The Ultimate Fudgy Chocolate Banana Brownies: An Award-Winning Recipe from the State Fair
Prepare to discover your new favorite dessert: the legendary Chocolate Banana Brownies. This incredible recipe comes from my dear friend Gloria, a true culinary legend and a regular, award-winning participant at the prestigious Minnesota State Fair. Years ago, she generously shared this cherished brownie recipe with me, and it has since cemented its place as a personal culinary triumph. While my husband may not be a fan of bananas in his desserts, everyone else who has tried these fudgy banana brownies, from family gatherings to casual potlucks, has absolutely fallen in love with their unique and irresistible flavor. These aren’t just any brownies; they are a delightful fusion of rich chocolate and a subtle hint of banana, creating a truly memorable homemade treat.
Unveiling the Perfect Flavor & Texture: More Than Just Fudgy
What truly sets these chocolate banana brownies apart is the sophisticated interplay of flavor and an exquisite texture that balances richness with a surprising lightness. The bananas in this recipe don’t just lend a delicate, underlying fruit note; they also contribute significantly to the overall texture. While I wouldn’t go as far as to call these “cakey” brownies, the mashed banana subtly lightens the typically dense fudgy texture, creating a delightful chewiness that is incredibly pleasing. You get that signature deep, decadent chocolate fudginess, but without the heaviness often associated with such a treat. In many dessert recipes, bananas are often used as a direct fat replacement, but here, their role is far more nuanced. They act as an overall flavor and texture enhancer, adding a natural sweetness and moisture that elevates the brownies to another level. Even for someone like me, who isn’t usually “super keen” on strong banana-flavored things, the subtle hint in these brownies is absolutely perfect and enhances the chocolate beautifully, making them an easy favorite.
The Art of Chocolate: Selecting Semisweet and Bittersweet for Perfection
The type of chocolate you choose plays a pivotal role in the success of these homemade chocolate banana brownies, influencing both their depth of flavor and that coveted shiny top. I’ve thoroughly tested this award-winning recipe using various combinations of bittersweet and semisweet chocolate, and even experimenting with different chocolate chip varieties. While all versions undeniably taste good – because, let’s face it, it’s hard to go wrong with chocolate and banana – the specific chocolate blend truly affects the sheen of the brownie tops. For instance, incorporating more chocolate chips tends to result in a noticeably shinier crust. However, when it comes to pure taste, using finely chopped baking chocolate (whether bars or blocks) generally yields a richer, more complex chocolate flavor profile that melts more seamlessly into the batter. After much experimentation, the combination specified in Gloria’s original recipe, a precise blend of semisweet and bittersweet chocolate along with additional semisweet chocolate chips, has proven to be the absolute best for creating the ultimate fudgy brownies. This carefully balanced mix ensures both a beautiful, shiny top and an unparalleled deep chocolate taste that perfectly complements the subtle banana notes, making them a true State Fair favorite.
Beyond the aesthetic appeal of a shiny top, it’s truly the banana that transforms these from ordinary brownies into something extraordinary. There’s just enough banana to provide a wonderfully subtle flavor, a delicate hint that elevates the chocolate without overpowering it. It’s a harmonious blend where each ingredient enhances the other, creating a truly unique and delicious experience that keeps people coming back for more of these special banana brownies.
Why Bananas Make These Brownies Irresistible
You might wonder, why add banana to brownies? The answer lies in the incredible properties that this humble fruit brings to the table, making these some of the best brownies you’ll ever bake. Beyond just imparting a subtle, natural sweetness, bananas introduce a level of moisture and tenderness that is hard to achieve with other ingredients. This natural moisture content helps create that perfectly fudgy interior while preventing the brownies from becoming dry or crumbly. Furthermore, the pectin in bananas can contribute to a slightly lighter texture, which, as discussed, is a hallmark of this particular recipe. It prevents the brownies from being overly dense, giving them a pleasant chewiness that distinguishes them from more traditional, heavy brownie recipes. The beauty of Gloria’s recipe is that it uses just half of a small banana, ensuring the banana flavor remains a background whisper, a delightful complement to the rich chocolate, rather than the dominant taste. It’s this thoughtful balance that makes these chocolate banana brownies a truly irresistible and easy dessert treat for any occasion.
