Introduction

These fudgy banana bread brownies combine the best of two beloved treats into one decadent dessert. Rich dark chocolate and ripe bananas create a moist, tender texture with an indulgent cocoa kick. Perfect for sharing or savoring on your own.

A square slice of dessert with two clear layers sits on a white plate against a white marbled texture. The bottom layer is thick, dark brown, and crumbly, resembling a chocolate crust. The top layer is creamy and light brown, smooth with a slight shine. On the top layer, there are five dollops of glossy dark chocolate, evenly spaced, and three slices of fresh banana placed in the center and near the edges. A whole ripe banana is visible in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 free-range 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)

Instructions

Step 1: Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Grease an 8×8 inch square baking tin and line it with baking parchment, leaving overhang on the sides for easy removal.
Step 2: Melt the butter and chopped dark chocolate together in a heatproof bowl over simmering water or in a microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
Step 3: Mash the ripe bananas in a large bowl with a fork until almost smooth, leaving a few small lumps for texture.
Step 4: Whisk the caster sugar into the mashed bananas. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
Step 5: Pour the cooled chocolate and butter mixture into the banana mixture and stir until fully combined.
Step 6: Sift the plain flour, cocoa powder, baking powder, and salt directly over the wet ingredients. Gently fold everything together with a spatula until just combined—avoid overmixing.
Step 7: Fold in chocolate chips or chopped walnuts if using.
Step 8: Pour the batter into the prepared tin and spread evenly. Bake for 25-30 minutes, until the edges are set and slightly pulling away but the center remains soft to the touch.
Step 9: Let the brownies cool completely in the tin before lifting them out using the parchment. Cut into squares once fully cooled for neat, fudgy pieces.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.
Swap walnuts for pecans or almonds for a different crunch.
For extra gooey brownies, reduce baking time by a few minutes but watch closely.
If you prefer nut-free, simply omit the optional nuts and add extra chocolate chips instead.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before serving. Reheat gently in the microwave if you like them warm.

How to Serve

A square wooden board holds a grid of nine dark brown brownies with a shiny top and cracked texture. Each brownie is topped with a round slice of light yellow banana, creating a neat pattern across the brownies. The background shows a white marbled surface with a whole banana and a clear glass of water nearby. A white cloth is partly visible at the bottom edge of the image, and a woman's hand gently holds the board from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but the brownies will be sweeter and less intense in cocoa flavor. Adjust the sugar if desired.

What if I don’t have cocoa powder?

The cocoa powder provides essential chocolate flavor and dryness balance. If you don’t have it, you can try using extra melted chocolate, but the texture and taste will be different.