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Name: Banana Bread Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 1/2 cup mashed very ripe banana (about 1 large banana); ½ cup creamy almond butter (substitute sunflower butter for allergies; see Notes); ½ cup cocoa powder; ¾ cup granulated sugar; ½ cup all purpose flour (or 1-for-1 gluten-free flour for gluten-free); 1/4 cup water (or milk of choice); 2 tablespoon olive oil; 1 teaspoon baking powder; 2 teaspoon vanilla extract; ½ teaspoon kosher salt; ½ cup semi sweet or dark chocolate chips (we prefer 60% dark chocolate, which is typically vegan)

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Banana Bread Brownies

These fudgy banana bread brownies combine the best of two worlds: moist banana bread and rich chocolate brownies. Made with simple ingredients (no eggs or butter), they're a delicious healthy dessert that's perfect for using up overripe bananas!

Prep: 20 minCook: 30 minServings: 16

Ingredients

1/2 cup mashed very ripe banana (about 1 large banana)
½ cup creamy almond butter (substitute sunflower butter for allergies; see Notes)
½ cup cocoa powder
¾ cup granulated sugar
½ cup all purpose flour (or 1-for-1 gluten-free flour for gluten-free)
1/4 cup water (or milk of choice)
2 tablespoon olive oil
1 teaspoon baking powder
2 teaspoon vanilla extract
½ teaspoon kosher salt
½ cup semi sweet or dark chocolate chips (we prefer 60% dark chocolate, which is typically vegan)

Instructions

Preheat the oven heat to 350°F. Line an 8 x 8″ (or a 9 x 9″) pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper. Measure out 1/2 cup ripe bananas. Add the almond butter, cocoa powder, sugar, flour, water, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in ¼ cup of the chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup chocolate chips on top. Bake for 30 minutes, until set in the center. Cool 1 hour. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months. (The brownies do become drier when refrigerated; allow them to come to room temperature before serving.)

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