Banana Bread Brownies
January, 2018.

Of course you will eat more fruit in 2018! 

Just in case that bunch of bananas you bought over-ripens, here’s a great recipe to use up the extra. 

I’ve added a bit of brownie to my mom’s banana bread recipe.  Bake and feel righteous. 

This recipe is on pages of 110 and 111 of Fat Witch Brownies (our first cookbook).

• Ingredients
• 6 tablespoons unsalted butter.
• 1⅔ cup semisweet chocolate chips.
• 1 teaspoon vanilla extract
• ¾ cup over-ripe (very soft) bananas (about 3-4).
• ½ cup of granulated sugar.
• 3 large eggs, slightly beaten.
• 1¾ cups of unbleached flour.
• ½ teaspoon salt

• Directions
• Grease a 9" square baking pan with butter or vegetable oil.
• Dust the bottom with flour and tap out the excess.
• Preheat the oven to 350 degrees F.
• Melt butter and chocolate in a small heavy saucepan over low heat. Stir frequently.
• Remove and set aside to cool.
• With a fork, mash the bananas in a large bowl.
• Mix the vanilla and sugar into the mashed bananas bowl.
• Add the eggs and mix well.
• Measure the flour and salt.
• Sift both together directly into the mashed bananas bowl and mix until well combined.
• Using a spatula, fold in ⅔ of the cooled chocolate mixture.
• Do not completely incorporate into the banana batter.
• Spread the batter evenly in the prepared baking pan.
• Drizzle the remainder of the chocolate mixture on top.
• Move the spatula in and through the batter to create streaks of chocolate.
• Bake 35 minutes or until a toothpick inserted in the center comes out clean or with just crumbs.
• Remove the pan from the oven and cool on a rack for 1 hour.
• Cut before serving.
• 12-16 brownie banana bars