These chocolate banana brownies are a super yummy way of using up ripe bananas.
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This was a great recipe to make with my son as it involves lots of stirring, mixing and mashing! It also includes flaxseed, which is a great source of omega-3s and fiber.
- Non-stick baking spray
- 2 very ripe bananas
- ½ cup (1 stick/115g) unsalted butter, room temperature
- 1 cup sugar (7oz/200g)
- 3 tbs unsweetened cocoa powder
- 2 eggs, lightly beaten
- ½ tsp chocolate extract (optional)
- ¼ cup (4 tbs/35g) all purpose (plain) flour
- ½ cup (2 oz/60g) flaxseed meal (ground flaxseed)
- 1 tsp baking powder
I preheated the oven to 350F/180C/Gas Mark 4, and lined a 9″ square baking dish with baking parchment and lightly sprayed it with baking spray. Then I set F to work mashing the bananas – I think it was quite hard work!
Then he came to join me at the counter so he could help me add ingredients to the stand mixer. We creamed the butter, sugar and cocoa powder together until it was well mixed. Then he helped me add the beaten eggs.
Next we added the extract, flour, flaxseed and baking powder and mixed until everything was smooth. We stirred in the mashed banana and poured it into the prepared baking dish.
We baked it for around 30 minutes until the brownie was properly cooked all the way through. After baking I let the brownie cool for ten minutes, then inverted it onto a cooling rack.
When cool I cut it into squares and got ready to enjoy this super moist and tasty treat!
[bctt tweet=”Delicious kid-made chocolate banana brownies!”]
Did F enjoy eating it? Well let’s just say I had to be pretty quick with the camera for his first slice!