Banana Bread Brownies Marble (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3/4 cup (105g) all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1/2 cup (115g) butter, melted
05 -
1 1/2 cups (340g) granulated sugar
06 -
3 large eggs, at room temperature
07 -
2 teaspoons vanilla extract
08 -
1/2 cup (57g) unsweetened cocoa powder
09 -
1/2 cup (85g) bittersweet chocolate, finely chopped
10 -
2 large (284g) very ripe bananas, mashed
# Instructions:
01 -
Preheat the oven to 350°F (180°C) and grease and line an 8x8-inch (20x20cm) baking pan with parchment paper. Set aside.
02 -
In a medium mixing bowl, combine the flour, baking powder, and salt.
03 -
In a separate mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract.
04 -
Gradually mix the wet ingredients into the dry ingredients until well combined. Divide the batter evenly into two separate bowls.
05 -
In one bowl, sift in the unsweetened cocoa powder and stir in the chopped bittersweet chocolate.
06 -
In the other bowl, stir in the mashed bananas until fully incorporated.
07 -
Dollop the chocolate brownie batter into the prepared pan, then pour the banana batter on top. Swirl the chocolate batter through the banana batter using a butter knife, creating a marbled effect without fully mixing.
08 -
Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted in the center comes out clean. Let the brownies cool completely before cutting into squares.
09 -
Store the brownies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost at room temperature or heat in the microwave for 1 minute before serving.
# Notes:
01 -
Using very ripe bananas enhances the natural sweetness and flavor of the brownies.