Easy Banana Cocoa Brownies with Pecans – Recipe

Last Updated on 2 months by Neha Deshmukh

Easy Banana Cocoa Brownies With Pecans – Recipe

Introduction

Oh, brownies. Is there anything more comforting? I remember the first time I made these – it was a rainy afternoon, I had a bunch of overripe bananas staring at me from the fruit bowl, and a serious chocolate craving. This recipe was born out of that happy accident, and it’s been a family favourite ever since! These aren’t just any brownies, though. The banana adds a lovely moistness, the cocoa gives a rich depth of flavour, and the pecans… well, they just make everything better, don’t they? They’re super easy to whip up, even if you’re a baking beginner. Let’s get started!

Why You’ll Love This Recipe

These banana cocoa brownies are the perfect treat for so many reasons! They’re incredibly moist and fudgy, thanks to the banana. The cocoa powder delivers a deep, satisfying chocolate flavour without being overly sweet. Plus, they come together quickly – perfect for when you need a little something special without spending hours in the kitchen. And honestly, who doesn’t love a brownie with a little crunch from toasted pecans?

Ingredients

Here’s what you’ll need to make these delicious brownies:

• ¾ cup (65g) unsweetened cocoa powder
• ½ cup (approx 2 medium bananas, about 120g) mashed banana
• ½ cup (100g) sugar
• 1 teaspoon (5ml) vanilla extract
• ½ teaspoon (2.5g) salt
• ⅔ cup (80g) all-purpose flour
• 2 large eggs
• ⅓ cup (30g) toasted pecans

Ingredient Notes

Let’s talk ingredients for a moment, because a few little things can make a big difference!

• Cocoa Powder: I recommend using a good quality unsweetened cocoa powder. It really impacts the chocolate flavour. Dutch-processed cocoa will give a darker, smoother flavour, but natural cocoa works beautifully too.
• Bananas: The riper the bananas, the better! Seriously. Those spotty, almost-too-ripe bananas are perfect. They’re sweeter and mash up so easily. Don’t throw those brown bananas away!
• Pecans: Toasting the pecans is essential. It brings out their flavour and gives them a lovely crunch. You can toast them in a dry pan on the stovetop for a few minutes, or in the oven at 180°C (350°F) for 5-7 minutes. Keep a close eye on them – they burn easily!

Step-By-Step Instructions

Alright, let’s bake!

1. First, preheat your oven to 180°C (350°F). Grease and line a square brownie pan (around 20cm x 20cm / 8 inches x 8 inches). This makes getting the brownies out so much easier.
2. In a large bowl, whisk together the mashed banana and cocoa powder until everything is smooth and combined. No lumps allowed!
3. Now, add the sugar, vanilla extract, and salt to the banana-cocoa mixture. Give it another good whisk.
4. Next, gently add the eggs, one at a time, mixing well after each addition. Don’t overmix at this stage – just until everything is combined.
5. Gradually add the flour and mix until just combined. Again, be careful not to overmix. Overmixing develops the gluten in the flour, which can make the brownies tough.
6. Pour the batter into your prepared brownie pan. Sprinkle the toasted pecans evenly over the top.
7. Bake for 30 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs attached.
8. Let the brownies cool completely in the pan before slicing. Honestly, the hardest part is waiting! They’re even better slightly warmed.

Expert Tips

• Don’t skip the lining of the pan! It’s a lifesaver.
• For extra fudgy brownies, slightly underbake them.
• A warm brownie with a scoop of vanilla ice cream? Yes, please!

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.
• Vegan Adaptation: My friend Priya swears by using applesauce instead of eggs (about ¼ cup applesauce per egg) and a plant-based butter substitute.
• Reduced Sugar Option: Reduce the sugar to ⅓ cup. The bananas will provide some sweetness.
• Nut-Free Option: If you have a nut allergy, swap the pecans for sunflower seeds or pumpkin seeds. They add a lovely crunch! My little cousin, who has a nut allergy, loves these with sunflower seeds.

Serving Suggestions

These brownies are delicious on their own, but they’re even better with a little something extra!

• A scoop of vanilla ice cream is always a good idea.
• A dollop of whipped cream.
• A sprinkle of powdered sugar.
• A cup of chai – perfect for a cozy afternoon treat.

Storage Instructions

• Store leftover brownies in an airtight container at room temperature for up to 3 days.
• For longer storage, you can freeze them for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

FAQs

• Can I use overripe bananas in this recipe? Absolutely! In fact, they’re ideal. The riper the banana, the sweeter and more flavourful the brownies will be.
• Can I substitute the pecans with other nuts? Yes, you can! Walnuts, almonds, or even macadamia nuts would all be delicious.
• How can I tell if the brownies are baked through? A toothpick inserted into the centre should come out with just a few moist crumbs attached. You don’t want it to be completely clean, or the brownies will be dry.
• Can these brownies be made ahead of time? Yes! You can bake them a day or two in advance and store them in an airtight container.
• What’s the best way to store leftover brownies? In an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.