Banana Bread Brownies (Print Version)
Moist banana brownies with cocoa powder and chocolate chips deliver a rich, fudgy texture perfect for any occasion.
# Ingredients:
Brownie Batter
01 -
2 ripe bananas, mashed
02 -
1/2 cup (114 g) unsalted butter, melted
03 -
1 cup (200 g) granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 1/2 cups (188 g) all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/4 teaspoon salt
09 -
1/2 cup (50 g) unsweetened cocoa powder
10 -
1/2 cup (120 ml) whole milk
11 -
1/2 cup (90 g) semi-sweet chocolate chips (optional)
Topping (Optional)
12 -
1/4 cup (50 g) brown sugar
13 -
1/2 teaspoon ground cinnamon
14 -
1 tablespoon (14 g) unsalted butter, cut into small pieces
# Instructions:
01 -
Set oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
02 -
In a large bowl, mash the bananas. Add melted butter, granulated sugar, eggs, and vanilla extract. Beat until mixture is smooth and well combined.
03 -
In a separate bowl, mix all-purpose flour, baking soda, salt, and cocoa powder until evenly combined.
04 -
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
05 -
Stir in whole milk and chocolate chips if using, ensuring an even distribution.
06 -
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
07 -
Combine brown sugar and ground cinnamon, then sprinkle evenly over the batter. Dot with small pieces of butter.
08 -
Bake for 25 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
09 -
Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice into squares and serve.
# Notes:
01 -
Use very ripe bananas for enhanced sweetness and moisture.
02 -
Avoid overmixing the batter to maintain a tender, fudgy texture.
03 -
Optional: Add walnuts or swirl in peanut butter for flavor variations.
04 -
Store at room temperature for 3–4 days or refrigerate up to 1 week.