Fudgy Banana Brownies

banana browniesI have a treat for you today: fudgy banana brownies. Once again I found myself with one banana too ripe to eat, needing to be used ASAP. One banana is not really enough for banana bread, or even good banana muffins… So I started looking at one of my favorite cooking magazines, Cooking Light, for some help! I found this 5-star recipe for Banana Snack Cake, and decided to modify it a tad to get fudgy banana brownies. This recipe is amazing because the banana makes the brownies so moist, so you use much less butter and oil that in regular brownies. The problem with “healthier brownies” is that I feel less guilty and eat MORE than usual! :/ I used my Magic Bullet to blend up the banana and butter until smooth.

Check out these other brownie recipes you might like! Can you tell I love brownies?

I am so excited because I am going somewhere magical soon… I can’t give details just yet, because of my paranoia about putting details of my travel plans on the internet, but stay tuned! 😉

Life after pharmacy school has been pretty awesome so far. Last week I took a train to Los Angeles for a few days (flights were $400+ since it was a last minute thing), which took 10 hours from San Francisco. You would be surprised to learn that the train, even though it takes the longest amount of travel time, is the most relaxing! I don’t have to drive or deal with airport stress – it was pretty incredible.

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5.0 from 1 reviews
Fudgy Banana Brownies
Prep time
Cook time
Type: Dessert
Serves: 9
  • ¼ cup plain yogurt
  • ⅓ cup granulated sugar
  • 2 tbsp butter, melted
  • 1 ripe banana
  • 1 large egg
  • ½ tsp instant coffee granules
  • ½ tsp almond extract (can also use vanilla)
  • ¼ cup unsweetened cocoa
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ½ cup all-purpose flour
  • Chopped walnuts for topping
  1. Preheat oven to 350°.
  2. Cream together butter, sugar, yogurt and banana.
  3. Add egg and almond extract while mixing on low speed.
  4. Add the coffee granules, cocoa powder, baking soda and salt.
  5. Lastly, add the flour a little at a time while mixing until everything is well blended.
  6. Transfer the batter using a spatula to a greased 8x8-inch baking dish.
  7. Top with walnuts.
  8. Bake for 20 minutes, until a wooden pick inserted in center comes out clean (*if you want them more fudgy, take out a little early).
  9. Cool for at least 30 minutes before cutting.
Makes 9 brownies

Recipe adapted from Chocolate-Banana Snack Cake, Cooking Light magazine 2006


  1. Jessica @ Blog-Inspired Cooking says:

    Hello, my dear! I saw these awesome brownies on Pinterest and had to take a look (thought they might be another variation on black bean brownies) and wanted to let you know that you don’t have to use up those brown, over-ripe bananas immediately. I highly suggest throwing them in the freezer to save up until you’ve got enough for banana bread. I purposely buy extra bananas and let ’em get nice and dark and throw them in the freezer. Some people like to peel them first, but I throw the whole thing in. Sometimes I’ll use half a banana for a smoothie or my oatmeal, other times I’ll use several of them for banana bread.

    BTW, I’ve also had my eye on that banana snack cake recipe from Cooking Light. Some day I’m gonna make it!

  2. Hotly Spiced says:

    I think train travel is a great way to go. Whenever you don’t have to deal with airports, it’s a win. Your brownies look very dense, dark and moist and are perfectly timed for Easter where we all like to have plenty of chocolate around us xx

  3. Piper says:

    I’ve been looking for a good brownie recipe with reduced sugar. I tried a couple of “healthy brownie” recipes using greek yogurt and/or sugar substitutes, and they just didn’t taste good. But these brownies were DELICIOUS. My 5yo son loved them too. 🙂 Thanks a lot!

  4. Gwen Whipple says:

    Baking soda or baking powder? Ingredients says one, instructions say the other.. In the over now, hope I picked right..

  5. Martina Mizzi says:

    Lovely recipet Thanks! Do you think it’s ok to use wholwheat flour instead of all purpose?


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