Fudgy Banana Brownies – These brownies are incredibly thick, fudgy, and loaded with banana flavour. Banana lovers will LOVE these!
If you are a big fan of bananas (me, me!), then today’s recipe is just for you. I have taken my favourite brownie recipe and stuffed them full of bananas, which makes for a SUPER fudgy and moist brownie. You’re seriously gonna love them!
These Fudgy Banana Brownies are loaded with 4 large bananas. Two mashed bananas go into the batter, and two whole bananas, cut in half, are placed on top of the batter. Mmmm.
Looking for more banana recipes? Check out my Chocolate Chip Banana Muffins.
Ingredients you’ll need for Fudgy Banana Brownies:
- unsalted butter
- granulated sugar
- cocoa powder
- large eggs
- vanilla extract
- large bananas (you’ll need 4)
- plain/all-purpose flour
- chocolate chips
To make these brownies, add the butter, sugar, cocoa powder, and salt to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until the butter is melted and the mixture feels very warm to the touch.
Add the eggs, vanilla, and TWO mashed bananas, and mix until combined. Fold in the flour, then the chocolate chips.
Pour the batter into an 8×8-inch square baking pan lined with parchment or foil, and spread out evenly. Slice the remaining bananas in half lengthwise, and place on top of the batter.
Bake for 45 – 50 minutes, or until the centre is no longer giggly and a toothpick inserted comes out almost clean with a few moist crumbs. Allow to cool completely before cutting into bars.
Because these brownies are incredibly moist and fudgy, I like to keep mine refrigerated and serve them chilled.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
These Fudgy Banana Brownies are:
- SUPER thick, fudgy and moist
- so quick and easy to throw together
- rich and chocolatey
- loaded with banana flavour
Want to store these brownies, or make them ahead of time? They can be stored in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