Can I use frozen bananas for One-Bowl Banana Bread Brownies?

Absolutely. Frozen bananas work great in One-Bowl Banana Bread Brownies, as long as you thaw them first. Let them defrost at room temperature or microwave them briefly, then drain off any excess liquid. Frozen bananas are often even sweeter and softer, which makes them perfect for achieving that moist texture brownies are known for.

Can I make One-Bowl Banana Bread Brownies gluten-free?

Yes, you can easily make One-Bowl Banana Bread Brownies gluten-free by using a 1:1 gluten-free all-purpose flour blend. Almond flour also works for a softer, denser brownie, though it may change the final texture. Always check that your cocoa powder and other mix-ins are gluten-free as well to avoid cross-contamination.

How do I make my One-Bowl Banana Bread Brownies more fudgy?

To get that extra fudgy texture, increase the fat content slightly by using a bit more butter or oil, and reduce the flour by a tablespoon or two. Also, avoid overbaking—take the brownies out when a toothpick comes out with moist crumbs, not dry. Adding a spoonful of Nutella or extra chocolate chips can also make One-Bowl Banana Bread Brownies even fudgier and richer.

One-Bowl Banana Bread Brownies – Super Moist & Ready in 45 Minutes

Name: One-Bowl Banana Bread Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 to 3 ripe bananas, mashed; 1/2 cup unsalted butter, melted (or substitute with neutral oil); 2 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup unsweetened cocoa powder; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup semi-sweet chocolate chips

Description

These One-Bowl Banana Bread Brownies are the ultimate mashup dessert—moist like banana bread, rich like fudgy brownies, and all made in just one bowl! With ripe bananas, cocoa powder, and chocolate chips, this no-fuss recipe is perfect for busy bakers who want bold flavor without the mess.

Ingredients

2 to 3 ripe bananas, mashed
1/2 cup unsalted butter, melted (or substitute with neutral oil)
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Mash the Bananas: In a large mixing bowl, mash the bananas until smooth with some small chunks.
Mix Wet Ingredients: Stir in the melted butter, eggs, sugar, and vanilla extract until well combined.
Add Dry Ingredients: Sift in cocoa powder, flour, baking powder, and salt. Gently mix until just combined—do not overmix.
Fold in Chocolate: Fold in the chocolate chips evenly throughout the batter.
Bake: Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cool & Serve: Let cool in the pan for 10–15 minutes before slicing. Enjoy warm or store for later!

Notes

For an extra gooey texture, slightly underbake and allow to set while cooling. Add nuts, caramel swirls, or sea salt flakes for flavor variations. To make gluten-free, substitute with a 1:1 gluten-free flour blend.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American