The good news is that these banana and chocolate brownies are seriously moreish. The better news is they are dead easy to make. The even better news is that the squidgier your bananas are - the better, so this is also a great food waste buster.

Ingredients (9 square slices)

  • 200 grams dark chocolate (dairy free works well)
  • 5 tablespoons coconut oil, plus extra for greasing (vegetable oil will be fine as an alternative)
  • 170 grams self-raising flour 
  • 3 heaped teaspoons cocoa powder 
  • 180 grams sugar (coconut sugar works well)
  • 2 brown bananas (mashed)
  • 230 millilitre milk (oat works well in this recipe)
  • 200 grams walnuts (optional, use a different nut if that is what you have)
  • Pinch of sea salt 


  1. Preheat the oven to 180 celsius. Line a square baking tin (roughly 18 centimetres) with greaseproof paper and grease with a little oil.
  2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150 grams of the chocolate and all of the coconut oil into the bowl and allow it to melt, then set aside to cool slightly.
  3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Stir in the coconut oil and melted chocolate, milk and mashed banana until combined. 
  4. Roughly chop and stir in the remaining chocolate and most of the walnuts, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining walnuts, then place into the oven for 25 minutes, or until cooked on the outside, but still gooey in the middle. 
  5. Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve.

This recipe is by Mark Breen of Seasonal Kitchen.

Food savvy tip

If you have an induction hob you don’t need to melt the chocolate in a bowl over hot water, you can place it in a pan, stirring and melting on the lowest heat setting.

Hungry for more

Check out our other delicious tray bakes