Eggless Banana Chocolate Brownies

Ingredients

• 125 g (1 cup)plain flour
• 120 g (1/2 cup)mashed overripe banana (about 1 large banana)
• 30 g (1/3 cup)unsweetened Dutch-process cocoa powder
• 67 g (1/3 cup)sugar
• 1/2 tspbaking powder
• 30 ml (2 tbsp), plus 15 ml (1 tbsp) extra if neededmilk (or water)
• 30 ml (2 tbsp)oil
• 1 tspvanilla essence
• 45 g (1/4 cup)semisweet chocolate chips
• 2 pinchessalt

Instructions

1. 1

   Prepare the tin

   Grease and line a 23 cm (9-inch) square baking tin. Preheat the oven to 180°C for 15 minutes.

2. 2

   Mix wet ingredients

   In a mixing bowl, combine 120 g mashed banana, 30 ml oil, 30 ml milk and 1 tsp vanilla essence.

3. 3

   Powder the sugar

   Measure 67 g sugar and grind it to a fine powder in a blender. Add it to the bowl.

4. 4

   Whisk the mixture

   Whisk until the wet ingredients are well combined.

5. 5

   Combine dry ingredients

   In a second bowl, add 125 g plain flour, 2 pinches of salt, 1/2 tsp baking powder and 30 g Dutch-process cocoa powder.

6. 6

   Mix dry ingredients

   Stir until the dry ingredients are evenly combined.

7. 7

   Add wet mixture

   Make a well in the centre of the dry ingredients and pour in the wet mixture.

8. 8

   Fold the batter

   Fold the wet and dry mixtures together until no dry patches remain.

9. 9

   Add chocolate chips

   Fold in 45 g semisweet chocolate chips.

10. 10

    Fill the tin

    Transfer the batter to the prepared tin. Add a few extra chocolate chips on top if you like.

11. 11

    Bake the brownies

    Bake in the preheated oven at 180°C for 25–30 minutes, then remove from the oven.

12. 12

    Cool and cut

    Leave the brownies for 5 minutes, then turn them out onto a wire rack. Once slightly cooled, cut into squares. Store in an airtight container in the fridge for up to 10 days.

What are eggless banana chocolate brownies?

Brownies are a dense, cocoa-forward baked square, often associated with American baking. This version leaves out eggs and uses mashed ripe banana to help bind and moisten the batter.

Dutch-process cocoa gives the brownies their chocolate flavour, while chocolate chips add little pockets of melted chocolate. The recipe is mixed by hand in a few simple stages.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 0g protein, 0g carbs, 0g fat.

The banana, flour and sugar supply most of the carbohydrates, while the oil, cocoa and chocolate chips contribute fat. Chocolate chips add a little protein, though this is not a protein-focused bake. Serve a square with fruit or plain yoghurt to balance the plate.

Choosing the banana and cocoa

Ripe banana: Use a very soft, spotted banana and mash it until mostly smooth so it blends into the batter. Measure the mashed fruit rather than relying only on the number of bananas.

Cocoa powder: The recipe specifies unsweetened Dutch-process cocoa, which has a mellow, dark flavour. Keep it unsweetened so the sugar level stays as intended.

Getting the batter right

Powdered sugar: Grinding the measured sugar helps it disperse through the wet ingredients. Scrape the blender or grinder well so the full amount goes into the bowl.

Folding: Add the wet mixture to the dry ingredients and fold just until the flour disappears. Mixing more than necessary can make the finished brownies firm.

Checking when they are baked

Edges and centre: Bake for 25–30 minutes at 180°C, as directed. The edges should look set; the centre can remain a little soft for a fudgier result.

Cooling: Leave the bake in the tin for 5 minutes before turning it onto a rack. Letting it cool slightly helps the squares hold together when cut.

Making the chocolate chips count

Inside the batter: Fold the measured semisweet chips in gently so they are distributed without overworking the mixture.

On top: Extra chips are optional. Scatter them over the batter just before baking for visible chocolate on the surface.

Serving and portioning

Cut the cooled slab into 9 squares, matching the stated serving count. For a simple dessert plate, serve a brownie with fresh berries or sliced fruit.

The banana and flour provide most of the carbohydrates, while oil and chocolate chips contribute much of the fat. Pairing a square with plain yoghurt or fruit can make the serving more substantial.

Recipe notes & tips

• Use very ripe banana for easy mashing and a sweeter flavour.
• Measure the banana after mashing to keep the batter proportions consistent.
• Grind the sugar finely before adding it to the wet ingredients.
• Fold only until the dry patches disappear to avoid overmixing.
• Check the brownies at 25 minutes, as ovens can vary.
• Let the bake cool slightly before cutting for neater squares.

Variations

• Nutty topping: Scatter chopped walnuts over the batter before baking.
• Extra chocolate: Replace some of the chips with chopped dark chocolate.
• Cinnamon note: Add a small pinch of ground cinnamon to the dry ingredients.
• Dairy-free: Use water instead of milk, as allowed in the recipe.
• More banana flavour: Use a very ripe banana and mash it thoroughly.

Common mistakes to avoid

• Unripe banana: It is firmer and less sweet; choose a soft, spotted banana.
• Uneven dry mix: Cocoa can clump; stir the dry ingredients thoroughly before adding the wet mixture.
• Overmixing: The brownies can turn firm; fold only until no dry patches remain.
• Skipping the lining: The bake may stick; grease and line the square tin before filling it.
• Cutting too soon: Warm brownies can crumble; cool them slightly on a rack first.

How to store

Keep the cut brownies in an airtight container in the fridge for up to 10 days, as specified in the recipe. Bring a portion to room temperature before serving, or warm it briefly if you prefer it soft.

Frequently asked questions