Tuesday, June 24, 2008

Banana Brownies

This should have been a no-brainer long ago, the combination of chocolate and bananas is my favourite in terms of chocolate fondues, bananas don't work so well in cookies, but why not in brownies. These turned out pretty good, tasty, though so far the texture is not dense, it's more crumbly than a traditional brownie, perhaps that's just the outside edges; later, as it cooled, it became more dense. I used the baby bananas instead of the larger ones, if you use those, then it's about 4 large bananas. Otherwise, very good. I enjoyed it with strawberry jam, as you can see.

Banana Brownies
adapted from a recipe by Michael Smith
1 lb. dark Belgian chocolate
2 sticks (1 cup) butter
4 eggs
10 ripe baby bananas
1 cup all-purpose flour
1 cup cane sugar
1 Tbsp cocoa powder
1 Tbsp baking powder

Preheat your oven to 165C/325F.

Melt the chocolate and butter together in a small bowl set over a pot of simmering water or double boiler.

In a separate large bowl, mash the bananas, then mash in the eggs.

Add the flour, sugar, cocoa and baking powder and stir to combine.

Pour in the melted chocolate mixture and stir.

Grease and flour an 8" by 8" baking dish and pour in the batter. Bake for 1 hour and 15 minutes, until a toothpick comes out clean and the brownies are firm to the touch.

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