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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 9x13-inch pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.