Why You’ll Love This Recipe

I adore this recipe because it’s incredibly easy yet delivers a bakery-quality result. The brownies are dense, gooey, and full of deep chocolate flavor, balanced perfectly by the comforting sweetness of banana. I don’t need any fancy tools, and it all comes together in one bowl with minimal effort. It’s a creative twist on two classics that turns ordinary ingredients into something extraordinary.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150g unsalted butter, cubed
150g dark chocolate (at least 70% cocoa), roughly chopped
2 large, very ripe bananas (about 250g mashed)
200g caster sugar
2 large eggs
1 teaspoon vanilla extract
125g plain flour
30g unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
100g chocolate chips or chopped walnuts (optional)

Directions

I begin by preheating the oven to 180°C (160°C fan) and greasing an 8×8-inch (20×20 cm) baking tin. I line it with parchment paper, leaving some overhang on the sides to make it easy to lift the brownies out later.

Next, I melt the butter and chopped dark chocolate together in a heatproof bowl set over a pan of simmering water. I stir occasionally until the mixture is smooth and glossy, then let it cool slightly. I can also do this step in the microwave, heating in 30-second bursts and stirring in between.

In a large bowl, I mash the ripe bananas until almost smooth—some small lumps are fine since they add a bit of texture. I whisk in the caster sugar, followed by the eggs one at a time, and then stir in the vanilla extract. Once everything is well blended, I pour in the slightly cooled chocolate-butter mixture and stir until smooth.

I sift the flour, cocoa powder, baking powder, and salt directly into the wet ingredients. Using a spatula, I gently fold everything together until just combined—this step is key to keeping the brownies fudgy. If I want to add chocolate chips or chopped walnuts, I fold them in now.

I pour the thick batter into the prepared tin, smoothing the top evenly. I bake for 25–30 minutes, just until the edges are set and the center still feels a little soft. To test doneness, I insert a skewer—it should come out with moist crumbs clinging to it, not wet batter.

Once baked, I let the brownies cool completely in the tin before lifting them out and cutting into squares. This cooling time ensures they set properly and stay perfectly fudgy.

Servings and Timing

This recipe makes about 9–12 brownies, depending on the size of the slices. Prep time takes around 15 minutes, baking time 25–30 minutes, and cooling time about 1 hour.

Variations

When I want a richer dessert, I press extra chocolate chunks into the top before baking. For a nutty crunch, I add toasted walnuts, pecans, or hazelnuts. A swirl of peanut butter or caramel on top before baking makes them extra special. If I prefer a gluten-free version, I simply use a good-quality gluten-free flour blend. I’ve also tried topping them with a dusting of powdered sugar or drizzling them with chocolate ganache for an elegant finish.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 4 days. They stay moist and delicious the entire time. If I want to keep them longer, I freeze individual squares wrapped in plastic wrap, then place them in a freezer-safe bag or container. They last up to 3 months in the freezer, and I just let them thaw at room temperature before serving.

FAQs

Must I use very ripe bananas?

Yes, the riper the better. The darker the skins, the sweeter and more flavorful the bananas become, which gives the brownies their signature taste and texture.

How do I know when the brownies are done?

The edges should look set and slightly pulled away from the tin, and the center should be soft but not wobbly. A skewer should come out with moist crumbs attached.

Can I make these gluten-free?

Absolutely. I substitute the plain flour with a gluten-free all-purpose blend, and the brownies turn out just as fudgy.

Can I use milk chocolate instead of dark chocolate?

Yes, though the brownies will be sweeter and slightly less intense. I prefer dark chocolate for balance.

How do I make the brownies even fudgier?

I take them out of the oven a minute or two early. They continue to cook from residual heat as they cool.

What’s the difference between fudgy and cakey brownies?

It’s all about fat-to-flour ratio. Fudgy brownies have more butter and chocolate, while cakey ones have more flour and sometimes extra baking powder.

Can I add peanut butter to this recipe?

Definitely. I swirl a few spoonfuls on top before baking for a delicious peanut butter-chocolate twist.

How can I make them dairy-free?

I use dairy-free butter and dark chocolate made without milk solids. The results are just as rich and moist.

Can I double this recipe?

Yes, I double all ingredients and bake in a 9×13-inch pan, increasing the baking time by about 10 minutes.

Can I serve them warm?

I prefer letting them cool first for clean slices, but slightly warm brownies with ice cream make an amazing dessert.

Conclusion

I love how these Fudgy Banana Bread Brownies combine the comforting flavor of banana bread with the indulgent texture of chocolate brownies. Each bite is rich, moist, and perfectly balanced—a true fusion of two timeless desserts. They’re simple to make, endlessly adaptable, and guaranteed to impress anyone who tastes them. For me, they’ve become the ultimate treat for using up ripe bananas in the most delicious way possible.