Tips for Baking Flawless Chocolate Banana Brownies Every Time
Achieving brownie perfection is an art, but with a few key tips, Gloria’s Award-Winning Chocolate Banana Brownies are within everyone’s reach. Here’s how to ensure your homemade brownies turn out flawless and fudgy:
- Accurate Measurement is Key: Baking is a science, and precision matters. While it might seem tedious, accurately measuring your ingredients, especially flour, is crucial for the perfect texture. Too much flour can lead to dry, cakey brownies, and too little can make them too soft. For best results, consider using a kitchen scale, or spoon flour into your measuring cup and level it off with a straight edge.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix *just* until combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy, rather than fudgy, brownies. A few visible streaks of flour are perfectly fine at this stage; they will disappear during the baking process.
- Proper Pan Preparation: Gloria’s note about using non-stick foil for the Minnesota State Fair is excellent advice for extra-easy removal. For everyday baking, lightly spraying the bottom only of an 8-inch metal pan with cooking spray is usually sufficient. However, for even easier removal and cleaner cuts, lining the pan with parchment paper or non-stick foil, leaving an overhang on the sides, is highly recommended. This allows you to lift the entire slab of cooled brownies out before slicing.
- Know Your Oven: Oven temperatures can vary significantly from one appliance to another. An oven thermometer is an inexpensive tool that can save many baking disasters by giving you an accurate reading. Always preheat your oven fully to 325°F (160°C) before placing the brownie pan inside.
- The Doneness Test for Fudgy Brownies: The baking time of 35-40 minutes (or even 45 minutes as Anna noted) is a guideline. Brownies are often tricky to tell if they’re done. For truly fudgy brownies, a toothpick inserted into the center should come out with moist crumbs attached, not wet batter. If it comes out completely clean, they might be slightly overbaked and lose some of their signature fudginess. Begin checking them at the 35-minute mark and adjust as needed.
- Cooling and Chilling are Essential: Resist the urge to cut into warm brownies immediately! Brownies continue to set and firm up as they cool. For the cleanest, most precise squares, especially if you’re aiming for a large yield or elegant presentation, chilling the brownies in the refrigerator for at least an hour (or even overnight) before slicing is an absolute game-changer. This makes them firm enough for razor-sharp cuts and helps maintain their perfect texture.
Serving Suggestions and Storage for Your Delicious Banana Brownies
These delectable Chocolate Banana Brownies are wonderful served simply at room temperature, perhaps with a delicate dusting of unsweetened cocoa powder or powdered sugar for an elegant touch. For an extra indulgent treat, serve them slightly warm with a generous scoop of premium vanilla bean ice cream, a dollop of freshly whipped cream, or even a drizzle of homemade caramel sauce. They also pair beautifully with a strong cup of freshly brewed coffee, a comforting tea, or a tall glass of cold milk, making them a versatile dessert for any time of day. To store your homemade brownies, keep them in an airtight container at room temperature for up to 3-4 days, ensuring they stay fresh and moist. For extended freshness, they can be refrigerated for up to a week. For longer storage, individual brownies can be wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container, where they will keep well for up to 3 months. Thaw frozen brownies at room temperature or gently warm them in the microwave for a quick, comforting treat.
Gloria’s State Fair Chocolate-Banana Brownies Recipe
Ready to bake a batch of these unforgettable chocolate banana brownies? Here is Gloria’s award-winning recipe, with a few notes from my own baking experiences to guide you to perfection:
Ingredients
- 5 oz semisweet chocolate (or a little less than 1 cup chocolate chips)
- 1 oz bittersweet chocolate (or 3 tablespoons chocolate chips)
- 6 tablespoons salted butter
- 1 cup packed light brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract (optional – Gloria typically omits it, but I find ½ tsp adds a lovely dimension)
- ½ of a small banana, well mashed (ensure it’s very ripe for the best flavor and moisture)
- ¾ cup sifted all-purpose flour
- 1 tablespoon unsweetened natural cocoa powder
- ¼ teaspoon salt (if using unsalted butter, increase to ½ tsp for optimal flavor balance)
- ½ cup semisweet chocolate chips (for extra pockets of melted chocolate and a shinier top)
- ½ cup lightly toasted chopped pecans (optional, but highly recommended for a delightful crunch and nutty flavor)
Instructions
- Preheat your oven to 325 degrees F (160°C). Prepare an 8-inch metal square pan by lightly spraying the bottom only with cooking spray. For an easier cleanup and removal of your brownies, consider lining the pan with non-stick foil or parchment paper, ensuring it overhangs slightly on the sides.
- In a medium bowl, whisk together the sifted flour, unsweetened cocoa powder, and salt. Set these dry ingredients aside.
- In a separate, larger bowl, combine the packed light brown sugar, large eggs, and the well-mashed ripe banana. Stir vigorously with a fork or whisk until the mixture is well combined and slightly lightened in color.
