Banana Fudge Brownies were a third place winner in the Minnesota State Fair. How do I know? Because my friend Gloria Rice won the ribbon! Gloria enters the fair every year and is always perfecting her recipes. She told me about the banana brownies, and to be honest I was skeptical as to whether bananas could really enhance brownies. But in this recipe they do.
Banana Fudge Brownies Flavor and Texture
The banana flavor melds perfectly with the chocolate and is not overwhelming. It also makes the texture a little softer, and in a good way. For variations, you can add Oreos or swirl peanut butter through the top. Here’s the Oreo version of Banana Fudge Brownies. Next time I make a batch with peanut butter swirled through, I’ll post a photo.
Banana Fudge Brownies
- 5 oz semisweet chocolate, chopped (140 grams)
- 1 oz bittersweet chocolate, chopped (28 grams)
- 6 tablespoons salted butter
- 1 cup packed light brown sugar (200 grams)
- 2 large eggs
- 1/2 t vanilla optional – Gloria leaves it out, anna added ½ tsp
- 1/2 small banana, well mashed (60 grams)
- 3/4 cup sifted flour
- 1 tablespoons unsweetened natural cocoa powder
- 1/4 teaspoon salt if using unsalted butter, add an extra pinch
- 1/2 cup semisweet chocolate chips
- 1/2 cup lightly toasted chopped pecans
- handful of broken Oreos or some Mini Oreos optional
- Preheat oven to 325 degrees F. Spray cooking spray on bottom only of an 8 inch metal pan. Gloria noted that for the fair, she used non-stick foil to line the pan.
- Mix flour, cocoa, and salt together and set aside.
- Combine sugar, eggs, and banana in a separate bowl-stir until combined. I did this with a fork.
- Melt butter in a saucepan over medium low heat, then reduce heat to low and add 5 oz and 1 oz of chocolates. Cook and stir over low until smooth. Cool 5 minutes.
- Add chocolate to sugar egg/banana mixture-stir until combined.
- Stir in dry ingredients until just combined.
- Fold in that last 1/2 cup chips and nuts (and Oreos, if using). Bake 35-40 min, check at 35 (Anna’s note: I baked a full 45 min)
- Cool completely before cutting. Anna’s note: I like to chill before cutting
- Yield: Obviously, this makes 1 8 inch pan. How many brownies you get is up to you. I cut mine into 9 giant squares, but if you chill the brownies before slicing, you should be able to cut the brownies as small as you’d like. You might even want to try cutting 36 squares and serving them in mini cupcake holders.