Get the Recipe: Brownie Banana Bread
Get the best of both worlds with this Brownie Banana Bread! Every slice is packed with ripe bananas, dark chocolate, and a hint of vanilla. It is dense, fudgy, and extra gooey in the middle. The perfect sweet bread for any chocolate lover!
Ingredients
Brownie Batter
- ½ stick unsalted butter, melted
- ½ cup dark chocolate chips
- 1 egg
- ½ cup coconut sugar, or granulated sugar
- 1 tbsp dark cocoa powder
- 1 tsp vanilla extract
- 2 tbsp gluten free flour, see note
- ½ cup dark chocolate chips
Banana Bread
- 1 ½ cups mashed ripe bananas
- 1 egg
- 3 tbsp melted butter or olive oil
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour, see note
- ¼ cup coconut sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper. Make your brownie batter first.
- In a small bowl, combine the melted butter and ½ cup of dark chocolate chips. Stir until creamy and melted.
- In a mixing bowl, add the egg and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in the dark cocoa powder, vanilla, and flour. Stir to combine.
- Fold in the second ½ cup of dark chocolate chips. Set this mixture aside while you make the banana bread batter.
- In another mixing bowl, add mashed bananas, egg, melted butter (or oil) and vanilla. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in the chocolate chips. Transfer half of this batter to the lined loaf pan. Smooth into an even layer.
- Then, pour the brownie batter on top of the banana bread batter. Top with the remaining banana bread batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
- Then, remove from the oven. Allow the bread to fully cool before slicing into.
Notes
- To save time, you can use boxed brownie mix. You will only need about ⅔ of the mix though.
- If you are not gluten free, you can use all purpose flour.
- This loaf is meant to be pretty gooey inside. Do not bake too long.
- Store leftovers in an airtight container for up to 3 days at room temperature.
Calories: 384kcal, Carbohydrates: 58g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 183mg, Potassium: 130mg, Fiber: 6g, Sugar: 14g, Vitamin A: 255IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 3mg