There’s something magical about combining two comfort food icons chocolate and banana into one rich, fudgy masterpiece. This chocolate and banana brownie recipe was born in my grandma’s tiny kitchen, where overripe bananas never went to waste and a square of chocolate could fix any bad day. With 20 years of baking experience, I can tell you confidently: this is not your average brownie. It’s soft, dense, and carries the nostalgic aroma of banana bread with the indulgence of deep cocoa.
Growing up, bananas were always on the counter, usually turning brown faster than we could eat them. So my mom began baking them into everything: muffins, pancakes, and eventually brownies. These chocolate and banana brownies are now a staple at every family event, bake sale, and rainy Sunday gathering.
Why You’ll Love This Chocolate and Banana Brownie
You’re going to fall head over heels for this recipe. Here’s why this chocolate and banana brownie is such a keeper:
- Moist and fudgy thanks to ripe bananas
- Rich cocoa flavor that blends perfectly with banana sweetness
- One-bowl batter easy cleanup guaranteed
- Naturally sweetened with less sugar needed
- Freezer-friendly for future indulgence
- Kid-approved and potluck-perfect
If you loved our Ultimate Banana Brownie, this version is even richer, darker, and dare I say, more comforting.
Pure Comfort
There’s something so deeply satisfying about a warm chocolate and banana brownie the kind of treat that quiets your mind after a long day. It’s the hug-you-didn’t-know-you-needed. Pair it with a cup of coffee, a drizzle of nut butter, or a scoop of vanilla ice cream. Trust me, you’ll thank yourself.
Ingredients for Chocolate and Banana Brownie
You probably have most of these on hand already!
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips
What You Need
- Medium mixing bowl
- Whisk or electric mixer
- 8×8 baking pan
- Parchment paper or non-stick spray
- Spatula for folding in chips
Time to Cook Chocolate and Banana Brownie
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Steps to Make It
Step 1: Preheat oven to 350°F (175°C). Line your pan with parchment or grease well.
Step 2: In a bowl, whisk together melted butter and sugar until smooth.
Step 3: Add mashed bananas, eggs, and vanilla. Whisk until well combined.
Step 4: Sift in cocoa powder, salt, baking powder, and baking soda. Stir to incorporate.
Step 5: Fold in the flour gently, just until no dry patches remain.
Step 6: Fold in chocolate chips, reserving a few for topping.
Step 7: Pour the batter into your prepared pan. Sprinkle with remaining chips.
Step 8: Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
Step 9: Let cool at least 20 minutes before slicing.
Make It Perfect
- Don’t overmix once you add the flour.
- Use very ripe bananas for the sweetest flavor.
- For a gooier center, bake closer to 30 minutes.
- Let them cool completely before slicing for cleaner edges.
Mix It Up
Want to play around with this chocolate and banana brownie recipe?
- Add walnuts or pecans for crunch
- Swirl in peanut butter or Nutella before baking
- Use dark chocolate chips for deeper cocoa flavor
- Fold in chopped dried cherries for a fruity bite
Or take a note from our Gooey Banana Chocolate Bars for even more wild inspiration.
Perfect Partners
These brownies are the life of the dessert table, but here’s what makes them shine:
- Cold milk
- Hot espresso
- Dollop of whipped cream
- Caramel drizzle
- Scoop of banana or chocolate chip ice cream
Busy Day Hero
Got five minutes? That’s all it takes to prep this chocolate and banana brownie batter. It’s the ultimate low-effort, high-reward treat. Use your microwave to melt butter and skip a mixer altogether. It’s your shortcut to homemade joy.
Work Ahead
This recipe is make-ahead friendly:
- Store raw batter in the fridge for up to 24 hours
- Freeze unbaked brownies for up to 2 months (use a freezer-safe pan)
- Bake straight from frozen just add 5–7 minutes to the baking time
Save Some For Later
Baked brownies will stay fresh at:
- Room temperature: 3–4 days (in airtight container)
- Fridge: 5–7 days
- Freezer: Up to 3 months (wrap individually in foil)
Everyone’s Happy
Brownies are a crowd favorite for a reason, and when you add banana? Game over. Take them to a potluck, office party, or bake them for your kid’s lunchbox. Everyone from toddlers to grandparents loves a chocolate and banana brownie.
Want more layered dessert joy? Check out this indulgent Brownie Cheesecake Recipe that’s just as rich.
Good For You Too
We won’t pretend this is a health food but bananas bring potassium, fiber, and moisture, letting you reduce added sugar and fat. Want a lighter twist? Swap in whole wheat flour or use coconut sugar. It still delivers big-time chocolate energy.
Easy Clean Up
This chocolate and banana brownie is practically a one-bowl wonder. Use a large mixing bowl to melt your butter, mix everything right in, and pour. Line your baking pan with parchment and toss it after. Zero scrubbing needed.
Switch It Up
Make this base your own:
- Vegan: Use flax eggs and coconut oil
- Gluten-free: Use a 1:1 GF flour blend
- Nut-free: Skip mix-ins or sub sunflower seed butter
- Low-sugar: Try monk fruit or stevia blends
Simply Perfect
This chocolate and banana brownie is everything a homemade dessert should be easy, rich, full of heart, and adaptable to your cravings. It’s a hug in brownie form, and it’s always just one banana away.
FAQs for Chocolate and Banana Brownie
Can I use frozen bananas?
Yes thaw and drain excess liquid first.
Can I double the recipe?
Absolutely! Use a 9×13 pan and add 5–10 minutes to baking.
What kind of cocoa works best?
Unsweetened natural or Dutch-processed cocoa both work Dutch gives it a darker color.
Can I make it dairy-free?
Yes swap butter for plant-based margarine and use dairy-free chips.
How do I store leftovers?
Keep in an airtight container at room temperature for 3–4 days, or refrigerate for longer shelf life.
Conclusion for Chocolate and Banana Brownie
So there you have it the ultimate chocolate and banana brownie recipe that brings comfort, flavor, and nostalgia in every bite. Whether you’re baking for friends or for your midnight cravings, this is one dessert that never disappoints. Quick to make, easy to customize, and always a hit.
Want to explore more banana-based magic? Try this Ultimate Banana Brownie or learn how to layer textures perfectly with our Brownie Cheesecake Guide.
Happy cooking with Rita chef ❤️!
Print
Chocolate and Banana Brownie Recipe
- Total Time: 45 minutes
- Yield: 9 squares 1x
Description
A rich, moist chocolate and banana brownie recipe made with ripe bananas, cocoa powder, chocolate chips, and vanilla for a fudgy, irresistible dessert.
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 ripe bananas, mashed
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease lightly.
In a mixing bowl, whisk melted butter and sugar until smooth.
Add mashed bananas, eggs, and vanilla; mix until combined.
Sift in cocoa powder, salt, baking powder, and baking soda; mix gently.
Stir in flour just until no dry patches remain.
Fold in chocolate chips, reserving a few for the top.
Pour batter into prepared pan and smooth the top.
Sprinkle remaining chocolate chips over the surface.
Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool for at least 20 minutes before slicing into squares.
Notes
Use very ripe bananas for the best flavor and natural sweetness.
To make it dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: chocolate and banana brownie, banana chocolate brownie, homemade brownies, cocoa banana dessert