Banana Brownies Recipe photo by Taste of Home
Total Time
Prep: 10 min. Bake: 40 min. + cooling
This banana brownies recipe will have you thrilled each time you realize you have overly ripe bananas on hand. It's quick, easy, and bursting with flavor and sweetness.

Updated: Jul. 03, 2024

Do you have some extra ripe (or even a bit over-ripe) bananas on hand? So it seems the only options are to freeze them for smoothies or make some banana bread, right? Wrong. Another idea can make things even tastier: banana chocolate brownies. With this banana brownie recipe, you can enjoy a sweet treat with 10 to 15 minutes of hands-on time and some hands-off time baking the banana brownies.

Beyond those ripe bananas, this banana brownie recipe calls for basic ingredients you almost surely have on hand, so this may well become your go-to dish for when your bananas start to turn. And hey, if you occasionally let a banana or two grow too ripe just as an excuse to bake brownies, we won’t judge.

Banana Brownies Ingredients

  • Butter: You want the butter for this recipe to be melted and then cooled; it should still be liquid.
  • Sugar: You need a good dose of sugar to sweeten things up, so don’t hold back.
  • Baking cocoa: Be generous with the portions of the baking cocoa and it will, in turn, be generous with the flavor.
  • Eggs: The two large eggs in this recipe add richness and bind these brownies with banana together.
  • Milk: If you have it, 2% milk is ideal here, though whole milk is fine, too.
  • Vanilla extract: A little dose of vanilla extract goes a long way, so measure carefully.
  • All-purpose flour: You don’t need much flour for this recipe, but you do need to measure precisely.
  • Baking powder: The baking powder will help with the texture and consistency of the finished brownies. In other words, don’t skip it!
  • Salt: The salt helps balance the sweetness and enhances all of the flavors.
  • Bananas: You need a packed cup of mashed ripe bananas, about two medium-sized bananas, to give this recipe its unique fruit flavor.
  • Walnuts: The chopped walnuts add a great taste and a welcome texture, too.
  • Confectioners’ sugar: Technically, this is an optional ingredient, but you should probably treat it as essential.


Step 1: Combine ingredients

First, preheat your oven to 350ºF. Then, in a large mixing bowl, combine the butter, sugar and cocoa. Then stir in the beaten eggs, milk and vanilla extract. Next, mix in the flour, baking powder and salt. Finally, stir in the mashed banana and chopped walnuts.

Step 2: Bake and cool

Pour the combined ingredients into a greased 9-inch square baking pan. Bake the brownies at 350° until a toothpick comes out with moist crumbs, which will take between 40 and 45 minutes. Rest the brownies in the pan for two minutes, then remove from the pan and cool on a wire rack. Once cooled, cut the sheet into bars and, if desired, dust each banana chocolate brownie with confectioners’ sugar just before serving.

Banana Brownies Variations

  • Add some coffee for a tasty kick: Add a touch of instant espresso powder or finely ground coffee for a banana brownie that provides a rich roasted flavor and bit of energy, too. About a tablespoon of either will do.
  • Skip or swap the nuts: The walnuts add flavor and texture, but they can, by all means, be left out if anyone has nut allergies, or they can be substituted with cashews, almonds, pecans and more. Try a combination of nuts if you’re feeling adventurous.
  • Double down on the chocolate: Add chocolate chips in the mixing phase and you’ll get delightful pockets of chocolate in the eating phase; they’ll be all the tastier if you serve the brownies before they have fully cooled and the chocolate bits are still a bit melted.

How to Store Banana Brownies

These brownies can be covered in airtight wrap—individually or together—or placed in an airtight container and stored at room temperature for two to three days. Storing them in the fridge will extend their safe edible range by two to three days beyond that.

Can you freeze banana brownies?

Yes. Freeze these banana brownies for up to three or four months. Make sure the brownies are fully cool before you freeze them. Consider tightly wrapping individual squares, which will help to avoid freezer burn and will make thawing and enjoying portions more convenient.

Banana Brownies Tips

How can you tell when banana brownies are done?

It’s not hard to avoid underbaking or overbaking brownies, as long as you’re paying attention and testing them as the baking time’s end draws near. “Proper” browning baking is largely a matter of personal preference. For a fudgelike texture, take the brownies out of the oven when a toothpick inserted in the center turns up streaks of batter and a few moist crumbs. For more cakelike brownies, bake until you see just a few moist crumbs on the toothpick when it’s removed.

What’s the best way to cut banana brownies?

Of course, it’s beyond tempting to tuck right in to a pan of warm banana brownies, but patience is a virtue here. If you’re looking to serve some cleanly-sliced brownies, get them out of the pan and onto a cooling rack fast, then let them cool for at least 30 minutes before cutting into them.

Can I make these as muffins or cupcakes?

By all means! Follow the recipe exactly as it is laid out here, but portion the batter into a muffin or cupcake pan before baking. Just note that baking time will markedly decrease with the portioned-out servings, so start checking the doneness earlier.

Banana Brownies

Prep Time 10 min
Cook Time 40 min
Yield 16 brownies


  • 1/2 cup butter, melted, cooled
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 2 large eggs, room temperature, lightly beaten
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (2-1/2 to 3 medium)
  • 1/2 cup chopped walnuts
  • Confectioners' sugar, optional


  1. In a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and walnuts.
  2. Pour into a greased 9-in. square baking pan. Bake at 350° until a toothpick comes out with moist crumbs, 40-45 minutes. Cool on a wire rack. Cut into bars. If desired, dust with confectioners' sugar just before serving.

Nutrition Facts

1 brownie: 163 calories, 9g fat (4g saturated fat), 42mg cholesterol, 128mg sodium, 20g carbohydrate (15g sugars, 1g fiber), 3g protein.

This recipe comes from my Grandma Schlientz. Any time there are ripe bananas around our house, it’s banana brownie time! People are always surprised to learn that bananas are the secret ingredient. —Christine Mol, Grand Rapids, Michigan
Recipe Creator