The marriage of Bananabread and Brownies, I mean YES YES YES. They are so moreish it is dangerous!
Last week the idea of this popped into my head and I just had to make them, 1 problem: Baking powder had been sold out everywhere for weeks and I had none left. But no stress, I just grabbed my favourite mixes from the supermarket and used those.
I love baking from scratch, but not always. If I'm making a giant cake or if I don't feel like creaming the butter or if some ingredients aren't available I will just appreciate the work of a Food Technologist in developing a mix in a box.
In this case it is quite hard to give you the exact recipe, as both mixes are from Dutch supermarkets and thus might not be available where you live, so I'll give some specs about the mixes I used:
Koopmans Bananabread mix
Oven: 140 °C for 65- 70 minutes
Extra additions to the mix: butter, eggs, bananas
Jumbo Brownie Mix
Oven: 160 °C for 40 mins
Extra additions to the mix: Water and little bit of butter
As you can see the oven temperatures and times are different! If this is the case with your mixes too I recommend going for the average temperature and the longer time. You'll see I did this in the recipe and it worked great!
You will need
Banana bread mix + all the additional ingredients as instructed on the box
Brownie mix + all the additional ingredients as instructed on the box
70 gr of dark melting chocolate
How I made them
Preheat the oven to 150 C. Grease and line a square baking tin of 23cm x 23cm.
Prepare your brownie mix as instructed on the box.
Prepare your banana bread mix as instructed on the box.
Add some dollops of brownie batter to the tin.
Add all the banana bread batter, the brownie dollops should be covered.
Dollop the rest of your brownie batter on top of the banana bread batter.
Using a knife, swirl the brownie batter and the banana bread batter. Don't go overboard, then your swirls will disappear.
Bake the bananabread brownie bars for about 60 minutes. Make sure to test it with the skewer method. It should come out clean!
Let the bars cool down in the tin for about 10 minutes and then continue cooling them down on a cooling rack.
Once cooled cut it into bars.
Melt the chocolate using an au bain marie method and drizzle it on top.
You can keep them in an airtight container for a max of two days. Maybe even longer in the fridge. The thing is, the longer you keep it, the stronger the banana flavour becomes and I don't really that.
Hope you make these. Would love it if you post them on Instagram and tag me in it (@miek_eats).