Chocolate Chip Banana Bread Brownies

By Jennifer

16 Person

320 Minutes

0 Calories

An easy recipe for sweet banana bread-flavored treats with the fudgy texture of brownies. It’s such an irresistible combination—the entire batch never lasts more than a day! They have the same familiar flavor as banana bread, warm and sweet and fruity. These sweet treats have the same familiar flavor as banana bread but the fudgy texture of brownies. It’s such an irresistible combination, especially when you add in the chocolate chips! Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator.

Ingredients

3 tbsp. (42g) miniature chocolate chips, divided
2 tbsp. (30mL) nonfat milk
3/4 tsp. vanilla crème stevia
1/2 cup (120g) plain nonfat Greek yogurt
2 tsp. vanilla extract
3/4 cup (195g) mashed banana (about 2 large)
1 1/2 tbsp. (21g) coconut oil or unsalted butter, melted
1/4 tsp. salt
1 tsp. baking powder
1 1/4 cups (150g) white whole wheat flour or gluten-free* flour

Method

01

Preheat the oven to 300°F, and lightly coat a 9”-square pan with nonstick cooking spray.
02

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the coconut oil, mashed banana, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain.* Mix in the stevia and milk. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of chocolate chips.
03

Spread the batter into the prepared pan, and sprinkle the remaining chocolate chips on top. Bake at 300°F for 17-20 minutes. Cool completely to room temperature in the pan, and let the brownies rest for an additional 3 hours before slicing for the fudgiest texture.
04

For the gluten-free flour, use as follows: ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends should work as well if measured like this.

Related Tags

Chocolate Chip Banana Bread Brownies

3.6

( By Jennifer )

01 Information

Grade easy
Serving 16 servings
Prep Time 250 Mins
Cook Time 70 Mins
Total Time 320 Mins

02 Ingredients

3 tbsp. (42g) miniature chocolate chips, divided

2 tbsp. (30mL) nonfat milk

3/4 tsp. vanilla crème stevia

1/2 cup (120g) plain nonfat Greek yogurt

2 tsp. vanilla extract

3/4 cup (195g) mashed banana (about 2 large)

1 1/2 tbsp. (21g) coconut oil or unsalted butter, melted

1/4 tsp. salt

1 tsp. baking powder

1 1/4 cups (150g) white whole wheat flour or gluten-free* flour

03 Method

Step 1

Preheat the oven to 300°F, and lightly coat a 9”-square pan with nonstick cooking spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the coconut oil, mashed banana, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain.* Mix in the stevia and milk. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of chocolate chips.

Step 3

Spread the batter into the prepared pan, and sprinkle the remaining chocolate chips on top. Bake at 300°F for 17-20 minutes. Cool completely to room temperature in the pan, and let the brownies rest for an additional 3 hours before slicing for the fudgiest texture.

Step 4

For the gluten-free flour, use as follows: ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends should work as well if measured like this.

04 Author