Moist Banana Bread Brownies with Chocolate Chips

Moist Banana Bread Brownies with Chocolate Chips — After making these many times, I’ve perfected the recipe for you. The trick I discovered is using ripe bananas for extra moisture. The result? A cozy, warm dessert that’s better than takeout and ready in just 30 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Tuscan Chicken with Spinach and Sweet and Tangy Cranberry Meatballs.

What You'll Need for Moist Banana Bread Brownies with Chocolate Chips

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 ripe bananas
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Optional: Whipped cream
• Optional: Chopped nuts
• Optional: Powdered sugar

How to Make Moist Banana Bread Brownies with Chocolate Chips

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Step 2: In a large bowl, mash the ripe bananas. Add the melted butter, sugar, egg, and vanilla extract. Mix well until combined.
3. Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
5. Step 5: Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before slicing and serving.

Storing & Reheating Moist Banana Bread Brownies with Chocolate Chips

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the fridge and bake as directed.

Freezing Moist Banana Bread Brownies with Chocolate Chips

Freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: Use a kitchen scale for precise measuring of ingredients.
• Best substitution: Substitute the chocolate chips with chopped nuts or dried fruits for a different flavor twist.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the fridge and bake as directed.
• Scaling: Double the recipe for a 9×13-inch baking dish.
• Troubleshooting: If the brownies are too dry, add a tablespoon of milk or water to the batter before baking.

Moist Banana Bread Brownies with Chocolate Chips

⏱

Prep

10 mins

🍳

Cook

25-30 mins

⏳

Total

35-40 mins

🍽

Serves

9 servings

🥗

Diet

Gluten-free option available

Ingredients

Main Ingredients

• 3 ripe bananas
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Seasonings

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Optional Toppings

• Whipped cream
• Chopped nuts
• Powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Step 2: In a large bowl, mash the ripe bananas. Add the melted butter, sugar, egg, and vanilla extract. Mix well until combined.
3. Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
5. Step 5: Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before slicing and serving.

Notes

• Chef tip: Use a kitchen scale for precise measuring of ingredients.
• Best substitution: Substitute the chocolate chips with chopped nuts or dried fruits for a different flavor twist.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the fridge and bake as directed.
• Scaling: Double the recipe for a 9×13-inch baking dish.
• Troubleshooting: If the brownies are too dry, add a tablespoon of milk or water to the batter before baking.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat in the oven at 300°F (150°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: Prepare the batter up to 1 day ahead. Store in the fridge and bake as directed.

Nutrition Per Serving

• Calories: 330
• Protein: 3g
• Fat: 12g
• Carbs: 52g
• Fiber: 3g
• Sugar: 28g
• Sodium: 170mg
• Cholesterol: 45mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Moist Banana Bread Brownies with Chocolate Chips FAQs

A Warm Final Note

I can’t wait for you to try Moist Banana Bread Brownies with Chocolate Chips and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!