Got one overripe banana sitting on your counter? These fudgy banana brownies are exactly what it was made for! Sweetened condensed milk baked right into the batter keeps them moist and gooey.
Top with crushed Nilla wafers for a fun finishing touch! Check out all my brownie recipes from scratch for more inspiration.
Awesome recipe! These brownies turned out delicious and everyone loved them. -Chris G.
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If you love homemade banana bread but want something more indulgent, these banana brownies will be your new favorite! They have cozy banana flavor but in rich brownie form.
This is a great recipe for when you don’t have enough bananas for a full loaf. One ripe banana is all you need.
I updated this recipe in June 2026 and simplified the topping. Instead of pudding, I added an optional sprinkle of crushed Nilla wafers to keep things simple!
For more brownie recipes, try my chocolate tahini brownies and avocado chocolate brownies.
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Why This Recipe Works
- The secret to these brownies is sweetened condensed milk. It makes every bite dense and gooey. It’s the same secret behind my chocolate brownies with sweetened condensed milk!
- Bananas and chocolate taste so good together! Chocolate also tastes amazing with strawberries like in my strawberry brownies recipe.
- Bananas add delicious flavor and natural sweetness. They also make these brownies stay extra moist and gooey just like these chocolate chip banana blondies!
Ingredients
Here are the ingredients you’ll need:
Below are useful notes on some of the ingredients for banana bread brownies.
- Sweetened condensed milk adds sweetness and makes these brownies extra rich and moist!
- Use unsalted butter. The butter doesn’t need to be room temperature because it is going to be melted. It will melt faster if it’s room temperature.
- Semisweet chocolate helps us control how sweet these brownies will be. You can find semisweet chocolate in the baking aisle of most grocery stores.
- Use one medium overripe banana. Overripe bananas are soft, sweet and perfect for baking. If you have extra bananas, make my yummy banana cream pie cupcakes!
- Nilla wafers (optional): Enjoy brownies as is or top them with crushed Nilla wafers. They make the easiest topping.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Don’t have an 8 inch square pan? Use a 9 x 9 inch pan. They will be a little thinner, but equally delicious!
- Want to make them less sweet? I don’t recommend reducing the sugar since it will affect the texture of the brownies, but you can wap in unsweetened chocolate in place of semisweet.
How to Make This Banana Brownie Recipe
Quick Video Recap
Instructions
Step 1: Melt the butter and sweetened condensed milk. Remove from heat. Add the chopped semisweet chocolate. Stir until the chocolate has melted.
Step 2: Beat the sugars, eggs, egg yolk and vanilla extract with an electric mixer for 3 minutes.
Step 3: Pour the slightly cooled butter-chocolate mixture into the egg mixture. Stir in the mashed banana.
Step 4: Sift in the cocoa powder, salt and flour. Stir until just combined. Stir in the chocolate chips.
Step 5: Pour mixture into the prepared pan. Top with crushed Nilla wafers (optional). Pour mixture into the prepared pan. Bake at 350 Fahrenheit for 38-44 minutes until a thin knife inserted in the middle of the brownies comes out with moist fudgy crumbs (not wet batter).
Step 6: Remove from oven and cool completely in pan.
Recipe FAQs
Excess parchment paper makes it easier to remove the brownies from the pan. You just lift up on the sides and it comes right out. The brownies are easier to slice this way.
Store these fudgy banana brownies in an airtight container in the refrigerator for up to 4 days.
Expert Tips
- Allow brownies to cool completely before slicing them. This allows the brownies to set and makes it easier to cut them.
More Recipes You’ll Love
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Banana Brownies
Ingredients
- 4 ounces (113 g) semisweet chocolate chopped
- 12 tablespoons (168 g) unsalted butter
- 14 ounces (396 g) sweetened condensed milk
- ¼ cup (55 g) brown sugar light or dark
- ⅓ cup (66 g) granulated sugar
- 2 ½ teaspoons vanilla extract
- 2 (100 g) large eggs room temperature
- 1 (18 g) egg yolk
- 1 (115 g) banana overripe, mashed
- 1/2 teaspoon salt
- ½ cup (62 g) flour
- ¼ cup (21 g) cocoa powder
- 3 tablespoons (45 g) semi sweet chocolate chips
- 8 (48 g) Nilla wafers crushed, optional
Instructions
- Grease an 8 by 8 square pan with butter. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter the parchment paper. Set aside. Preheat oven to 350℉.
- To prepare the (optional) Nilla wafers, place the wafers in a zip-top bag, seal it, and gently crush them with a rolling pin until they are broken into a mix of mostly pea-sized pieces with some smaller crumbs and a few slightly larger chunks.
- In a medium saucepan, melt the butter and sweetened condensed milk over medium heat. Stir often until butter has melted. Remove from heat.
- Add the chopped semisweet chocolate to the melted butter mixture. Stir until chocolate has melted. Remove from heat and let cool for about 10 minutes. (The mixture should be warm but not hot before combining with the eggs).
- In the bowl of an electric mixer or a large mixing bowl using a handheld mixer, beat the sugars, eggs, egg yolk and vanilla extract on medium high for 3 minutes.
- Pour the warm chocolate mixture into the egg mixture in a slow, steady stream, stirring constantly with a rubber spatula as you pour. Add the mashed banana and stir to combine.
- Sift in the cocoa powder, salt and flour. Add the chocolate chips. Stir with a spatula until just combined. Avoid overmixing.
- Pour mixture into the prepared pan. Bake 38-44 minutes until a thin knife inserted in the middle of the brownies comes out with moist fudgy crumbs (not wet batter). Brownies are done when the edges look set and begin to pull slightly away from the pan, and the center is set but still very fudgy and soft rather than liquid. The brownies will continue to set as they cool.
- Place pan on a cooling rack and cool completely. Allow the brownies to cool completely in the pan for at least 2 to 3 hours before slicing.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Chris G
Awesome recipe! These brownies turned out delicious and everyone loved them.
Natalie Ward
So happy these brownies were a big hit, Chris! Thanks for making them!
Katharine
I’m not the biggest fan of chocolate, but this was next level amazing. I contemplated eating everything in one sitting, but chose to make the pleasure last longer by eating them in 2 days. 😅💕
Natalie
Hi Kath! I’m so glad you enjoyed these brownies! This makes me so happy 🙂