Rich Banana Chip Brownies

These banana brownies bring together the best qualities of a rich chocolate brownie and a moist banana bake.

Each square has a wonderfully chewy, fudgy texture, while mashed brown bananas add tenderness, moisture, and a gentle fruity note beneath the deep cocoa flavor.

Chocolate chips are scattered throughout the batter, giving every bite little pockets of extra chocolate richness.

The recipe starts with a simple combination of melted unsalted butter and white sugar, creating a rich base without requiring complicated mixing techniques.

Eggs and vanilla add structure and flavor, while one cup of mashed ripe banana gives the brownies their signature softness and subtle banana taste.

Cocoa powder provides the main chocolate character, and a small amount of salt helps balance the sweetness.

All-purpose flour brings everything together without taking away from the dense, moist texture.

What makes these brownies especially appealing is how straightforward they are to prepare.

The batter comes together from everyday ingredients and is baked in a 9×13-inch pan, producing 18 generous brownies.

The finished squares are moist enough to stay tender after chilling, yet firm enough to slice neatly once completely cooled.

Using brown, spotty bananas is particularly useful here because they provide the banana flavor the recipe is designed around.

Whether served as an afternoon treat, a dessert after dinner, or simply alongside a cup of coffee, these banana brownies offer an easy way to turn ripe bananas into something deeply chocolatey and satisfying.

Lawrence D. Smith

Rich Banana Chip Brownies

Chewy, fudgy banana brownies packed with cocoa and chocolate chips, featuring a moist texture and subtle ripe-banana flavor. This simple bake makes 18 large brownies in a 9×13-inch pan.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 18 Brownies

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup 226 g unsalted butter
• 2 cups 400 g white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup 240 ml mashed banana, about 2–3 large brown bananas
• 1¼ cups 156 g all-purpose flour
• ¾ cup 60 g cocoa powder
• ½ teaspoon salt
• 1½ cups 270 g chocolate chips

Equipment

• 9 × 13-inch (23 × 33 cm) baking pan
• Large mixing bowl
• Whisk
• Spatula or mixing spoon
• Measuring cups and spoons
• Microwave-safe bowl, if melting the butter in the microwave
• Parchment paper or aluminum foil

Method

 

1. Prepare the Pan: Preheat the oven to 350°F (180°C or 170°C fan-forced). Line a 9 × 13-inch (23 × 33 cm) baking pan with parchment paper or aluminum foil, leaving some overhang around the sides for easier removal, or lightly grease the pan.
2. Melt the Butter: Add the butter and sugar to a large bowl. Microwave for 45 seconds on medium power, then remove and stir.

   Continue repeating this process until the butter has melted. Alternatively, melt the butter and sugar using a double boiler.
3. Cool the Mixture: Allow the melted butter and sugar mixture to cool slightly before adding the eggs, preventing the mixture from being excessively hot when they are incorporated.
4. Add the Eggs: Whisk the eggs and vanilla extract into the slightly cooled butter mixture until incorporated.
5. Incorporate the Banana: Stir the mashed bananas into the mixture until evenly distributed throughout the batter.
6. Combine the Dry Ingredients: If the cocoa powder is lumpy, sift it first. Gently whisk the flour, cocoa powder, and salt into the banana mixture until combined. The batter may still contain some lumps from the mashed banana.
7. Add the Chocolate Chips: Stir the chocolate chips through the batter until they are distributed throughout.
8. Fill the Pan: Spoon or pour the brownie batter into the prepared 9 × 13-inch pan, spreading it into the pan.
9. Bake the Brownies: Bake at 350°F (180°C or 170°C fan-forced) for about 35 minutes, or until a toothpick inserted into the brownies comes out clean or with a few damp crumbs.
10. Cool Completely: Let the brownies cool fully, which takes about 4 hours, before slicing them into portions.
11. Store the Brownies: Place the cooled brownies in an airtight container and refrigerate for up to 4 days.

Notes

• Use brown, spotty bananas for the intended banana flavor and moisture.
• The recipe requires about 2–3 large bananas or 3–4 smaller bananas to produce 1 cup of mashed banana.
• For a smaller batch, divide all ingredients in half and bake in an 8 × 8-inch (20 × 20 cm) pan for 30–35 minutes.
• The half-batch uses ½ cup butter, 1 cup sugar, 1 large egg, ½ teaspoon vanilla, ½ cup mashed banana, ½ cup plus 2 tablespoons flour, ¼ cup plus 2 tablespoons cocoa powder, ¼ teaspoon salt, and ¾ cup chocolate chips.
• The banana may leave small lumps in the batter, so a completely smooth mixture is not necessary.
• Cool the brownies completely before slicing; the original recipe allows about 4 hours for cooling.
• Store cooled brownies in an airtight container in the refrigerator for up to 4 days.

Chef’s Secret

The most useful tip for these banana brownies is to pay close attention to the banana ripeness.

Choose bananas that are genuinely brown and spotty rather than barely ripe, as the recipe specifically relies on ripe bananas for its characteristic flavor and moist texture.

Measure the mashed banana after peeling to ensure you have the required 1 cup.

When incorporating the flour, cocoa, and salt, whisk gently rather than aggressively mixing the batter.

The source notes that some lumps from the banana are expected, so there is no need to force the mixture perfectly smooth.

Finally, allow the baked brownies to cool completely—about 4 hours—before cutting.

This cooling period helps the very moist, fudgy brownies become easier to slice cleanly.

Serving Suggestions

Serve these banana brownies as they are for a rich, chocolate-focused dessert, or pair individual squares with a scoop of your favorite ice cream for a more indulgent presentation.

They can also be served alongside a cup of coffee or tea as an afternoon treat.

For a simple finishing touch, add a few extra chocolate chips on the plate when serving, or enjoy the brownies chilled straight from the refrigerator for a firmer texture.

Conclusion

These banana brownies are an easy, chocolate-rich way to transform ripe brown bananas into a deeply moist and fudgy dessert.

With cocoa, chocolate chips, and a tender banana-infused crumb, they make a satisfying treat that is simple enough for everyday baking yet special enough to share.