Description
These Chocolate Covered Banana Brownies are a decadent treat featuring a rich, fudgy brownie base topped with fresh banana slices and a luscious chocolate coating. Enhanced with optional crunchy nuts, sea salt flakes, and colorful sprinkles, these brownies combine the perfect balance of sweet, creamy, and crunchy textures, making them an irresistible dessert for any occasion.
Ingredients
Scale
Brownie Batter
- 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
Banana Layer
- 3–4 ripe bananas, sliced lengthwise
Chocolate Coating
- 1½ cups semi-sweet chocolate chips
- 2 tablespoons coconut oil or butter
Toppings (Optional)
- Crushed peanuts or walnuts
- Sea salt flakes
- Chocolate drizzle
- Sprinkles
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to make it easier to lift out the brownies later.
- Make Brownie Batter: In a large bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until the mixture is glossy and smooth. Gradually add cocoa powder, all-purpose flour, salt, and baking powder, stirring gently until just combined—avoid overmixing to keep the brownies tender.
- Bake Brownies: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow the brownies to cool completely in the pan before proceeding.
- Add Banana Layer: Once cooled, evenly arrange the sliced bananas lengthwise over the surface of the brownies. Press the banana slices gently into the brownie so they adhere well.
- Make Chocolate Coating: Melt the semi-sweet chocolate chips with the coconut oil or butter in a heatproof bowl over a saucepan of simmering water or in short bursts in the microwave. Stir until the mixture is completely smooth and glossy.
- Pour Chocolate Over Bananas: Pour the melted chocolate evenly over the banana slices, spreading gently with a spatula or the back of a spoon to cover all the bananas.
- Add Toppings (Optional): While the chocolate topping is still soft, sprinkle crushed peanuts or walnuts, sea salt flakes, chocolate drizzle, and/or sprinkles over the surface to add texture and flavor.
- Chill: Refrigerate the brownies for 30 to 45 minutes, or until the chocolate topping is fully set and firm to the touch.
- Slice and Serve: Using the parchment paper overhang, lift the brownies from the pan and place on a cutting board. Slice into 16 to 20 squares, wiping the knife clean between cuts for neat edges. Serve and enjoy!
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Press the banana slices gently into the brownie surface to help them stick before adding chocolate.
- For a dairy-free option, substitute the butter with coconut oil and ensure chocolate chips are vegan.
- Store brownies in the refrigerator to keep the chocolate topping firm.
- Customize toppings to your preference or leave plain for a classic taste.
