We have to admit – we struggled a little bit when naming these Banana Bread Brownies. Each time we have made them, which has been quite a bit with our being home on snow days and the excess of brown bananas we have, they have been slightly tweaked for the better. We did not not what they resembled more – brownies or banana bread. They have a slightly more cake/loaf texture resembling banana bread all with the moist middle and slightly crisped edges. In the end, all that mattered was that this recipe had chocolate and bananas, two of our favorite things!
What You’ll Need
- 2 ripe bananas
- 1 egg
- 1/4 cup oil (we actually like olive oil for the extra flavor, but vegetable or coconut will do)
- 1 teaspoon vanilla
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup AP flour (gf substitute if needed)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- optional: chocolate chips
How To Make
Preheat oven to 350ºF convection and line a 9×9 tin with parchment paper. Start by mashing the bananas in a medium sized bowl. Make sure they are nice and smooth. Add in the egg, oil, and vanilla and whisk until combined. Then add the sugars and mix. Add your dry ingredients right to the batter and mix until fully incorporated. Don’t over stir or the batter will get more dense when it bakes. If you want chocolate chips, add them either right to the batter or sprinkle on top with a little extra sea salt sprinkle. Pour evenly into the baking tin and bake for about 17 minutes. Note that if your oven is not convection, it might take a few more minutes. You want to make sure the center is still a little moist. Cut and enjoy! You might not be able to give it time to cool because it looks so good… that is perfectly okay and we recommend eating it warm!