Banana bread-based dark chocolate dessert. Great for a breakfast on the go or a late-night snack. Sprinkle a handful of chocolate chips on top before baking if desired.
I’ve made these once before already and they were great they went very fast and I have a hankering for them all the time now definitely a new favorite.
Ate too much of it, so I turned around looking for the “Nutrition Facts” but I did not find any.
It was delicious, did not follow directions to the letter, i.e used salted butter because it was available, did not divide batter in two bowls before baking, did not swirl the banana but mixed it all the way. I guess I did all the shortcuts to cut time, i.e. mixed all the dry ingredients first then mixed in the wet ones.
This tastes like a fudgy, classic brownie, and that’s a good thing! Although you get a hint of banana bread, it’s definitely in the background, as the cocoa/chocolate is what’s upfront in flavor. As the Cook’s Notes suggested, I did sprinkle some chocolate chips on the top before the brownies went into the oven, and that may account for why I didn’t taste as much of the banana bread flavor as I would have liked. Regardless, these are good brownies, with or with the additional chocolate chips, and I would make again.
1 cup mashed ripe bananas
1/3 cup coconut sugar
1 large egg
3 tablespoons unsalted butter, melted and cooled to room temperature
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup semisweet chocolate chips.
Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on 2 sides. Coat paper lightly with nonstick spray.
Place mashed bananas in a bowl. Stir in coconut sugar, egg, butter, milk, and vanilla extract until well blended.
Stir flour, cocoa powder, baking soda, and salt together in a separate, smaller bowl. Add to the banana mixture and mix until incorporated. Fold in chocolate chips.
Scrape batter into the prepared pan and smooth out the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 20 minutes. Lift out of the pan using the parchment paper overhang; place onto a cutting board. Slice into bars and let cool.
Ensure you have as close to 1 cup of mashed bananas as possible, as too little will make your bars dry.
Substitute white sugar for the coconut sugar if preferred.
Source : allrecipes.com