I had out-of-town guests visit this past week. We went to the Columbus Zoo, the Short North, and ended the week down in my college town, Athens. It was such a fun time and I loved seeing friends I had not seen in almost a year. Unfortunately, during the whirlwind of a week the bananas sitting on my counter got forgotten.
I’ve made the best of it though! Usually, when I forget about or can’t keep up with my browning bananas I make banana bread or muffins. Feeling decadent, though, I decided on banana brownies for these ripe guys. This recipe is moist, fudgy, and just the right balance of banana to chocolate. Really, it is wonderful.
4 oz bakers semi-sweet chocolate
1 stick of butter
3-4 over ripe bananas
1 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
Preheat your oven to 350 degrees.
Start by melting your chocolate and butter in a small sauce pan on the stove. Once melted, set aside to cool. Mash your bananas in your mixer then add your vanilla and sugar and combine. Slowly mix in the flour and baking powder. Be sure not to over mix this part! (I set my mixer timer to 10 seconds and that was enough).
Once the chocolate and butter have cooled down, mix into the batter. Pour the batter into an 8×8 baking dish and bake for about 30-35 minutes. Let your banana brownies cool before slicing in (Only if you have will power. I did not.)
We went out to dinner last night with my in-laws and only had a chance to try one small piece before we left. Therefore, the picture you are seeing is my breakfast. A banana brownie with a cup of coffee. I highly recommend this combo, it is quite delish!