Banana Bread Brownies
These Banana Bread Brownies combine the beloved flavors of banana bread with the fudgy texture of brownies. They’re moist, sweet, and perfect for an afternoon snack or dessert, making them a delightful treat for banana lovers.
Equipment
- 1 9x9 inch baking pan
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 baking parchment paper (optional)
- 1 oven
Ingredients
- 2 medium ripe bananas about 1 cup mashed; ensure they are very ripe for best flavor and sweetness.
- ½ cup unsalted butter melted.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips optional; for added fudginess.
Instructions
- Preheat your oven to 350°F (175°C) and grease the baking pan or line it with baking parchment paper for easy removal.
- In a mixing bowl, mash the ripe bananas thoroughly until smooth. You can use a fork or a potato masher.
- Add the melted butter to the mashed bananas and mix well.
- Stir in the granulated sugar, followed by the eggs and vanilla extract. Mix until fully combined.
- In a separate bowl, sift 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 desired, fold in chocolate chips for added fudginess.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, slice into 12 equal squares and enjoy!
Notes
Ensure that the bananas are very ripe for the best flavor and sweetness.
You can add nuts or other type of chocolate chips according to your preference.
Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.