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Double Chocolate Banana Brownies is a dessert that combines the decadent richness of chocolate and the comforting sweetness of bananas in perfect harmony. This enticing variation of the classic brownie is not only delicious to eat but very easy to make as well. If you like me consider brownies to be a comfort treat then this is the recipe for you.
I love the classic combination of banana and chocolate. The natural sweetness of bananas compliments the dark flavour of chocolate. This elegant pair’s flavour combination can create a heaven in our mouth. And when the velvety smooth banana and intense chocolate join the brownie paradise you know your taste buds have hit a jackpot.
Fan of banana chocolate combination try my Eggless Banana Chocolate Chunk Muffins, Easy Banana bread, or Banana Oats Cookies.
These double chocolate banana brownies are decadent and indulgent yet so easy to make. With basic ingredients, this treat can be created in anyone’s kitchen in under an hour. Minimal effort but maximum taste.
What do you need to make double chocolate banana brownies?
Ingredients required to make double chocolate banana brownies:-
Following is a preview list of ingredients, for a detailed list with the quantity required, find the recipe card below.
- Butter- Unsalted
- Dark chocolate
- All-purpose Flour
- Egg
- Banana
- Sugar
- Salt
- Cocoa powder- The brownie made with Dutch-processed cocoa powder gives intense flavour whereas natural unsweetened cocoa powder brownie is more on the sweet side. I’ve used Dutch-processed one. You can whichever you prefer.
- Milk Chocolate
- Walnut and Almond(optional)
- Chocolate chips and chunks (optional)
How to make the double chocolate banana brownie?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
- Melt butter, dark chocolate, and cocoa powder. Employ the double boil method or microwave for this. Set aside.
- Mix flour, salt, milk chocolate, walnuts and almonds. Set aside.
- Mash bananas in a bowl. Add egg and sugar. Beat with a whisk or mixer till light and combined.
- Add melted chocolate mix and flour mix. Mix till well combined.
- Pour in a lined square pan and bake till a skewer inserted comes out with a few moist crumbs. Let the brownie cool in the pan before cutting.
Tips for successful baking:-
- Too much flour can make the brownie cakey and dry. So employ a scale to measure flour. If using a measuring cup use a spoon to fill the measuring cup rather than directly scooping.
- Make sure eggs are at room temperature before using.
- After the addition of flour into the wet batter employ a spatula to mix so over-mixing doesn’t happen.
- If you are not sure whether the brownies are properly baked or not take them out of the oven. The brownie will continue to cook from the heat of the pan.
- I’ve used a light-coloured metal pan. If you are using a glass dish or darker coloured pan the temperature required to cook the brownie may have to be altered.
- Only cut the brownie after it has completely cooled down.
if you liked this recipe, try these!
Double Chocolate Banana Brownies
Ingredients
- 150 g Butter (unsalted, room temperature) ½ cup+2 tbsp
- 100 g Dark chocolate (chopped) ¾ cup
- 75 g All purpose-flour ½ cup
- 1 Egg room temperature, medium size
- 2 Banana ripe, medium size
- 150 g Sugar(granulated) 2/3 cup
- ¼ tsp Salt
- 25 g Cocoa powder ¼ cup
- 75 g Milk Chocolate (chopped) ¼ cup
- 15 g Walnut (chopped) (optional) 2tbsp
- 15 g Almond (chopped) (optional) 2tbsp
Instructions
- Preheat the oven to 180℃/350℉. Line an 8×8-inch cake pan with parchment/butter paper and set aside.
- To a medium-sized bowl add butter, chopped dark chocolate, and cocoa powder. Place the bowl on top of a medium-sized saucepan filled with hot water. Stir occasionally until completely melted and combined. Set aside. (You can also employ a microwave for this process).
- In another bowl sift in the flour and salt. Add chopped milk chocolate, almonds, and walnuts. Mix well till everything is well coated in flour. Set aside.
- In a large bowl add bananas and smash them with a fork. No need to be thorough.
- Add sugar and egg. Beat on medium speed for 3-4 minutes or till everything is well combined and almost pale.
- Into this add melted chocolate mixture. Combine with a spatula or mixer till incorporated.
- Add flour mixture and mix with a spatula till well combined.
- Pour the brownie mix into the prepared pan and sprinkle some chocolate chips or chunks on top(optional).
- Bake in a preheated oven at 180℃/350℉ for 25-30 minutes or until a skewer comes with a few moist crumbs.
- Remove from the oven and let it cool completely in the pan itself before cutting.
Notes
- Too much flour can make the brownie cakey and dry. So employ a scale to measure flour. If using a measuring cup use a spoon to fill the measuring cup rather than directly scooping.
- Make sure eggs are at room temperature before using.
- In this recipe Dutch-processed cocoa powder is used. You can also use unsweetened natural cocoa powder.
- After the addition of flour to the wet batter employ a spatula to mix so over-mixing doesn’t happen.
- If you are not sure whether the brownies are properly baked or not take them out of the oven. The brownie will continue to cook from the heat of the pan.
- I’ve used a light-coloured metal pan. If you are using a glass dish or darker coloured pan the temperature required to cook the brownie may have to be altered.
- Only cut the brownie after it has completely cooled down.