Secret Banana Brownies

Ambreen Wajid
by Ambreen Wajid
7 wedges
1 hr

I’m usually not the biggest advocate of sneaking bananas into dessert. At least not when it’s supposed to be a “hidden” ingredient that you shouldn’t taste. There’s a lot of recipes out there that have bananas snuck into ice cream or chocolate, and yet the overwhelming flavor is banana. Personally, not my cup of tea. Don’t get me wrong though- when it’s supposed to be a banana chocolate dessert- I’m ALL for it, i.e. double chocolate banana bread or chocolate covered banana pops. It has to strike a perfect flavor balance. The bananas should lend their moisture and subtle taste, while enhancing the deep chocolate flavors. That’s what this dessert is all about.

Fair warning: this batch will definitely disappear faster than those next batch of bananas will ripen so plan accordingly!!

Recipe details
  • 7  wedges
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 1/2 cup ripened banana, mashed
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp instant coffee powder
  • 3 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup nutella or any chocolate hazelnut spread
  • 1 cup all purpose flour
  • 3/4 cup chocolate chips
  • 1/2 cup walnuts, roughly chopped

Preheat oven to 350 degrees and line a 9 x 9 circular baking pan with parchment paper and set aside.*
In a mixing bowl with paddle attachment, add banana and mix until smooth and no chunks are visible.
In a microwave safe bowl, melt butter in microwave for 45 seconds. Pour into mixing bowl. Add both sugars and beat for 1 minute. Add in instant coffee powder and mix until incorporated.
Add cocoa, baking powder, salt, and vanilla. Mix for another minute.
Add egg and nutella to mixing bowl. Blend until incorporated.
Gradually add in flour and allow the mixture to combine well until no pockets of flour are visible. Fold in chocolate chips.
Pour brownie batter into prepared baking pan. Top with chopped walnuts on top. Bake for 30 minutes, or until a knife can pierce the middle and come out cleanly.
When ready, remove from the oven and allow to cool on counter. Gently lift the brownies from the pan by using the parchment paper that is protruding out. Cut in equal wedges.
Serve with a cold scoop of vanilla ice cream on top or a freshly brewed cup of coffee on the side!
  • *I make sure to use enough parchment paper so that it protrudes out of the pan's borders and I can use it to pull the brownies out completely at the end.
Ambreen Wajid
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