I have a love-hate relationship with Sunday nights. On one hand, they’re the most relaxed night of the week – mine usually involve deep bass R&B, recipe testing and eating (if recipe testing is successful, hurling if not!) On the other hand, Sunday nights suck because they signify the end of the weekend – boo! On the bright side, tonight’s recipe testing was successful, I made banana brownies and they’re freakin’ awesome. Banana brownies taste like banana bread but have the fudgy texture of a brownie. I decided to garnish my brownies with cacao nibs. I’d heard so much about the oh-so-glorious cacao nibs, I just had to give them a try. I wasn’t quite sure what to expect but I was glad I took the risk because the bitter chocolatey flavour of the cacao nibs complements the sweetness of the banana brownies perfectly. I’m going to pull a Kanye and say that Chinny’s Kitchen has the greatest banana brownie recipe of all time!
- 1 ½ cups Plain Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- ½ cup Melted Butter
- ½ cup Demerara Unrefined Sugar
- 3½ Overripe Bananas (medium-sized)
- 1 tbsp Vanilla Extract
- ¼ cup Double Cream
Garnish - optional
- 1 tbsp Cacao Nibs
- 1 tsp Demerara Unrefined Sugar
- Preheat your oven to 150°C and line your baking pan (mine's a 9" by 6") with parchment paper, leaving about two inches of parchment paper folded over the outside of the pan (for lifting the brownie out of the pan).
- In a small bowl, whisk your flour, baking powder and salt together.
- In a separate bowl, mash your banana - you can use a fork or potato masher. Note that the banana mash should not be completely smooth - it should have small lumps in, it helps give the brownies the fudge factor.
- Once you've mashed your bananas, add your vanilla, sugar melted butter and whisk until well combined (2-3 mins).
- Stir your flour mixture into your banana mixture. While stirring, slowly add the cream and continue stirring until fully combined.
- Spread the batter onto your baking pan and sprinkle 1 tsp of Demerara sugar over.
- Bake the brownies on the middle shelf of your oven for 35 minutes.
- After 25 mins of baking, bring your brownie out of the oven and sprinkle 1 tbsp of cacao nibs over then place back in the oven to finish baking.
- When ready, allow to cool in the pan for about 10 mins, then, using the ends of your parchment paper, carefully pull the brownie out of the pan and place on a cooling rack.
You can allow the brownies to cool completely or eat them hot with vanilla ice-cream. Either way, they're awesome! Enjoy!
Banana brownies are great for dessert or to satisfy that 4 o’clock sugar craving. You can have them cool or, my fave, warm/hot with a dollop of vanilla ice-cream on top. Either way I guarantee it’ll be foodgasm after foodgasm.
I’m going to spend the rest of the evening stuffing my face and listening to music. I love music almost as much as I love food. Outside of work, I’m hardly ever not listening to music. If you’re wondering, I’m liking Rochelle Jordan at the moment. Her music strikes me as a cross between Aaliyah and Drake – it reminds me of that good-good 90s R&B I grew up listening to. Thank me later.
If you get a chance to try the banana brownies, I’d love to hear/see how it turned out! You can find me on Instagram, Pinterest, Facebook and Twitter, share your creation using the hashtag #chinnyskitchen.
Thanks for reading, love you like Kanye loves Kanye! x