An easy recipe for chewy dark chocolate banana brownies studded with thick dulce de leche. The simple and yummy way to use up overripe bananas.
The caramel is swirled and dotted through the chocolate banana brownie. Giving each delicious mouthful a burst of gooey caramel. Go one step further and add a handful or two of chocolate chips for a double chocolate hit.
I came up with this recipe as I had a few bananas about to get a little too ripe. If you aren't into brownies and want to use up some dead bananas try my boozy banana bread or 2 Ingredient Banana Pancakes.
This recipe makes a lot of banana brownies. Luckily they freeze fantastically.
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.
- Butter: Use unsalted, but if you don't have it use salted and omit the salt from the recipe.
- Dark Chocolate: Use good quality dark chocolate with a high cocoa percentage, I usually go for 70%. I would avoid using milk chocolate as the banana brownies would end up being too sweet.
- Bananas: Overripe bananas, ones that smell sweet, are soft, and have black spots all over the skin.
- Eggs: Bring your eggs to room temperature before using. I always advocate free range eggs if you can.
- Vanilla: Vanilla bean paste is used in this recipe, but you can also use vanilla extract or vanilla essence.
- Sugar: Use caster or superfine sugar.
- Flour: Plain flour is used in this recipe. Self raising flour would take away the gooey fudgy texture of the brownies.
- Salt: Kosher or sea salt
- Dulce de Leche: Is also known as caramalised milk or milk jam. You can make your own or buy it from the store. Please see my notes below.
Dulce de Leche
You don't have to make it from scratch, it is readily available in most supermarkets and delis. I do have an excellent step by step guide on how to make dulce de leche easily, if you are wanting to give it a go. It is extremely simple to make but does take time.
As an alternative you could use thick caramel sauce or thick salted caramel. Either make it yourself or purchase it from the supermarket. Thick caramel for baking is often found in the baking aisle.
Open the container the banana brownies are in and stuff them in your pie hole (Australian for mouth).
But on a more serious note. They are wonderful eaten at room temperature or from the fridge if you are keeping them there. If frozen defrost (if you can wait) to desired eating temperature.
They are also ideal for a quick dessert. Serve warm with a big scoop of vanilla bean ice cream. Another reason to keep some in the freezer.
Spoil the kids with a surprise lunch box treat. Make a batch for a picnic. Fantastic for bring a plate situations, or the office morning tea. These banana brownies travel very well.
How to Make Banana Brownies
Scroll to the bottom of the page for a printable version of this recipe.
- If you are making dulce de leche from scratch, do this before you start making the brownies.
- Pre heat the oven + grease and line the brownie pan.
- Melt chocolate and butter in a bowl, allow to cool slightly.
- Beat eggs and sugar in a bowl.
- Add mashed bananas to melted chocolate.
- Add chocolate mixture to eggs and sugar.
- Sift in flour and salt, mix.
- Place banana brownie batter in prepared pan.
- Remove from oven.
- Cool, slice, devour!
Sara's Top Recipe Tips
The bananas need to be ripe, or more to the point, overripe. The kind of banana that looks like it may need to head to the bin. It smells sweet, the skin has blackened or at least has a lot of dark spots on it.
Make sure the brownie is cool before attempting to slice it. A good brownie is on the gooey side, and with the caramel these banana brownies are even more so.
Allowing the brownie to cool lets everything solidify to make your cutting life a lot easier. Cut into fingers, squares, or bites.
Store them in an airtight container and they will last for 5 days at room temperature in a cool position out of the sun. Up to 7 days in the fridge, and 3 months in the freezer.
These banana brownies freeze extremely well. As the recipe makes a lot of brownies I highly recommend freezing a few to enjoy at a later date.
To freeze the brownies wrap them individually in plastic wrap and then place in a zip lock bag, or freezer safe container.
When you are ready to eat one, take it out of the freezer and allow to defrost at room temperature, or warm it in the oven on medium-low heat.
Chocolate Banana Brownies with Dulce De Leche
- 250 grams (9 oz) butter | unsalted
- 350 grams (12 oz) dark chocolate
- 250 grams (¾ cup) ripe bananas (roughly 2 bananas) | mashed
- 6 large eggs | beaten
- 1 tablespoon vanilla bean paste
- 300 grams (1 ½ cups) caster/superfine sugar
- 250 grams (1 ½ cups) plain/all-purpose flour
- 1 teaspoon salt
- 395 grams dulce de leche
- If you are making dulce de leche from scratch, you will need to do this before starting the brownie recipe. If you are using store bought dulce de leche or caramel please continue with the recipe.
- Preheat oven 180°C (360°F). Grease and line a 30cm x 20cm brownie pan.
- In a medium size bowl melt butter and chocolate. If using a microwave to melt the butter and chocolate, check and stir in 30 second bursts to not to burn the chocolate.
- Leave the chocolate mixture to the side to cool slightly.
- In a separate large bowl beat eggs and sugar until combined.
- Mix mashed bananas into the chocolate mixture, mix well.
- Then add the banana chocolate mixture to the beaten eggs and sugar, mix well.
- Sift flour into the brownie mix and add salt.
- Pour brownie mix into the greased and lined tine.
- Dollop dulce de leche over the top of the brownie mix. Use a knife to ‘swizzle’ the dulce de leche through the brownie slightly.
- Place in the oven and bake for around 35 minutes until it is cooked through. The brownie will still be a little jiggly in the middle, but solid. It will firm up on cooling
- Remove and allow to cool before cutting into desired sized portions. Store in air tight container at room temperature in a cool place (up to 5 days) or in the fridge (up to 7 days).
- Once cool brownies may also be individually wrapped in plastic wrap and stored in the freezer for 3 months.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.