We absolutely love these fudgy banana brownies! They’re rich, chocolatey, and surprisingly simple to whip up—perfect for an after-school snack with a big glass of cold milk. Because they contain peanut butter, we keep these as an at-home-only treat since our school is nut-free—but that just makes them feel extra special when we’re all together after the school day.
They come together quickly with ingredients you likely already have in the kitchen, and the best part? They’re naturally sweetened with ripe bananas, making them feel just a little more wholesome than your usual brownie and a great way of using up those overripe bananas in your fruit bowl!
Get the Kids Involved!
This is one of those recipes that’s perfect for baking with kids—it’s quick, doesn’t require any fancy equipment, and let’s be honest… who doesn’t love licking the spoon when chocolate’s involved?
Here are a few ways to let little hands help out:
- Banana mashing pros: This job is always a hit. Give them a fork and let them squish those ripe bananas to their heart’s content.
- Egg cracking fun: A little messy, a little risky—but great practice for little chefs (just keep an extra bowl handy for shell-catching!).
- Scoop, pour, mix: Kids can help measure out the flour, sugar, and cocoa powder, then add it all in. Mixing is where the magic happens.
- Chocolate chip control: You might lose a few to sneaky snacking, but sprinkling chocolate chips into the batter (and maybe a few on top) is always a kid-favourite job.
- Spatula experts: Let them help scrape the bowl into the tin—yes, they’ll ask to lick it after!
And once they’re baked and cooled? Cutting, stacking, and setting up a little “brownie café” with milk or hot chocolate turns it into a mini afternoon activity. Baking together is less about perfection and more about fun, connection, and memories made in a flour-dusted kitchen.
How We Eat Them
Honestly? We don’t make a big fuss—these brownies are at their best slightly warm, straight from the tin (we usually can’t wait for them to cool fully!).
Here’s how they usually go down in our house:
- After school with a big glass of cold milk – the ultimate kid-approved combo. It’s the kind of snack that makes everyone slow down for a moment and just enjoy.
- Warmed up with a dollop of yoghurt or ice cream and a drizzle of Simple Strawberry Sauce- Healthy with 3 ingredients– if we’re feeling fancy or it’s a Friday treat.
- Picnic snacks– these are the perfect snack for days out!
- With a hot cup of tea or coffee – for the grown-ups, because why should the kids have all the fun?
- Straight from the fridge the next day – they get even fudgier! Some of us think they’re better the day after. (And yes, we absolutely eat them cold standing at the counter when no one’s looking.)
No matter how you eat them, they’re chocolatey, chewy, and gone before you know it. If you somehow have leftovers (rare!), they freeze well too—just pop them in an airtight container and defrost when the next chocolate craving hits.
Ingredient Breakdown – What’s What & Why It Works
This recipe is simple, but every ingredient plays its part in making these brownies super fudgy, chocolatey, and delicious. Here’s what each one does:
Bananas
- The bananas add natural sweetness and moisture.
- They also help bind everything together.
- Swap it: No bananas? No problem. Unsweetened Homemade Apple Sauce: A Healthy and Kid-Friendly Recipe works too, just with a milder flavour.
Eggs
- Eggs help the brownies hold their shape and add structure.
- Room temp eggs mix in more easily, but don’t stress if you forget—they’ll still work.
Brown Sugar
- Adds sweetness and keeps the brownies moist.
- Brown sugar also gives a bit of chew and that classic fudgy texture.
Plain Flour
- This holds everything together without making the brownies cakey.
- It’s just enough flour to give structure while keeping them gooey inside.
Cocoa Powder
- This is where the deep chocolate flavour comes from.
- Make sure it’s unsweetened cocoa powder—not drinking chocolate or hot cocoa mix.
Nut Butter
- Adds healthy fats, richness, and that satisfying brownie texture.
- Nut-free? Use Biscoff spread, sunflower seed butter, or plain chocolate spread—just as tasty!
Chocolate Chips
- These melt into little pockets of joy!
- You can stir them in, sprinkle them on top, or both (we vote both).
Banana Fudge Brownie
Ingredients
- 2 ripe medium bananas or 1 cup apple puree
- 2 eggs room temperature
- 75 g brown sugar ½ cup
- 60 g plain flour ⅓ cup
- 40 g cocoa powder 1/4 cup
- 60 g smooth nut butter – peanut/tahini/almond – will all work here I used peanut butter
- 70 g chocolate chips ½ cup
Instructions
- Preheat the oven 180ºC fan. Line an 8 inch square baking tin with parchment paper.
- Mash the bananas on a small board. In a mixing bowl crack in the eggs, add the brown sugar and whisk well for 1 minute. Add in the mashed bananas and peanut butter stir to combine.
- Sieve in the flour and cocoa powder, gently stir to combine, don’t overwork it. Add in half the chocolate chips. Pour into the prepared baking tin. Scatter the remaining chocolate chips on top.
- Bake in the oven for about 15 minutes.
- Cool and slice into squares. The texture is like fudge not cake.
Storage tips:
- Store in an airtight container for 3 days.
- If it’s warm in your kitchen, keep them in the fridge.
- They freeze great for 3 months. Defrost in a container for about 2 hours.
