Dense, chocolatey and delicious! These banana bread brownies are the perfect mix of fruit and chocolate.
Bananas go through phases in our apartment.
yellow-green and they are Joanne-perfect
yellow with a few brown spots and they are The.Boy-perfect
…and when there’s more brown than yellow and they fall off their stalks after just one nudge with your pinky finger and they’re so pungent they make your entire one-room apartment smell. They are banana bread perfect.
But sometimes…banana bread just doesn’t hit the spot the way that chocolate does. (All the ladies in the house…ahem. You get me.)
So when the stars aligned to give me mushy bananas and a chocolate craving sixty miles wide all on the same evening…I knew what I had to do.
Banana bread brownies. Dense, fudgy, delicious.
So serendipitous in so many ways.
These were what I sent to Carrie of Frugal Foodie Mama for this month’s The Leftovers Club! She was so sweet to take my peanut butter and cinnamon love to a whole new level by making me peanut butter chai cookies. So.Good.
Check out what everyone else made for this month’s event! And if you’re interested in taking part next month, be sure to head on over to The Leftovers Club facebook page to check it out and sign up!
- 6 tbsp butter
- ¾ cup semi sweet chocolate chips
- 2 tsp vanilla
- 1½ cups mashed ripe bananas
- ½ cup sugar
- 3 eggs, beaten
- 1¾ cups flour
- ½ tsp salt
- Heat oven to 350. Spray a 9x9-inch pan with cooking spray.
- In a microwave-safe bowl, heat the butter and chocolate chips together in 30 second intervals until melted.
- In a medium bowl, whisk together the vanilla, bananas and sugar. Stir in the eggs. Stir in the flour until just combined.
- Reserve ¼ cup of the chocolate-butter mixture. Mix the remaining chocolate into the batter. Pour into the prepared pan. Drizzle the remaining chocolate over the batter and swirl it in.
- Bake for 25-30 minutes until it is set and a toothpick inserted in the center comes out clean. Cool completely before cutting.