I like brownies. I like them so much that I burst into tears the other week because I hadn’t gotten to make them yet that day and it was already 10 pm. I then promptly cracked up because of the ridiculousness of such an action. (Remember, I was really pregnant, folks. That’s a good excuse, right?)
Anyway, the next morning I made brownies. I made them with a banana in them, due to a brown-banana excess. I made up the recipe by adapting a combinations of others, because I couldn’t find one that featured banana and only used cocoa powder. (This recipe provided basic proportions, and this one was an inspiration for less sugar… and then I just guessed with the banana inclusion.)
Why are my banana brownies slightly better for you? There’s less sugar in them and they have real fruit, doggone it. Why are they not “nourishing banana brownies?” Because there’s still some refined sugar, and I used regular old flour. I’ll leave it to you foodies to experiment with nut flours and maple syrup ratios. I was too pregnant, lazy, and cheap to do it myself.
Here’s the recipe:
- 1/2 cup melted butter
- 1/3 cup sugar
- 1 large mashed banana
- 1 egg
- 1 tsp almond extract (or vanilla if you prefer)
- 1/3 cup cocoa powder (unsweetened)
- 1/2 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Mix butter, sugar, banana, egg, and almond extract in a bowl. Whisk in cocoa powder, flour, baking powder, and salt. Pour into a greased 8×8 pan and bake for about 30 mins at 375, or until brownies are slightly pulling away from the edges of the pan and the middle no longer looks liquidy.
Hope you like ’em as much as we did. 😉