We’ve been seeing it all over the internet right now, people turning their rotten bananas into basic banana bread. Actually, one of the FIRST recipes I ever wrote up for The Gluttoness was my healthy-ish banana muffins. I have *maybe* the world’s worst sweet tooth – so when I’m not eating donuts and ice cream, I really enjoy trying to make healthy hacks of my favorite sweets. Boring banana bread be-gone – this is the best way to re-purpose those rotten bananas from now on.
SHOPPING LIST: 4 (browned) bananas, 2 eggs, cocoa powder, sweetened condensed milk, apple sauce, chocolate chips, vanilla, salt, cinnamon
As mentioned, whenever I am baking brownies I like to pre-heat my pan so the edges get crisp. For this recipe, I used a CAST IRON skillet. I sprayed my skillet with non-stick spray and put it the oven until it pre-heated to 375 degrees.
In a mixing bowl, whisk 2 eggs with 1/2 tsp. of salt. Add 1/2 cup of sweetened condensed milk, 1/2 cup of cocoa powder, 1 tB. of vanilla, 2 tB. of apple sauce and 1/2 tsp of cinnamon and whisk together. Add your rotten bananas, breaking them into pieces as you add them. Use the bottom of your whisk to mash the bananas. I like to have some larger bits in my banana baked goods – if you want a completely smooth product, you can pour the entire mixture into a blender of food processor. Lastly, add 3/4 cup of chocolate chips and it’s go time.
Remove your skillet from the oven and pour in the chocolate chocolate banana brownie mixture. Bake for 25-30 minutes or until a fork can be removed without any residue.
That’s my daughter, Lily, admiring our handiwork. She’s the first one to suggest baking when she sees our bananas starting to have brown spots. I ended up labeling this recipe as “brownies” because the consistency was exactly that of delicious (gluten free) fudge brownies with a hint of banana undertones. Got whipped cream or vanilla ice cream on hand? This bad boy is begging to go a la mode. I actually ate it mine with Mint Chocolate Chip – which I know sounds weird, but if you follow this blog long enough you will realize that creating interesting food pairings in the words of my 6 year old, “is my thing.”