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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
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.