Description
Chocolate Covered Banana Brownies
Get ready to indulge in the most decadent version of chocolate-covered bananas you’ll ever try! These moist banana brownies are delicious on their own, but adding more bananas and a rich chocolate peanut butter ganache takes them to the next level.
Ingredients
For the Banana Brownies:
½ cup unsalted butter, melted
1/3 cup light brown sugar
½ cup granulated sugar
¼ teaspoon salt
1½ teaspoons vanilla extract
1 large egg
½ cup mashed banana (about 1 medium-large banana)
1 cup all-purpose flour
For the Topping:
3–4 large bananas
12 oz. semi-sweet baking chocolate, finely chopped
¾ cup creamy peanut butter
1 cup heavy cream
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper and lightly spray it with cooking spray. Set aside.
Make the Brownie Batter:
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and salt until well combined.
Add in the egg and vanilla extract and whisk just to combine.
Mix in the mashed banana until smooth, then gradually add the flour, whisking until fully incorporated.
Pour the batter into the prepared pan and smooth the top evenly.
Bake the Brownies:
Bake in the preheated oven for 25 minutes, or until the center has set and a toothpick inserted into the middle comes out clean.
Let the brownies cool completely in the pan before adding the topping.
Prepare the Ganache:
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, bring the heavy cream to a boil, then immediately pour it over the chopped chocolate.
Let it sit for 1-2 minutes, then stir until the chocolate is fully melted and smooth.
Stir in the creamy peanut butter until the mixture is velvety and combined.
Assemble the Brownies:
Slice the bananas in half lengthwise and arrange them evenly over the cooled brownies.
Pour the chocolate peanut butter ganache over the bananas, ensuring they are fully covered.
Place the brownies in the fridge for 15 minutes to allow the ganache to firm up.
Enjoy these rich and decadent Chocolate Covered Banana Brownies, a delicious combination of moist banana bread, bananas, and a smooth chocolate peanut butter topping!
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your banana is very ripe for maximum sweetness and easy mashing. When making the batter, whisk the wet ingredients thoroughly before gently folding in the flour to avoid a tough texture. For the ganache, using finely chopped chocolate ensures it melts smoothly with the hot cream. Let the brownies cool completely before topping; warm brownies will melt the bananas and make the ganache runny. When arranging the banana halves, press them lightly into the brownie base so they stay in place when you pour the ganache.
Serving Suggestions
These brownies are rich, so cut them into small squares for serving. For an elegant touch, garnish each piece with a tiny sprinkle of flaky sea salt or chopped roasted peanuts just before the ganache sets. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the decadence. Serve them chilled for a firmer texture, or let them sit at room temperature for 10 minutes before serving for a softer, gooier experience.
How-to Summary
In summary: Mash one ripe banana. Mix melted butter, sugars, salt, vanilla, egg, and mashed banana. Fold in flour. Bake at 350°F (175°C) for 25 minutes. Cool completely. Slice bananas and layer on brownies. Pour hot cream over chopped chocolate, stir, then mix in peanut butter. Pour ganache over bananas. Chill for 15 minutes before slicing.
Frequently Asked Questions
Can I use a different nut butter? Absolutely. Almond butter or sunflower seed butter are excellent substitutes for peanut butter, though the flavor profile will change slightly.
How should I store these brownies? Store them in an airtight container in the refrigerator for up to 4 days. The bananas are best enjoyed within 1-2 days.
Can I make the brownie base ahead of time? Yes. Bake and cool the brownie base completely, then wrap it tightly and store at room temperature for one day before adding the topping.
My ganache is too thick. What happened? This usually means the cream was not hot enough or the chocolate ratio was too high. You can gently reheat the mixture over a double boiler, adding a teaspoon of warm cream at a time until it reaches a pourable consistency.
Can I freeze these brownies? It’s not recommended due to the fresh banana topping, which will become mushy when thawed. The un-topped brownie base freezes well for up to 3 months.
Common Mistakes to Avoid
- Using under-ripe bananas: They lack sweetness and won’t mash smoothly.
- Adding topping to warm brownies: This causes the bananas to weep and the ganache to not set properly.
- Over-mixing the batter: Once the flour is added, mix only until just combined to keep the brownies tender.
- Not chopping the chocolate finely: Large chunks may not melt fully, creating a lumpy ganache.
- Skipping the chilling step: The 15-minute chill is crucial for the ganache to set enough for clean slicing.
Conclusion
These Chocolate Covered Banana Brownies are a show-stopping dessert that masterfully combines classic flavors. The moist, banana-infused brownie provides the perfect base for the fresh fruit and luxurious chocolate-peanut butter ganache. By following the detailed steps and avoiding common pitfalls, you can create a decadent treat that is sure to impress. They are the ultimate indulgence for anyone who loves the iconic combination of chocolate and banana.