie hybrid that's anything but boring!

These breakfast treats bake up thick and seriously moist, with a fair share of both banana and chocolate flavor shining through. Best of all, they're crazy easy to make, and you'll have this batter whipped up and into the oven in 15 minutes or less!

Chocolate Banana Brownies Recipe - The Anthony Kitchen (1)

Chocolate Banana Bread Brownies are not only a great way to use up any over-ripe bananas, they're make-ahead and freezer friendly, making them perfect for on-the-go breakfasts! Not to mention, there's no doubt -- these bad boys will cure even the most intense chocolate hankerings.

Love banana and chocolate together? Bookmark these easy Chocolate Banana Muffins for your next baking extravaganza!

HOW TO MAKE CHOCOLATE BANANA BROWNIES

  1. Prep - Melt the butter in the microwave and set it aside to cool. Mash the bananas in a small mixing bowl. Make sure your oven is preheating before you start mixing up the batter and, lastly, ready an 8x8" greased baking dish.
  2. Mix Dry Ingredients - In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, and salt.
  3. Mix Wet Ingredients - Add the eggs to a large mixing bowl and whisk. Then, add the mashed bananas, sugar, melted and cooled butter, as well as the vanilla extract and whisk until well combined.
  4. Combine - Add the dry ingredients to the wet mix, and swap out your whisk for a sturdy wooden spoon. Stir and stop as soon as the batter comes together. Add the chocolate chips and stir until they are evenly distributed throughout the Banana Brownie batter.
  5. Bake - Transfer the batter to the baking dish and bake for about 26 minutes. Once the Banana Brownies are springy to the touch and have cooked through, place them on a wire rack to cool for about 10 minutes. Then, cut into 12 squares and serve!

Loving the sound of this? You'll also love our Banana Pudding Cheesecake!

MORE BROWNIE RECIPES TO TRY:

  • S'mores Brownies
  • Chocolate Peanut Butter Brownies
  • Strawberry Brownies
  • Chocolate Chip Brownies
  • Walnut Brownies
  • Chocolate Chip Brownies

Chocolate Banana Brownies Recipe - The Anthony Kitchen (2)

INGREDIENTS

  • Mashed Bananas
  • All-Purpose Flour
  • Granulated Sugar
  • Unsweetened Cocoa Powder
  • Baking Powder (not to be confused with baking soda)
  • Unsalted Butter (melted and cooled)
  • Eggs
  • Vanilla Extract
  • Salt
  • Chocolate Chips

If you love to add fun ingredients to brownies, you need to give our Oreo Brownies a try!

EXTRAS YOU CAN ADD!

There are a number of different things you can add to Chocolate Banana Brownies to make them all the more irresistible! Add in a ½ cup of chopped pecans or walnuts for a little extra crunch. Love peanut butter? Sub in peanut butter chips for the chocolate chips and even butterscotch chips would be a tasty new addition!

And, clearly, no one would be mad if you wanted to make them extra dessert-like and throw a healthy schmear of creamy peanut butter frosting across the top.

Love a good brownie recipe? Check out our Nutella Brownies next!

Chocolate Banana Brownies Recipe - The Anthony Kitchen (3)

HOW TO STORE CHOCOLATE BANANA BROWNIES

You can store Chocolate Banana Brownies at room temperature in an airtight container and they will stay fresh for about 3-4 days.

CAN I FREEZE THEM?

To freeze them, cut the brownies into bars or squares as desired, and place them in a snug, freezer-safe, airtight container, separated by sheets of wax paper for up to 3 months.

You could also freeze them in a freezer-safe, zip-top, gallon-sized bag. However, these Banana Brownies are so decadently moist that you might run the risk of them freezing together. To prevent this, wrap each brownie in a small piece of wax paper, and then add each wrapped brownie to the bag and freeze.

Chocolate Banana Brownies Recipe - The Anthony Kitchen (4)

5 MORE BANANA RECIPES YOU’LL LOVE

  • Blueberry Banana Muffins
  • Chocolate Chip Banana Cookies
  • Banana Bread with Sour Cream
  • Banana Oatmeal Muffins
  • Banana Chocolate Chip Muffins

Chocolate Banana Brownies Recipe - The Anthony Kitchen (5)

Chocolate Banana Brownies

Prep Time

15 mins

Cook Time

26 mins

Cool

10 mins

Total Time

41 mins

Chocolate Banana Brownies with chocolate chips boast a fair share of both banana and chocolate flavor. They bake up thick, soft, cakey, and fudgy!

Course:Dessert

Cuisine:American

Keyword:Banana Brownies

Servings: 12

Calories: 295 kcal

Author: Kelly Anthony

Ingredients

  • cupunsalted butter
  • 1cupall-purpose flour
  • ½cupcocoa powder
  • 1 teaspoonbaking powder
  • ¾ teaspoon fine sea salt
  • 1cupmashed banana (from about 2 large bananas)
  • 2large eggs, room temperature
  • 1cupgranulated sugar
  • 1teaspoonpure vanilla extract
  • ¾cupsemi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350° and have ready a greased, 8"x8" square baking dish.

