Banana Brownies

Recipe:

Ingredient Notes:

• Bananas. You can use bananas from ripe to almost black.
  The riper the banana, the more flavorful the cake will be. And the darker the color of the crumb.
  1 medium banana weighs about 100-120 grams, so you need 3 bananas to make loaf cake.
• Butter. Use butter with a fat content of 72% or more. for soft butter – room temperature. But not melted!
• Sugar. Ordinary white granulated sugar is used for batter.
• Eggs. The weight of an egg is 50-55 g. This corresponds to a medium size. It is better to use eggs at room temperature.
• Flour. You need ordinary all-purpose flour with about 10% protein. You can substitute cake flour without changing the rest of the recipe.
• Cocoa powder. I use alkalized (also known as Dutch processed) cocoa powder, but regular cocoa powder will also work. The difference is that it will give a less intense color than alkalized. Nesquik and similar instant cocoa drinks will not work here.
• Chocolate. This recipe calls for bittersweet chocolate. The shape is not important – you can just as easily use a bar, as I did, or chocolate chips.
  You can use semisweet chocolate in this recipe if you prefer.

Let’s start cooking.

Melt the butter and allow to cool slightly.

Mash the bananas with a fork or potato masher.

Add eggs, sugar, vanilla sugar, salt and butter. Mix until smooth.

Add flour sifted with cocoa powder and baking powder and mix.

Add the chopped chocolate.

Stir. Pour into a baking pan lined with parchment paper.

Bake in a preheated oven at 160°C (320°F) for 35-40 minutes.

Remove from the oven, cool, and enjoy the amazing chocolate-banana flavor.

Enjoy!

This Banana Brownies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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