Accessibility Tools

Brown, chewy, fudge-like brownie, cut into squares in the pan.

Indulgent, fudge-like, and one for the sweet-tooths amongst us. This banana brownie is easy to make and a way to use up overripe bananas.


125 g butter, melted
2 Tbsp cocoa (or cacao)
1 cup brown sugar, firmly packed
 2 eggs, lightly beaten
1/4 teaspoon vanilla essence
1/3 cup Self Raising flour
1/3 cup mashed banana
Icing sugar, for dusting (optional)


Tools you need

Measuring jug, spoons and cups.
20 cm square cake pan
Baking paper
2 Bowls
Large spoon
Whisk (for eggs)
Handheld or electric mixer



Preheat oven to moderate 180 degrees Celcius.

Grease a 20cm square cake pan. Cover the base with baking paper.

Combine melted butter and cocoa in a bowl.

Combine in another bowl, sugar, eggs and essence - beat with an electric mixer until creamy. Gradually beat in the cocoa mixture.

Fold in the sifted flour and banana (mash with a fork).

Pour into the prepared cake pan.

Bake in a moderate oven for about 30 minutes, or until firm to the touch.

Cool in pan.

Cut into squares.

Dust with sifted icing sugar before serving.

This brownie tastes lovely topped with ice cream and berries for dessert. May be served warm or chilled.


Store in the fridge.

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