Whole wheat Banana Brownies
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
Wet Ingredients:
  • Ripened banana - 2
  • Egg - 2
  • Brown sugar - ½ cup (check notes)
  • Butter - ½ cup
  • Chocolate chips - ¼ cup
  • Oil - 1 tbsp
  • Vanilla extract - 1 tsp
Dry ingredients:
  • Whole wheat flour - ½ cup
  • Cocoa powder - ¼ cup
  • Salt - 1 pinch
  • Chocolate chips - ¼ cup (check notes)
Instructions
Wet mix:
  1. Take ½ cup butter in a bowl and microwave for 1 minute or melt in stove top.
  2. Add ¼ cup chocolate chips to the melted warm butter (not so hot) and mix well until chocolate melts and blends well with the butter.
  3. Break 2 eggs into a mixing bowl and beat well with a whisk for 2 minutes.
  4. Add ½ cup sugar to the bowl and beat well with the egg for 2 more minutes.
  5. Add the butter+chocolate mixture to the egg mixture and whisk again until combined well.
  6. Add 1 tsp Vanilla extract and 1 tbsp melted coconut oil and give a quick mix.
  7. Take 2 well-ripened banana, peel the skin and mash well using a fork/potato masher/whisk/hand.
  8. Add the mashed banana to the wet mix and whisk, until combined.
Dry mix:
  1. To a sieve, add ½ cup whole wheat flour
  2. Add ¼ cup cocoa powder
  3. Add 1 pinch salt
  4. Gently mix all dry ingredients and then sieve twice into a dry bowl
Mix & Bake:
  1. First, preheat the oven to 350 degrees Farenheit or 170 degrees Celcius.
  2. Add sieved dry ingredients(incrementally) into wet mix in 2 to 3 batches. After adding each batch, whisk until no dry flour is seen. Repeat this for every batch. Do not over mix. Just mix until no dry flour is seen.
  3. Finally, add ¼ cup chocolate chips or small cut pieces of bar chocolate to the mix and fold just until they are evenly distributed.
  4. Grease a square cake tin or bread tin with butter. You shall add a butter paper in the bottom to avoid over-browned bottom.
  5. Pour the mixed batter into the greased tin.
  6. Bake for 40 to 50 minutes or until a toothpick inserted doesn't come out with batter. Pls note that the toothpick won't come out clean as other cakes/muffins, but it can have some crumbles or chocolate if pricked over chocolate chips
  7. Once baked, take out of the oven and leave it outside for 20 mins inside the tin.
  8. Then take it out of the tin by gently pulling out the butter paper.
  9. Once cooled down completely, cut into pieces and store in air-tight container. Stays good for 4 days in room temperature and 1 week in refrigerator. Read the Notes section(below) fully for detailed tips and variations.
Notes
1.If you don't like the dominance of chocolate flavor, reduce cocoa powder to ⅛ cup.
2.I have used unsweetened organic cocoa powder. You shall use sweetened or unsweetened cocoa powder. If using sweetened cocoa powder, you shall reduce the sugar.
3.Use semi-sweet or dark chocolate chips. You shall chop and use chocolate bar too.
4.Use any neutral-smelling oil like corn/rice-bran oil. I use cold-pressed coconut oil (melt & add).
5.This brownie is mildly sweet. If you want the brownie to be sweeter, increase sugar to ¾ or 1 cup as you wish. You can also add dates powder/puree to naturally increase sweetness. Adding dates puree (just grind 10 to 12 soft dates) will give slight plum cake taste to the brownie.
6.Any sweet variety of banana can be used but it should be well ripened.
7.Eggs can be replaced with ½ cup thick curd that is not sour. Skip oil when adding curd.
8.For adults, you shall add a heaped tsp of coffee powder along with dry ingredients to incorporate coffee flavor and elevate the taste of brownie.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/banana-brownie-recipe/