What you want Wednesday! You asked and it’s here, finally the recipe for Bronana (Brownie Banana) Bread!
Bronana (Brownie Banana) Bread is what you get if a banana bread and brownie hooked up, the best of both in one! You will have a hard time having just one hunk of a piece! Gluten free, dairy free, and vegan friendly because we all have our preferences.
Going with my husband’s suggestion on this one since we didn’t know what to call them and this one seemed to fit and was fun. Other possible options were Bananie, Browna, and the list goes on but we’re going Bronana because this is one hunk and the perfect combo of banana bread and brownie! Plus many of you seemed to think it was perfect too.
It all started a couple weeks ago when I shared a Brownie Bottom Banana Bread on Instagram. Last week I must have had them on my mind and this wasn’t what I intended to make but it just happened. I shared it because it was crazy good and the response was even crazier! I got so many requests for the recipe. Given I made this in a ceramic pan and always want to make sure I test things before sharing I did just that.
Testing turned into 4 batches, yes 4 in less than 24 hours (over 4 total) which pretty much took out all my bananas and coconut sugar! It took so many because I decided to test in a metal/ aluminum pan. Bake times are different in metal vs ceramic/glass and I just wanted to make sure. So much easier than it sounds because I couldn’t find my 8″ cake square cake pan. I have over a dozen round, found my 9″, and my ceramic and glass but nope not to be found. I thought about switching to a loaf pan but decided against it. Ordered one for pick up and guess what the order was cancelled! Apparently the Target isle was EMPTY and didn’t have a single pan. Trying to get this recipe to you asap I ended up borrowing a pan from my sweet neighbor. Who I still owe a pan of Bronana (Brownie Banana) Bread to as soon as our bananas ripen.
There is a reason I tested, and tested… a metal pan is not the same! Yes it will work, they will have to cook a little longer, but they will not have the same height and texture.
To truly get the texture and height you need to use a ceramic or glass pan. If you need justification to buy one and think they’re just a “pretty pan”, which they are, they’re more than that. They are my go to for oatmeal bakes and any recipes with acidic foods like rhubarb, berries, those cobblers and crisps should be made in a ceramic pan. They aren’t that expensive and you’ll use it all the time, which is why I still have no idea where my metal 8×8 pan is! Oh and you can make my Pineapple Upside-Down Oatmeal Cake! I also have a nice deep 13×9 that is a must for lasagna and the first time I made it in it I was sold, oh and baked French toast (stuffed with raspberries or blueberries, yum)!
Here’s what you need to make it, and you probably have them in your kitchen! Eggs, honey or maple syrup, coconut palm sugar (or sub brown sugar or white sugar), rolled oats, cacao or cocoa powder, non dairy milk or non dairy chocolate milk, ripe bananas, and the usual baking ingredients baking powder, baking soda, salt, and vanilla. If some chocolate chips or chop chocolate just happen to fall in to, oops!
This is all about using what you have!
I like to use local honey (now that Baby G can have honey I’m baking with it again) or pure maple syrup. I use coconut palm sugar because it’s a healthier sugar but it’s still sugar.
Old Fashion Rolled Oats, if possible use rolled oats and not quick cooking oats.
I use Silk Original Almond Milk or Rebbl Plant-based Milk when making this for the family, but also tested a loaf when we were out and used a bottle of Rebbl Reishi Chocolate Elixir, so good! If you only have chocolate milk or are non making this for kids use Rebbl if you have it. We have Navitas Organic Cacao so I use that for it’s nutritional benefits, or half Navitas Organics Cacao and half Navitas Organics Cacao Plus Reishi for an immunity boost!
Again use what you have if it makes sense and if you have any questions just leave a comment below or send me a message on Instagram or Facebook. I’ve been getting a lot of messages not only for this recipe but also questions about sourdough so I check it often and try to respond as soon as I can.
Honestly the hardest part it deciding on the toppings and not eating it all! If you have your family home with you warning it won’t last a day. Some of the family liked it plain or with powder sugar, some with peanut butter, some with Cocoa Bar PB Cup (like a chocolate peanut butter frosting, yes it’s dairy free and vegan!), or because I was in a Netflix and Chill mood (sorry to my oldest that doesn’t mean what you think it means and sorry if kids these days have a different meaning for chillin’ haha) I went with peanut butter (thinned with a little coconut oil) and pretzels!
Breakfast, morning snack, noonsies, afternoon snack, dessert, midnight snack… hey no judgment you can enjoy your Bronana Bread anytime and any way you please! We’re all just trying to make it though this with most of our sanity!
Maybe this needs to be a think, so tell me what you want, what you really really want, to see next Wednesday!
|Prep Time||10 minutes|
|Cook Time||35 minutes|
servings (8x8 pan)
- 2 c rolled oats
- 1/2 c cocoa/cacao powder Navitas Organics Cacao Powder, Cacao Powder +Reishi
- 1 1/3 c mashed ripe bananas about 4 medium bananas (350g)
- 2 large eggs, room temp if possible
- 1/4 c coconut palm sugar
- 1/4 c honey, or pure maple syrup
- 1 c non diary milk*
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla
- 3 TBSP dark chocolate chips or chopped dark chocolate, optional (Lily's Dark Chocolate Chips, chopped Hu Chocolate Bar)
- Move oven rack 1/3 from the top of the oven. Preheat oven to 350F.
- Spray a ceramic or glass pan with non stick spray (I like coconut oil) and line with parchment paper (optional).
- Using a food processor, I used a mini one, or Vitamix grind oats to a flour texture.
- In a medium bowl combine ground oats, cacao powder, baking powder, baking soda, and salt. Pour into a large bowl
- In your food processor/ Vitamix blend bananas, milk, honey/maple syrup, coconut palm sugar, and vanilla.
- Add eggs and blend just to separate.
- Add the wet ingredients into the dry and mix with a spatula until just combine.
- Fold in optional chocolate if adding.
- Pour into prepared pan.
- Bake for 32-37 minutes (around 40 minutes for a metal pan) or until set.
- Let cool before cutting and topping as desired.
- Grind oats to a flour texture in a Vitamix, or high-speed blender.
- Add baking powder, baking soda, salt, and cacao to the blender and pulse to combine.
- If using a Vitamix dry container use the regular container for the next step and add in the dry ingredients.
- Add bananas, honey/maple syrup, palm sugar, milk, vanilla, and eggs to the blender and blend until just combine.
- Stir in chocolate before pouring into prepared pan.
- Bake as instructed above.
Any non dairy milk will do. I usually go with almond milk, cashew milk, or flax milk or whatever we have on hand. We also usually have Ripple and Rebbl. To add protein I use Ripple Plant-Based Protein Milk and for added adaptogens and extra chocolate flavor Rebbl Reishi Chocolate.
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