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Banana brownies - Could this be the best brownie recipe



I hate food waste and this recipe is perfect for those left-over bananas that appear to be past their best, but don’t be fooled, these brown/black ugly looking bananas are the perfect ripeness for the most deliciously sweet and caramelly banana bread. I promise you, you will never throw a banana away again!!


I have always been a fan of Banana Bread, it is a staple amongst my family, we eat it for breakfast as a snack, and it makes a great picnic treat. Do you know Banana Bread is so popular it even has a National Day named after it, National Banana Day is 23rd February – get that in your diary!!!!


Just think how good a simple banana bread is, and then think how absolutely scrumptious it would be as a Banana brownie !!


I have made so many different types of recipes for banana bread and then raised their game by turning them into Banana brownies, including recipes for a Vegan banana brownie as well as a Gluten free or flourless brownie and each time the brownies turn out with that lovely fudgy and gooey taste.


There are so many combination you can use to include the humble banana and raise it up to the level of the brownie god's.







Now I have got you thinking about the various uses of bananas which are going slightly discoloured, and this is only due to the starches in the fruit turning to sugar. Don't throw them away, they are just becoming perfect to bake with.


Another recipe I have used, and one of the children's favourites, apart from my simple banana bread recipe below, takes the gooiness to the next level by making a Peanut butter/banana brownie !! This really is so gooey and fudgy.


The banana has endless baking possibilities




My simple banana bread recipe


Here is a great family friendly recipe that the children can get involved in (or not) feel free to add spices or nuts to suit your favourite flavours! Pecans work great and also the addition of cinnamon can make this cake extra special.


Makes 8-10 slices


250g Plain Flour

2 tsp Baking Powder

120 grams Butter

250 g demerara sugar + 2 tbsp to sprinkle on top of the cake before baking

4 ripe mashed bananas ( the riper the better)

2 eggs

1tsp vanilla

200g dark chocolate (or milk if you prefer)


Method


Step 1: Preheat the oven to 180 degrees/gas mark 4

Step 2: Line a loaf tin with baking paper and set aside.

Step 3: Add the flour and baking powder to a large bowl.

Step 4: In a separate bowl mix the bananas, butter, demerara sugar, eggs and vanilla extract and chocolate

Step 5: Chop the chocolate into chunks and add to the wet ingredients and mix.

Step 6: Add the dry ingredients to the wet mixture and stir until combined, being careful not to over mix.

Step 7: Add the mixture to the loaf tin and sprinkle the remaining demerara on to the top of the cake.

Step 8: Bake the cake for 50 minutes before using a skewer or cocktail stick to test if the cake is cooked. ( The cake can take up to an hour to bake so pop the cake back in the oven if there is batter still sticking to the skewer)

Step 9: Leave the cake to cool on a cooling rack for 10 minutes before turning the cake out to cool.


Lucy's Tips:

  • Serve warm as a pudding or simply warm with a cup of tea for the perfect afternoon tea.

  • If your bananas are not brown pop them in a 170 degree oven. Un bunch the bananas and lay them flat on a baking tray – keep your eye on the bananas until they turn an even brown colour. Allow the bananas to cool before using them.

  • If you prefer milk chocolate, feel free to make this swap. I personally prefer to use bars of chocolate cut up into chunks over chocolate chips as they melt in to the cake which personally love, they also work out a lot cheaper too!! Win win!


I hope you enjoy baking 😊


Lucy