banana brownies

Banana Brownies

unsalted butter

white sugar

eggs

vanilla extract

bananas (about 3 large, brown bananas)

all-purpose flour (also known as plain flour)

cocoa

salt

chocolate chips

Preheat the oven to 350F degrees.

Line a 9x13 inch pan with parchment leaving an overhang around the sides. Or line with aluminum foil and lightly grease.

Add the butter and sugar to a large bowl. Microwave for 1 minute on medium power, then remove from the microwave and stir.  Repeat the process until the butter is melted.

Whisk in the eggs and vanilla extract, followed by the mashed bananas.

Gently stir in the flour, cocoa powder, and salt.

Stir in the chocolate chips.

Pour/spoon the batter into the prepared pan and bake for 35-40 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.

Cool fully (about 4 hours), then slice. Store brownies in an airtight container in the fridge for up to 4 days.

These super fudgy and moist brownies are made with just cocoa powder and bananas! No flour, butter, eggs or additional sugar needed.

2 Ingredient Healthy Brownies

overripe bananas

cocoa powder

tbsp coconut oil (melted)

unsweetened cocoa powder or cacao powder

maple syrup

Preheat oven to 350°F. Line a 8 x 4 inch loaf pan with parchment paper.

Mash bananas until they become a puree consistency and no banana chunks remain. You can mash by hand with a fork or spoon or use a blender or food processor. Whisk in the cocoa powder until a smooth batter forms.

Pour batter into prepared baking pan. Use spatula to spread the batter evenly across the pan. Tap the bottom of the pan a few times against your counter to remove any air bubbles.

Bake for about 20-25 minutes. When the brownies are done, the surface should look dry and dark in color and the center should not be jiggly. However, the center should also not be completely set (i.e., a toothpick inserted will come up wet and if you press your finger gently on the surface you should feel that the center is still soft). Let brownies cool in pan. Then place into the fridge for 1-2 hours or until brownies are firm enough to cut.

To make the frosting, add oil and cocoa powder in a medium bowl. Whisk until smooth and completely combined. Your mixture should look like melted chocolate. Add in maple syrup. (Do not add maple syrup until the end. The maple syrup will thicken the mixture. If you add it with the other ingredients, it will make it very difficult to mix.) Whisk until smooth frosting forms. Spread frosting over the surface of brownies after they are set.

Banana Brownies are a delicious banana dessert you are sure to love! The chewy, fudgy, dense texture of a brownie with dreamy banana flavor!

oz white chocolate

bananas ((about 2 medium bananas))

sugar

all purpose flour

Preheat oven to 350

In a large glass bowl, melt the butter and white chocolate about one minute, stirring every 20 seconds until melted.

Stir in the sugar.

Add mashed bananas, eggs, salt, and vanilla and stir until well combined.

Add the flour and stir until incorporated.

Spread batter into a 8" square pan and bake 15-20 minutes or until toothpick inserted into the center of the banana brownies comes out clean.

Cool completely before cutting.

Store covered at room temperature for one day, or refrigerated for up to 5 days.

Delicious homemade and simple Banana Pudding Brownies have all the flavors of banana pudding but in a soft and chewy brownie.

Banana Pudding Brownies

(8 ounces) Package Cream Cheese, room temperature

Tablespoon Powdered Sugar

Teaspoon Vanilla Extract

Large Eggs

(16.5 ounces) Box Banana Cake Mix

Cup Vegetable Oil

Cup Walnuts, Chopped

Cup Vanilla Wafers

Preheat the oven to 350°F.

Add the Cream Cheese to a medium mixing...

Add the Cream Cheese to a medium mixing bowl and beat until soft (about 2 minutes)

Add 1 egg, the vanilla and powdered sugar...

Add 1 egg, the vanilla and powdered sugar and beat again another 2 minutes.  Set aside.

In another medium sized mixing bowl add the...

In another medium sized mixing bowl add the cake mix, remaining 2 eggs and the oil.  Beat for 1 minute until well mixed.

Dollop the brownie batter into a greased 13x9...

Dollop the brownie batter into a greased 13x9 Oven Dish.

Spoon the cream cheese mix around the brownie...

