Banana “Brownies”-Actually trying recipes I pin on Pinterest

First things first, this is really more of a snack cake than a brownie to me. I’m a brownie purist, and brownies = chocolate in my book. And a chewy, fudgy texture.

That said, these were fairly tasty. One of the reviews said they are more like banana bread with frosting, and I would say that is pretty accurate. Browned butter frosting to be precise.

I have actually baked these before, about 5 years ago. The 5 bananas rapidly turning brown on my counter inspired me to try them again. That and the the aforementioned browned butter frosting. I’m really into brown butter frosting these days. Frost yourself. Or your baked good rather.

Anyway, this recipe makes a huge pan, perfect for a summer BBQ. The frosting is really rich, so a small square more than satisfies even the sweetest of teeth. I can put away some sugar and one of these is more than enough for me.

 

bananabrowniesLD

The next time you have some bananas that are rapidly browning, try these “brownies” instead of your regular banana bread. If banana bread isn’t your thing, this Real Deal Banana Pudding is always a huge crowd pleaser.

Do you like banana bread/pudding? Weigh in down in the comments below!

 

  • Servings: 20 slices
  • Difficulty: Easy
  • Print

Inspired by Banana Brownies

Ingredients

Brownies/Cake

  • 1 1/2 cups granulated sugar
  • 1 cup greek yogurt ( the original recipe calls for sour cream, I had greek yogurt in my house so I used that)
  • 1/2 cup softened butter (one stick)
  • 2 eggs
  • 4 bananas, smashed
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda

Frosting

This is their recipe as written, I started with the same amount of butter and then just added butter,  powdered sugar and vanilla until I was happy. Don’t be like me. Follow the recipe. My frosting is a bit too sweet.

  • 1/2 cup butter (one stick)
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons milk

Directions

Pre-heat oven 375°F. The original instructions say to use a 15×10 jelly roll pan, I used a half sheet pan. Google tells me these are similar but not the same. I put my silpat on it, but you can use parchment paper or flour and grease it.

In the bowl of your electric mixer, or a large bowl, cream butter, sugar, greek yogurt and eggs until combined. Add vanilla extract and mashed bananas. Once incorporated, add flour, baking soda. Stir to combine. Pour batter onto pan and bake for 20-25 minutes, turning the pan 180° half way through.

To make the glaze, heat the butter in a medium pot for about 10 minutes, until it turns a nice amber color and is fragrant. Add powdered sugar, and mix. It will be quite thick. Add vanilla and milk until a thick but pour able consistency is achieved. Spread over cake while the cake is still warm. Allow to cool fully before eating.

Advertisement

Chocolate+Turkish Coffee Cookies

Everything you never knew you wanted in a cookie.

Long time no talk! I have still been cooking and baking and taking terrible photos, but haven’t made time for the blog. Then I blinked and it was April. So I’m back, blurry photos, good eats and all.  Let’s jump right in.

Near my office is an excellent coffee shop that has very tasty drip coffee and some afternoons I swing in for a pick me up. The counter is always covered in various muffins, cakes and breads. One particularly dreary day I popped in, ordered a Turkish coffee and a giant double chocolate cookies. The primary reason I go to this coffee shop verses the many others within walking distance is that their baked goods are baked IN HOUSE, DAILY.  The bakers arrive in the wee hours of the morning to prep the treats for the day. And you can taste it guys. I rarely eat cookies/cakes ect while I’m out because I am usually disappointed. Not here.

So, I got my Turkish coffee and giant chocolate cookie. Bite of cookie, sip of coffee. Repeat. The spices in the coffee went so well with the chocolate, I knew I had to make a cookie combining the two flavors.

tcc 1 LD

 

So I did.

biteld
My cuticles suck..

Intense chocolate flavor with a chewy, brownie-like texture accented by a hint of coffee and warm spices. It is everything I never knew I wanted out of a cookie, and my 2 year old loved them too. These may have replaced the classic chocolate chip cookie as my new go to cookie recipe.

Bake these and have them for your breakfast with some coffee. I won’t tell anyone.

Chocolate+Turkish Coffee Cookies

  • Servings: 12-15 cookies if you eat 1/3 of the dough like I did.
  • Difficulty: Easy
  • Print
 

Ingredients

  • 1/2 cup softened salted butter (I always use salted butter, if you are watching your sodium, unsalted will work too!)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons espresso or strongly brewed coffee, chilled
  • 1 teaspoon anise seed (not the flower/star pods)
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 60% cacao baking bar, chopped (or whatever chocolate you want, I liked how the darker chocolate went with the coffee and spices)

Directions

In a large bowl or mixer, add your softened butter and sugars. If you are using a bowl, beat butter ad sugar together until light and caramel colored. If you are using a mixer (like I did) use the paddle attachment and beat until you reach the same consistency. While you are beating your butter, combine your flour, anise, cardamom, baking soda, flour and cocoa powder in a different bowl.

Once your butter and sugar are properly mixed,add your egg, vanilla and coffee, then stir  to combine. Once those are incorporated, gradually add your dry ingredients, throwing your chopped chocolate in last. Cover your bowl with plastic wrap, and chill in the refrigerator anywhere for 3 hours to overnight. I did overnight.

Pre-heat your oven to 350° F. When you are getting ready to bake, set the dough out on the table until it is soft enough to scoop and roll into balls. For me, it took about an hour.  Roll dough into ping pong size balls and place on a cookie sheet. Bake for 8 minutes, until edges are set but it still looks a little soft in the middle. Take out, let cool on the tray for one minute, and then transfer to a cooling rack to finish.