Brownie Banana Bread
Has an idea ever taken root so firmly in your mind that the only way to satisfy the curiosity was to bring it to life? That is precisely how this brownie banana bread came to be. The notion of blending bite-sized brownie pieces into a moist banana bread was too tempting to ignore. To validate the brilliance of this fusion, I embarked on a baking spree—and the results did not disappoint. If you appreciate innovative takes on classic treats, this recipe is bound to captivate you.
Ingredients
- For the Brownies:
- 10 tablespoons 140g unsalted butter
- 3/4 cup plus 2 tablespoons 85g natural unsweetened cocoa powder
- 1 1/4 cups 250g sugar
- 1/4 teaspoon salt
- 2 large eggs cold
- 1 teaspoon vanilla extract
- 1/2 cup 65g all-purpose flour
- For the Brownie Banana Bread:
- 1/3 cup 76g unsalted butter
- 3 medium ripe bananas peeled and mashed (1 1/4 to 1 1/2 cups)
- 2/3 cup 137g sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups 205g all-purpose flour
- 1/2 teaspoon baking soda
Instructions
- Prepare the Brownies:
- Preheat and Prepare: Set the oven to 325°F. Line the bottom of an 8 x 8-inch square baking pan with parchment paper or foil, allowing an overhang on two sides for easy removal. Grease the pan thoroughly, including the foil if used.
- Melt the Butter: In a medium saucepan over medium-low heat, melt the butter, swirling occasionally to ensure even melting.
- Combine Ingredients: Remove from heat and whisk in the cocoa powder until smooth. Stir in the sugar and salt—the mixture will be dense and grainy, which is expected.
- Incorporate Eggs and Vanilla: Vigorously whisk in the eggs, one at a time, until the mixture turns silky and smooth. Stir in the vanilla extract.
- Add Flour: Introduce the flour all at once, switching to a spatula to mix. Stir with force for about 50 strokes until a uniform batter forms.
- Bake: Transfer the batter to the prepared pan, smoothing the top. Bake for approximately 25 minutes or until a toothpick inserted in the center emerges clean. Allow the brownies to cool completely on a wire rack, then cover with foil and refrigerate for at least 4 hours.
- Prepare Brownie Chunks:
- Cut the Brownies: Lift the chilled brownies from the pan using the parchment or foil flaps. Slice in half, reserving one portion for later consumption.
- Dice the Brownies: Cut half of the brownies into 1/2-inch cubes, yielding about 290g (2 to 2 1/2 cups) of chunks.
- Prepare the Banana Bread:
- Preheat the Oven: Heat the oven to 350°F and grease an 8 1/2 x 4 1/2 or 9 x 5-inch loaf pan.
- Melt the Butter: In a small saucepan, gently melt the butter over low heat, then set aside.
- Mix the Batter: In a large bowl, mash the bananas with a whisk until mostly smooth. Add sugar and whisk vigorously to help break down the bananas further.
- Incorporate Wet Ingredients: Whisk in the egg, vanilla extract, and salt, followed by the melted butter.
- Combine Dry Ingredients: Using a spatula, gently fold in the flour and baking soda until just combined. If the batter appears excessively thick, incorporate a few tablespoons of water to loosen it.
- Integrate the Brownie Chunks: Carefully fold in the diced brownie pieces, distributing them evenly throughout the batter. Pour the mixture into the prepared loaf pan.
- Bake:
- Bake the Loaf: Transfer to the oven and bake for about 1 hour or until the center springs back when lightly pressed.
- Cool the Bread: Let the bread rest in the pan for 10 minutes before turning it out onto a cooling rack to cool completely. For precise slicing, refrigerate the loaf before cutting. While delicious chilled, serving at room temperature allows the flavors to fully develop.
Notes
Storage:
When properly wrapped, the bread remains fresh at room temperature for up to three days. It also freezes exceptionally well, ensuring enjoyment at a later time.