Spoon the cream cheese mix around the brownie batter.  Use a skewer to pass through and make swirls.

Top with the vanilla wafers.

Bake in the oven for 20-25 minutes. The...

Bake in the oven for 20-25 minutes.  The center will still be a little soft when you take out.

Place the dish on a cooling rack to...

Place the dish on a cooling rack to cool completely.  Then refrigerate before cutting into the brownies.

https://www.youtube.com/watch?v=BMUlBNgrvUI

Delicious homemade banana pudding brownies, they're quick and easy!

These 3-ingredient brownies are not just healthy but also very easy to make. Even of you are not an experienced baker, you will master this recipe. They are light, chocolaty and very delicious. No processed sugar, no flour, no eggs. 

Healthy 3-Ingredient Brownies

Ripe bananas

(40 grams) tablespoons Cocoa powder

(167 grams) Peanut butter

https://www.youtube.com/watch?v=-jA35qaNCQc

These easy, healthy Peanut Butter Banana Brownies are made with just 3 wholesome ingredients to fix your sweet craving with a nourishing snack.

3-Ingredients Peanut Butter Brownies

oz Ripe Bananas (peeled, equivalent 4 large ripe bananas)

Unsweetened Cocoa Powder

Dark Chocolate Chips

Vanilla Extract

Coconut Sugar (or maple syrup)

Preheat oven to 350°F (180°C). Line an 8-inch square pan with lightly oiled parchment paper. Set aside.

Peel the ripe bananas and weigh the amount for precision. It matters because too many bananas make the brownies too moist, and on the other hand, the brownies are too dry with fewer bananas.

Roughly cut bananas in pieces in place the bowl of a food processor along with the natural peanut butter. Add vanilla extract and sweetener now if desired.

Process until creamy and smooth, then add cocoa powder and keep blending until fully incorporated.

You may have to stop the food processor a few times and scrape down the sides of the bowl. Blend for extra 20 seconds after that to bring all ingredients together. The batter should be thick and smooth.

Bake for 20-30 minutes, check after 20 minutes, inserting a toothpick in the center of the brownies. If it comes out clean, it&#39;s ready. If sticky, keep baking, checking every 5 minutes.

When dry on top and crackle, it&#39;s cooked through.

Cool down on a wire rack for 30 minutes before slicing into 16 squares.

Serve plain or with an extra drizzle of peanut butter on top.

Store the brownies in the fridge in an airtight container for up to 3 days or freeze up to 3 months. The texture gets fudgier in the fridge.

Storage

These peanut butter banana brownies are dense, fudgy, and packed with chocolaty flavor! Plus, they contain no added sugar and are gluten-free, grain-free, flour-free, and naturally vegan!

Fudgy Peanut Butter Banana Brownies

bananas (overripe, with lots of spots on the skin)

peanut butter (natural

chocolate chips (dark, milk, white, or sugar-free)

cacao powder (or cocoa powder)

espresso

tsp salt

Preheat the oven to 350ºF/180ºC.

Mash the bananas with a fork in a large bowl. Then add all the remaining ingredients apart for the chocolate chips, and mix well.

Add the chocolate chips and fold them into the batter.Chef&#039;s note: For a super smooth batter, you can add all of the ingredients into a food processor until smooth. Then fold in the chocolate chips. As there is no gluten in the recipe, you don&#039;t need to worry about overmixing the batter.

Step 1: Mix the banana brownie batter.

Prepare a round or square 8-inch (20cm) tin with parchment paper.

Pour the chocolate banana brownie batter into the prepared tine and smooth down the top with a spatula.Optionally add another few &#039;blobs&#039; (2-3 tbsp) of peanut butter to the top of brownies, swirling it into the top with a skewer or tip of a knife. It can help to microwave the peanut butter for 15-25 seconds first- for ultimate &#039;drippiness.&#039;

Bake in the oven at 350ºF/180ºC for between 20-25 minutes, depending on how soft and gooey you want the brownies.

Allow the brownies to cool before slicing into pieces - enjoy!

Step 2: Bake them

Store the leftover peanut butter banana brownies in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

How To Store

https://content.jwplatform.com/videos/XbdTFOkt.mp4

How to make peanut butter banana brownies that are dense, fudgy, and packed with chocolaty flavor!

