Banana Bread Brownies
Delightful dessert combining ripe bananas and fudgy brownie texture, perfect for any occasion.
Ingredients
Main ingredients
- 2 to 3 pieces ripe bananas, mashed Use very ripe bananas for maximum sweetness.
- 1/2 cup butter, melted
- 1 cup brown sugar
- 2 large eggs Can substitute with applesauce for an egg-free version.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can substitute partially with whole wheat or almond flour.
- 1/3 cup cocoa powder Use dark cocoa powder for richer flavor.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt A pinch of sea salt can enhance flavor.
Optional ingredients
- 1/2 cup chocolate chips Optional, add for extra chocolate flavor.
- 1/2 cup chopped nuts Such as walnuts, pecans, or hazelnuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper for easy removal.
- In a large bowl, combine the mashed bananas and melted butter, mixing well to create a smooth mixture.
- Add the brown sugar and stir until fully incorporated.
- Beat in the eggs, one at a time, and mix in the vanilla extract until the batter is well blended.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
- If you’re adding chocolate chips or nuts, fold them into the batter gently.
Baking
- Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
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Notes
Serve warm with ice cream or whipped cream for an indulgent treat. To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze wrapped brownies for up to 3 months.