Chocolate Banana Brownies

12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Chocolate Banana Brownies are the perfect homemade brownies with a rich banana flavor. Ready in 45 minutes with ingredients you probably have in the pantry!

Adding mashed bananas is a tasty twist on a Classic Brownie Recipe. It’s an easy Dessert that you can whip together on any weeknight for an after-dinner treat, or bring to your next potluck.

Chocolate Banana Brownies in stack


Ripe bananas are the perfect ingredient to make delicious baked goods. They create the perfect treats with moist crumbs and rich banana flavor. Whether you want Banana Bread, or these Easy Banana Brownies the rich banana flavor is sure to be a favorite with everyone who tries it. 

Along with the sweet flavor of banana, these chocolate brownies have a simple, smooth chocolate flavor. The cocoa powder and melty chocolate chips come together for the perfect rich combination. To take your dessert to the next level make some homemade Whipped Cream while baking Banana Brownies. You can top the warm chocolate brownies off for a simple but incredible combination.

Chocolate Banana Brownies ingredients in bowl


For a more rich chocolate taste, you can make a melted chocolate topping to pour over the Chocolate Banana Brownies. 

  • Combine 2 tablespoons butter and 2 ounces unsweetened chocolate in a large saucepan over low heat. Stir as you get softened butter and melted chocolate. 
  • Add 1 cup powdered sugar to the butter-chocolate mixture. 
  • Add little amounts of boiling water to the melted chocolate mixture to make it thinner. 
  • Pour over the brownies and let cool. 



  • Prep time: Start by preheating the oven and prepping the square baking pan. Either use cooking spray to grease the 9-inch square pan or prep it with parchment paper. Make sure to cut the baking paper to size. 
  • Wet ingredients: Mash the large bananas with a fork and melt the butter in a small bowl. Mix together the melted butter, mashed bananas, sugar, eggs, and vanilla extract in a large bowl. 
  • Dry ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Whisk flour mixture together. Add the dry ingredients to the wet ingredients and combine flour into the brownie batter. Then fold in half the semisweet chocolate chips for extra chocolatey brownies.
  • Bake: Pour the batter into the prepared baking pan. Use a rubber spatula to get all the brownie batter into the pan. Sprinkle the remaining chocolate chips and bake for 35-40 minutes. To test if the easy banana brownies are done use a toothpick. If the inserted toothpick comes out clean, take the brownies out, let them cool, and enjoy.

Chocolate Banana Brownies batter in baking dish


  • Flour: Instead of making Banana Brownies with all-purpose flour, you can make Whole Wheat Brownies using whole wheat pastry flour in the flour mixture. For Gluten-Free Brownies use almond flour, oat flour, or coconut flour. 
  • Vegan: To make this a delicious vegan dessert use flax eggs, a butter replacement, and dairy-free chocolate chips. Flax eggs are a great vegan replacement for eggs. You could also use applesauce or avocado instead of flax eggs. To replace the butter try coconut oil or cashew butter.
  • Sweeteners: Instead of granulated sugar, you can use brown sugar, coconut sugar, or maple syrup in the recipe. 
  • Add-ins: there are so many delicious mix-ins you can try to add to this original recipe. Mix in some chopped nuts, dried fruit, or toffee bits. You can also make Peanut Butter Brownies by mixing in some peanut butter with the Brownie Batter. For some extra flavor mix in an extra teaspoon vanilla, almond extract, or tbsp ground cinnamon. For some toppings, sprinkle sea salt, or add banana slices on top of the Banana Brownies.
  • Chocolate chips:  Instead of semisweet chocolate chips, you can use milk chocolate, white chocolate, or dark chocolate.



  • Serve: After baking the Fudgy Banana Brownies, they’ll keep well at room temperature for 3-4 days. Cover the cooled brownies in plastic wrap or aluminum foil to store in the pantry. 
  • Store: To store brownies, cut them from the square baking tin and put them in an airtight container or ziplock bag to keep in the fridge for a week. 
  • Freeze: You can also freeze Chocolate Banana Brownies for up to 6 months. Let them defrost in the fridge overnight for the perfect treat.

top-down view of Chocolate Banana Brownies in stack

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Chocolate Banana Brownies

Chocolate Banana Brownies are the perfect homemade brownies with a rich banana flavor. Ready in 45 minutes with ingredients you probably have in the pantry!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 ripe bananas , mashed (about 1 cup)
  • 2 teaspoons vanilla extract
  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips , divided


  • Preheat oven to 350 degrees and spray a 9x9 inch baking pan with baking spray.
  • In a large bowl whisk together melted butter, sugar, eggs, bananas, and vanilla extract until smooth.
  • Sift together flour, cocoa powder, baking powder, and salt.
  • Add dry ingredients to the banana mixture and whisk until just combined.
  • Fold in ½ cup of the semi-sweet chocolate chips.
  • Spread batter in baking dish evenly and sprinkle with remaining ½ cup chocolate chips.
  • Bake for 35-40 minutes or until a toothpick comes out clean.


Calories: 274kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 64mg | Potassium: 234mg | Fiber: 2g | Sugar: 25g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

Chocolate Banana Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made your brownie banana recipe. It is excellent. Moist and very easy to prepare with everyday ingredients. I live in a high altitude state 4400 ft. and did not have to change anything. I used an 11 inch by 7 inch baking pan. Thank you for sharing.

    1. Thanks for the feedback, Leona. I’m still a novice when it comes to adapting to high altitude so I appreciate you letting me know.

  2. You saved my day. I have one very large banana sitting on my counter getting ripe. I always have unsalted butter, chocolate chips and cocoa powder in my fridge or pantry. Sounds like the perfect recipe for me. Thank you. I have made several of your recipes with very wonderful results. Tomorrow is my baking day. Thank you again.