1. Can bananas replace oil in brownies?

Yes, bananas can replace oil in brownies! Use 1/2 cup of mashed banana for every 1/2 cup of oil required in the banana brownie recipe. Bananas act as a natural fat substitute and add moisture, but the texture may be slightly denser and the brownies will have a mild banana flavor.

2. Can you use bananas instead of eggs in brownie mix?

Yes, bananas can be used as an egg substitute in brownies. Replace 1 egg with 1/4 cup of mashed banana. This works well because bananas help bind ingredients and provide moisture, though the brownies may have a softer texture and a hint of banana flavor.

3. What are the three types of brownies?

The three main types of brownies are: Fudgy Brownies: Dense, moist, and rich with a higher fat-to-flour ratio. Often includes extra butter or chocolate. Cakey Brownies: Lighter and fluffier, with more flour and a leavening agent like baking powder. Chewy Brownies: Balanced between fudgy and cakey, with a slightly denser texture due to ingredients like brown sugar or a mix of fats.

4. Do banana and chocolate go together?

Absolutely! Banana and chocolate are a classic flavor combination. The natural sweetness and creamy texture of bananas complement the rich, bitter notes of chocolate. This pairing is widely used in desserts like banana chocolate chip bread, banana brownies, smoothies, and chocolate-dipped bananas.

5. Why does my brownie crumble?

If your brownies are crumbling, it may be due to overbaking, too much flour, or not enough eggs . Try reducing baking time and using the correct ingredient measurements.

Best Classic Banana Brownie Recipe

Description

This Banana Brownie Recipe is rich, fudgy, and packed with banana flavor! Perfectly moist and easy to make—your new favorite dessert!

Ingredients

Scale

2 overripe bananas, mashed
½ cup unsalted butter, melted
¾ cup granulated sugar (or brown sugar)
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
In a large bowl, mash the bananas until smooth.
Stir in the melted butter, sugar, eggs, and vanilla extract until combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined.
Fold in chocolate chips (if using).
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cut into squares and enjoy!

Notes

For extra fudgy brownies, slightly underbake them and let them set while cooling.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze for up to 3 months—just thaw before serving!

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 Brownie
Calories: 180 kcal
Sugar: 15g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

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