Description
Irresistible chocolate covered banana brownies bring together rich cocoa and sweet fruit in a delightful dessert. Creamy banana layers meld perfectly with fudgy chocolate, creating a mouthwatering treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3–4 large bananas
- 1/2 cup (120 ml) mashed banana (about 1 medium-large banana)
- 1 cup (120 g) all-purpose flour
- 3/4 cup (180 ml) creamy peanut butter
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
Chocolate and Dairy Ingredients:
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 pound (226 g) semi-sweet baking chocolate, finely chopped
- 1 cup (240 ml) heavy cream
Flavoring and Binding Ingredients:
- 1 large egg
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8 x 8-inch baking pan by lining it with parchment paper and lightly spraying with cooking spray.
- In a large mixing bowl, combine melted butter, brown sugar, granulated sugar, and salt, whisking until thoroughly blended.
- Incorporate the egg and vanilla extract, mixing until just combined.
- Fold in the mashed banana until the mixture is smooth, then gradually add flour, stirring until fully integrated.
- Transfer the batter to the prepared pan, carefully spreading it evenly across the surface.
- Slide the pan into the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center emerges clean. Allow the brownies to cool completely within the pan.
- Create the ganache by placing chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it reaches a boil, then immediately pour over the chocolate.
- Let the mixture rest for 1-2 minutes, then stir until the chocolate melts into a smooth consistency. Blend in the peanut butter until the ganache becomes silky and uniform.
- Carefully slice bananas lengthwise and distribute them evenly across the cooled brownie surface.
- Generously drizzle the chocolate peanut butter ganache over the bananas, ensuring complete coverage. Refrigerate for 15 minutes to set the ganache firmly.
Notes
- Ripeness matters for bananas. Choose bananas that are slightly overripe with brown spots for deeper, sweeter flavor and easier mashing.
- Ensure even banana distribution by gently pressing sliced bananas into the cooled brownie surface before adding ganache.
- For gluten-free version, substitute all-purpose flour with almond flour or gluten-free baking blend, maintaining similar texture and moisture.
- Control ganache thickness by adjusting cream-to-chocolate ratio. Less cream creates a firmer topping, while more cream results in a more pourable consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 267
- Sugar: 18 g
- Sodium: 63 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg