Fudgey Banana Brownies

These brownies are seriously dangerous. Dangerously delicious. I was a bit skeptical about how they’d turn out. I figured the banana would just serve to boost the moistness of the brownies. When I took my first bite, I realized that the banana flavor is actually pretty strong.

Hubby did thank me for warning him that they were banana flavored. I think if you bit into one and weren’t expecting the banana flavor, it would really throw you off!

I threw these brownies into the freezer so we wouldn’t eat the whole pan of them in a day or two… They were great cold, at room temperature, and even better zapped in the microwave for a few seconds. Of course, if you have a warm gooey brownie, you might as well top it with a scoop of ice cream and some leftover dulce de leche. That was definitely my favorite way to enjoy these brownies!

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Fudgey Banana Brownies

Yield: 16

Ingredients:

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla
2 medium bananas, mashed
2 cups flour
1/3 cup dark cocoa
1 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda, and salt.

Beat butter, crisco, sugar, and brown sugar until light and creamy. Add mashed banana and vanilla and beat until combined.

Add flour mixture and mix until combined. Stir in chocolate chips.

Press batter into a lightly greased 8×8 baking pan. Bake for 25-30 minutes or until a toothpick comes out semi-clean. Cool before cutting into 16 pieces.

Recipe adapted from Becky Bakes


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6 Responses to “Strawberry Blonde Cookies-n-Cream Ice Cream”

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    1
    Nutmeg Nanny — October 12, 2013 at 8:05 pm

    This ice cream looks fantastic!! I am loving the flavors 🙂

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    2
    Ice Cream in Las Vegas @JosiesYogurt — October 15, 2013 at 2:12 am

    This look to me creamy and yummy. Liked it. Also glad to find your blog post. Keep sharing such kind of wonderful recipe. Many thanks for sharing.

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    3
    Food to Fitness — November 22, 2013 at 12:56 am

    Great recipe! Thanks for sharing.

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    4
    jessica — January 20, 2014 at 5:21 pm

    hi! i wanted to know if this recipe would work without an ice cream machine, of just putting it in a sheet and breaking the ice crystals every 30 minutes.

    • beantownbaker — January 20th, 2014 @ 8:45 pm

      I haven’t tried that myself, but I think it could work. Let me know how it goes if you try it!

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    5
    Dawn — April 26, 2017 at 12:44 pm

    How many millilitres is the can of coconut milk you used?

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