Fold fudgy brownie chunks into tender banana bread for a treat thatll have everyone asking for more.
Thats how this brownie banana bread came to be.
Inspiration struck: why not bake bits of brownie in banana bread?
Simply Recipes / Mark Beahm
To verify the brilliance of this concept, I launched into a flurry of baking.
It was worth it.
If you love clever twists on old favorites, I hope this recipe triggers the same response for you.
Simply Recipes / Mark Beahm
Its a flavor explosion and a textural adventure thats well within a beginner bakers reach.
Youll bake the brownies first so they can set and cool.
Ive rarely met a brownie I didnt like, but my preference is for dense and fudgy ones.
Simply Recipes / Mark Beahm
Its a breeze to whip up and delivers every single time.
Fudgy brownies work best.
Youll need a total of 2 to 2 1/2 cups of brownie chunks to make this recipe.
Simply Recipes / Mark Beahm
Grease the pan; if using foil, grease the foil, too.
In a medium-high-sided skillet or large saucepan, melt the butter over medium-low heat.
Swirl the pan from time to time so the butter melts evenly.
Simply Recipes / Mark Beahm
Remove the pan from heat.
Add the cocoa powder and whisk until smooth.
Whisk in the eggs, one at a time.
Simply Recipes / Mark Beahm
Put some muscle into it.
The mixture should now be very smooth.
Whisk in the vanilla.
Simply Recipes / Mark Beahm
Add the flour all at once.
Scrape the batter into the prepared pan and smooth the top.
Tip
To speed things up, pop the hot pan of brownies right into the freezer.
Simply Recipes / Mark Beahm
Freezing the pan shocks the brownies to ensure theyre nice and fudgy.
Youll need to freeze the brownies for about 2 hours before proceeding with the recipe.
Cut in half; set the other half aside.
Simply Recipes / Mark Beahm
Cut the chilled half-brownie into 1/2-inch chunks.
This is what goes into the banana bread.
You should have about 290 grams, or 2 to 2 1/2 cups of chunks.
Simply Recipes / Mark Beahm
The remaining brownies you might just eat or save for later.
Freeze the remaining brownie half to make another batch of brownies banana bread in the future.
Grease an 8 1/2 x 4 1/2 or 9 x 5-inch loaf pan.
Simply Recipes / Mark Beahm
In a small saucepan or skillet, melt the butter over low heat.
If you want bonus points, go ahead andbrown the butterfor extra flavor.
In a large bowl, mash the bananas as best you’re free to using a whisk.
Simply Recipes / Mark Beahm
Add the sugar and whisk vigorously; the sugar should help the bananas break down.
If the batter is thick like cement, add a few tablespoons of water to thin it out.
Yes, 1/2 teaspoon of baking soda is correct.
Simply Recipes / Mark Beahm
It works, we promise, but only if its bakingsoda.
If you are using bakingpowder, increase the amount to 1 1/2 teaspoons.
Fold in the brownie chunks just enough to distribute them throughout the batter.
Simply Recipes / Mark Beahm
Scrape the batter into the prepared pan.
Set the pan on a cooling rack and let the bread cool in the pan for 10 minutes.
Turn the bread out of the pan and cool completely.
Simply Recipes / Mark Beahm
For the neatest slices, I like to refrigerate the entire loaf before slicing.
Well wrapped, the bread will keep on the countertop for about 3 days.
It also freezes beautifully.
Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm