mobile menu
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Today Show    House Beautiful    Best of New York   
  •   Daily Candy    Oprah's "O" List    Health Magazine    CBS Sunday Morning    CNN  The Sun      Businessweek   
  •   New York 1    Macy's Famous Chefs    New York Times    Time Out New York    New York Magazine     NYC TV   
  •   New York Daily News    Reader's Digest    Gerry Frank's New York    Mademoiselle    Time Out New York Kids  
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Oxygen    Early Today Show    Today Show   
  •   New York Observer    Money Magazine    Oprah's "O" List    Crain's NY    Manhattan User's Guide       NPR   

Banana Bread Brownies - May, 2022.

Wondering what to bake with those over-ripe bananas?

And want something absolutely delicious and different?

Here’s the answer.

  • Ingredients
  • 6 tablespoons unsalted butter
    ( ¾ stick)
  • ¾ cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 ¾ cups very ripe bananas, mashed (about 3-4 bananas)
  • ½ cup granulated sugar
  • 3 large eggs, slightly beaten
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup chopped walnuts (optional)
  •  
  • Directions
  • Preheat the oven to 350 degrees F.
  • Grease a 9” square baking pan. Dust with flour and tap out the excess.
  • Melt the butter and chocolate chips in a small saucepan over low heat. Stir frequently.
  • Remove from the heat and set aside.
  • In a large bowl, mix the vanilla and sugar with the mashed bananas. Use a fork.
  • Add the beaten eggs and continue mixing until all is well combined.
  • Measure the flour and salt. Sift them together directly into the banana batter.
  • Mix well. Add the walnuts now, if desired.
  • Using a spatula, fold 2/3rds of the cooled chocolate mixture into the banana batter.
  • You do not want it thoroughly mixed in – you want the chocolate like streaks.
  • Spread the batter evenly into the prepared baking pan.
  • Drizzle the remainder of the chocolate mixture on top
  • Move the spatula in and out of the batter, keeping the streaks. And making more.
  • Bake 35 minutes or until a toothpick inserted in the middle comes out clean or with only crumbs.
  • Remove from the oven and let cool for at least one hour.
  • Cut just before serving. Refrigerate left-overs. 12-16 bars
Opt-in to the Fat Witch Newsletter for monthly discount codes, free offers and more

Product will stay fresh for 7-10 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.