Banana Chocolate Fudge Squares

This banana bread brownie recipe transforms overripe bananas into a decadent dessert that satisfies both chocolate cravings and banana bread nostalgia. The fudgy texture combined with that distinct banana flavor creates something truly special that disappears quickly whenever I make it.

I created this recipe during a rainy weekend when my kids were complaining about boredom. The kitchen filled with the most amazing chocolate banana aroma and now they specifically ask for brownie day whenever they see bananas getting too ripe.

Ingredients

• Ripe bananas: provides natural sweetness and moisture crucial for the perfect texture look for ones with plenty of brown spots
• Unsalted butter: creates richness and allows you to control the salt level
• Brown sugar: adds a caramel undertone that enhances the banana flavor
• Granulated sugar: provides the classic sweetness and helps create that crackly top
• Large eggs: bind everything together and create structure
• Vanilla extract: enhances both the chocolate and banana flavors
• All purpose flour: provides the structure without making brownies too cakey
• Cocoa powder: delivers deep chocolate flavor choose Dutch processed for intensity
• Baking powder: gives just enough lift without making them too cakey
• Salt: balances the sweetness and enhances flavor
• Chocolate chips: create pockets of melty goodness throughout
• Powdered sugar: creates a smooth glaze without grittiness
• Milk: thins the glaze to the perfect consistency
• Walnuts: add a satisfying crunch and nutty flavor

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and take time to properly line your baking pan with parchment paper leaving overhang on the sides for easy removal. This step seems simple but makes a huge difference in how cleanly your brownies come out.

Create The Base Mixture:

In a large bowl whisk the melted butter and both sugars until the mixture looks like wet sand about 1 minute of vigorous whisking. Add the eggs one at a time incorporating fully before adding the next. The mixture should become lighter in color and slightly thicker. Fold in the mashed bananas gently but thoroughly until evenly distributed.

Incorporate Dry Ingredients:

Sift the flour cocoa powder baking powder and salt directly over your wet ingredients. This prevents lumps and ensures even distribution of the leavening. Use a rubber spatula to fold everything together with gentle strokes just until no dry streaks remain. Overmixing will create tough brownies. Fold in the chocolate chips with just a few strokes.

Bake To Perfection:

Spread the batter evenly in your prepared pan paying special attention to the corners. Bake in the middle rack for exactly 30 minutes. The center should be set but still slightly soft. A toothpick inserted should come out with a few moist crumbs but no wet batter. Allow to cool completely in the pan on a wire rack for at least 45 minutes.

Create The Finishing Touch:

While the brownies cool prepare the glaze by whisking melted butter powdered sugar milk and vanilla until completely smooth. The consistency should be thick but pourable like honey. If too thick add a few drops of milk. Pour over the cooled brownies in an even layer and immediately sprinkle with chopped walnuts while the glaze is still wet.

The cocoa powder is my favorite ingredient in this recipe because it transforms what could be just banana bread into something truly indulgent. My grandmother always said good cocoa powder is worth the splurge and she was right these brownies prove it every time with their rich chocolate depth.

Make Ahead Options

These banana bread brownies actually taste better the day after baking. The flavors have time to meld and the texture becomes even more fudgy. If making for a party prepare them up to two days in advance but add the glaze the day of serving for the freshest appearance. Store covered at room temperature or refrigerate if your kitchen is warm.

Perfect Banana Selection

The bananas for this recipe should be very ripe with significant brown spotting on the peel. This indicates higher sugar content and stronger banana flavor. If your bananas arent ripe enough you can speed up the process by placing them in a paper bag with an apple overnight. Alternatively if you have overripe bananas but arent ready to bake peel and freeze them. Thaw before using they will be very soft but perfect for this recipe.

Serving Suggestions

For an elevated dessert experience warm individual brownies for 15 seconds in the microwave and top with a small scoop of vanilla ice cream. The contrast between warm brownie and cold ice cream creates a delightful sensation. For a coffee shop style presentation dust with additional cocoa powder before serving and pair with a cappuccino or latte. These brownies also make excellent gifts when packaged in a decorative tin or box with parchment paper between layers.

Common Recipe Questions

→ How do I know when the brownies are properly baked?

The brownies are done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs (but not wet batter). The edges should be set and might start to pull away from the sides. For fudgier texture, aim for the shorter end of the baking time (around 28 minutes).

→ Can I use frozen bananas for this?

Yes! Frozen bananas work well for this recipe. Thaw them completely, drain any excess liquid, and mash as directed. Frozen bananas are often sweeter and easier to mash, which works perfectly for these brownies.

→ How should I store these brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The glaze will set firm in the refrigerator but soften at room temperature. You can also freeze them (with or without glaze) for up to 3 months.

→ Can I substitute the walnuts with other nuts?

Absolutely! Pecans, hazelnuts, or almonds work beautifully as alternatives to walnuts. You can also omit nuts entirely for nut-free brownies, or replace them with additional chocolate chips or dried fruit for texture variation.

→ What makes these different from regular brownies?

Unlike traditional brownies, these incorporate mashed bananas which add moisture, natural sweetness, and a subtle fruity flavor that complements the chocolate. The banana also creates a unique texture that's somewhere between fudgy brownie and moist quick bread.

→ Can I make these dairy-free?

Yes, you can substitute the butter with coconut oil or a plant-based butter alternative in both the brownies and glaze. For the milk in the glaze, use almond milk, oat milk, or any non-dairy alternative you prefer.