Banana brownie

Got some sorrowful looking bananas leftover? Say goodbye to banana blues and hello to gooey, chocolatey goodness. The older and more over-ripe the banana, the richer the flavour – so don’t toss those brown bananas just yet!

Preparation time

45 minutes, plus cooling time




250g unsalted butter, cut into cubes
250g dark chocolate (about 70% cocoa solids), broken into pieces3 Respectful eggs
125g golden caster sugar
125g soft brown sugar
A good pinch of sea salt
¼ teaspoon crushed cardamom
150g self-raising flour
2 very ripe bananas sliced


  1. Pre-heat the oven at 200°C /180°C fan.
  2. Grease a shallow baking tin, approximately 18x25cm, and line the base with baking paper.
  3. Put the butter and chocolate in a heatproof bowl and set over a pan of simmering water. Allow the chocolate and butter to melt gently over the heat.
  4. Whisk the eggs and sugar together in the bowl of a food processor fitted with the whisk attachment (or use a hand whisk) until thick and doubled in volume.
  5. Add the sliced banana and continue to beat until the soft banana has broken up and the mixture has thickened a little more.
  6. Beat in the melted chocolate and butter until smooth. Combine the salt and crushed cardamom with the flour, sift them over the chocolate mixture, then gently fold in with a large spoon – be careful not to over work the mixture.
  7. Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the middle of the hot oven for 15-18 minutes. Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool completely, before cutting into squares.

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