Can I prepare the batter ahead of time?

You can mix the wet ingredients up to 12 hours ahead and refrigerate them in a covered bowl. Fold in the flour, cocoa and baking soda only before baking, because the leavener weakens after about 5 minutes in wet batter.

Why did my brownie bites turn gummy?

Too much mashed banana or underbaking usually causes a gummy center. Keep the mashed fruit near 225 grams and bake at 350°F for 12 to 14 minutes, until a toothpick carries thick moist crumbs instead of liquid batter. Let the pan rest for 10 minutes before removing them.

Can I double the recipe?

Yes, double every ingredient and bake two 24-well pans on separate oven racks. Swap the pans top to bottom and rotate them at minute 7, then expect the batch to need 1 to 2 extra minutes. Don’t crowd both pans on one rack because the lower tray can bake unevenly.

How long do these keep at room temperature?

Keep ungarnished bites in an airtight container for up to 24 hours at a room temperature below 72°F. Add fresh banana rounds only when serving, since they darken and soften after about 20 minutes. If your kitchen is warmer, refrigerate them after 2 hours to protect their texture.

Can I freeze Banana Brownie Bites?

Freeze the cooled bites without banana garnish for up to 2 months. Wrap them in pairs and place them in a freezer bag, then thaw for 30 minutes or warm at 300°F for 5 to 6 minutes. Keep the fresh banana rounds separate until the bites are fully thawed.

What should I serve with the bites?

Serve four bites with cold milk, coffee or a spoonful of plain Greek yogurt. For brunch, pair them with fresh berries and warm them at 300°F for 4 minutes so the chocolate chips soften again. A small fruit salad also balances the rich cocoa flavor without adding another heavy sweet.

Banana Brownie Bites

Name: Banana Brownie Bites
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 3 medium Cavendish banana; 1/3 cup Plain whole-milk Greek yogurt; 1 large Large egg; 1/3 cup Light brown sugar; 3 tablespoons Unsalted butter; 1 teaspoon Pure vanilla extract; 3/4 cup All-purpose flour; 1/3 cup Dutch-process cocoa powder; 1/2 teaspoon Baking soda; 1/4 teaspoon Diamond Crystal kosher salt; 3/4 cup Semi-sweet chocolate chips

Description

These Banana Brownie Bites are an easy way to turn ripe bananas into quick little treats with fudgy centers and glossy chocolate chips. The simple batter uses Greek yogurt for a healthy boost, while the secret is baking at 350°F so the edges set before the middle dries out. They’re one of the best ideas for meal prep, brunch, a potluck or a party, and their warm cocoa smell makes every batch feel homemade. Make them ahead for lunchbox treats or holiday trays.

Ingredients

Scale

3 medium Cavendish banana
1/3 cup Plain whole-milk Greek yogurt
1 large Large egg
1/3 cup Light brown sugar
3 tablespoons Unsalted butter
1 teaspoon Pure vanilla extract
3/4 cup All-purpose flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon Baking soda
1/4 teaspoon Diamond Crystal kosher salt
3/4 cup Semi-sweet chocolate chips

