Chocolate And Banana Brownie Recipe by Tania Mendoza
Chocolate and Banana Brownie Cooking Instructions 45 min 1 In a bowl or a pitcher, puree the bananas with a blender until smooth. 2 Add the eggs and continue blending. 3 Add all the dry ingredients: the tablespoon of cocoa (you can add more if you want a stronger chocolate flavor), the tablespoons of flour, and the baking powder. (No need to sift the dry ingredients) 4 If you find that the mixture is too runny with two tablespoons of flour, you can add more until it reaches a typical cake batter consistency. 5 Blend again to incorporate the dry ingredients. 6 Prepare a mold to your liking, with butter, parchment paper, or nothing if it's a silicone mold, as the brownie hardly sticks at all. 7 Pour the mixture in and add your desired topping on top. I used crushed 80% unsweetened chocolate, but you can use nuts or whatever you like. 8 Bake in the oven at 350°F (180°C) for about 35 minutes. Once done, let it cool and then remove from the mold. 1 In a bowl or a pitcher, puree the bananas with a blender until smooth. 1 In a bowl or a pitcher, puree the bananas with a blender until smooth. 2 Add the eggs and continue blending. 2 Add the eggs and continue blending. 3 Add all the dry ingredients: the tablespoon of cocoa (you can add more if you want a stronger chocolate flavor), the tablespoons of flour, and the baking powder. (No need to sift the dry ingredients) 3 Add all the dry ingredients: the tablespoon of cocoa (you can add more if you want a stronger chocolate flavor), the tablespoons of flour, and the baking powder. (No need to sift the dry ingredients) 4 If you find that the mixture is too runny with two tablespoons of flour, you can add more until it reaches a typical cake batter consistency. 4 If you find that the mixture is too runny with two tablespoons of flour, you can add more until it reaches a typical cake batter consistency. 5 Blend again to incorporate the dry ingredients. 5 Blend again to incorporate the dry ingredients. 6 Prepare a mold to your liking, with butter, parchment paper, or nothing if it's a silicone mold, as the brownie hardly sticks at all. 6 Prepare a mold to your liking, with butter, parchment paper, or nothing if it's a silicone mold, as the brownie hardly sticks at all. 7 Pour the mixture in and add your desired topping on top. I used crushed 80% unsweetened chocolate, but you can use nuts or whatever you like. 7 Pour the mixture in and add your desired topping on top. I used crushed 80% unsweetened chocolate, but you can use nuts or whatever you like. 8 Bake in the oven at 350°F (180°C) for about 35 minutes. Once done, let it cool and then remove from the mold. 8 Bake in the oven at 350°F (180°C) for about 35 minutes. Once done, let it cool and then remove from the mold. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Orange Cranberry Muffins Mediterranean fruit salad 🍓 Corn & black bean salad Lemon Pound Cake Beef chow mein with kale and sweet pepper Orange Cranberry Muffins Mediterranean fruit salad 🍓 Corn & black bean salad Lemon Pound Cake Beef chow mein with kale and sweet pepper Miso Ginger Sauce Water Spinach Fritters Donna's Chili Rellano casserole Lemon Pound Cake Orange Cranberry Muffins Corn & black bean salad Chicken Balochi Karhai 🍲🍲🍲 Malai chicken handi Pink Champagne cake Burrito Miso Ginger Sauce Water Spinach Fritters Donna's Chili Rellano casserole Lemon Pound Cake Orange Cranberry Muffins Corn & black bean salad Chicken Balochi Karhai 🍲🍲🍲 Malai chicken handi Pink Champagne cake Burrito