Description
These Banana Brownies combine the rich, fudgy texture of classic chocolate brownies with the natural sweetness and moisture of ripe bananas. Perfectly soft and chocolaty, they make a delicious treat that pairs well with coffee or as a dessert. Easy to prepare and baked in one pan, these brownies are a crowd-pleaser for any occasion.
Ingredients
Banana Brownies
- 1 cup unsalted butter (226 grams)
- 2 cups white sugar (400 grams)
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1 cup mashed bananas (240 ml) (about 2-3 large, brown bananas)
- 1 1/4 cups all-purpose flour (156 grams)
- 3/4 cup cocoa powder (60 grams)
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips (270 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C or 170°C fan forced). Prepare a 9×13 inch (23×33 cm) baking pan by lining it with parchment paper or aluminum foil, allowing an overhang on the sides for easy removal, or alternatively grease the pan lightly.
- Melt Butter and Sugar: In a large bowl, combine the butter and sugar. Microwave on medium power for 45 seconds, then stir. Repeat this heating and stirring cycle until the butter is completely melted. Alternatively, melt the butter using a double boiler over simmering water.
- Add Eggs and Vanilla: Allow the butter and sugar mixture to cool slightly to avoid cooking the eggs, then whisk in the eggs and vanilla bean paste thoroughly to combine.
- Incorporate Bananas: Stir in the mashed bananas to the wet mixture, dispersing them evenly throughout the batter.
- Mix Dry Ingredients: If cocoa powder is clumpy, sift it first. Gently whisk the flour, cocoa powder, and salt into the batter until combined. Expect some lumps due to the banana; do not overmix to maintain a moist texture.
- Add Chocolate Chips: Fold in the chocolate chips evenly into the batter for pockets of melted chocolate in the brownies.
- Bake: Pour or spoon the batter into the prepared pan, smoothing the top. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the brownies cool completely in the pan for about 4 hours to set properly. Once cooled, lift the brownies out using the parchment overhang, slice into 18 pieces, and store in an airtight container in the refrigerator for up to 4 days.
Notes
- Use ripe brown bananas for the best natural sweetness and moisture.
- Do not overmix batter after adding flour to keep brownies tender.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- Storing brownies in the fridge helps maintain freshness and texture.
- For a nutty variation, consider adding chopped walnuts or pecans.
