One Bowl Eggless Banana Chocolate Brownies With Honey

If you’re craving something rich, moist, and full of natural banana sweetness these one-bowl eggless banana chocolate brownies will become your new favorite treat. Made with simple ingredients you likely already have in your pantry, they bake up in about 30 minutes—no refined sugar, no eggs, just pure, simple indulgence in every bite.

Growing up, store-bought baked goods were rare treats at home, which meant plenty of experimentation in my mother’s kitchen as she let us explore our ‘concoctions.’

I love this banana brownie recipe just as much as a more traditional, rich, fudgy, egg-based brownie—it all depends on what chocolate fix you’re after. This one is perfect for craving a sweet treat that’s a little different—something softer, more cake-like, but still packed with deep chocolate flavor. If you’re craving something even more decadent, keep an eye out—I’ll be sharing my go-to classic egg brownie recipe soon!

Looking for more chocolate treats? Try my chocolate zucchini bundt cake. It uses three cups of zucchini, which is excellent for using up that giant zucchini you were ‘gifted.’

Why You’ll Love These Banana Chocolate Brownies

One-bowl recipe: To whip these brownies together, all you need is one bowl—simple, quick, and with a lot less cleanup to worry about.

Natural sweetness: Overripe bananas bring plenty of moisture and natural sweetness to the brownie batter. At the same time, honey is the primary sweetener, replacing the need for refined white sugar.

Quick and versatile: Ready in about 30 minutes, these eggless brownies can be easily customized by adding nuts, coconut, or extra chocolate chips.

Bananas, Chocolate, and Canadian Kitchens: A Sweet Story

While bananas aren’t native to Canada, they’ve been part of our home-baking traditions for generations. Imported bananas became a common sight on Canadian grocery shelves in the early 1900s, offering a bit of tropical sweetness to families who prided themselves on making the most of simple ingredients. Chocolate, too, became a staple—whether tucked into a lunchbox as a treat or folded into homemade desserts like these brownies.

In many ways, recipes like these eggless banana chocolate brownies reflect the best of Canadian kitchens: practical, unfussy, and focused on creating something extraordinary with what’s on hand. It’s the kind of simple, satisfying baking that reminds us that good food doesn’t need to be complicated—it just needs a little care, a warm oven, and a sweet tooth to share it with.

Let’s Get Started Making These Easy Banana Chocolate Brownies

Begin by preheating your oven to 350°F. Lightly grease an 8×8 brownie pan or line it with parchment paper to ensure easy removal.

In a large mixing bowl, combine your dry ingredients: all-purpose flour, unsweetened cocoa powder (I use Fry’s cacao powder), baking soda, and salt. Mix these ingredients well to ensure they’re evenly distributed.

Make a small well in the center of the dry ingredients and add your wet ingredients: mashed bananas, milk, honey, and oil. Thoroughly stir the wet ingredients into the dry mixture until a thick, rich chocolate mixture forms.

You can fold your dark chocolate chips at this stage, ensuring they’re well incorporated into the brownie batter. There’s nothing worse than getting the one brownie that has no double chocolatey goodness, so it’s a very important step. 

Add the brownie batter evenly into your prepared baking pan. Bake at 350°F for 25 minutes, then check doneness. If you’re a regular reader, you already know what I will say next. Skip that toothpick or cake tester. Using a butter knife to test brownies gives a better read than a toothpick ever will because the wider blade picks up more crumbs, helping you judge doneness more accurately. Insert the knife gently into the center of the pan once the surface looks set and slightly glossy. If the knife comes out with a few moist crumbs, your brownies are done. Avoid testing too early, though—disturbing the brownies before they’ve correctly set can cause them to fall and lose their delicate texture. Let it bake for another minute if it comes out slightly sticky. These brownies naturally have a moist, cake-like texture, so a glossy, slightly sticky surface is normal.

Once baked, remove the finished brownies from the oven and allow them to cool in the pan. For chocolate lovers craving extra decadence, a drizzle of melted chocolate ganache made with dark chocolate chips and cream is an excellent finish.

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products. 

