There’s something magical about the combination of rich, fudgy chocolate and sweet, ripe bananas. These Banana Brownies bring together two beloved treats – banana bread and chocolate brownies – into one irresistible dessert that will have everyone asking for seconds.
Perfect for using up those overripe bananas sitting on your counter, these brownies offer a moist, tender crumb with deep chocolate flavor and subtle banana notes that complement each other beautifully. They’re the ultimate comfort food with a nutritious twist!
Why You’ll Love This
- Uses up those spotty bananas that might otherwise go to waste
- More moist and tender than traditional brownies thanks to the banana
- Less refined sugar needed since bananas provide natural sweetness
- One-bowl recipe means minimal cleanup
- Freezes beautifully for future chocolate emergencies
Ingredients
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted
- 1 & 1/2 cups light brown sugar, packed
- 3/4 cup mashed banana
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
- In a medium sized bowl, stir together the flour, baking powder, and salt, set aside.
- Place the melted butter into a large bowl with the brown sugar, mashed banana, egg, and vanilla, whisk until smooth.
- Add the flour mixture and stir until combined with no dry patches.
- Spread the batter into the prepared baking dish. Bake for 30-35 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Place the baking dish on a wire rack to cool completely.
- While the blondies are cooling, make the frosting by placing the cream cheese and butter into a large bowl and whip it until smooth with an electric hand mixer. You can also do this with a stand mixer with the paddle attachment.
- Add the powdered sugar a little at a time until combined, scrape down the sides as needed. Add the vanilla, turn the mixer on to medium speed and whip for 3 minutes until light and fluffy.
- Lift the blondies out of the baking dish using the parchment paper to help. Frost them and cut into bars, serve immediately.
Tips & Variations
- For extra banana flavor, reserve a few thin slices to place on top before baking
- Try adding ½ teaspoon of cinnamon for a warm, spiced flavor profile
- Substitute gluten-free flour blend for a gluten-free version
- For extra decadence, drizzle with peanut butter or chocolate ganache after cooling
- Use very ripe bananas with lots of brown spots for the best flavor and sweetness
- For a vegan version, use plant-based butter and flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg)
Serving Suggestions
These Banana Brownies are delicious on their own, but for an extra-special dessert, serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm, fudgy brownie and cold, creamy topping is absolutely divine.
For a casual coffee date or afternoon tea, pair with a glass of cold milk or a hot cappuccino to balance the rich chocolate flavor.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- Brownies can be frozen for up to 3 months; wrap individual pieces in plastic wrap then place in a freezer bag
- These brownies will be fudgier than cake-like; if you prefer cake-like brownies, add an additional ¼ cup of flour
- Brownies are done when edges are set but center is still slightly soft
FAQs
Can I use frozen bananas?
Yes! Thaw frozen bananas completely and drain any excess liquid before using in the recipe.
Why are my brownies too cakey?
You may have overmixed the batter or used too much flour. For fudgier brownies, mix just until ingredients are combined and don’t overbake.
Can I double this recipe?
Absolutely! Double all ingredients and bake in a 9×13-inch pan, adding about 5-10 minutes to the baking time.
How ripe should my bananas be?
The riper the better! Bananas with lots of brown spots or nearly black peels provide the best flavor and natural sweetness for these brownies.
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