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recipe image of realistic top down mise en place shot showing overripe bananas all purpose flour cocoa powder sugar eggs butter baking soda salt sour cream vanilla extract chocolate chips walnuts arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Moist Banana Bread Brownies

This isn't just another bake; it's an experience. The combination of banana's natural sweetness and chocolate's bitter depth creates a symphony that pure banana bread or pure brownie recipe rarely achieves.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 234
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup Wet Ingredients melted
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 cup mashed overripe bananas about 3 medium bananas
  • 1/4 cup full-fat sour cream or Greek yogurt the secret to keeping consistent moistness
  • 1 cup Dry Ingredients sifted for best results
  • 1/2 cup unsweetened cocoa powder Dutch-process preferred
  • 1 cup granulated sugar
  • 1/4 cup brown sugar for chewiness
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Optional Mix-ins for crunch
  • 1/2 cup dark chocolate chips or chunks

Equipment

  • Slow Cooker
  • large mixing bowl,
  • wire whisk
  • Wire rack

Method
 

  1. Grease a 6-quart slow cooker or line it with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a large mixing bowl, whisk together the melted butter and sugars until smooth. Add the eggs one at a time, mixing until just combined. Stir in the vanilla extract, mashed banana, and sour cream (or Greek yogurt). The mixture should look slightly thick and very creamy.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting prevents lumps.
  4. Pour the dry ingredients into the wet ingredients. Fold until just a few streaks of flour remain. Do not overmix to avoid tough texture.
  5. Gently fold in the walnuts and/or chocolate chips if using.
  6. Pour the batter into the prepared slow cooker, spreading evenly. Cover and cook on LOW for 2-2.5 hours. A toothpick inserted into the center should come out with moist (not wet) crumbs.
  7. Let the bars cool completely in the slow cooker before lifting out using parchment paper overhang, then transfer to a wire rack. Cooling intensifies flavor and ensures clean slicing.

Nutrition

Calories: 234kcalCarbohydrates: 32gProtein: 4gFat: 11g

Notes

This recipe is surprisingly easy, primarily using pantry staples. It's a wonderful way to use up overripe bananas. For extra fudginess, slightly undercook (check at 2 hours). Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week, or freeze for up to 3 months. Serve a la mode with ice cream or with coffee. Gluten-free version: Substitute flour with 1:1 gluten-free blend.
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