This brownie banana bread tastes like a chocolate fudge brownie that’s been baked with a coating of caramelized sugar and it’s delicious! Normally my banana loaf lasts for 48 hours when we are civilized enough to wait and eat it with a cup of tea/coffee but not this bread. It didn’t last an hour and it was gone!
A SMUDGY FUDGY BROWNIE BANANA BREAD
This banana loaf was unanimously called smudgy fudgy brownie banana bread because that’s exactly how it tastes. A chocolate almost gooey brownie taste but you know its a slice of banana bread and not a single brownie even though it tastes that good? You know what I mean anyway, that it’s amazingly good!
I don’t normally add sugar when making a banana bread just as when I made this banana loaf here. No sugar and a completely different recipe and taste so take your pic! That one I used yogurt and this one was a chocolate brownie taste. The sugar was sprinkled on the top instead of mixing it in the batter. I wanted the sugar to caramelize on top as well as into the crust which is exactly what happened. The sugar on top gives is a nice sweet chocolate cake taste, delicious!
BAKING BANANA BREAD
This is a very easy recipe to make and even though I feel like I always use the word easy it’s because my focus is on making easy homemade recipes with simple ingredients.
The method is as basic as it gets and I’ve written all the ingredients in the order that you will need them. So your dry ingredients (flour, baking powder etc) are grouped and your wet ingredients (eggs, oil etc) are grouped. Combine the two into a nice chocolate batter, pour into the tin and bake.
INGREDIENTS AND SERVING – BROWNIE BANANA BREAD
Although you can leave the sugar out completely you probably shouldn’t if you want that crunch of sweetness in the crust. The batter will still give you a brownie taste but the beauty of this recipe is the caramelized sugar coating. Which makes it Brownie Banana Bread!
Just before baking if you want to add chocolate chips then add them then and mix with the rest of the ingredients. If you don’t have this muscovada sugar (which is in our outlets here like PicknPay) then use a dark brown sugar to get a similar effect. It won’t have the nutty maple syrup flavor though.
I lowered the heat significantly in the last 10 to 15 minutes (as the method of this recipe) and covered it with a piece of foil because I needed those last minutes to cook it but stop caramelizing the top or it would’ve burnt the top.
ENJOY THIS BROWNIE BANANA BEAD WITH:
- tea or coffee or just fresh out the oven
- chocolate pieces
- all of the above and make it a special dessert!
If you try this Brownie Banana Bread – Smudgy & Fudgy, please leave a comment below letting me know how it goes please do that! Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post! Enjoy these really good berries and oatmeal healthy cups!
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BROWNIE BANANA BREAD, SMUDGY AND FUDGY
This is a banana bread recipe that tastes like a chocolate fudge brownie! The baked and caramelized sugar coating give it a crunchy sweet taste.
- 2 bananas
- 1 egg
- 1 tsp vanilla essence
- 1/2 cup melted butter
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tbsps coco powder
- 1 tbsps dark brown sugar
- 2 tbsps muscovado sugar (or stick with dark brown)
Heat the oven to 180 and lay baking paper (or use cooking spray) in a baking bread tin.
Mash the banana, add into bowl and follow up with the next 3 ingredients (yes they are in the order you would use them) so it would be the egg, essence and butter.
In a separate bowl add the next 6 ingredients. Flour, baking powder, salt, cinnamon, nutmeg and coco powder.
Add the banana mix (wet ingredients) into the flour mix (dry ingredients). Combine everything until you get a nice chocolate batter. This is when you can add chocolate chips if adding any.
Pour into the prepared baking tin and bake for anything between 40 to 60 minutes. The minute your batter goes into the oven drop the heat from 180 to 160 and bake until done. Test it with a toothpick, if it comes out clean its done its it comes out damp its not.
If you find that the sugar is burning on top cover it with a piece of foil and lower the heat even lower. Rather bake it on lower for longer so that the sugar caramelizes on top.
Once it has baked (and the toothpick is clean enough remember it wont be completely clean but that's fine as long as it doesn't come out with batter all over it) Allow it to cool for maybe 15 minutes and then slide a blunt knife on the edges to loosen it up. You shouldn't have to go all the way down with the knife if you sprayed the tin properly. Or simply life the paper out of the tin and cool the loaf on a wrack.
Normally my banana loaf lasts for 48 hours when we are civilized and have a slice with tea or coffee but not this bread. It didn't last an hour and it was gone!