Chocolate Banana Brownies Chocolate Banana Brownies

Chocolate Banana Brownies | Food styling by Christopher St. Onge | Prop styling by Alanna Davey Image by: Ronald Tsang

These enticing squares blend the flavours of moist banana bread and cakey brownies. For a nut-free version, omit the pecans and increase the chocolate chunks to 2 cups.

  • Prep time 20 minutes
  • Total time 3 hours
  • Credits : Canadian Living Magazine



In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in bananas, semisweet chocolate and vanilla. In separate bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda; stir into butter mixture just until combined. Stir in dark chocolate and 1 cup of the pecans.

Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle with remaining pecans.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, 35 to 40 minutes. Let cool completely in pan, about 2 hours. Lift out onto cutting board; cut into squares. (Make-ahead: Store in airtight container for up to 3 days.)

Makes 48 brownies.

Nutritional facts per brownie: about

  • Fibre 1 g
  • Sodium 93 mg
  • Sugars 12 g
  • Protein 2 g
  • Calories 155.0
  • Total fat 9 g
  • Potassium 88 mg
  • Cholesterol 18 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g


  • Iron 6.0
  • Folate 6.0
  • Calcium 2.0
  • Vitamin A 4.0
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Baking & Desserts

Chocolate Banana Brownies