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a stack of chocolate chip banana brownies on top of an upside down tart tin

Chocolate Chip Banana Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Emma Lee
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 18 brownie squares 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American


A fudgy chocolate brownie with a good hint of banana and some chocolate chips thrown in for good measure!


  • 250g butter
  • 1 1/2c brown sugar
  • 1  1/4c plain flour
  • 1c dutch cocoa
  • 3 eggs, beaten with a fork
  • 2 tsp vanilla extract
  • 2 overripe bananas, peeled and mashed
  • 1/3c 70% dark chocolate chips


  1. Preheat oven to 160 degrees celcius.
  2. Grease and line with baking paper a 30cm x 15cm biscotti pan.
  3. In a saucepan melt butter on low heat. When melted, add bown sugar and stir to combine. Set aside and leave to cool for a couple of minutes.
  4. In a mixing bowl, add the flour and dutch cocoa. Give a gintle whisk to get out any lumps and bumps. 
  5. Add butter mixture to flour bowl. Gently stir in. Add eggs and again, stir to combine.
  6. Add vanilla and mashed banana. Give the mixture a good stir, being carful not to overbeat.
  7. Pour mixture into the prepared tin. Smooth over the top with the back of a spoon to even out the top.
  8. Bake for 30 minutes.
  9. Remove from oven. Leave to cool for 10 minutes then remove from pan – the longer the brownie is left in the pan, it continues cooking. Because we want a fudgy center, I like to remove the brownie from the pan as soon as possible!


I used two average-sized bananas and crushed them with a fork into a rough paste-like consistency. It measured roughly 3/4 cup of mashed banana.