Best Banana Brownies

Best Banana Brownies

Anna S, Year 10

Prep: 10 minutes 

Cook: 40 minutes 

Serves: Approx.16 squares

These banana brownies are fudgy, dense, extremely tasty and one of the most addictive treats I have baked! (Credits to Baran Bakery for creating this recipe.

Equipment

1x large bowl

1x medium heat proof bowl

1x Whisk

1x Rubber Spatula

1x 8 inch square pan (its quite flexible! – I usually use a small rectangular pan)

Ingredients

  • 1 cups peeled ripe bananas, mashed
  • ½ cups salted butter, get melted
  • 1 cups chocolate chips, any kind works, I like dark
  • 1 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cups Dutch-process cocoa powder, spooned and levelled
  • 1 cups all-purpose flour, spooned and levelled
  • ½ tsp fine sea salt
  • ⅔ cups chocolate chips, I like mixing dark and mini chocolate chips

Method

  1. Preheat the oven to 163 degrees Celsius, fan forced and grease and line an 8×8” pan with an oil spray and parchment paper (leaving an overhang to easily remove them). 
  2. Mash the bananas until there are no more large clumps, similar to a puree, and measure (I usually find around 2 medium sized bananas are enough.
  3. Place the butter and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined. 
  4. In a large bowl, place the granulated sugar, cocoa powder, vanilla and eggs and whisk them together for 2-3 minutes, until the mixture is completely smooth. 
  5. Add in the melted chocolate and butter and whisk until the mixture is fully combined.
  6. Add in the mashed bananas and whisk until the batter is completely smooth.
  7. Add in the flour and salt and whisk just until there’s only a few streaks of flour left. 
  8. Add in the chocolate chips and fold together until they’re completely combined.
  9. Spread the brownie batter into the prepared pan and bake for 40-45 minutes. The top should be thin and crackly and puffed in the centre (to check if fully cooked, I recommend using a metal skewer and if it comes out clean its cooked the full way through).
  10. Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel slightly soft underneath, but not like a liquid.
  11. Allow to cool in the pan for 30-60 minutes. Refrigerate for a bit if you want clean slices.

Optional Extras:

  • Sprinkle extra chocolate chips on top before baking
  • Top with sifted icing sugar
  • Top with whipped cream and berries or banana slices