These Banana Bread Brownies are exactly as the name describes. A combination of two classics- banana bread and brownie recipes mashed together to make these awesome squares! Think banana bread squares swirled with layers of chocolatey brownie throughout. Warm thick cut banana bread with beautiful pockets of dark chocolate brownies peaking through.
These brownies have the texture of banana bread and bake nice and fluffy with a light brownie bite throughout. They bake up in about half the time of a typical banana bread recipe and don’t require too much additional time to prepare. If you’ve baked banana bread before you know its quite easy to whip up and a great recipe to make by hand using just your whisk. For the brownie recipe I stuck with something simple as it gets mixed into another recipe. It doesn’t need to be anything fancy and super gooey and fudgy.
I always make the same old banana bread recipe I’ve been making since I was a teenager which is inspired by my grandmothers recipe. Engraved into my brain from making it so much when I was a kid I remember her handwriting on that old recipe card. She loved making hers with a mix of white sugar and brown sugar which is exactly as I have done. I start off my mixing the butter and sugars together then start to add my eggs and vanilla. Once that’s all mixed together the dry ingredients can be added to the bowl. The flour doesn’t need to pass through a sift just mix it in 1/2 cup at a time to get a good consistency and make it easier on your mixing arm.
For this brownie batter I like to use good quality dark chocolate rounds which I usually buy in bulk locally from Bulk Barn here in town. These are Belgian dark chocolate wafers. What I love about these is that they stay soft and never get hard. Unlike the chipits or grocery store chocolate chips that come in those big bags. I never microwave my chocolate because I find it gets hard and can burn, my preferred method is to boil some water in a small pot stovetop and melt the butter and chocolate in a heat proof bowl overtop. You don’t need a lot of water or a large pot to get the chocolate to melt so its a pretty quick and the microwave doesn’t really save you that much time. The nice thing about the hot water under the bowl is that you can turn the heat off and leave the bowl sitting overtop to keep the chocolate from hardening while you get the rest of the recipe ready. Once the chocolate is nice and melted and has cooled a bit, it gets mixed in with the beaten eggs and sugar. When it comes time to add the flour its always recommended to just fold in the dry ingredients for brownies to avoid overmixing otherwise too much air gets added to the batter and it won’t be as dense and fudgy.
To bake these I chose a 13×9 rectangle baking dish but anything you have that will make squares will work. I layered about half the banana bread mixture across the bottom on top of parchment paper then dolloped tablespoon sizes of brownie batter across and covered it with tablespoon sizes of the remaining banana bread. I gently swirled the mixture to combine them both and to create swirls and pockets of brownie throughout. I had some extra brownie batter so I dolloped it overtop in the areas I felt were lacking. Bake for 30-35 minutes depending on how gooey you want the centres to be. You can insert a toothpick in the centre to make sure it comes out clean or under bake a little bit and let it finish cooking in the pan once removed from the oven to get it all gooey in the middle.
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