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Instructions

Bring the Greek yogurt and egg to about 70°F. Mash two very ripe Cavendish bananas against the bowl for 60 seconds, then whisk in the yogurt, egg, light brown sugar, 2 tablespoons melted unsalted butter and vanilla for another 60 seconds. Scrape the sides once halfway through so no thick streaks remain. Cold yogurt can make the butter firm into tiny lumps. The mixture should look thick and glossy with small banana flecks. You’ll smell vanilla and ripe banana before the cocoa goes in. Stop when the sugar feels mostly dissolved between two fingers. A few tiny fruit specks are right and give the crumb character. Whisking longer than 2 minutes adds excess air and makes the centers cakier. Room-temperature wet ingredients keep the fat evenly dispersed. Preheat the oven to 350°F now so it’s fully hot by the time the pan goes in.
Sift all-purpose flour, Dutch-process cocoa, baking soda and Diamond Crystal kosher salt directly over the wet mixture at 70°F. Fold with a rubber spatula in broad J-shaped strokes for 45 to 60 seconds. Add 1/2 cup semi-sweet chocolate chips when only a few pale flour streaks remain, then fold 6 more times. Scrape the bottom once so no dry cocoa pocket hides there. The batter should become very dark, thick and slightly shiny. It should fall from the spatula in a slow ribbon that holds for two seconds. Stop as soon as dry streaks disappear. Go past 75 seconds and gluten tightens, which makes the bites rubbery instead of fudgy. Gentle folding limits gluten and preserves a dense center.
Heat the oven to 350°F and brush all 24 mini muffin wells with the remaining 1 tablespoon softened unsalted butter for 1 minute. Divide 1 1/2 tablespoons of batter into each well over 3 to 4 minutes, filling every cup three-quarters full. Top the portions with the remaining 1/4 cup semi-sweet chocolate chips. (I filled my first batch to the rim, six overflowed and stuck. Three-quarters full is the fix.) Each well should hold a glossy dark mound with 2 to 3 chips visible. The portions won’t look identical and that’s good. Keep batter off the rims because baked sugar glues the bites to the pan. Let the filled pan sit no longer than 5 minutes before baking or baking soda loses lift. Equal portions set at the same pace.
Bake the filled mini muffin pan at 350°F for 12 to 14 minutes. Rotate the pan front to back at minute 7, then check at minute 12. A toothpick should show thick moist crumbs, not liquid batter. Cool in the pan for 10 minutes, then loosen and transfer the bites to a wire rack for another 15 minutes. The tops will look matte around the edges while the semi-sweet chocolate chips stay glossy. The centers should spring back slowly and keep a slight dip. Banana Brownie Bites turn dry after minute 15, so don’t wait for a clean toothpick. (I tried 375°F once, the edges set before the centers caught up.) The 350°F bake keeps the banana sugars from scorching.
Cut the firm Cavendish banana into twelve 1/4-inch rounds at about 70°F. Plate four brownie bites and place one banana round on two of them, then split one bite open. Finish within 5 minutes so the fruit looks fresh. Press each banana round lightly so it sits against the soft top without flattening it. The plated bites should show irregular crinkled tops, glossy chocolate chips and a dense dark center. The banana rounds should look pale yellow with no gray edges. Leave them out longer than 20 minutes and the fruit starts browning. Serve at room temperature for the fudgiest texture. Fresh slicing keeps the garnish bright and clean.

Notes

Pro Tips:

Use bananas with at least 70 percent brown spotting because pale yellow fruit won’t mash smoothly or provide enough sweetness.
Measure flour by spooning and leveling 3/4 cup, since scooping directly can add 20 grams and dry the centers.
Keep the oven at 350°F and check at minute 12 because mini wells move from fudgy to dry very quickly.
Fill each well three-quarters full and leave the rims clean, which prevents baked sugar from gluing Banana Brownie Bites to the pan.
Let the bites rest in the pan for exactly 10 minutes before loosening so their soft centers don’t collapse.
Reserve 1/4 cup chocolate chips for the tops because visible glossy pieces give a stronger chocolate aroma and a more textured finish.
Slice the serving banana no more than 5 minutes before plating so the rounds stay pale and don’t develop gray edges.

Storage: Store cooled Banana Brownie Bites without fresh banana garnish in a shallow airtight container for 4 days in the refrigerator. Place parchment between layers so the glossy chocolate tops don’t stick. For freezing, wrap pairs tightly and seal them in a freezer bag for up to 2 months. Freeze the bites only after they’ve cooled for 25 minutes, since trapped steam forms icy patches. Reheat refrigerated bites at 300°F for 4 to 5 minutes or microwave one bite for 10 seconds. Thaw frozen portions for 30 minutes first, then warm them at 300°F for 5 to 6 minutes. Add fresh banana rounds after reheating, never before. Discard bites with a sour smell, visible mold or a sticky wet surface that wasn’t present when stored.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 180g
Calories: 481
Sugar: 38g
Sodium: 250mg
Fat: 18g
Carbohydrates: 80g
Fiber: 7g
Cholesterol: 47mg