Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Home Baking » Quick And Easy Banana Chocolate Brownies (+Video!)

Quick And Easy Banana Chocolate Brownies (+Video!)

Author: Karon Grieve Published : August 2010

Recipe
banana chocolate brownies
banana chocolate brownies
banana chocolate brownies pin image

These chocolate banana brownies are rich and squidgy with the sweetness of bananas and the almost caramel flavour of dark brown sugar. Add that deep dark chocolate and you are on to a winner in the brownie department.

banana chocolate brownies with coffee behind

What’s to love about this recipe

  • These banana brownies are so super easy to make and quick too
  • This is one of those great store cupboard recipes with nothing fancy in there at all
  • Make it all in one pot and a baking tin!

I’m always looking for ways to use up those slightly aged bananas that lurk in the fruit bowl by the end of the week. They have lost their youthful appeal for snacking on, but you know they are full of rich sweetness inside, just perfect for baking. Time to make banana brownies I think! Everybody loves brownies and adding in the banana just makes them moister and even better.

ingredients in baking tin

Ingredients for these brownies

  • 1 banana as brown and spotty as possible, avoid anything plain yellow or worse still remotely green!
  • Chocolate – I’ve used 70% cocoa solids dark chocolate but feel free to use any chocolate you like in these brownies. Remember you get more flavour from dark chocolate though.
  • Butter
  • Sugar – I’ve used dark brown sugar for my banana brownie recipe, this is so you get that rich caramel-like flavour. You can use normal white caster sugar if that’s all you have to hand though.
  • One egg – free-range please!
  • Self-raising flour
  • Vanilla extract
melting chocolate and adding other ingredients
baked brownies straight from oven

How to make banana brownies

You are just going to make all this gorgeous gooey brownie mixture in one pan, how easy is that!

Simply melt the butter in a pan and add in the chocolate, vanilla extract and sugar and warm till that sugar dissolves and it all turns into a gorgeous brown creamy mess.

Now whisk the egg along with the mashed banana and add that into the pan along with the flour and just stir it all together to make the perfect brownie batter.

Pour your batter into a brownie tin and bake for between 30-35 minutes.

frosted brownies cut into squares

How do you know when brownies are baked?

Brownies are a little different from cakes when they are ready. To test if a cake is perfectly baked I stick a cocktail stick/toothpick into the centre. If it comes out clean with no batter stuck to it the cake is done.

Now for brownies you want that all-important slightly gooey, chewy centre. This means that when you put a cocktail stick into the centre of the brownies you want it to come out brown not clean.

You don’t want the stick to come out with clumps of batter attached but a bit of brown chocolate on there is just right. This means that the brownies are still gooey in the middle, perfect!

fork with brownies and cup of coffee

Frosting

You can serve your banana chocolate brownies just as they are without any frosting. But I like to add a few more calories, well why not? So I have gone all-out on the Elvis front and made a peanut butter frosting for my brownies. Afterall good old Elvis was well known for his love of banana and peanut butter sandwiches.

I have made a simple frosting for these brownies using peanut butter, cream cheese and icing sugar all whipped together and slathered on top of my gorgeously gooey banana chocolate brownies.

How many does this make?

I got 9 brownie squares from this little recipe and I was using an old 7″ brownie tin.

Storage

Your banana brownies are super moist so will keep in an airtight tin for up to 3 days. You can easily freeze these brownies before adding any frosting and they will keep quite happily for up to 3 months.

larder links

Looking for more super tasty brownie recipes to try? Then check these out before you go;

Triple chocolate Guinness brownies(+Video!)

Double chocolate coffee brownies with Nutella fudge frosting

Black Forest brownies with cherry conserve

Gluten-free brownies (and refined sugar-free too)

Super easy mochaccino brownies

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
banana chocolate brownies with coffee behind

Banana Chocolate Brownies

Karon Grieve
A super quick and easy recipe for deliciously gooey banana brownies
4.25 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course baking
Cuisine American
Servings 9 servings
Calories 209 kcal

Equipment

  • 7" brownie tin

Ingredients
 

  • 85 g butter
  • 90 g brown sugar
  • 100 g dark chocolate
  • 1 banana very ripe and mashed
  • 1 egg beaten
  • 1/2 tsp vanilla extract
  • 50 g self-raising flour

Frosting

  • 1 tbsp peanut butter
  • 1 tbsp cream cheese
  • 1/2 tsp vanilla extract
  • 100 g icing sugar
Metric – US Customary

Instructions
 

  • Preheat oven to 180C/350F or gas 4 and line a 7" brownie tin with baking paper
  • In a saucepan stir the butter, chocolate, sugar and vanilla extract over a low heat until melted. Remove from heat.
  • Sift flour into the pan and add the beaten egg and mashed banana. Stir everything well to create the brownie batter
  • Pour your batter into the prepared baking tin and bake for approx 30 minutes
  • Cool on a wire rack

Frosting

  • Beat together all ingredients and spread the frosting over the cooled brownies before cutting them into squares

Video

Notes

The brownies are ready when a toothpick comes out with a little chocolate still attached and the brownie bounces back when lightly pressed.
These will keep in an airtight tin for up to 3 days and can be frozen for up to 3 months.

Nutrition

Calories: 209kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 36mgPotassium: 179mgFiber: 2gSugar: 26gVitamin A: 76IUVitamin C: 1mgCalcium: 34mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Home Baking

« Traditional German Style May Wine
How To Dry Lavender »

Comments

  1. Susan Hopkin says

    April 19, 2021 at 12:22 pm

    5 stars
    Doubled up on the recipe to hopefully freeze some.
    Absolutely delicious

    Reply
    • Karon Grieve says

      April 19, 2021 at 12:58 pm

      Hi Susan
      Glad you liked them so much and made extra. They really are a bit addictive!
      K

      Reply
  2. Susan Hopkin says

    July 1, 2021 at 2:57 pm

    5 stars
    Absolutely delicious, I used 2 large bananas

    Reply
    • Karon Grieve says

      July 2, 2021 at 10:09 am

      Hi Susan
      Glad you liked the recipe so much.
      K

      Reply
4.25 from 4 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 80

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.