Banana Split Pudding Brownies
photo by magpie diner
- Ready In:
- 4 ounces semisweet chocolate, chopped
- 1 cup very ripe banana, mashed (about 2 large)
- 1⁄3 cup canola oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cocoa powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 cup very ripe banana, mashed
- 2 tablespoons sugar
- 1⁄4 cup soymilk
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon arrowroot
- Preheat oven to 350°F
- Spray a 9x13-inch baking pan with nonstick cooking spray or very lightly grease with oil.
- TO MAKE THE BROWNIE BATTER: Melt the chocolate by placing in a pan or heat-proof mixing bowl over a small pot of boiling water.
- Stir with a heatproof spatula until completely melted, then remove from heat and set aside to cool.
- In a large mixing bowl, combine 1 cup of mashed banana, the oil, and the sugar. Use a handheld mixer to beat everything together for about a minute. If you don't have a mixer, use a strong fork and mix for about 3 minutes.
- Mix in the vanilla and melted chocolate.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Add this to the banana mixture in batches, mixing with the hand mixer as you go along. Mix for about 1 minute more.
- PREPARE THE BANANA TOPPING: In a small bowl, combine all topping ingredients and mix with the hand mixer (remember to rinse the beaters off first) for about a minute.
- TO ASSEMBLE AND BAKE THE BROWNIES: Spread the brownie batter evenly into baking pan. Pour the banana topping over that and spread evenly.
- Bake for 30 minutes. Remove from oven and let cool.
- After about 15 minutes, move it to the fridge until fully cooled.
- Cut into twelve squares, place a few slices of banana on top of each portion, and serve.
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Mmmm..watch out you may just eat the whole batch. This was a great thing to make with my over-ripe bananas! Emphasis on the "pudding" in the title, you couldn't exactly hold my batch in your hand, plate and fork were definitely required - but I like that. The puddingy-cakey part is so rich, and the top layer set really nicely. I wouldn't change a thing - except that I'd have some vanilla ice "cream" to go with it. I think I'll make this next time I have people over for dinner, because vegan or not, they're just GOOD!