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Brownie Banana Bread
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Prep Time:
40 minutes
Cook Time:
85 minutes
Total Time:
375 minutes
Indulge in a delectable fusion of rich brownies and moist banana bread that will leave your taste buds begging for seconds.
Ingredients:
  • For the brownies:
  • 10 tablespoons (140g) unsalted butter
  • 3/4 cup plus 2 tablespoons (85g) natural unsweetened cocoa powder
  • 1 1/4 cups (250g) sugar
  • 1/4 teaspoon salt
  • 2 eggs, straight from the refrigerator
  • 1 teaspoon vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • For the brownie banana bread:
  • 1/3 cup (76g) unsalted butter
  • 3 medium very ripe bananas, peeled (1 1/4 to 1 1/2 cups mashed)
  • 2/3 cup (137g) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour
  • 1/2 teaspoon baking soda (not baking powder)
Instructions:
  • Preheat the oven to 325°F. Line an 8 x 8-inch square pan with parchment or foil, leaving overhang on both sides. Grease the pan, including the foil if using.
  • Melt the butter in a medium high-sided skillet or large saucepan over medium-low heat, swirling occasionally for even melting.
  • Prepare the batter: Take the pan off the heat. Stir in the cocoa powder until smooth. Mix in the sugar and salt; it will seem lumpy, but that's okay. Add the eggs one by one, putting some strength into it until the mixture turns smooth. Blend in the vanilla. Pour in all the flour at once. Using a spatula, vigorously beat the flour in for 50 strokes to form a smooth batter. Pour the batter into the pan and level the top.
  • Bake the dish for about 25 minutes until a toothpick inserted in the center comes out clean. Allow it to cool completely on a wire rack, then cover with foil and refrigerate for at least 4 hours.
  • Prepare brownie chunks for banana bread: Lift the chilled brownie out of the pan using the parchment or foil handles onto a cutting board. Cut it in half, reserving one half for later. Dice the chilled half-brownie into 1/2-inch chunks totaling about 290 grams or 2 to 2 1/2 cups. Store the remaining brownie for later enjoyment. Proceed with baking the banana bread.
  • Preheat the oven to 350°F and generously grease a loaf pan measuring 8 1/2 x 4 1/2 inches or 9 x 5 inches.
  • Melt the butter: Gently melt the butter in a small saucepan or skillet over low heat. Set aside.
  • Prepare the banana bread batter: In a large bowl, vigorously mash the bananas with a whisk. Mix in sugar until combined. Add egg, vanilla, salt, and melted butter. Using a spatula, gently fold in flour and baking soda until just combined. If needed, add water to adjust consistency. Carefully incorporate brownie chunks. Transfer batter into the prepared pan.
  • Bake the loaf until the top springs back when gently pressed, about 1 hour. Let it cool in the pan for 10 minutes on a rack, then remove and cool completely. For clean slices, refrigerate before cutting. Enjoy chilled or for maximum flavor, serve at room temperature.
  • Wrap the bread well and store it on the countertop for up to 3 days or freeze for later enjoyment. If you enjoyed the recipe, please consider leaving a rating below!

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