A small banana is added to a basic made-from-scratch brownie for a hint of banana flavor. This is a fudgy brownie and it does not rise much. Add 1/2 cup chopped nuts or mini chocolate chips for more flavor. No mixer required!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C). Grease an 8 inch square pan.

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  • Melt butter in sauce pan over medium-low heat. Remove from heat, add chips, and stir until melted. Set aside to cool for 5 minutes.

  • Lightly beat the egg in a medium bowl. Stir in the brown sugar, banana, vanilla, and salt. Pour the melted chocolate mixture into the banana mixture, and stir until well combined. Add the flour, stirring just until incorporated. Spread the batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted near the center comes out with moist crumbs, about 30 minutes. Don't over bake. Remove, and cool pan on wire rack before cutting.

Nutrition Facts

151 calories; 1.4 g protein; 19.4 g carbohydrates; 26.9 mg cholesterol; 85.1 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2009
I am the submitter of this recipe and I am continually perfecting it. These changes should yield a compromise between fudgy and cakey. For 8x8 pan you can try these changes: (They won 3rd prize at the Minnesota State Fair in August-2009) Here are the changes: 2 eggs instead of one. 1 cup firmly packed brown sugar instead of 2/3 cup. 5 oz semi sweet and 1 oz bittersweet chips or baking bars (for about a whole cup total chocolate to melt) instead of 2/3 cups. 6 Tablespoons butter instead of 1/2 cup. About 4 inches of banana, then mash ( or a little more if you like strong banana flavor.) 1 Tablespoon unsweetened cocoa powder mixed into the flour and salt mixture. Optional to FOLD into completed batter: 1/2 cup lightly toasted pecans and 1/2 cup semi sweet chips. No change to vanilla, flour, or salt. Follow mixing instructions in recipe. ONLY GREASE BOTTOM OF PAN. Bake at 325 for at least 35 minutes to 40 min. Check at 35 min. You should get a shiny, crackly crust. Enjoy! Read More
(103)

Most helpful critical review

Rating: 3 stars
02/11/2012
I tried making some changes that did not turn out so well. First do not use more banana than this recipe calls for. Second do not substitute wheat flour for the white. The flavor was not good. I will give this a try again with the original recipe and then re-rate. I always end up with overripe bananas in my house so it's good to have a way to use them. Read More
(7)
89 Ratings
  • 5 star values: 56
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/01/2009
I am the submitter of this recipe and I am continually perfecting it. These changes should yield a compromise between fudgy and cakey. For 8x8 pan you can try these changes: (They won 3rd prize at the Minnesota State Fair in August-2009) Here are the changes: 2 eggs instead of one. 1 cup firmly packed brown sugar instead of 2/3 cup. 5 oz semi sweet and 1 oz bittersweet chips or baking bars (for about a whole cup total chocolate to melt) instead of 2/3 cups. 6 Tablespoons butter instead of 1/2 cup. About 4 inches of banana, then mash ( or a little more if you like strong banana flavor.) 1 Tablespoon unsweetened cocoa powder mixed into the flour and salt mixture. Optional to FOLD into completed batter: 1/2 cup lightly toasted pecans and 1/2 cup semi sweet chips. No change to vanilla, flour, or salt. Follow mixing instructions in recipe. ONLY GREASE BOTTOM OF PAN. Bake at 325 for at least 35 minutes to 40 min. Check at 35 min. You should get a shiny, crackly crust. Enjoy! Read More
(103)
Rating: 5 stars
06/22/2009
Fantastic and easy. I doubled these and made them in a 9x13 pan. I also added some extra chocolate chips to the batter right before baking. They took about 35 minutes in my oven and were chewy and delicious. They don't need frosting but I was taking them to an event and dressed them up with the banana buttercream icing from this site. They disappeared very quickly! Read More
(38)
Rating: 5 stars
05/07/2009
These are the best brownies I have ever made. I had to share them with our neighbors! I doubled the recipe. Instead of doubling the butter to one cup, I used only half a cup of butter plus half a cup of extra mashed banana. The brownies are moist, delicious, and nobody missed the extra fat! Read More
(32)
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Rating: 5 stars
03/13/2012
To the reviewer on 2-11-12: You should not rate a recipe 3 out of 5 stars if you did not follow the recipe or the adjusted recipe as I mentioned below. It is not fair. 1-18-12: I followed the changes made by the submitter on July 1 2009 on page 4 of these reviews. First I did NOT change the flour or salt or vanilla. I used 2 eggs instead of one 1 cup firmly packed brown sugar 5 oz semi sweet and 1 oz bittersweet chips to equal 1 cup total to melt 6 Tablespoons butter about 4 inches of banana then mash 1 tablespoon unsweetened cocoa powder mixed into the flour and salt mixture. Once batter was mixed I mixed in 1/2 cup toasted pecans and 1/2 cup semi sweet regular sized chips-NOT mini chips. If you use mini chips they melt into the batter and the top won't be shiny. I can taste why these won a ribbon at the state fair! Read More
(15)
Rating: 4 stars
03/26/2009
I gave this a go and all in all it's pretty tasty. My one banana is a bit overwhelming but I think I just find the combo a bit strange. I will use less butter next time--1/2 cup is an entire stick and my poor brownies are a bit buttery still! The flavor is very interesting and keeps growing on me. The only real complaint I have here is the listed cook time--20 minutes? No way. I checked at 20...25...30...35...40 was the winner. 4 stars for flavor and ease of preparation! Read More
(9)
Rating: 5 stars
03/26/2009
Moist tasty brownies. I too had to bake them a little longer so that the middle was not runny. The banana flavor is not too overwhelming but is present. Added extra chocolate chips at the end--YUM! Read More
(8)
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Rating: 5 stars
04/03/2020
This is one of my favorite recipes ever. I follow the changes that the original author wrote in her review, but I usually add an extra banana, extra chocolate chips, and about double the amount of cocoa powder. I also add a good sprinkling of either instant coffee granules or good cinnamon to help bring out the chocolate flavor. The brownies always turn out amazing, and I love to bring them to potlucks or just to share in the breakroom at work. These brownies are really rich. They are not super dense, but they have a good, almost fudgey texture. The banana flavor is not very pronounced. You can taste them, but the chocolate is the flavor that really comes through. Nobody in our house cares for banana bread all that much, so this is our go-to for overripe bananas. Read More
(7)
Rating: 3 stars
02/11/2012
I tried making some changes that did not turn out so well. First do not use more banana than this recipe calls for. Second do not substitute wheat flour for the white. The flavor was not good. I will give this a try again with the original recipe and then re-rate. I always end up with overripe bananas in my house so it's good to have a way to use them. Read More
(7)
Rating: 5 stars
06/28/2011
I love brownies & this did it for me. Added chopped pecans they came out perfect; chocolaty gooey and crusty all at the same time. Fantastic reheated with some vanilla ice cream....Thanks for posting! Read More
(7)