What to do with the bananas that are about to go bad? I usually make banana bread, but today I was in the mood for something more chocolaty. Thanks to my son Alexander who loves cook books and he's always looking thru them, I came across a recipe that was perfect for my very ripe bananas. The recipe is from "Golden book of chocolate" which is one of Alexander's favorite book (lots of great pictures of even better deserts).
So, I end up making the brownies. Great tasting, chocolaty, not very sweet and not very dens, actually very light tasting and with just the right hint of banana. Perfection!
1 1/2 cups all-purpose flour
2 tbsp of unsweetened cocoa
1 tsp baking powder
1/8 tsp salt
6 oz semisweet chocolate ( coarsely chopped , or chips)
3/4 cup butter
1 1/4 cups brown sugar firmly packed
1 cup of chopped walnuts (or pecans)
3 eggs large
2 firm-ripe bananas mashed
Preheat the oven to 325˚F. Butter a 11x7 inch baking pan and line the bottom with parchment paper.
In a double broiler, over barely simmering water, place the chocolate, butter and brown sugar.
Make sure the bottom of the bowl doesn't touch the water. Stir until melted, remove and set aside to cool slightly.
In a different mixing bowl, sift together the flour, baking powder,cocoa and salt. Mix.
Lightly beat the eggs and add to the chocolate mixture,add the walnuts and the mashed bananas. Mix well.
Add the dry ingredients and mix well.
Pour the batter into the prepared pan, bake until dry on top and almost firm to the touch. Depending on your oven this could take between 25 to 35 minutes.
Place the the baking pan on a cooling rack and let the brownies cool completely before removing from the baking pan.
Cut into squares, and.....