Comments on: Banana Bread Brownies

By: Andrea Alpaugh

Andrea Alpaugh — Fri, 28 Mar 2014 22:33:35 +0000

Love this! I made it by recipe the first time and was wonderful. However I always change recipes and I really like the minor changes I made. First, I only had an 8 x 8 pan so this increased the baking time to 55 minutes in my oven (always check with the toothpick test so you don’t over bake). I only used 2 eggs. I added 1/4 teaspoon baking soda and 2 Tablespoons water. I substituded 1/2 cup uncooked oatmeal for 1/2 cup of the flour. Also I added 1/2 cup chopped pecans. These turned out much less dense than the original. Also to make them even prettier I dusted them with powdered sugar before serving. I find they can be stored in an airtight container or zippy bag in the fridge for up to a week. Best if warmed for 15 to 30 seconds in the microwave if they have been stored. Like fresh from the oven. Hmmm….next I might want to see about adding a cream cheese filling…I’ll let y’all know. This recipe is a favorite.

By: Megan

Megan — Fri, 28 Mar 2014 20:11:25 +0000

I loved the concept of these. Made them for the first time today, and the flavor is really good, but the texture is a bit funny. Some kinda gummy spots? I don’t know if it’s my doing or just what happens when brownies and banana bread merge : )
I might add whole chocolate chips to the batter next time, to hide the texture a bit, and amp up the chocolate content- that never hurts right?

By: Lauren

Lauren — Tue, 11 Feb 2014 08:52:42 +0000

As someone who always puts chocolate chips in their banana bread, trying this recipe was a must! And while I applaud the concept, the real deal was a little lacking. These were not brownie-like at all. Maybe I just like a fudgey brownie, but these were more like a dense cake . . . and not in a good way. More like a fluffy cake gone wrong or a yeast bread that didn’t rise.
Also, quite lacking on the chocolate front for a brownie, yet not nearly sweet enough to be a blondie.
I hope these comments aren’t too harsh, but I want to give an honest review.
If I made them again, I would less flour and perhaps only two eggs + more chocolate!

By: Christine Coughlin

Christine Coughlin — Mon, 24 Jun 2013 21:00:16 +0000

I’m going to make these right now, I am not kidding! I like you. You see, I too have been afflicted with said same addiction.

By: lauren

lauren — Tue, 18 Jun 2013 16:50:10 +0000

I was trying to figure out a recipe besides banana bread that I could use with the ripe bananas I had and these were great and easy to make! I ended up using 1c whole wheat flour and unsweetened chocolate and it still came out great! It was just the right amount of sweet without being so overwhelming.However, I think next time I will use more chocolate and b.sugar like mentioned above because Of the chocolate lover that I am!Thanks for the recipe!

By: lauren

lauren — Tue, 18 Jun 2013 16:28:17 +0000

I was trying to figure out a recipe besides banana bread that I could use with the ripe bananas I had and these were great! I ended up not having enough chocolate chips so I used unsweetened chocolate and it still came out great! It was just the right amount of sweet without being so overwhelming.However, I think next time I will use more chocolate because I love it so much!Thanks for the recipe!

By: charlie banks

charlie banks — Mon, 04 Mar 2013 00:02:05 +0000

After reading through endless comments I couldn’t find anyone who actually made these. So I have given it a go and am happy to say they were yummy and moreish. Something fun to add to your recipe book, but probably not my go-to recipe if I was to have a bunch of ‘elderly’ banana’s on hand.

Below are the changes I made, as I personally wanted them a bit sweeter, more brownie-ish and with more of a banana kick.

thanks to cookiesandcups for the idea of banana brownies! who would’ve thunk it.

Banana Brownies

Ingredients
• 1/3 cup butter
• 1 cup semi-sweet chocolate chips
• 2 tsp vanilla
• 4 roughly mashed banana’s
• 1/2 cup white sugar
• ½ cup brown sugar
• 3 eggs, beaten
• 1 3/4 cup all purpose flour
• pinch salt

How to Make

Preheat oven to 175°c
Spray a brownie pan with cooking spray, set aside.
In a microwave safe cup (eg. pyrex measuring cup), combine butter and chocolate chips.
Melt for about 1-2 minutes stirring in 30 second intervals.
When melted, set aside to cool.
Using the paddle attachment on your mixer, begin to smash the bananas.
Add sugar and vanilla to the banana mash and continue to mix.
Mix in beaten eggs on low until evenly incorporated.
Stir in flour and salt until just combined.
Pour all but 1/4 cup melted chocolate into the banana mixture and stir.
Pour the batter into your prepared pan and drizzle remaining 1/4 cup melted chocolate on top, and swirl well it into the batter.
Bake 25-30 minutes until the center is set and a toothpick comes out clean.
Brownies will be very dense.
Cool completely and cut into squares.

By: charlie banks

charlie banks — Sun, 03 Mar 2013 23:58:21 +0000

Below are the changes I made, as I personally wanted them a bit sweeter, more brownie-ish and with more of a banana kick.

thanks to cookiesandcups for the idea of banana brownies! who would’ve thunk it.

How to Make

By: becky

becky — Wed, 12 Dec 2012 03:11:38 +0000

In reply to Brandy.

I too had the spongy experience and I can’t tell if I loved it or hated it {know what I mean!?} The bonus is they’re definitely not dry! I wonder if you were to add a little more flour to help the density? They were super fun to try – thanks for the recipe!!

By: Justin

Justin — Thu, 06 Dec 2012 05:13:05 +0000

I really love bananas..and brownies, so these seem like a great combo!