Banana Bread Brownies
These fudgy banana bread brownies combine the best of two worlds: moist banana bread and rich chocolate brownies. Made with simple ingredients (no eggs or butter), they’re a delicious healthy dessert that’s perfect for using up overripe bananas!
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Yield
- 1
Ingredients 11
- ½ cup mashed very ripe banana (about 1 large banana)
- ½ cup creamy almond butter (substitute sunflower butter for allergies; see Notes)
- ½ cup cocoa powder
- ¾ cup granulated sugar
- ½ cup all purpose flour (or 1 -for-1 gluten-free flour for gluten-free)
- ¼ cup water (or milk of choice)
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- ½ cup semi sweet or dark chocolate chips (we prefer 60% dark chocolate, which is typically vegan)
Method 3
- 01
Preheat the oven heat to 350°F. Line an 8 x 8″ (or a 9 x 9″) pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper.
- 02
Measure out ½ cup ripe bananas. Add the almond butter, cocoa powder, sugar, flour, water, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in ¼ cup of the chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup chocolate chips on top.
- 03
Bake for 30 minutes, until set in the center. Cool 1 hour. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months. (The brownies do become drier when refrigerated; allow them to come to room temperature before serving.)
Provenance
- recipe-clones/acouplecooks-data
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