The ultimate solution for those overripe bananas. These brownies are ultra-dense, intensely chocolatey, and naturally moistened by mashed bananas—giving you the perfect chewy crumb every time.
30 Minutes
One Bowl
Egg-Free Option
The Best of Both Worlds
- Fudgy, Not Cakey: Because bananas act as a binder, these brownies lean into a truffle-like fudginess rather than a dry cake texture.
- Natural Sweetness: The riper the bananas, the less refined sugar you need to achieve a deep caramel flavor.
- Perfect for Gifting: These stay moist for days, making them excellent for bake sales or neighbor treats.
What You’ll Need
- 2 large Overripe Bananas (mashed)
- 1/2 cup Melted Butter (or Coconut Oil)
- 3/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 cup Cocoa Powder (unsweetened)
- 3/4 cup All-Purpose Flour
- 1/2 cup Dark Chocolate Chips
- 1/4 tsp Salt
Step-by-Step Instructions
- Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Wet Mix: In a large bowl, mash the bananas until smooth. Whisk in the melted butter, sugar, and vanilla.
- Dry Mix: Sift in the cocoa powder, flour, and salt. Fold gently with a spatula until just combined—do not overmix!
- Fold: Stir in the chocolate chips.
- Bake: Pour the batter into the pan and smooth the top. Bake for 22–25 minutes. A toothpick should come out with a few moist crumbs.
- Cool: Let them cool completely before slicing. This is crucial for the fudgy structure to set!
Chef’s Tip: For an extra-decadent touch, sprinkle a handful of walnuts or a swirl of peanut butter on top of the batter before baking.
