3-INGREDIENT BANANA BROWNIES
3-Ingredient Banana Brownies made with mashed bananas, peanut butter and cocoa powder; delicious vegan brownies that are flourless, no refined-sugar added, low carb, low calorie, and pretty perfect as a healthy snack for every occasion. The prep is minimal, and they are ready in well under 30 minutes. My kind of snack!
Provided by Daniela Apostol
Categories Dessert
Time 22m
Number Of Ingredients 4
Steps:
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Peel the bananas and add them to a food processor together with the peanut butter and cocoa powder.
- Blitz until you get a smooth consistency.
- Grease a 6-hole muffin tray/small square baking tray with oil or butter, and distribute the batter evenly.
- Top with chocolate chips and chopped nuts - optional.
- Bake for 20-25 minutes until the edges and the top are firm and the brownies are well risen.
- Remove from the oven and leave to cool down completely.
Nutrition Facts : Calories 187 kcal, Carbohydrate 20 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Sodium 100 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHOCOLATE BANANA BROWNIES
This recipe makes a dense but still cake like brownie with a strong banana flavor. I am not sure where I got this recipe but I have been making these for a long time. And yes, it really does take only 1/2 cup of flour. Be sure to test before removing from oven. Depending on your oven it may need to bake longer than 40 minutes.
Provided by Kathie Carr
Categories Cookies
Time 55m
Number Of Ingredients 13
Steps:
- 1. In a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts.
- 2. Pour into a greased 9 inch square baking pan. Bake at 350 degrees for 40-45 minutes or until brownies test done. Cool on a wire rack. Just before serving, dust with confectioners' sugar if desired.
BANANA NUT BROWNIES
This recipe comes from my Grandma Schlientz. Anytime there are ripe bananas around our house, it's banana brownie time! People are always surprised to learn there's fruit in the recipe.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts. , Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until brownies test done. Cool on a wire rack. Just before serving, dust with confectioners' sugar if desired.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
EASY BANANA BROWNIES
A small banana is added to a basic made-from-scratch brownie for a hint of banana flavor. This is a fudgy brownie and it does not rise much. Add 1/2 cup chopped nuts or mini chocolate chips for more flavor. No mixer required!
Provided by Gloria Rice
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease an 8 inch square pan.
- Melt butter in sauce pan over medium-low heat. Remove from heat, add chips, and stir until melted. Set aside to cool for 5 minutes.
- Lightly beat the egg in a medium bowl. Stir in the brown sugar, banana, vanilla, and salt. Pour the melted chocolate mixture into the banana mixture, and stir until well combined. Add the flour, stirring just until incorporated. Spread the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out with moist crumbs, about 30 minutes. Don't over bake. Remove, and cool pan on wire rack before cutting.
Nutrition Facts : Calories 151 calories, Carbohydrate 19.4 g, Cholesterol 26.9 mg, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 5 g, Sodium 85.1 mg, Sugar 13.5 g
CHOCOLATE BANANA BROWNIES
With the added bananas, these brownies are really moist and delicious. Originally taken from 101 Cakes and Bakes, published by BBC World, with editing.
Provided by vintagenovelty
Categories Bar Cookie
Time 1h5m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 degrees Celsius Line a 9-inch square baking tin with baking paper, with an extra 1cm on the sides.
- Combine the butter, sugar and chocolate in a large pan over a gentle flame, stirring until melted and smooth. Remove pan from heat.
- Stir in the combined eggs, bananas and vanilla until well-mixed.
- Sift in the flour and cocoa powder.
- Pour the mixture into the prepared tin and bake for 35 minutes (depending on how large your bananas are).
- Allow the brownies to cool in the tin before cutting into 16 squares.
Nutrition Facts : Calories 230.3, Fat 16.2, SaturatedFat 9.9, Cholesterol 46.8, Sodium 95.9, Carbohydrate 23.2, Fiber 2.9, Sugar 12.9, Protein 3.4
CHOCOLATE BANANA BROWNIES
An easy recipe that makes moist, delicious brownies!
Provided by Janlynt
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep baking pan.
- Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Mix eggs and vanilla extract together in a large bowl; mash bananas into egg mixture until well mixed.
- Combine flour, sugar, cocoa powder, and baking powder in a separate bowl.
- Mix chocolate mixture into the banana mixture; add flour mixture and stir until smooth. Pour mixture into the greased baking pan.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 60 minutes.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 28.6 g, Cholesterol 37.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 84.7 mg, Sugar 10.2 g
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE BANANA NUT BROWNIES
Bananas add a new twist to brownies. No frosting needed, just sprinkle with powdered sugar before serving.
Provided by Marie
Categories Bar Cookie
Time 55m
Yield 6-9 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350° and grease a 9" square pan.
- Combine butter, sugar and cocoa and mix well.
- Stir in eggs, milk and vanilla.
- Mix flour, baking powder and salt together and add to mixture.
- Stir in mashed bananas and nuts and pour into the prepared baking pan.
- Bake for 40 minutes.
- Ovens vary so I would start checking them after 30 minutes of baking time.
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CHOCOLATE BANANA BROWNIES RECIPE
From hersheyland.com
Servings 24Total Time 2 hrs 30 minsCategory Tags
- Heat brown sugar, butter and chocolate in bowl over pan of simmering water until chocolate and butter are melted. Remove from heat; mix well to combine melted ingredients.
- Sift flour, cocoa and baking powder into large bowl. Add chocolate mixture, eggs and banana, stirring well to combine. Spread mixture in prepared pan.
- Bake 25 to 30 minutes or until just firm in the center. Cool completely in pan on wire rack. Cut into bars.
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