Banana Chocolate Brownies 香蕉巧克力布朗尼
These Banana Chocolate Brownies are so perfect with the ganache frosting, the sweetness is just right and they are soft, moist and delicious. Even my friends who tasted this cake, gave their thumbs up!! Mixing the ingredients is a breeze, one bowl for the wet and another bowl for the dry. There’s no call for an electric mixer and after a quick mixing, into the oven they go!
I made these brownies twice! 实在太好吃了，连续做了两次！
Banana Chocolate Brownies
Prep time
Cook time
Total time
Author: Ann Low
Recipe type: Dessert
Serves: 12 slices
Ingredients
- Dry Ingredients:
- 125g cake flour/plain flour (1 cup)
- 40g Valrhorna cocoa powder (3/8 cup)
- ¾tsp baking soda
- ¾tsp baking powder
- ⅛tsp salt
- 130g caster sugar (3/4 cup)
Wet Ingredients- 1 large egg
- 1 overly-ripe banana, about 250g without skin, mashed (1 cup)
- 60ml corn oil (1/4 cup)
- 60ml warm water (4 tbsp)
- 120ml fresh milk (1/2 cup)
- 1tsp vanilla extract
Chocolate Ganache- 110g semisweet chocolate, chop into small pieces (3/4 cup)
- 85g diary whipping cream (1/2 cup)
- 15g soft butter (1 tbsp)
Instructions
- Sift all the dry ingredients into a large bowl and combine well with sugar.
- Combine egg and mashed banana and remaining wet ingredients into another bowl. Stir well with a hand whisk. Then pour mixture into the dry ingredients. Fold well with a spatula till batter mixture just combined. (do not over mix)
- Pour chocolate batter mixture into a 8 inch square pan (grease with butter or cooking spray and line pan). Bake in the preheated oven at 180 deg C for about 30-35 mins or till skewer inserted into center of the cake comes out clean.
- Leave cake in the pan and cool down cake completely before frosting with ganache cream.
- Ganache Cream - Place chopped chocolate pieces and butter into a bowl, set aside.
- Bring whipping cream to a boil at medium heat, then pour over the chocolate pieces. Stir chocolate till smooth.
- Chill the ganache cream in fridge for about 30 seconds to one minute to thicken a little. Remove cake from pan. Stir well ganache cream again and spread it on top of cake with a spatula.
- Cut cake into desired sizes and serve immediately or store in the fridge in an airtight container. These brownies still stayed soft even after chilled for 3 days.
Notes
中文食谱在图片的下面。
香蕉巧克力布朗尼
Prep time
Cook time
Total time
超容易做的布朗尼！巧克力濃郁與香蕉泥很搭，口感濕潤香甜 ~ 很赞！
Author: Ann Low
Serves: 12 slices
Ingredients
- 干料：
- 125克 底筋或中筋面粉
- 40克 可可粉
- ¾茶匙 苏打粉
- ¾茶匙 发粉 （泡打粉）
- ⅛茶匙 盐
- 130克 细糖
- 湿料：
- 1个 大鸡蛋
- 1条 熟透香蕉，去了皮约250克-压烂
- 60毫升 玉米油
- 60毫升 温水
- 120毫升 牛奶
- 1茶匙 香草香精
- 伽纳彻酱
- 110克 半甜巧克力, 切碎
- 85克 动物性奶油
- 15克 软牛油
Instructions
- 将干料筛入大碗里和细糖混合均匀。
- 在另一个碗，把鸡蛋和香蕉和全部的湿料搅拌均匀。 然后倒入粉料里。用刮刀翻拌均匀即可成巧克力糊。（不要过度的搅拌）
- 最后倒入一个8寸正放型烤盘 （抹油，底部铺纸）。放进预热烤箱以摄氏180度烤约30-35分钟或竹签扎入蛋糕内部，拔出没有粘糊，就表示熟了。
- 让蛋糕连烤盘一起待凉后才取出涂上伽纳彻酱。
- 伽纳彻酱 - 巧克力碎和牛油放入碗中，备用。
- 以中火将奶油煮滚即可，倒在巧克力上（步骤5）。搅拌至顺滑。
- 将伽纳彻酱放进冰箱冷藏约30秒-1分钟至伽纳彻酱稍微浓稠。
- 伽纳彻酱再次搅匀，涂抹在蛋糕上；便可切块享用或收进冰箱冷藏。布朗尼冷藏三天后，还是很松软美味。
Hi Ann
Your brownie is nicely sliced, can you share how to get nicely sliced brownie like yours? Thanks again
Cut the cake with a hot knife. That is dip the knife in hot water, wipe dry and quickly cut the cake.