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

All-Purpose Flour—Provides structure to the brownies while keeping them soft and tender. My family has long been a lover of Five Roses Flour. Our favorite family recipe book was put out by them and worn so ragged over the years that it’s currently just sheaves of paper with many, many stains. I really must track down another copy from that year. 

Unsweetened Cocoa Powder – Adds deep, rich chocolate flavor. Although my original recipe here was made with Fry’s Cocoa powder, which is distributed by Cadbury, part of Mondelez, which is predominantly American, you can use another dark cocoa powder. In fact, I see that Camino makes a fair trade of Dutch-processed cocoa, which would be a viable option if you could source it locally. 

Salt – Enhances the chocolate taste and balances the sweetness.

Honey – A natural sweetener that pairs beautifully with bananas and chocolate. Again, head to your local bee farmer for the best honey choices. 

Overripe Bananas – Replaces eggs and delivers intense banana flavor and moisture.

Neutral Oil – Adds richness and helps maintain a moist crumb. 

Milk – Provides additional moisture and helps blend ingredients smoothly.

Dark Chocolate Chips – These add delightful chocolate bursts throughout the brownies. I love President’s Choice chocolate chips; they have a great deep chocolate flavor and good meltability.

Substitutions And Add-Ins For Banana Chocolate Brownies

All-Purpose Flour—You can use a 1:1 gluten-free flour blend to make these brownies gluten-free. Whole wheat flour also works but will give a slightly denser texture.

Unsweetened Cocoa Powder—If you don’t have cocoa powder, leave it out and replace it with a few extra tablespoons of flour for banana blondies. 

Salt –This small amount balances the sweetness. You can skip it if needed, but the brownies may taste flatter.

Honey – Maple syrup or agave nectar can work as a direct substitute for honey. However, the flavor will change slightly depending on which one you use.

Mashed Overripe Bananas – This recipe recommends No substitute for bananas as they are the key to moisture, flavor, and binding. Always use ripe bananas with lots of brown spots for the best banana brownie recipe results.

Neutral Oil—Any neutral oil, such as canola, grapeseed, or avocado, can replace vegetable oil. Coconut oil also works, but it adds a mild coconut flavor.

Milk – Any dairy or non-dairy milk, such as almond, oat, or soy milk, can work here.

Dark Chocolate Chips—For a twist, you can swap the dark chocolate chips for semi-sweet chocolate chips, white chocolate chips, chopped nuts (like walnuts or almonds), shredded coconut, or even chopped dried dates. If you love chocolate, adding extra chocolate chunks is a great way to make these brownies even more indulgent.

​NOTE: A sprinkle of flaky sea salt on top of the baked brownies can add a bit of a flavor twist to these as well.

Expert Tips, Serving, And Storing Suggestions For These Banana Brownies

Tip #1: Always use overripe bananas. Overripe bananas provide intensified natural sweetness and moisture, which are crucial for achieving the perfect fudgy brownie texture.

Tip #2: Don’t rush the baking time. Allow an extra minute to ensure your brownies are set correctly without being overly moist in the center.

Tip #3: Store them properly to keep them moist. After cooling completely, store brownies in an airtight container at room temperature, where they’ll stay moist and fresh for up to a week.

These eggless banana chocolate brownies are perfect when served with ice cream or a drizzle of rich chocolate ganache to satisfy chocolate cravings. They’re also perfectly moist and delicious all on their own, making them an easy go-to treat whenever those spontaneous sweet tooth cravings hit. Whether you’re baking for a casual gathering, a school event, or just looking for a delicious dessert to share, these brownies are always a hit.

To store your brownies, let them cool completely before transferring them to an airtight container. They’ll stay fresh at room temperature for up to one week—but let’s be honest, that’s a long time for brownies this good to last. You can also freeze them for later if you are into meal-prepping. 

Once your brownies are completely cooled, chill them in the fridge for about 30 minutes if the tops are very sticky. Then, wrap each brownie tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep beautifully for up to three months. Thaw at room temperature when ready for a rich, chocolatey snack.

If you enjoyed making these brownies or customized them with your favorite ingredients, please comment below—I’d love to hear how they turned out! Your feedback helps other homebakers find new favorite recipes and brightens my day. Happy baking!