Banana Upside Down Brownies
Rich, fudgy chocolate brownies baked over caramelized bananas and flipped to reveal a glossy, sticky topping. These Banana Upside Down Brownies are gooey, bold, and deeply chocolatey with a natural sweetness from caramelized bananas.
If you love banana desserts and dense brownies, this recipe combines both in one impressive pan! Check out my Banana Upside Down Peanut Butter Bars too!
Why You Will Love These Brownies
- Ultra fudgy texture
- Naturally sweetened option
- Dramatic upside down presentation
- Gluten free friendly
- Deep dark chocolate flavor
- Gooey caramelized banana topping
- Try my Banana Upside Down Cake too!
Ingredients
- 3 medium bananas, sliced lengthwise
- 2 tbsp water
- ¾ cup maple sugar or coconut sugar, see note
Brownie Batter
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar or white sugar
- 2 tbsp black cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
Ingredient Substitution Guide
| Ingredient | Best Substitution | What Changes |
| Bananas | Very ripe bananas | Sweeter, softer texture |
| Maple sugar | Coconut sugar | Slightly deeper caramel flavor |
| Butter | Vegan butter | Slightly softer center |
| Gluten free flour | All-purpose flour | Slightly more structure |
| Black cocoa | Regular cocoa | Less intense chocolate flavor |
Step By Step Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch or 9 inch square pan with parchment paper.
- Carefully slice the bananas lengthwise. Place in the parchment lined pan.
- In a small saucepan, combine the maple sugar and water. Cook on low medium heat, stirring occasionally, until a runny caramel sauce forms.
- Pour this caramel sauce over the bananas in the pan.
- Then, make the brownie batter. Add the melted butter and 1 cup chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
Then, add in dark cocoa powder, vanilla, and flour. Stir to combine. - Fold in the remaining chocolate chips.
Pour the batter on top of the bananas. Smooth into an even layer. - Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
- Allow the brownies to cool for 4 hours. Then take a knife and run it along the edges of the pan. Place a large pan or platter on top of the pan and very gently invert the pan. Remove the pan and parchment paper. Serve!
Texture Guide
| Bake Time | Texture Result |
| 40 minutes | Very gooey center |
| 45 minutes | Fudgy and soft |
| 50 minutes | Firm but moist |
Caramel Troubleshooting
| Problem | Cause | Fix |
| Caramel hardens | Cooked too long | Reduce heat and cook for a shorter duration |
| Caramel too thin | Not cooked enough | Simmer for 1 to 2 more minutes |
| Burnt smell | Heat too high | Always use low-to-medium heat |
Flavor Profile
- Deep dark chocolate
- Toasted caramel notes
- Sweet ripe banana
- Slight bitterness from black cocoa
Pro Tips
Use very ripe bananas with brown spots
Do not skip cooling time
Use parchment paper for clean flipping
Whisk eggs and sugar well for shiny top
Slice with a hot knife for clean cuts
Serving Ideas
Serve warm with vanilla ice cream!
Top with whipped cream.
Add chopped toasted pecans.
Drizzle melted chocolate on top.
Storage
These brownies are very gooey. Store in an airtight container at room temperature for up to 24 hours.
For longer storage, refrigerate up to 3 days. Let come to room temperature before serving. They are best eaten within the first day for optimal texture.
Frequently Asked Questions
They likely need more cooling time. These brownies set as they cool.
Yes. Use gluten free flour as listed.
Yes. The caramel will taste slightly less complex but still delicious.
Yes. Prepare brownie mix as directed and pour over caramelized bananas.
Yes. Freeze slices individually for up to 2 months. Thaw at room temperature.
You May Also Like
- Almond Flour Brownies
- Dark Chocolate Brownies
- Small Batch Brownies
- Banana Brownies
- Almond Flour Banana Bread
If you make this banana upside down brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Banana Upside Down Brownies
Ingredients
- 3 medium bananas, sliced lengthwise
- 2 tbsp water
- ¾ cup maple sugar or coconut sugar, see note
Brownie Batter
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar or white sugar
- 2 tbsp black cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch or 9 inch square pan with parchment paper.
- Carefully slice the bananas lengthwise. Place in the parchment lined pan.
- In a small saucepan, combine the maple sugar and water. Cook on low medium heat, stirring occasionally, until a runny caramel sauce forms.
- Pour this caramel sauce over the bananas in the pan.
- Then, make the brownie batter. Add the melted butter and 1 cup chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, and flour. Stir to combine.
- Fold in the remaining chocolate chips.
- Pour the batter on top of the bananas. Smooth into an even layer.
- Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
- Allow the brownies to cool for 4 hours. Then take a knife and run it along the edges of the pan. Place a large pan or platter on top of the pan and very gently invert the pan. Remove the pan and parchment paper. Serve!
Notes
- I prefer to use unrefined sugar (maple sugar or coconut sugar) but feel free to use white or brown sugar instead.
- If you are not gluten free, feel free to use all purpose flour.
- Feel free to use store bought brownie mix to save time.
- These brownies are extremely gooey. Allow them to fully cool before slicing into to prevent them turning into lava cakes.
- Since they are so gooey, they are best eaten within 24 hours.
- Store any leftovers in an airtight container for up to 24 hours at room temperature.