Hi Ann,
Wanna try to make this brownie. But i m not so sure how to make the Ganache.
1. Can i omit the soft butter?
2. Can I melt the chocolate first, put aside. then boil the whipping cream at low heat. then mix both together and store at fridge? or don’t need to melt the chocolate?
Thank
Hi Phuifung,
The butter will makes the chocolate smooth and not too hard. You can omit the butter if you want.
Yes, you can melt the chocolate first and boil the whipping at low heat, then combine them together.
If you want to store the ganache cream in the fridge, then you have to melt or microwave the chocolate cream again the next day.
Hi Ann
I managed to did it. Very delicious! the only thing i failed to do is spread the ganache cream on top and make some effect on the top. seem like my ganache still kinda watery and not as think as yours.
anyway i will try again. Thanks for your recipe.
Merry Xmas to you ?
Hi Phuifung, Glad that you like the cake. You’ve to place the ganache cream in the fridge again for a while to thicken if you them the cream is still runny.
Hi Ann
Can you advice exactly what brand/type of diary whipping cream you used in this receipe? I always have problems as to which type of whipping cream to use. There’s a few types on the shelf which is quite confusing at times.
Thks
Hi Suzy, There are many brand of dairy whipping cream. You can use any brand. I bought mine at Phoon Huat (photo attached above).
我很喜歡妳的Blog和食譜!
谢谢Krystal ?
Dear Ancoo, when I weighed the Berangan banana I have, one is 61g without skin. That means I’ll need 4 bananas. Am I right?
Hi Tan mooi mooi, Yes, you need 4 pcs banana without skin.
Thank you.
Dear Ann,
I tried this recipe today and it turned out perfect. The bananas especially smelled and tasted good. Thank you very much for sharing. Looking forward to trying other recipes of yours in future.
o my I am in chocolate heaven! That ganache topping is killing me, Ann.
Hi Anne,
For step 2,
“Combine all the wet ingredients into another bowl with egg. Stir well with a hand whisk. Then pour the “chocolate mixture” into the dry ingredients.”
I didn’t see any “chocolate” in wet ingredient, how it become chocolate mixture? Can you please help to explain this.
Thanks.
Hi CH, There is no chocolate in the cake only cocoa powder. The ganache cream is with chocolate. Sorry for the typo errors in the recipe. Just updated.
Thanks ya…. going to try this soon…
Hi Ann,
Can I use normal sunflower or olive oil to replace corn oil for banana-chocolate brownies?
Thank you. 🙂
Hi Susan, yes can use sunflower oil, canola or any vegetable oil you have at home. But some people is afraid of the olive oil smell. Anyway is your choice 🙂
Really love your recipes. It’s delicious and all ???after tasted. They are demand make again? . “They”are my kids and Neighbour.
Thank you so much !
Hi Ann,
Look so tempting and festive looking too.
looks very nice and moist, my little one hates eating bananas wonder what he will do if I made it for him LOl, I always sneak in the food they hate in to ones they love to eat 🙂
Hi Ann, this is such a wonderful cake. My children will definitely love it.
ann, 看了都想吃下一片哦。。
I tried ur recipe but the cake not rising as expected when I baked… I really got no idea wat happen..
Hi Esther, The cake is not very high as you can see the height of the cake pan is only 1.5 inch, Unless you use a 7 inch cake pan for a higher cake.
What is the temperature conversation for farenheight, my oven doesn’t go below 250 degrees. Thank you.
Hi Robin, 180 deg C is 350 farenheight.
Hi Ann,
How u make the wavy pattern on the choc ganache and the choc deco on each slice of cake?
Hi WWK, I used a small spatula knife to spread the choc ganache like the way we spread the butter on bread. You can use a scraper to create pattern on the choc too. http://www.anncoojournal.com/2012/11/apple-walnut-brownies.html
For the choc deco was store bought from Sunlik.
Ann, thanks for ur advice!
Looking forward to bake this brownie cake 🙂
Hi, Ann
Love your blog very much ???
Thank you Celine 🙂
Hi Ann. Thanks for the lovely recipe. The brownie looks very mouthwatering ?? would like to know can replace oil with butter? Will the brownie be more fragrance ? Also if dun have coco powder can use melted choc instead ? Thanks.
Hi YingYing, Adding butter to the chocolates made the ganache cream smooth. Do not add oil, just omit the butter will do. Yes, you can add melted choc into the wet ingredients if you prefer.
