Chocolate banana brownies are like banana bread in bar form! They are moist, tender, and chocolate-y squares that come together in one bowl. Any chocolate lover's dream!
Whenever I have leftover bananas, I always try to make something other than a classic banana bread loaf!
These bars are baked in an 8x8 square pan, as oppose to your typical 9x5 loaf pan. They are the best way to use up any leftover bananas you may have laying on your countertop!
I enjoy these bars for breakfast, dessert, and even a little mid-day snack as a pick me up. They are so rich and delicious!
For more banana recipes, try Double Chocolate Banana Bread Cookies, Banana Brownies, and 4 Ingredient Banana Chocolate Chip Cookies.
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Why this recipe works
Fudgy banana bars – These brownies are incredibly moist and fudgy!
Ripe bananas – Use up any leftover bananas you have laying around!
Twist on banana bread – These chocolate bars are full of banana flavour and are a great twist on the classic banana bread!
Easy – One bowl, no mixer required!
Ingredients Notes
Butter – Unsalted butter works best. This will be melted.
Brown Sugar – I used dark brown sugar. Using brown sugar keeps your baked goods extra moist because of the molasses contents.
Bananas – Ripe bananas provide a hint of banana flavour and great moisture.
Chocolate - I used semi-sweet chocolate chips and a chopped up milk chocolate bar. I enjoy using both chocolates in this recipe, but you can also just use one!
Egg & egg yolk – Remove 2 hours before baking.
Unsweetened cocoa powder – I love using this one. It brings that strong chocolate flavour!
Step by step instructions
Here is how to make and bake these chocolate banana brownies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 - Mash the bananas. Using a fork, mash the bananas. Add into a large bowl.
Step 3 - Add wet ingredients. Add in the melted butter into the large bowl and stir until combined. Stir in the brown sugar, egg, egg yolk, and vanilla.
Step 4 - Add dry ingredients. Toss in the flour, baking soda, baking powder, cornstarch, cocoa powder, and salt. Using a spatula, gently fold in until no dry streaks appear. Mix in the chocolate chips and chopped chocolate bar.
Step 5 - Transfer and bake. Pour the batter into the prepared pan and spread evenly. Add extra chocolate chips on top if desired.
Bake the bars for 50-60 minutes or until a toothpick inserted comes out with crumbs and not wet batter.
Allow the bars to cool, slice, and enjoy!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours!
- Measure the flour accurately. Spoon it – don’t directly put the measuring cup into the bag of flour. Use a gram scale for the most accurate measurements.
- Make sure the bananas add up to 1 1/2 cups! Every banana is a different size and this will affect the texture of the bars.
- If you want those gooey pockets of chocolate, use a chopped up chocolate bar instead of chocolate chips entirely.
- Make sure you don’t over-bake. You'll know it's ready when a toothpick comes out with crumbs on it. If you hit a pocket of chocolate while doing this, there will be melted chocolate on the toothpick too.
FAQ
Do I have to use 2 types of chocolate bars/chips?
Nope! You can just use chocolate chips if you'd like!
Why do I have to add cornstarch?
Cornstarch is a thickening agent, and when added into the batter it absorbs any excess water the batter may have and thickens the mixture!
Essentially, banana bread in general can become dense really quickly because of excess moisture in the ingredients, so cornstarch helps prevent this.
Storing & Freezing
The bars will keep fresh on the counter for up to 4 days at room temperature or in the refrigerator.
You can also freeze these chocolate banana brownies. To freeze, cool the bars completely. Unsliced, wrap the entire square in plastic wrap or place into a ziplock bag. Freeze for up to 1 month.
When ready to eat, remove from freezer to defrost 1 hour prior to slicing.
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Chocolate Banana Brownies
Ingredients
- 1/3 cup butter melted and cooled
- 3 medium bananas mashed, (1 1/2 cups total)
- 1/2 cup dark brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp salt
- 3/4 cups semi-sweet chocolate chips
- 1 milk chocolate bar chopped, optional
Equipment
Instructions
- Preheat the oven to 350°F/180°C. Line a square 8×8 baking pan with parchment paper and set it aside.
- In a large bowl, mash the ripe bananas with a fork. It's okay if there's chunks of banana. Add the melted butter and whisk until combined.3 medium bananas, 1/3 cup butter
- Add in the dark brown sugar, egg, egg yolk, and vanilla extract. Continue whisking until smooth. There will be clumps because of the banana, that is ok.1/2 cup dark brown sugar, 1 egg, 1 egg yolk, 1 tbsp vanilla
- Add in the flour, baking soda, baking powder, cocoa powder, cornstarch, and salt. Using a spatula, gently fold until a chocolate batter forms.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/4 tsp baking powder, 1 tsp cornstarch, 1/4 tsp salt
- Add in the chocolate chips and chocolate bar and mix in a few times until well incorporated. Don't overmix!3/4 cups semi-sweet chocolate chips, 1 milk chocolate bar
- Transfer the batter into your prepared pan and spread evenly. Add extra chocolate chips and chopped chocolate on top if desired (optional).
- Bake for 50-60 minutes. A toothpick inserted in the middle will come out mostly clean, with some chocolate on it from the chocolate chips. If it it wet with batter, the squares are not ready yet, so continue baking.
- Remove from the oven and allow to cool on your kitchen counter either in the pan or on a cooling wire rack. For easy removal of the bars, run a butterknife around the edges of the pan before lifting it up with the parchment paper.
- Serve at room temperature, or warm, and enjoy!
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