Easy Eggless Banana Chocolate One Bowl Brownies

This easy eggless banana chocolate one-bowl brownie is so moist you will have a hard time not eating the entire pan. These chocolate brownies use two whole ripe bananas, perfect for a change from the average banana bread. The rich brownies are easy to make in one bowl and bake up in thirty minutes, so you can enjoy these tasty chocolate treats in under one hour!

I love a good brownie. For me, a brownie must be moist. When I started my baking journey as a small child, I didn’t have much experience with what a brownie was like. Store-bought baked goods weren’t something we had in our home. So I made my fair share of dry brownies over the years. This recipe is definitely different from those.

These brownies have moisture to spare as I crammed two large, ripe bananas into the mix. The trick to ensuring they don’t come out doughy is to ensure your test for doneness and, even then, leave them in an extra minute or two.

When they are finished baking, these banana chocolate brownies have a high sheen on the surface which can almost trick you into thinking they aren’t done baking. In fact, they are somewhat sticky on the surface, but don’t let that fool you when you bite into them; they are so delicate the crumb will literally create crumbs. Fluffy little chocolate crumbs, and who doesn’t love getting the escaped stray chocolate crumbs off the snack plate when done eating a tasty brownie?

The chocolate chips add that nice chocolate flavor to accompany the sweet banana flavor in these great brownies. And if you think eggless means it will dry, think again. These brownies are just as moist two days later! That’s if they last that long.

Let’s start by getting out the bowl!

That’s right, only one bowl will be needed for this recipe. As a mother, I love recipes that take just a bit of effort. You don’t have to consider this more difficult to prepare than a boxed cake mix. It comes together in a matter of minutes!

We added all the dry ingredients into the bowl; flour, cocoa powder (I used Fry’s cocoa powder), baking soda, and salt. Stir those together to combine well and then make a well in the center. You will add the mashed bananas, milk, and honey to that well. In my picture, you may notice the honey is hardened. I use raw local honey, which does tend to crystallize if not used within a short time frame. So my honey has crystalized, but it’s still perfectly usable. In fact, honey lasts for a very long time, depending on storage methods.

Once the banana, milk, and honey are in the bowl, beat them into the dry ingedients until blended. This is where you can add the chocolate chips. Now I used a half cup, but if you like more, please toss in more. Can you ever really have too many chocolate chips? Half a cup is just enough for this eight-by-eight pan of brownies, though, so each mouthful has a bit of yummy chocolate.

We are baking the one-bowl brownies at the standard oven temperature of 350 degrees F. Leave for 25 minutes before checking their status. If you test for doneness and they are done, leave them a minute or two longer to get fully baked. As I said, they need that extra ‘dry’ time so they aren’t overly wet in the center.

I initially thought of creating icing or frosting for these, but they are so decadent that you won’t need the added sugar. If you are a glutton for chocolate, a rich chocolate ganache made with melted chocolate and a few spoonfuls of thick cream will make for a nice drizzle.

Wrap the uneaten cooled brownies in an airtight container, and they will keep on the counter for up to one week! I saved a crumb to test the theory, which is challenging around here with the sweet tooths.

Substitution ideas for these one bowl banana chocolate brownies

• Okay, you love the idea of a banana chocolate brownie without eggs, but you don’t have chocolate chips. You can leave them out entirely or replace them with virtually any baking add, like walnuts, almonds, coconut, or even chopped dates. Remember though, that dates and sweetened coconut will make these even sweeter.
• I love chocolate, but maybe you’ve found your pantry bereft of cocoa powder? You can leave the cocoa out and replace it with a few spoonfuls more flour to have an equally tasty banana blondie.

Expert Tips:

1. Leave the brownies in for a minute or two extra to be certain they aren’t overly moist in the center.
2. Use only overripe bananas. If you have ever wondered why we use overripe bananas for baking, the banana flavor intensifies as it ripens. If you use underripe or just ripened bananas, you will find your brownies have little banana flavor.
3. Use two whole bananas as they replace the eggs typically found in brownie recipes. If you only use one, your brownies will be less moist and may not have the same delicious outcome seen here.