I like this recipe because it’s the best of both worlds — a familiar favorite with a creative twist. The layers of fudgy brownie, fresh banana, and glossy chocolate coating make every bite feel like a little celebration. I can serve them chilled like a candy bar or slightly warmed with ice cream for a decadent sundae. No matter how I serve them, they always get attention and requests for more.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Brownie Base 1 cup unsalted butter, melted 1½ cups granulated sugar 3 large eggs 1 tablespoon vanilla extract ¾ cup unsweetened cocoa powder 1 cup all-purpose flour ½ teaspoon salt ½ teaspoon baking powder
For the Banana Layer 3–4 ripe bananas, sliced lengthwise
For the Chocolate Coating 1½ cups semi-sweet chocolate chips 2 tablespoons coconut oil or butter
Optional Toppings Crushed peanuts or walnuts Sea salt flakes Chocolate drizzle Sprinkles for parties
Directions
1. Preheat and prep the pan: I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting later.
2. Make the brownie batter: In a large bowl, I whisk together the melted butter, sugar, eggs, and vanilla until the mixture is smooth and glossy. Then I stir in the cocoa powder, flour, salt, and baking powder until just combined — I make sure not to overmix.
3. Bake the brownies: I pour the batter into the prepared pan and smooth the top. Then I bake for 22–25 minutes, or until a toothpick inserted comes out with a few moist crumbs. I let the brownies cool completely in the pan before the next step.
4. Add the banana layer: Once cooled, I arrange the sliced bananas in a single layer across the top of the brownies. I press them gently into the surface so they stay in place.
5. Make the chocolate coating: In a saucepan over low heat (or using the microwave in 30-second bursts), I melt the chocolate chips with the coconut oil or butter. I stir until smooth and glossy.
6. Coat the brownies: I pour the melted chocolate over the banana layer and use a spatula to spread it evenly to the edges. If I’m using toppings, I sprinkle them on now before the chocolate sets.
7. Chill and set: I place the pan in the fridge for 30–45 minutes, until the chocolate is fully firm and set.
8. Slice and serve: I lift the brownies out using the parchment paper, then slice them into squares with a sharp knife. For clean cuts, I wipe the knife between each slice.
Peanut Butter Banana Brownies: I drizzle melted peanut butter over the bananas before adding the chocolate layer.
Strawberry Banana Brownies: I add thinly sliced strawberries alongside the banana layer for a fruity twist.
Dark Chocolate Version: I use dark chocolate chips instead of semi-sweet for a richer, more intense flavor.
Nutella Banana Brownies: I spread a thin layer of Nutella over the bananas before pouring on the chocolate.
Frozen Banana Brownie Bars: I freeze the sliced brownies for a firmer, candy-bar-style dessert.
Storage/Reheating
Refrigerator: I store the brownies in an airtight container in the fridge for up to 4 days. They taste amazing chilled. Freezer: I wrap individual squares and freeze for up to 1 month. I let them thaw in the refrigerator before serving. Reheating: If I want to serve them slightly warm, I microwave a square for 10–15 seconds (but only if I don’t mind the chocolate shell softening a bit).
FAQs
Can I use box brownie mix instead of homemade?
Yes, I can use my favorite boxed mix to save time. I just bake the brownies according to package instructions and continue with the banana and chocolate layers.
Do I need to refrigerate these brownies?
Yes, because of the banana layer and chocolate shell, I store them in the fridge to keep everything firm and fresh.
Can I use different fruits?
I’ve used thin slices of strawberries or raspberries as an alternative. Just make sure the fruit isn’t too juicy, or it may affect the texture.
What’s the best way to slice clean squares?
I chill the brownies fully and use a sharp knife, wiping it clean between cuts. This keeps the chocolate layer from cracking and the slices neat.
How ripe should the bananas be?
I use ripe but firm bananas. They should be sweet with yellow skin and a few spots — too soft and they may turn mushy on the brownie.
Conclusion
Chocolate Covered Banana Brownies are one of those desserts that everyone remembers. I love the mix of textures and flavors — the fudgy base, sweet banana, and smooth chocolate shell make each bite feel special. Whether I’m making them ahead for an event or slicing them up for a cozy night in, they always bring a little magic to the table.
These rich, fudgy brownies are layered with fresh bananas and topped with a silky chocolate shell. A dreamy mashup of classic desserts in one irresistible bite!
Ingredients
For the Brownie Base:
1 cup unsalted butter, melted
1½ cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
¾ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
For the Banana Layer:
3–4 ripe bananas, sliced lengthwise
For the Chocolate Coating:
1½ cups semi-sweet chocolate chips
2 tablespoons coconut oil or butter
Optional Toppings:
Crushed peanuts or walnuts
Sea salt flakes
Chocolate drizzle
Sprinkles
Instructions
Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
Make Brownie Batter:
In a large bowl, whisk melted butter, sugar, eggs, and vanilla until glossy. Add cocoa powder, flour, salt, and baking powder. Stir until just combined — don’t overmix.
Bake Brownies:
Pour batter into prepared pan. Bake for 22–25 minutes, until a toothpick comes out with moist crumbs. Cool completely in pan.
Add Banana Layer:
Place banana slices evenly on cooled brownies. Press gently into the surface.
Make Chocolate Coating:
Melt chocolate chips and coconut oil in a saucepan or microwave. Stir until smooth and pour over bananas, spreading evenly.
Add Toppings (Optional):
Sprinkle with nuts, sea salt, or sprinkles while chocolate is still soft.
Chill:
Refrigerate for 30–45 minutes until chocolate is set.
Slice and Serve:
Use the parchment to lift brownies from pan. Slice into squares with a sharp knife, wiping between cuts for clean edges.
Notes
Use ripe but firm bananas so they hold their shape.
Let brownies cool completely before adding bananas and chocolate.
Chill before slicing for clean, sharp squares.
Add oil to chocolate for a shiny, crack-free finish.
