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This combo of banana bread and brownie brings together two beloved desserts in one mouthwatering treat. The soft, spiced banana bread perfectly mingles with dense, chocolatey brownie swirls, giving you a taste that tackles different cravings at the same time. I came up with this when my kids couldn't pick between bananas and chocolate one day, and it's been a family hit ever since.
I whipped these up during a stormy afternoon when the kids were bouncing off the walls. They had a blast making the swirl patterns in the batter, and the amazing smell that filled our house created such a warm feeling that we now make this whenever someone needs a pick-me-up.
What You'll Need
- For Banana Bread Layer: Spotty bananas add sweetness and moisture while bringing that classic banana taste
- Softened butter: Works better with sugar for a soft, tender texture
- Brown sugar: Gives hints of caramel and keeps everything moist alongside the banana
- Vanilla extract: Boosts all the tastes without taking away from the banana flavor
- Ground cinnamon: Brings warmth and extra flavor to cut through sweetness
- For Brownie Layer: Dark chocolate discs melt better and taste richer than regular chips
- Cocoa powder: Makes the chocolate taste stronger and helps create that true brownie feel
- Eggs: Hold everything together and when mixed well make that gorgeous shiny top
- Vanilla extract: Makes chocolate taste even more chocolatey
Making Your Banana Bread Brownies
- Get Everything Ready:
- Heat your oven to 175°C and put parchment in your baking dish with extra hanging over the sides for easy lifting later. Measure all your stuff ahead of time so you can work smoothly.
- Mix The Banana Part:
- Beat the soft butter with both sugars until they're just mixed but don't overdo it. Put in eggs one by one mixing after each then add vanilla. Stir in mashed bananas until they're spread through the mix. Don't worry if it looks a bit lumpy that's totally fine.
- Put Together The Brownie Mix:
- Melt butter and chocolate in a bowl over simmering water stirring now and then until it's completely smooth. Let it cool for about 5 minutes so it won't scramble your eggs. Beat the eggs sugar and vanilla for a full 4 minutes until they look much lighter this gives you that awesome crackly top everyone loves.
- Layer Your Batters:
- Spread half the banana mix across the bottom of your pan. Drop spoonfuls of brownie batter all over then fill spaces with the rest of the banana mix. Don't stress about making it perfect since we're going to swirl it anyway.
- Make Pretty Swirls:
- Take a knife or wooden skewer and push it halfway into the mix then swirl gently making figure eights. Don't mix too much since seeing different colors makes it look best. Add a few final drops of brownie mix on top for extra wow factor.
- Bake It Just Right:
- Put it on the middle shelf of your hot oven and cook for 30 minutes before checking. The middle should be mostly set but still move slightly. A toothpick stuck in should come out with a few sticky crumbs not wet batter.
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Using dark chocolate completely changed how I make brownies now. After trying lots of different kinds I found that good quality dark chocolate wafers make flavors so much deeper than milk chocolate can. Even my grandma who always said she hated dark chocolate couldn't resist these marbled treats after just one bite.
Choosing The Right Bananas
You'll want bananas that are way past what you'd normally eat. Look for ones with mostly brown or black skins and super soft insides. These extra ripe fruits have more sugar and stronger banana flavor which makes a big difference in how good these turn out. If your bananas aren't ripe enough just toss them in a paper bag with an apple for a day or two to speed things up.
Keeping Them Fresh
These banana bread brownies stay amazingly soft when stored right. Once they've cooled all the way cut them into squares and put them in a sealed container with parchment between layers so they don't stick together. They'll stay fresh on your counter for up to 3 days. To keep them longer stick them in the fridge for up to a week the cold actually makes the chocolate taste even better. You can also freeze single squares wrapped tight in plastic then foil for up to 3 months. Just thaw in the fridge overnight or leave out for an hour before eating.
Ways To Serve Them
These brownies taste great just as they are but you can make them extra special for certain occasions. Try warming a piece slightly and adding a scoop of vanilla ice cream with some caramel drizzled on top. For breakfast you could lightly toast a square and spread a thin layer of cream cheese on it. When I'm hosting during holidays I often add a spoonful of fresh whipped cream and a light sprinkle of cocoa or cinnamon on top for a fancy look that takes almost no effort.
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Fixing Common Problems
If your brownie mix seems too thick just add a spoonful of milk to loosen it up. The banana bread part should feel like thick pancake batter while the brownie mix should be a bit thicker but still easy to pour. When checking if they're done remember that testing with a toothpick can be tricky since the brownie parts will naturally be wetter than the banana sections. Try to test the banana areas or look for a slight wobble in the middle that will firm up as it cools.
Frequently Asked Questions
- → What's the trick for a good swirl?
Take a spoon or knife, lightly draw patterns by swirling the batters. Keep them distinct, no over-mixing!
- → Can I bake with frozen bananas?
Sure! Just make sure to fully thaw them and toss any excess liquid before mashing.
- → How do I bake them just right?
For firm brownies, the toothpick should come out clean. Want them gooey? Bake for about 30 minutes.
- → What if I don't have chocolate wafers?
Any good dark chocolate will work! Just chop bars or grab some dark chocolate chips.
- → How should I save leftovers?
Pop them into a container with a tight lid. Store at room temp for 3 days or in the fridge, but let them sit out a bit before eating.
- → Can I switch up the ingredients for a healthier version?
Make it vegan with flaxseed eggs and plant-based butter. Swap white sugar for coconut sugar too!