- In a small saucepan, melt the salted butter over medium-low heat. Once the butter is completely melted, reduce the heat to low and add the 5 oz of semisweet chocolate and 1 oz of bittersweet chocolate. Continue to cook and stir gently over low heat until the chocolates are completely melted and the mixture is smooth and glossy. Remove from heat and allow to cool for about 5 minutes. This cooling step is important to prevent the eggs from cooking when the chocolate is added.
- Pour the slightly cooled chocolate mixture into the sugar, egg, and banana mixture. Stir well with a spatula until thoroughly combined and uniform in color. If using, stir in the vanilla extract at this stage.
- Gradually add the prepared dry ingredients (flour, cocoa, salt mixture) to the wet ingredients. Stir gently with a spatula, just until combined. Be careful not to overmix; overmixing can develop gluten and lead to tough brownies. A few streaks of flour are acceptable.
- Gently fold in the remaining ½ cup of semisweet chocolate chips and the lightly toasted chopped pecans (if using). Distribute them evenly throughout the brownie batter.
- Pour the brownie batter into your prepared 8-inch pan and spread evenly to the corners. Bake for 35-40 minutes. Start checking for doneness at 35 minutes; a toothpick inserted into the center should come out with moist crumbs attached, not wet batter. (Anna’s note: I often find my brownies need a full 45 minutes, so adjust baking time according to your specific oven).
- Once baked, remove the pan from the oven and allow the brownies to cool completely on a wire rack. This is crucial for their texture to set and for easier cutting.
- For the cleanest cuts, I highly recommend chilling the brownies in the refrigerator for at least an hour (or even overnight) before slicing.
- Yield: This recipe typically makes one 8-inch pan of delicious fudgy chocolate banana brownies. The number of individual brownies you get depends entirely on your desired serving size. I typically cut mine into 9 generous squares. However, if you chill them thoroughly before slicing, you can easily cut them into smaller, more elegant portions, perhaps 16 or even 36 mini squares, perfect for a party, dessert platter, or a smaller bite-sized treat.
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Recipe Card: Gloria’s State Fair Chocolate Banana Brownies
Chocolate Banana Brownies
Anna
Pin Recipe
Ingredients
- 5 oz semisweet chocolate (or a little less than 1 cup chocolate chips)
- 1 oz bittersweet chocolate (or 3 tablespoons chocolate chips)
- 6 tablespoons salted butter
- 1 cup packed light brown sugar
- 2 large eggs
- ½ tsp vanilla extract (optional – Gloria leaves it out, but I added ½ tsp)
- ½ of a small banana (well mashed)
- ¾ cup sifted all-purpose flour
- 1 Tbsp unsweetened natural cocoa powder
- ¼ teaspoon salt (if using unsalted butter, add an extra pinch or increase to ½ tsp)
- ½ cup semisweet chocolate chips
- ½ cup lightly toasted chopped pecans (optional)
Instructions
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Preheat oven to 325 degrees F (160°C). Spray cooking spray on the bottom only of an 8-inch metal pan. Gloria noted that for the fair, she used non-stick foil to line the pan for easy removal.
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In a medium bowl, mix the sifted flour, cocoa, and salt together until well combined. Set aside.
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In a separate, larger bowl, combine the packed light brown sugar, eggs, and well-mashed banana. Stir vigorously with a fork or whisk until thoroughly combined.
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Melt butter in a saucepan over medium-low heat. Once melted, reduce heat to low and add the 5 oz of semisweet chocolate and 1 oz of bittersweet chocolate. Cook and stir over low heat until the chocolate is smooth and glossy. Remove from heat and cool for 5 minutes.
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Add the slightly cooled chocolate mixture to the sugar, egg, and banana mixture. Stir until everything is well combined and uniform in color.
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Gradually stir in the dry ingredients (flour, cocoa, and salt mixture) until just combined. Be careful not to overmix the batter.
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Gently fold in the remaining ½ cup of chocolate chips and the toasted nuts (if using). Pour the batter into the prepared pan. Bake for 35-40 minutes. Begin checking at 35 minutes (Anna’s note: My oven often requires a full 45 minutes for optimal fudginess). A toothpick inserted into the center should come out with moist crumbs.
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Cool completely in the pan on a wire rack before cutting. (Anna’s note: I prefer to chill the brownies in the refrigerator for at least an hour before cutting for the neatest squares.)
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Yield: This recipe yields one 8-inch pan of brownies. The number of servings is up to you. I cut mine into 9 giant squares, but if you chill the brownies before slicing, you can cut them as small as you’d like, perhaps even 36 mini squares for serving in mini cupcake holders at a party.