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Go bananas for lighter brownie

Almost as strong as my aversion to chocolate with peanut butter is my adoration of chocolate with banana.

Give me a banana split, banana-chocolate milkshake, chocolate-covered frozen banana and banana pancakes with chocolate chips. The tropical fruit just makes chocolate in all its various forms better.

So why have I never tried banana in a brownie? That reliable treat for chocoholics ordinarily is too plain, too purely rich and decadent on my palate. Nothing a little banana wouldn’t lighten up. And I’d even accept a little peanut butter on behalf of banana (another of my favorite combinations)

This brownie, relying mostly on pantry staples, would be easy to mix up on a day for chocolate devotees. I even can pull from my freezer stash of almond flour, although all-purpose also was successfully tested by Tribune News Service.

Tribune News Service

Banana Bread Brownies

3 tablespoons avocado or other neutral oil, plus more for pan

3 very ripe bananas

1/4 cup peanut butter

1/4 cup whole milk

1 tablespoon sugar

1/2 teaspoon kosher salt

3/4 cup all-purpose or almond flour

1/3 cup quick rolled oats

1 teaspoon baking powder

1 tablespoon unsweetened cocoa powder

1/2 cup mini chocolate chips

Preheat oven to 350 F.

Grease an 8-by-8-inch pan with oil and line pan with a strip of parchment paper. Set aside.

In a medium bowl, mash the bananas with a fork or potato masher. Add the peanut butter, avocado oil, milk, sugar and salt. Mix until almost smooth.

Add the flour, rolled oats and baking powder. Using a rubber spatula, fold dry ingredients into wet until combined.

Pour half of batter into prepared pan. Add the cocoa powder and chocolate chips to remaining batter. Pour chocolate mixture on top of plain batter and spread evenly and gently.

Bake in preheated oven for 40 to 45 minutes, or until just set. Allow to cool completely in pan before cutting into squares to serve.

Makes 16 brownies.

— Recipe adapted by Tribune News Service from giadzy.com