A cross between a brownie and a very moist cake – These Banana brownies with strong hints of banana and a chocolate banana glaze may be the best thing to hit your taste buds in forever ever!
I have developed this annoying ice crunching habit. Annoying to me, as no one has asked I put a stop to it. It’s a compulsion, really. From several bouts of severe anemia. Apparently I have something called PICA.
I can’t seem to stop it no matter how hard I try. If there’s ice in front of me you will see me crunch, crunch, crunch my way to the bottom of a glass or bucket.
I’m not picky My mama says it’s not good for my teeth. And I know this. But I can’t stop. If it doesn’t stop I’m going to be gumming ice cubes to death.
Flow with me… I’m going to shift your focus away from my annoying-as-hell ice crunching and straight to these Moist and Cakey Banana Brownies.
I had some trouble with the description of these brownies. They’re SUPPOSED to be cakey sort of brownies. And if left to the original baking time I suppose they would be. But that’s not how I do things. I like leaving my cookies and brownies underbaked.
For that straight up luscious gooey factor. As a result of my underbaking these brownies taste like a cross between a moist cake and a very fudgie brownie. And then there’s the banana flavor all up in these little delectable squares.
Second to chocolate and peanut butter – Banana and chocolate is one of the best combos evah. Agree with me on this. Banana and chocolate is da troof.
Then there’s the topping. A topping that’s more of a glaze, really. A chocolate glaze with even more ripe banana. I hope you’re OK with that. I am. The glaze never quite dries.
It remains tacky to the touch, so there’s some finger licking involved. I hope you’re cool with that. The finger licking. And these brownies. That are more than just brownies. They’re like cake too. And that is just fine.
- For the brownies
- Unsalted butter, room temperature - 1 cup (2 sticks)
- Light brown sugar, packed - ¾ cup
- Granulated sugar - 1 cup
- Salt - 1/2 teaspoon
- Eggs - 3 large
- Overripe banana, mashed - 3/4 cup (about 1 large)
- Vanilla bean paste - 1 teaspoon
- Dutch processed cocoa powder - 3/4 cup
- All-purpose flour, spooned then leveled - 2/3 cup
- For the banana chocolate ganache
- Heavy cream - 1 cup
- Vanilla bean paste - 1 teaspoon
- Mashed ripe banana - 1/2 cup (about 1 medium)
- Confectioners’ sugar - 3 tablespoons
- Semisweet chocolate chips - 1 ¼ cup
Make the brownies:
Position a rack in the center of the oven and heat the oven to 350°F. Line an 8-inch-square metal baking pan two pieces of crisscrossing parchment paper, leaving a slight overhang on two sides for easy removal of the brownies. Set aside.
In a large saucepan over medium heat, melt the butter completely. Remove the pan from the heat and whisk in the brown and granulated sugars and salt until combined and thickened. Add the eggs one at a time, mixing well after each addition. Add the mashed banana and vanilla extract and whisk until combined. Add the cocoa powder and whisk until combined and no lumps remain. Fold in the flour until combined. Be careful not to over mix.
Spread the batter in the prepared baking pan, smoothing it so it fills the pan evenly. Place in the oven and bake until a toothpick or a skewer inserted in the center of the pan comes out with just a few moist clumps clinging to it, 30 minutes, but no longer than 35. Allow the brownies to cool in the pan while you make the topping.
Make banana chocolate ganache:
While the brownies cool, place the chopped chocolate in a medium heatproof bowl and set aside. Bring the heavy cream and vanilla bean paste to simmer in a small saucepan over medium-high heat. Remove pan from the heat. Vigorously whisk the mashed banana and confectioners’ sugar into the cream. Try to get it as smooth as you can. Strain the heavy cream over the chopped chocolate. Discard any solids. Let the mixture stand for about a minute or so and stir until smooth.
Place a wire rack over a cookie sheet lined with parchment paper. Using the overhang, remove the brownies from the pan and place over the wire rack. Pour the topping evenly over the cooled brownies and allow the topping to set slightly. Cut the brownies into 16 squares, making sure to wet and dry the knife with a clean dish towel to prevent sticking.
Adapted from: Fine Cooking