Moist Banana Bread Brownies with Chocolate Chips

These moist banana bread brownies with chocolate chips are the perfect treat for any occasion. After making them dozens of times, I’ve discovered the trick to keeping them super moist and fudgy. If you love recipes like this, you’ll also enjoy Fresh and Easy Quinoa Tabbouleh Salad Recipe and Easy Creamy Broccoli and Quinoa Bake for Dinner.

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
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Optional: Powdered sugar for dusting
• Optional: Chopped nuts (optional)

How to Make Moist Banana Bread Brownies with Chocolate Chips

1. Step 1: Preheat your oven to 350°F (180°C) and grease a 9×9-inch baking pan.
2. Step 2: In a large bowl, mash the ripe bananas until smooth. 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 pan 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 completely in the pan 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 refrigerator for up to 1 week. Make-ahead tip: You can prepare the batter up to 1 day ahead and store it in the refrigerator. Bake as directed when ready to serve.

Freezing Moist Banana Bread Brownies with Chocolate Chips

Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 15-25 seconds or until warmed through. Be careful not to overheat.

Recipe Notes

• Chef tip: Using very ripe bananas ensures a moist and flavorful brownie.
• Best substitution: You can substitute the all-purpose flour with a gluten-free alternative for a gluten-free version.
• Make-ahead: These brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
• Scaling: This recipe can be easily doubled and baked in a 9×13-inch baking pan for a larger batch.
• Troubleshooting: If your brownies are not cooking through, try covering the pan loosely with aluminum foil and baking for an additional 5-10 minutes.

Moist Banana Bread Brownies with Chocolate Chips

⏱

Prep

10 min

🍳

Cook

25-30 min

⏳

Total

35-40 min

🍽

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
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Seasonings

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Optional Toppings

• Powdered sugar for dusting
• Chopped nuts (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and grease a 9×9-inch baking pan.
2. Step 2: In a large bowl, mash the ripe bananas until smooth. 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 pan 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 completely in the pan before slicing and serving.

Notes

• Chef tip: Using very ripe bananas ensures a moist and flavorful brownie.
• Best substitution: You can substitute the all-purpose flour with a gluten-free alternative for a gluten-free version.
• Make-ahead: These brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
• Scaling: This recipe can be easily doubled and baked in a 9×13-inch baking pan for a larger batch.
• Troubleshooting: If your brownies are not cooking through, try covering the pan loosely with aluminum foil and baking for an additional 5-10 minutes.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 1 week.
• Freezer: Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 15-25 seconds or until warmed through. Be careful not to overheat.
• Make ahead: You can prepare the batter up to 1 day ahead and store it in the refrigerator. Bake as directed when ready to serve.

Nutrition Per Serving

• Calories: 320
• Protein: 4g
• Fat: 12g
• Carbs: 52g
• Fiber: 3g
• Sugar: 27g
• 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!