Fudgy Peanut Butter Banana Brownies (Flour-Free, GF)

Thick, moist and chewy Banana Bread Brownies are a delicious mash up between banana bread and a blondie-style brownie. Absolutely delicious and so easy!

Banana Bread Brownies

walnut halves*

banana (about 3 medium)

honey

brown sugar

all-purpose flour

white whole wheat flour (or swap additional all-purpose flour)

cinnamon

baking powder

baking soda

pure vanilla extract (divided)

heavy cream

Toast

Heat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, so that two opposite sides overhang like handles, then coat the paper with nonstick spray. Set aside. Spread the walnuts on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and crisp, about 8 to 10 minutes, tossing once halfway through. Transfer to a cutting board and roughly chop.

Mash

In a large mixing bowl, mash your banana (double check to make sure you have 1 cup).

Brown

Brown the butter: Heat the butter in a small/medium light-colored saucepan over medium-low. This will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown, swirling the pan periodically. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, whisk it frequently, scraping up any browned bits from bottom. Watch the pan carefully in the last few minutes to ensure that the butter does not burn. As soon as the bits of butter in the bottom of the pan turn the color of a pecan, remove the butter from the heat and pour it immediately into the bowl with the banana to prevent the butter from burning, along with any toasted bits that are at the bottom. If you’ll be making the brown butter frosting, keep the pan handy.

Whisk

To the banana mixture, add the honey and brown sugar and whisk until smooth. At this point, the mixture should be cooled to lukewarm, but if it’s not, let it rest for a few minutes (or pop it into the fridge to cool it more quickly). Whisk in the egg and vanilla.

Stir

In a small mixing bowl, stir together the all-purpose flour, white whole wheat flour, cinnamon, baking powder, baking soda, and salt. Add to the banana mixture. With a rubber spatula, gently and slowly fold just until the flour disappears. The batter will look lumpy. Fold in the walnuts.

Bake

Scrape the batter into prepared pan and smooth the top with spatula. Bake for 22 to 25 minutes, until lightly browned at the edges and a toothpick inserted in the center comes out clean. Place the pan on a wire rack. Let cool in the pan completely if you will be frosting them. If not, wait at least 10 minutes before you lift the brownies from the pan using the parchment and cut them into squares. If they’re cool, the squares will be tidy; if they’re still warm, they’ll be messy. No one will mind.

Brown the butter in the same sauce pan you used previously (unless it is super tiny, in which case, switch to a larger one), following the directions in step 3 above (if there are any burned bits of butter on the pan, wash them out first. If your pan is relatively clean, no need to wash in between). As soon as the butter is browned, remove the pan from the heat. Immediately, begin to stir in the powdered sugar with a rubber spatula or whisk, 1/4 cup at a time. If at any point it becomes too thick to whisk (likely by the fourth or fifth addition of powdered sugar), switch to a rubber spatula and add 1 tablespoon of the cream, then continue adding the powdered sugar, until the frosting is thick but spreadable. Stir in the vanilla extract. If needed, continue adding cream, 1 to 2 teaspoons at a time, until the frosting reaches your desired consistency (the butter might look like it&#39;s separating but just keep stirring. As long as you combine everything well, it will all cool together beautifully as the bars sit). Frost the cooled bars. Slice and enjoy!

To Make the Frosting:

These banana brownies are dark, fudgy and indulgent with a subtle sweetness of ripe bananas. The perfect treat to make when your bananas are overripe and you&#039;re sick of banana bread lol. 

Banana Brownie Recipe

(250 grams) medium bananas (mashed)

(113 grams) salted butter

chocolate

(250 grams) granulated sugar

eggs (room temperature)

tsp vanilla extract

(26 grams) Dutch-process cocoa powder (spooned and leveled)

(120 grams) all-purpose flour (spooned and leveled)

tsp fine sea salt

whipped cream

banana slices (for topping)

Preheat the oven to 325F/163C convection (325F/163C conventional) and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them). 

Weigh the bananas after peeling them and then mash them until they look like banana puree.

Place the butter and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined. 

In a large bowl, place the granulated sugar, cocoa powder, vanilla and eggs. Whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth. 

