A “small” batch of homemade Banana Brownies made with just a single overripe banana. With a classic and fudgy brownie texture, these banana flavored brownies will be a hit for any chocolate banana fan. Walnuts are optional 😉
When I set out to make Banana Brownies back in February, I had no idea it would take me this long (and countless batches of brownies!) to get these babies just right. My initial goal was to create banana-flavored brownies with a real brownie texture. What I didn’t want was a wonky, brownie-wannabe claiming it was something it wasn’t. These are tried and true brownies, complete with a fudgy texture and shiny, crackly top.
The banana flavor is light, especially if you’re a walnut fan like me and just have to have them in and on your brownies. Of course the walnuts are optional (are they as polarizing in your house as they are mine?), so you can leave them out completely if that’s more your style. With or without walnuts, these brownies have been a huge hit over the last couple of months of recipe testing, so there’s no doubt here that you’ll love them, too!
Why You’ll Love These Brownies
- Fudgy texture & light banana flavor
- Shiny, crackly brownie top
- Needs only ONE brown banana
- Makes a smaller batch vs the standard boxed brownie mix
- No chopping chocolate required – chocolate chips only please!
What You’ll Need + Possible Substitutions
- Semi-sweet chocolate chips add a rich chocolate flavor. I always use dairy-free chocolate chips in my bakes. Regular chocolate chips will work as well.
- Olive oil adds moisture to these brownies. For a buttery taste, feel free to use melted butter or plant-based butter in place of the olive oil. Avocado oil will work as well.
- White granulated sugar brings plenty of sweetness to these brownies. You can use raw or unrefined cane sugar, or even coconut sugar, instead (just note that the gram measurements will vary).
- Egg acts as a binder to hold the brownie together and prevent a crumbly bar. The egg also lifts the brownie and lends a hand to its shiny, crackly top.
- Vanilla extract adds flavor.
- Overripe banana adds banana flavor and also helps bind the ingredients.
- Dutched cocoa powder adds chocolate flavor. It’s darker in color, and richer in flavor, than natural cocoa powder, which I think is necessary as we’re only adding a couple of tablespoons.
- All-purpose flour makes up the bulk of the brownie batter. I like to use an unbleached variety, but bleached AP flour will work as well.
- Salt enhances flavor and cuts sweetness.
- Baking powder gives these brownies just a bit of lift.
Can I make thicker brownies? For extra thick brownies, double the recipe and bake at 325°F in an 8×8″ metal baking pan for 50-60 minutes (or until a toothpick inserted into the brownie comes out with a few crumbs). I tested this and found the recipe works both ways (thick and thin)!
Can these be made vegan? Unfortunately, I haven’t tested this recipe with any egg alternatives. But my regular vegan brownies can be found here.
Can I bake these in a 9×13″ pan? For a bigger batch of brownies, feel free to double the recipe and bake it in a 9×13″ pan.
Can I leave the nuts out? Definitely. Not a fan of nuts in your bakes? These brownies are delicious with or without the nuts!
Can I use baking chocolate? No. For this recipe, you’ll want to use semi-sweet chocolate chips.
Can I bake these ahead of time? Yes! The brownies pictured in this post were actually three days old at the time of shooting, and they still tasted fresh and delicious (after being stored in an airtight container prior to slicing).
- 1 cup (180g) semi-sweet chocolate chips
- 1/3 cup (60g) olive oil
- 3/4 cup (158g) white granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1/3 cup (88g) mashed overripe banana (about 1 brown banana)
- 2 Tbsp (10g) Dutched cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2/3 cup (90g) chopped walnuts, divided (optional)
- Preheat your oven to 325°F and prepare an 8x8" metal baking pan with non-stick spray and parchment paper. I spray my pan and then line the bottom and all four sides with parchment paper.
- Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes (this allows the egg to fluff up nicely with the sugar).
- In a small, microwaveable bowl, add the chocolate chips and olive oil. Heat in 15 second intervals, stirring after each, until all the chocolate is melted; set aside.
- In a stand mixer fitted with a whisk attachment, add the egg and white sugar. Beat on medium-high speed for 3-4 minutes, or until the mixture reaches a thick consistency and light color.
- Add the mashed banana and vanilla extract to the sugar and egg mixture and gently stir. Add the melted chocolate and gently stir until totally combined (this takes 1-2 minutes); set aside.
- In a small bowl, sift the cocoa powder and flour. Add the salt and baking powder and whisk until everything is combined. Add the dry ingredients to the wet and mix until no flour pockets remain. Stir 1/3 cup of the chopped walnuts into the batter (this step is optional).
- Add the batter to your prepared baking pan. Top with the remaining 1/3 cup of chopped walnuts (optional), gently pressing the nuts into the batter.
- Bake at 325°F for 40-50 minutes or until a toothpick inserted into the brownie comes out with a few crumbs (these brownies are very fudgy and don't need to be under-baked).
- Allow the brownies to cool completely in the pan. Once cool, use the parchment paper to lift the whole brownie up and out of the pan. Transfer to a cutting board and slice into 9 or 16 squares.
- Store leftovers in an airtight container at room temperature.
- To bake ahead: bake brownies and allow to cool completely. Cover the baked brownies and slice just prior to serving.
- For thicker brownies: double the recipe and bake at 325°F in an 8x8" metal baking pan for 50-60 minutes (or until a toothpick inserted into the brownie comes out with a few crumbs). I tested this and found the recipe works both ways (thick and thin)!