My husband can’t stand ripe bananas. As soon as they have a few brown spots on the skin they’re labeled no good to eat. When the kids hear him say that their eyes grow wide with joy. They know ripe bananas never get wasted in our house. Most often than not they’re thrown into my banana carrot muffin batter or banana crepes batter. (With fall around the corner, this pumpkin banana chocolate chip bread is another great ripe banana recipe I will be turning to.)
Last night while preparing the batter for the tray of brownies I planned to take to our Bible study group, the two lone ripe bananas on the fruit stand called out to me.
How could I say no?
Banana Brownies Recipe
How can you say no to whipping up a batch?
- 2 ripe bananas
- 1 cup room temperature butter
- 1 1/2 cups white sugar
- 4 eggs
- 1 cup all purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit and prep your baking tray by greasing the tray and placing parchment paper over it.
- In a mixer, combine the wet ingredients together, while mixing on the lowest speed
- To the mixture, gradually add the dry ingredients (including the chocolate chips)
- Once the batter is just combined (don't overdo the mixing), pour the batter into the tray.
- Bake for about 30-35 minutes. (Do the toothpick test to ensure the batter is cooked all the way through. Remember since you added the ripe bananas, it may take a little longer than usual to bake your brownies)
I’m not ashamed to admit I have saved two bananas in the hope that they will ripen over the weekend, thereby allowing me to make another tray for the kids to celebrate their first day of school on Monday.