Banana Bread Brownies
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¾ cup (3¾oz/105g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (4oz/115g) butter, melted
- 1 ½ cups (12oz/340g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup (2oz/57g) unsweetened cocoa powder
½ cup (3oz/85g) bittersweet chocolate, finely chopped
- 2 large (10oz/284g) very ripe bananas, mashed
Instructions
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Preheat the oven to 350°F (180°C) and butter and line with parchment an 8x8-inch (20x20cm) baking pan. Set aside.
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In a medium mixing bowl, combine the flour, baking powder, and salt.
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In a separate mixing bowl, whisk together the butter, sugar, eggs, and vanilla extract.
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Combine the wet and dry ingredients and then divide the batter evenly into 2 separate bowls.
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In one bowl, sift in the cocoa powder and stir in the chopped chocolate.
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In the other bowl, stir in the mashed banana.
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Dollop the brownie batter into the prepared pan, then pour over the banana batter.
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Take a butter knife and swirl the chocolate batter through the banana batter without mixing it completely, to create a marbled look.
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Bake for 40-45 minutes, until a wooden skewer inserted in the middle, comes out clean. Let cool completely before cutting into squares.
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Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost at room temperature or in the microwave for a minute.
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These look great!
1 month ago
