Fancy a treat that combines the moist, fruity goodness of banana bread with the rich, chocolatey delight of brownies? Look no further! This recipe is your ticket to dessert heaven, blending two classics into one irresistible bake.
Why This Recipe Works
- The combination of ripe bananas and cocoa powder creates a perfect balance of sweetness and depth.
- Using melted butter ensures a rich, moist texture that’s hard to resist.
- The addition of chocolate chips adds pockets of melty chocolate, elevating the brownie experience.
- It’s a great way to use up overripe bananas, reducing food waste while treating yourself.
- This recipe is straightforward, requiring no fancy techniques or hard-to-find ingredients.
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Equipment Needed
- 8×8 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan with butter or line it with parchment paper. This ensures your brownies won’t stick and makes cleanup a breeze.
Mix Wet Ingredients
In a large mixing bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract. Whisk until the mixture is smooth and well incorporated. The bananas should be fully mashed with no large chunks remaining.
Add Dry Ingredients
Sift in the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough brownies.
Fold in Chocolate Chips
Add the chocolate chips to the batter and fold them in evenly. This step is where the magic happens, as the chocolate chips will melt into gooey pockets of joy in the baked brownies.
Bake to Perfection
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan before slicing.
Tips and Tricks
For an extra banana flavor, use bananas that are very ripe, almost black. These bananas are sweeter and more flavorful. If you’re out of chocolate chips, chopped chocolate bars work just as well. For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour, though the texture will be slightly denser. Always let the brownies cool before slicing to ensure clean cuts. If you’re in a hurry, placing them in the fridge for a bit can speed up the cooling process.
Recipe Variations
- Add a handful of chopped nuts, such as walnuts or pecans, for added crunch.
- Swirl in some peanut butter before baking for a peanut butter banana twist.
- Top the baked brownies with a cream cheese frosting for a decadent dessert.
- Mix in a teaspoon of cinnamon or nutmeg for a spiced version.
- Use white chocolate chips instead of regular for a sweeter, creamier variation.
Frequently Asked Questions
Can I make these brownies gluten-free?
Absolutely! You can substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitution blend for the best results. The texture might be slightly different, but they’ll still be delicious.
How should I store these brownies?
Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They can also be frozen for up to 3 months. Just thaw at room temperature before serving.
Can I use oil instead of butter?
Yes, you can substitute the melted butter with an equal amount of vegetable oil or coconut oil. The texture might be slightly different, but the brownies will still be moist and tasty.
Summary
Banana bread brownies are the perfect fusion of two beloved desserts. Easy to make and irresistibly delicious, they’re sure to become a favorite in your recipe collection.