Hi Ann,
Want to ask:
1. Large egg about 70g? I’ve 50g egg only. Will it impact the outcome?
2. Put at the lowest tray or middle tray for bake?
Thanks
Hi Carol,
This cake is actually quite low as you can see the height of the cake pan is only 1.5 inches in the pic, unless you want to use a 7 inch cake sq pan.
Please use one and half of 50g egg if you don’t have large egg. (my egg 70g with shell)
Put the cake in the middle rack of the oven.
Ann
Sorry Ann. Cold egg or room temperature egg?
Use room temp egg unless otherwise stated.
Dear Ann,
Love all the recipes show here!!! May I know what is Valrhorna cocoa powder? I don’t have banana, can I skip it or the indegredient have to change? Many thanks!
Hi Rose, Valrhorna cocoa powder is made of good quality chocolate. You can get this in the ingredient supplies shop or use Hershey cocoa powder.
If you don’t have banana, better use other chocolate recipes in my recipe index because without the banana, the cake texture will be entirely different.
Hi Ann,
I tried the recipe but the texture looks very different from that shown in your photo, it resembles that of kueh. 密密麻麻的,咬下去不会有粒粒的感觉。Do you have any idea what has gone wrong?
Thank you!
Hi Seiyi, This cake is not crumbly type because of the banana and the wet ingredients added. Your problem is due to the oil is not well mixed “导致油沉淀在底部” causes your cake like kueh.
Hi, baked this brownies encounter problem, chocolate ganache 油水分离, 是因为 diary whipping cream too high temp? 或是倒入chocolate 搅拌过度?thank you for sharing!
Hi Soh, diary whipping cream 一煮滚就熄火,就直接倒在巧克力和牛油上,搅匀就可以了。通常这样煮法是不太会油水分离。可以告诉我你做法吗?
早安,对我是这样做,还从做苐二次也是这样。谢谢!
Hi Soh, 这个蛋糕最近在facebook有人是做了,都没问题。不如你先把巧克力隔水融化,然后将牛油和whipping cream煮热,才倒在巧克力上叫匀。
要注意:我用的是半甜巧克力,不是converture chocolate.
Hi Ann,
1) What does it mean by soft butter?
Hi PF, soft butter means soft to touch with your finger for easy mixing especially with sugar.
Ann, that looks so tempting! The addition of banana is definitely good. Will try soon!
我很喜歡妳的Blog和食譜!
谢谢Krystal ?
Hi Ann
Your brownie is nicely sliced, can you share how to get nicely sliced brownie like yours? Thanks again
Cut the cake with a hot knife. That is dip the knife in hot water, wipe dry and quickly cut the cake.
Hi Ann
Can you advice exactly what brand/type of diary whipping cream you used in this receipe? I always have problems as to which type of whipping cream to use. There’s a few types on the shelf which is quite confusing at times.
Thks
Hi Suzy, There are many brand of dairy whipping cream. You can use any brand. I bought mine at Phoon Huat (photo attached above).
Dear Ann,
I tried this recipe today and it turned out perfect. The bananas especially smelled and tasted good. Thank you very much for sharing. Looking forward to trying other recipes of yours in future.
Dear Ancoo, when I weighed the Berangan banana I have, one is 61g without skin. That means I’ll need 4 bananas. Am I right?
Hi Tan mooi mooi, Yes, you need 4 pcs banana without skin.
Thank you.
Hi Ann,
Wanna try to make this brownie. But i m not so sure how to make the Ganache.
1. Can i omit the soft butter?
2. Can I melt the chocolate first, put aside. then boil the whipping cream at low heat. then mix both together and store at fridge? or don’t need to melt the chocolate?
Thank
Hi Phuifung,
The butter will makes the chocolate smooth and not too hard. You can omit the butter if you want.
Yes, you can melt the chocolate first and boil the whipping at low heat, then combine them together.
If you want to store the ganache cream in the fridge, then you have to melt or microwave the chocolate cream again the next day.
Hi Ann
I managed to did it. Very delicious! the only thing i failed to do is spread the ganache cream on top and make some effect on the top. seem like my ganache still kinda watery and not as think as yours.
anyway i will try again. Thanks for your recipe.
Merry Xmas to you ?
Hi Phuifung, Glad that you like the cake. You’ve to place the ganache cream in the fridge again for a while to thicken if you them the cream is still runny.
Hi Ann,
Want to ask:
1. Large egg about 70g? I’ve 50g egg only. Will it impact the outcome?
2. Put at the lowest tray or middle tray for bake?
Thanks
Hi Carol,
This cake is actually quite low as you can see the height of the cake pan is only 1.5 inches in the pic, unless you want to use a 7 inch cake sq pan.
