Fudgy Banana Bread Brownies
Fudgy banana bread brownies combine the rich, chewy texture of brownies with the sweet, comforting flavor of banana bread, making them a perfect treat for overripe bananas.
Ingredients
Main Ingredients
- 3 pieces ripe bananas Very ripe bananas yield sweeter brownies.
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour Can substitute with almond flour or whole wheat flour for a nutty flavor.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips, optional Fold into the batter if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas using a fork or potato masher until smooth.
- Add the granulated sugar, brown sugar, and oil to the mashed bananas. Mix well until fully combined.
- Beat in the eggs and vanilla extract until the mixture is creamy and smooth.
- In another bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined, avoiding overmixing.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan, spreading it evenly.
Baking
- Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into 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
For serving, cut them into squares and enjoy them warm or at room temperature. Top with ice cream for a warm, melty dessert. Drizzle with chocolate sauce for added flavor. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week. They can be frozen for up to three months.