Brownies are my favorite dessert currently. Ask me again in a week, and my answer might change, but there is just something about the brownie that steals my heart. When I was a kid and could eat chocolate, I was always hunting down the best brownie at bakeries (and honestly most of the time I was pretty disappointed). Now that I spend more time in the kitchen baking up treats of my own, I was on the hunt for the perfect brownie recipe until I found Olive Oil Brownies and my life may or may not have changed forever.
But one cannot live on brownies alone, unfortunately. Nor do I want to only have one version of brownies that makes me swoon and do a happy dance and giggle like a school girl. Enter banana brownies.
I always have the ingredients for brownies hanging around, but I also always have a fruit bowl full of overripe bananas waiting to be baked into some kind of sweet masterpiece. Yes, there’s always banana bread and now and then banana blondies aren’t so bad, but these banana brownies, I don’t know, they kind of take the cake … or the brownie.
They have all those classic brownie attributes: crackly top, gooey center, tons of fudgy goodness, underlying hint of coffee. But they have the added bonus of the flavor and texture and sweetness of banana coming to the party. And a party it is! Batches of these brownies are gone in no time in my house and they will be in yours too!
Fudgy Banana Brownies
- Total Time: 1 hour 5 minutes
- Yield: 9 brownies 1x
Description
Rich and decadent brownies with the added flavor and texture bonus of banana.
Ingredients
3 very ripe bananas, mashed
½ cup olive oil
1 cup carob or dark chocolate chips
2/3 cup coconut sugar
1 tablespoon espresso powder
2 large eggs
2 teaspoons pure vanilla extract
½ cup carob or cocoa powder
1 teaspoon ground cinnamon
1 cup paleo flour blend (1 cup almond flour, 1 ¼ cup cups tapioca starch, ¾ coconut flour) or all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup additional carob or dark chocolate chips
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8 inch square baking pan.
In a large microwave safe bowl, microwave the oil and chips in 30 second increments, stirring in between until fully melted. Stir in the sugar, espresso powder, vanilla, and eggs until fully incorporated. Stir in the carob or cocoa, cinnamon, flour, baking soda, and salt until combined. Finish the batter with the bananas and additional chips.
Pour into the prepared pan and bake 40-45 minutes until crackly on top and a toothpick inserted in the center comes out with moist crumbs only – no batter. Cool completely in the pan before slicing and serving. Brownies may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Notes
Recipe adapted from Baran Bakery
- Prep Time: 20 minutes
- Cook Time: 45 minutes
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