If you’re bananas for bananas, these “brownies” are going to be your favorite new thing. They’re like an incredibly moist and fudgy brownie, but rich in banana flavor instead. And there’s the nicest subtle hint of white chocolate in there too.
These are dense little squares, and boy are they moist and rich. When you first bite into one you think of banana bread, maybe because that’s the quintessential baked banana flavor we’re all used to, but as you continue to chew you’re hit by the fudgy sweetness and white chocolate. It’s clear that you’re dealing with an indulgent dessert, and definitely not a quick bread.
You want to make sure your bananas are mashed very well before adding them to the batter. That’s what gives these a smooth and fudgy consistency. You can even puree them to ensure you end up with a nice silky texture. There’s not a ton of oil or butter in this recipe; the bananas are what keep these incredibly moist.
The number of bananas you end up using in the recipe can affect the baking time, so make sure that you’re watching the brownies more than you’re watching the clock. It can seem like it takes quite a while before that toothpick comes out clean. If they start to brown too much before they’ve set, you can tent the pan with foil to prevent browning.
- 2 cups all-purpose flour
- 3-4 ripe bananas, mashed
- 1 cup granulated sugar
- 8 oz white chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 325°F and grease a 9x9-inch pan. Set aside.
- In a large bowl, melt the butter and white chocolate in the microwave in 30 second bursts until melted, stirring in between.
- Add the sugar and mashed bananas and stir to combine. Stir in the eggs, salt, and vanilla until mixed. Add flour and stir until completely incorporated.
- Spread batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-45 minutes. Cool before slicing and serving. Enjoy!
Adapted from Back for Seconds.