  2. Melt the butter in a microwave-safe pitcher or bowl, and set aside to cool.

  3. In a medium-sized mixing bowl, combine flour, cocoa powder, baking powder, and salt. Whisk and set aside.

  4. Add the eggs to a large mixing bowl and whisk well. Then, add the mashed bananas, sugar, melted butter, and vanilla to the bowl and whisk until well-combined. Make sure the eggs are broken up and evenly distributed throughout the batter.

  5. Add the dry ingredients and stir with a wooden spoon until just combined. Add in the chocolate chips and mix once more.

  6. Add the batter to the baking dish, spread to the edges, and smooth over the top. Bake for 40-45 minutes, or until cooked through. Remove from the oven, and allow to cool on a wire rack for about 10 minutes. Cut, serve, and enjoy!

Nutrition Facts

Chocolate Banana Brownies

Amount Per Serving

Calories 295Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 55mg18%

Sodium 160mg7%

Potassium 243mg7%

Carbohydrates 37g12%

Fiber 3g13%

Sugar 23g26%

Protein 4g8%

Vitamin A 372IU7%

Vitamin C 2mg2%

Calcium 36mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Banana Brownies Recipe - The Anthony Kitchen (7)

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Comments

  1. SallyBR says

    Hello there! I found your blog today searching for tutorials to paint cookies - read your blog post about it and from there jumped to amazon to get what you described as your favorite cookie book, The Art of the Cookie. Reading fast as I normally do, I misunderstood everything and thought you had written it. Of course it did not help that she is also called Kelly! 😉 Anyway I got the book, a few hours passed and I wanted to go back to your blog, so I kept searching HER name to find it... I am here laughing at myself, finally managed to go through my history, and realized all the confusion I inflicted on myself...

    Glad I re-found you!

    Reply

    • Kelly Anthony says

      Oh no! Ha! Well thank you for coming back 🙂 I hope you enjoy the book!

      Reply

  2. Tabs says

    These turned out so good! I'll definitely be making them again. Thanks for sharing!

    Reply

    • Kelly Anthony says

      Thank you! I'm so glad you enjoyed them 🙂

      Reply

Leave a Reply

Chocolate Banana Brownies Recipe - The Anthony Kitchen (2024)

FAQs

Why do you put cocoa powder in brownies? ›

But the cocoa powder also allows you, the baker, to control the fat and sugar content of your brownies. Cocoa brownies typically call for oil as the fat, and many call for blooming the cocoa in the oil, making for a deeply colored and distinctly chocolatey brownie.

Why is my brownie crispy? ›

Looks to be either over mixed (too much gluten makes it doughy) or over baked (dries out the texture and makes it crispy on top). Try mixing as little as possible and reducing the oven temp a bit, take the brownies out when there's a slight wobble in the centre and they will finish baking through in the pan.

Which cocoa powder is best for brownies? ›

Key Ingredients

Use any unsweetened cocoa powder in this recipe. I've used natural, Dutch-processed, and even raw cacao in this recipe. For a chocolate flavor similar to Oreo cookies, try Dutch cocoa. Butter: We use 100% butter in the recipe.

What kind of cocoa is best for brownies? ›

“When it comes to baking, I prefer Dutch process cocoa powder,” says former BA food editor Claire Saffitz. “The alkalizing process darkens the color and typically deepens the flavor.” Dutch process cocoa powder produces baked goods that taste more intensely chocolatey.

What keeps brownies moist? ›

Brownies should be wrapped tightly in plastic wrap, and placed in an airtight container to help keep them from drying out and going stale. (You can also use a layer of aluminum foil around the layer of plastic wrap to help protect them from air exposure.)

What can I add to brownies to make them better? ›

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

What can I add to improve brownie mix? ›

Add nuts – Add a handful of finely chopped pecans or walnuts if you love brownies with nuts. Add mix ins – Jazz up a basic brownie mix with chopped mini peanut butter cups, white chocolate chunks, or your favorite chopped up candy bar. Add a swirl – Swirl in spoonfuls of peanut butter or Nutella before baking.

Should you beat eggs before adding to brownie mix? ›

Cookbook author and food stylist Jerrelle Guy might have given away the secret: In an article for The Kitchn, Guy suggests the secret to a "glossy" and lifted brownie — like the ones you see in bakeries and restaurants — is to beat the eggs and the sugar together for 10 minutes before adding additional ingredients.

Should brownies still be wet in the middle? ›

If the toothpick comes out completely wet and coated with batter, you know the brownies are underdone and need more time. If the toothpick comes out with just a few crumbs clinging to it, the brownies are ready!

Can I put brownies back in the oven after they have cooled? ›

Preheat the oven to 350 degrees Fahrenheit. Place the undercooked brownies back in the baking pan they were originally baked in. Bake for an additional 5-10 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before cutting and serving.

What is the point of cocoa powder? ›

Cocoa powder is rich in theobromine, which helps to reduce inflammation and can protect you from diseases such as heart disease, cancer, and diabetes. Since cocoa is rich in phytonutrients but low in fat and sugar, the calories you get from cocoa powder will be packed with healthy chemicals.

What is the purpose of cocoa powder? ›

Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder.

What does cocoa powder do in baking? ›

When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present.

Does cocoa powder make a difference? ›

That said, cocoa powder is a slightly better form when you consider intensity and nutritional value. However, when it comes to taste, it is by no means superior to chocolate. Furthermore, if you're looking to try out sugar-free or vegan options, purer forms of cocoa or cacao will be ideal for you.

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