chocolate banana brownies

These Chocolate Banana Brownies are sweet, rich, and fudgy.  Made with just 7 basic ingredients, this is a simple healthy brownie recipe that is so easy it only needs a fork, spoon, a couple of bowls and a baking tin.

Chocolate Banana Brownies

Medjool Dates (seeds removed/room temperature)

Ripe Bananas (400 grams, approx (See note 1))

Unsweetened Cocoa Powder, (70 grams)

Almond meal/Ground Almonds, (180 grams)

Extra Virgin Olive Oil, (60 ml)

Maple Syrup, (60 ml)

Vanilla Extract

Preheat oven:  Preheat fan oven to 160 degrees C / 320 degrees F.  Line a 20cm square baking tin with baking/parchment paper on base and sides, using a little spray oil to help it stick.

Prep Bananas:  Peal the bananas and break into chunks.  Add to a bowl, and mash with a fork until smooth and creamy.

Prep Dates:  Break each of the dates into two pieces, add to a large bowl.  Cover with hot tap water and soak for 5 minutes.  Drain water off completely, and squeeze the water out of the dates.  Use a fork to mash dates to create a paste.

Add All the ingredients:  In a large bowl, add the almond meal, cocoa powder, oil, syrup, vanilla extract, mashed banana and date paste.  Mix together with a spoon until well combined.  Spoon out the mixture into the lined baking tin, smoothing out the top

Bake:  Bake for 30 minutes at 160 degrees C / 320 degrees F.  Once cooked, it should be just firm around the edges.  Remove from oven and let brownies rest in the tin until cooled.

Slice:  Life Brownie out of tin and onto a large cutting board.  Cut into 9 squares using a sharp knife.  Keep brownies in an air tight container in the fridge for 5 days.

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

chocolate chips

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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Chocolate Banana Brownies

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