Banana bread brownies Here are, and the combo of our two favorite behavior is a total hit! This delicious dessert combines our moist and delicious fan-pasandida banana bread with rich, chocolate, homemade brownie’s chewing texture.
We go to unique banana bread dishes here on fit Foody, and have been for years! from our Banana Bread Donuts For us Brown butter banana bread cinnamon rolls And now for these banana bread brownie, we are originally the quins of banana bread. We have finally got married to our two favorite things – everyone will like Banana Bread and – to make the last sweets.
In these brownie, there is a brownie texture in both taste and brownie taste of banana bread. They are so good chewing, chocolate and seriously.
We make it as a fun option for traditional brownies. They have been the same hit in school pickup and backyard BBQs.
- all purpose flour: We used All-Purpose Flour for this recipe.
- cocoa powder: This is what gives our brownie rich, chocolate taste.
- unsalted butter: We recommend using unsalted butter in this recipe.
- Banana: Make sure your bananas are ripe and smokey for the best taste. It is a great recipe for using overpar bananas.
- light brown sugar: This adds a touch of sweetness and moisture to our banana bread brownie.
- chocolate chips: We used semi-sweet chocolate chips, but you can use any kind of chocolate of your choice.
Stove and hand
Standing Mixer
This stove and hand standing mixer is our favorite!
If you do not have ripe bananas, you can keep them in the oven 350 ℉ For 15 minutes To simulate natural ripening. Allow them to cool before use.
Ways to add even more goodness
Want to taste and texture of your banana bread brownie even more? Add nuts, such as chopped Walnut Or PeckonFor the batsman before baking.
You can also roam in some Peanut butter Or Nutela Before baked. Make it a la mode by topping with one scoop of ice cream Or frozen curd. Yama!
Banana bread brownie is best stored in an airtight container at room temperature 3 daysFor prolonged storage, you can freeze them up to up 3 months,
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Preheat the oven at 350 ℉ and spray 8 × 8-inch aluminum pan with cooking sprays.
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In a medium-sized bowl, add all-pest flour, cocoa powder and salt. To ensure that there are no lumps in dry material, insert dry material through a shifter (or fine mesh stretner). Cancel.
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Next, add melted butter, mashed bananas, brown sugar, and vanilla extracts to a large bowl and mix together with one hand or with a stand mixer.
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Add eggs at a time to a mixture of butter and banana. Mix to combine.
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In a separate small bowl, add ½ cup of chocolate chips and melt them in the microwave on high for 15-second intervals, stirring and repeat until the chocolate chips melt.
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Add melted chocolate chips to the butter mixture and mix on low until all the ingredients are mixed together.
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Gently add dry ingredients to the wet and stir to combine. Transfer the batter to the prepared pan. Top with remaining chocolate chips.
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Bake the brownie at 350 ℉ for 20-25 minutes.
- If you do not have ripe bananas, you can keep them in the oven at 350 ℉ for 15 minutes to simulate the natural ripening. Allow them to cool before use.
Calorie: 310 Kilo calorie, Carbohydrate: 42 Yes, Protein: 3 Yes, thick: 16 Yes, Fiber: 3 Yes, Sugar: 30 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: The photos taken in this post are from Wooden Skilllets by Erin.