Please use one and half of 50g egg if you don’t have large egg. (my egg 70g with shell)
Put the cake in the middle rack of the oven.
Ann
Sorry Ann. Cold egg or room temperature egg?
Use room temp egg unless otherwise stated.
Hi Ann,
I tried the recipe but the texture looks very different from that shown in your photo, it resembles that of kueh. 密密麻麻的，咬下去不会有粒粒的感觉。Do you have any idea what has gone wrong?
Thank you!
Hi Seiyi, This cake is not crumbly type because of the banana and the wet ingredients added. Your problem is due to the oil is not well mixed “导致油沉淀在底部” causes your cake like kueh.
Dear Ann,
Love all the recipes show here!!! May I know what is Valrhorna cocoa powder? I don’t have banana, can I skip it or the indegredient have to change? Many thanks!
Hi Rose, Valrhorna cocoa powder is made of good quality chocolate. You can get this in the ingredient supplies shop or use Hershey cocoa powder.
If you don’t have banana, better use other chocolate recipes in my recipe index because without the banana, the cake texture will be entirely different.
Hi Ann,
1) What does it mean by soft butter?
Hi PF, soft butter means soft to touch with your finger for easy mixing especially with sugar.
Really love your recipes. It’s delicious and all ???after tasted. They are demand make again? . “They”are my kids and Neighbour.
Thank you so much !
Hi, baked this brownies encounter problem, chocolate ganache 油水分离， 是因为 diary whipping cream too high temp? 或是倒入chocolate 搅拌过度？thank you for sharing!
Hi Soh, diary whipping cream 一煮滚就熄火，就直接倒在巧克力和牛油上，搅匀就可以了。通常这样煮法是不太会油水分离。可以告诉我你做法吗？
早安，对我是这样做，还从做苐二次也是这样。谢谢！
Hi Soh, 这个蛋糕最近在facebook有人是做了，都没问题。不如你先把巧克力隔水融化，然后将牛油和whipping cream煮热，才倒在巧克力上叫匀。
要注意：我用的是半甜巧克力，不是converture chocolate.
I tried ur recipe but the cake not rising as expected when I baked… I really got no idea wat happen..
Hi Esther, The cake is not very high as you can see the height of the cake pan is only 1.5 inch, Unless you use a 7 inch cake pan for a higher cake.
What is the temperature conversation for farenheight, my oven doesn’t go below 250 degrees. Thank you.
Hi Robin, 180 deg C is 350 farenheight.
Hi Ann, this is such a wonderful cake. My children will definitely love it.
Hi, Ann
Love your blog very much ???
Thank you Celine 🙂
ann, 看了都想吃下一片哦。。
looks very nice and moist, my little one hates eating bananas wonder what he will do if I made it for him LOl, I always sneak in the food they hate in to ones they love to eat 🙂
Hi Ann,
Look so tempting and festive looking too.
Hi Ann. Thanks for the lovely recipe. The brownie looks very mouthwatering ?? would like to know can replace oil with butter? Will the brownie be more fragrance ? Also if dun have coco powder can use melted choc instead ? Thanks.
Hi YingYing, Adding butter to the chocolates made the ganache cream smooth. Do not add oil, just omit the butter will do. Yes, you can add melted choc into the wet ingredients if you prefer.
Hi Ann,
How u make the wavy pattern on the choc ganache and the choc deco on each slice of cake?
Hi WWK, I used a small spatula knife to spread the choc ganache like the way we spread the butter on bread. You can use a scraper to create pattern on the choc too. http://www.anncoojournal.com/2012/11/apple-walnut-brownies.html
For the choc deco was store bought from Sunlik.
Ann, thanks for ur advice!
Looking forward to bake this brownie cake 🙂
Hi Ann,
Can I use normal sunflower or olive oil to replace corn oil for banana-chocolate brownies?
Thank you. 🙂
Hi Susan, yes can use sunflower oil, canola or any vegetable oil you have at home. But some people is afraid of the olive oil smell. Anyway is your choice 🙂
o my I am in chocolate heaven! That ganache topping is killing me, Ann.
Ann, that looks so tempting! The addition of banana is definitely good. Will try soon!
Hi Anne,
For step 2,
“Combine all the wet ingredients into another bowl with egg. Stir well with a hand whisk. Then pour the “chocolate mixture” into the dry ingredients.”
I didn’t see any “chocolate” in wet ingredient, how it become chocolate mixture? Can you please help to explain this.
Thanks.
Hi CH, There is no chocolate in the cake only cocoa powder. The ganache cream is with chocolate. Sorry for the typo errors in the recipe. Just updated.
Thanks ya…. going to try this soon…