Add in the melted chocolate and butter and whisk until the mixture is fully combined.

Add in the mashed bananas and whisk together until they&#39;re completely combined.

Add in the flour and salt and whisk just until there’s only a few streaks of flour left. 

Fold in the rest of the chocolate chips and spread into the prepared pan.

Bake for 40-45 minutes. The top should be thin and crackly and puffed in the enter.

Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.

Allow to cool in the pan for 30-60 minutes. Refrigerate for a little if you want clean slices. Top with a pinch of sea salt flakes or top with whipped cream and banana slices.

10/10 the best brownies I have ever had in my LIFE! Never going to make them any other way after this

Thank you for the great recipe.  The brownies are so delicious 😋. I will definitely make them again! x

These were amazing! I think it will be my go to brownie recipe from now on. Best part was my 4 year old asking for seconds, as him asking for seconds rarely happens with any kind of food. Thank you so much for sharing this recipe!

Made these last night, they did take a little longer to cook than the recipe stated as they were still very wet inside, maybe my oven isn't as good! But after an extra 10 minutes, these were perfect. Crackly top, so moist inside and incredible flavour, amazing recipe thank you!!

Measuring is the key! I weighed everything and the recipe came out AMAZING! Thank you soooo much God bless you! Its like a perfect combination of banana and chocolate 🍫

Amazing recipe.  The brownie top was cracked like pic and very delicious. Flavors were very clear and well integrated.  Loved it.  The best recipe I tried.  I even lowered the sugar portion to only 3/4 cup and it was still amazing.  Thanks for that recipe

The recipe was simple enough for about any age to follow as long as the individual knows what a cup is. The only thing i'd edit for this recipe is to input a cup measurement for those who don't have a food scale or do not understand the metric system, via, gram measurements. Anyways, in writing and wording you could be more concise, for some of us time is very valuable and limited, so that'd be appreciated. 
              When tst

Wow these were so much better than I was expecting!!! A definite 10/10.

Years ago I tried banana brownie recipe out of a cookbook and they were cakey and light. Good, but such a disappointment and longing left for the fudgy texture I’m always chasing. I decided to try this one out last night with fingers crossed, and phew absolutely NO let downs here. These are everything — fudgy and chocolatey (but not too rich!) with the perfect amount of banana coming through.

A note, I use an immersion blender to blend my bananas, used semisweet chips and **Hershey’s special dark cocoa powder, and swirled big gobs of peanut butter on top before baking. Everything about these were perfect. I doubled this recipe and it took about an hour and ten minutes in a 9x13 pan. I made this for a work potluck and after cutting into 2-bite squares, ended up with about 50 servings. The pan fills pretty tall but they had no issue cooking at this temperature. I trimmed the edges as I always do for uniform slices but even they were delicious and didn’t make it off the cutting board!

**I’m a big dark chocolate girl but have found in recipes that call for a lot of cocoa powder that the brownies end up TOO rich to eat on their own. Since this also has melted chocolate and only calls for a relatively low amount of cocoa, I was able to even out the richness with semisweet chips while still giving it a dark flavor. I assume the way the recipe is written has the same impact, but I used what I had on hand and will probably do it again this way the next time I make these!

These are in the oven currently and they smell amazing. 
I doubled the recipe and baked in a 9X13 metal pan. I added 8 minutes of baking time. I hope it works out well!! Thanks for this great recipe!!
-Rosie

My kids loved these! I didn’t obtain the crackly top but the texture was otherwise fudgy and delicious. The banana flavor was fairly prominent - I think I overall prefer banana-less brownies but gotta use up those old bananas somehow! Thanks for the recipe - it was the first one to pop up on a google search for “banana brownies.”

Yes, you can freeze them. I have personally done so myself. Just make sure it's air tight.

Great idea but at no point is it mentioned when to incorporate the bananas.  Luckily i thought of your IG video but the steps seemed different.  All good though, hopefully they come out good in 30.

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Top 9 banana brownies recipes from across the web

The most viewed banana brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Brownies

2 Ingredient Healthy Brownies

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3-Ingredients Peanut Butter Brownie...

Fudgy Peanut Butter Banana Brownies

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The most viewed banana brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine