Banana Bread Brownies

Sima Kazarnovsky January 11, 2024

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My palate is one of contradictions. My daughter has been known to ask me, “Wait. You don’t eat strawberries, but in a smoothie, they’re okay?” Yes, in a smoothie they are more than okay.

I will not eat bananas. I can hardly touch them. But mash them up and put them in a baked good, and we can be friends. Mix them with a fudgy, chocolaty brownie base, and we can be the very best of friends.

These are great warmed up with ice cream or at room temperature with a strong cup of coffee. Enjoy!

42

1h 10m 16

Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat

Cook Mode Keep your screen awake while you cook

Ingredients

Banana Bread Brownies

1 and 1/2 cups Glicks Chocolate Chips, divided
1 cup white sugar
2/3 cup oil
1/4 cup water
2 teaspoons Gefen Vanilla
3 eggs
1 and 1/4 cups Glicks Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (2–3, depending on size)
2 teaspoons instant coffee granules

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banana bread banana cake bananas brownies fudgy Sima Kazarnovsky

Directions

Melt one cup of chocolate chips. Set aside.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper and set aside.
In a large bowl, mix together sugar, oil, water, vanilla, and eggs. Mix until nicely incorporated. Add flour, baking soda, and salt and mix well.
Divide the batter into two separate bowls. In one of the bowls, add the mashed bananas and mix until fully incorporated. In the other bowl, add the melted chocolate chips and the coffee. Mix well, then stir in the reserved 1/2 cup chocolate chips.
Alternately pour dollops of each batter into the pan. Once all the batter is in the pan, lightly marbleize the two batters using a knife or a toothpick. Alternatively, spoon into muffin cups and then marbleize.
Bake for 40–45 minutes (15–20 minutes for muffins). They’re great slightly underbaked.

Tips:
Refrigerate bananas at peak ripeness to prevent them from getting
soft too fast.

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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1 Comment

Jessica Goldberg • 2 years ago

Banana Bread Brownies

Sima Kazarnovsky

Family Table by Mishpacha Magazine

Recipe Description:

My palate is one of contradictions. My daughter has been known to ask me, “Wait. You don’t eat strawberries, but in a smoothie, they’re okay?” Yes, in a smoothie they are more than okay.

I will not eat bananas. I can hardly touch them. But mash them up and put them in a baked good, and we can be friends. Mix them with a fudgy, chocolaty brownie base, and we can be the very best of friends.

These are great warmed up with ice cream or at room temperature with a strong cup of coffee. Enjoy!

Ingredients

Banana Bread Brownies

1 and 1/2 cups Glicks Chocolate Chips, divided
1 cup white sugar
2/3 cup oil
1/4 cup water
2 teaspoons Gefen Vanilla
3 eggs
1 and 1/4 cups Glicks Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (2–3, depending on size)
2 teaspoons instant coffee granules

Directions

Step 1

Melt one cup of chocolate chips. Set aside.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper and set aside.
In a large bowl, mix together sugar, oil, water, vanilla, and eggs. Mix until nicely incorporated. Add flour, baking soda, and salt and mix well.
Divide the batter into two separate bowls. In one of the bowls, add the mashed bananas and mix until fully incorporated. In the other bowl, add the melted chocolate chips and the coffee. Mix well, then stir in the reserved 1/2 cup chocolate chips.
Alternately pour dollops of each batter into the pan. Once all the batter is in the pan, lightly marbleize the two batters using a knife or a toothpick. Alternatively, spoon into muffin cups and then marbleize.
Bake for 40–45 minutes (15–20 minutes for muffins). They’re great slightly underbaked.

Step 2 - Credits