Banana Split Brownies

Banana Split Brownies

Today is a happy day, because it just so happens to be my sister’s birthday! Happy, happy birthday, Megan! I went through my queue of the recipes I have lined up to share with you, hoping to find something like a cake in there, but alas, there were no cakes or cupcakes to be found. These brownies were the closest I could come to birthday cake. But…

making banana split brownies

banana split brownies

Then I realized…. that after over a year of blogging at this little url, I have yet to post a brownie recipe!! I couldn’t believe it! How utterly tragic. So Megan’s birthday marks as good an occasion as any to rectify that misstep. These brownies are not just any ol’ brownie, either; they are sooooo special and delicious, and possibly very fitting for a special birthday celebration (especially if you don’t have any cake).

Banana Split Brownies

The banana part is two-fold: there are bananas mashed into the batter, and there’s banana flavor in the chocolate ganache on top. Then you get those toasted marshmallows that just melt in your mouth, and it’s just heaven. We loved these so much.

Banana split brownies

Hopefully you would love them too, Megan. Happy birthday!!!

Banana split brownies

{One year ago: Peanut-Butter Chocolate Stuffed French Toast}

Source: slightly adapted from Fine Cooking Magazine, February/March 2011

1 cup unsalted butter
1 ¾ cups granulated sugar
½ tsp salt
3 large eggs
1 medium overripe banana, peeled and mashed to a smooth consistency
½ tsp vanilla extract
¾ cup unsweetened natural cocoa powder
2/3 cup all-purpose flour

¾ cup plus 2 tbs heavy cream
1 medium banana, peeled and sliced
7 oz. semisweet chocolate, finely chopped
2 cups mini marshmallows
¼ cup sliced almonds

First, make the brownies. Preheat the oven to 350 F and position a rack in the center of the oven. Line a 9-inch square metal baking pan with foil, leaving an overhang on 2 sides for easy removal of the brownies. Grease the foil. Set aside.
Melt the butter in a 3-quart saucepan. Once it’s melted, let it cool for 5 minutes. Add the sugar and salt, and whisk to combine. Then add the eggs, banana, and vanilla. Whisk in the cocoa powder and flour, mixing slowly at first, then more vigorously until the batter is combined.
Pour the batter into the prepared pan, smoothing it and making sure it fills in to the edges of the pan. Bake until a toothpick or cake tester inserted into the center comes out with just a few moist crumbs clinging to it, 40 to 45 minutes. Let the brownies cool in the pan.
Now make the topping. While the brownies cool, bring the cream to a boil in a small saucepan over medium-high heat, stirring occasionally. As soon as it boils, remove the cream from the heat. Add the banana slices to the cream and let steep for 1 hour.
Put the chopped chocolate in a medium heat-proof bowl. Bring the cream back to a boil over medium-high heat. As soon as it boils, remove from the heat and pour the cream through a strainer over the chopped chocolate. Discard the banana. Let the chocolate mixture stand 1 minute, then stir until smooth. Pour the ganache evenly over the top of the cooled brownies.
Position a rack 6 inches from the broiler and heat the broiler to high. Cover the ganache with the marshmallows and almonds. Broil, rotating as necessary, until browned. Try to brown them evenly, but if you don’t, it will still be delicious.
Using a knife, free the marshmallow topping from the sides of the pan. Let the brownies cool in the pan a few minutes. Using the foil overhang, remove the brownies from the pan and cut into squares. You can wet the knife to help prevent the marshmallows from sticking and making a mess.

4 responses to “Banana Split Brownies

  1. Julie, you’re a terrific sister to post such a yummy-looking brownie recipe for your sister’s birthday!

    I’m so glad I don’t need a brûlée torch for this recipe!

    • Texan New Yorker

      Thanks! Yeah, I have the worst luck with brulee torches (probably because the hubs always uses them to light the grill…).

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