Banana Split Brownies! Sounds fantastic huh? The good news is they taste just as amazing as you might have imagined. Just picture this if you will…a fudgy banana brownie base, covered with a rich, banana infused chocolate ganache and then topped with gooey toasted marshmallows. That’s right! Three delicious layers!
My husband loves banana anything, so he was over the moon with these brownies as that banana flavour really comes through. There is mashed banana in the brownie base and the chocolate ganache is made with cream that has been infused with banana flavour. You just can’t beat that chocolate banana combination. And no self-respecting banana split can be served without ice cream, so make sure you have some on hand when you bake a batch of these little devils. Are you drooling yet?
Banana Split Brownies
recipe from: Tracey’s Culinary Adventures
yield: 16 brownies
For the Brownies:
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup mashed overripe banana (about 1 medium banana)
- 1/2 teaspoon vanilla extract
- 2/3 cup (3 oz) all-purpose flour
- 3/4 cup (2 1/2 oz) unsweetened cocoa powder
For the Topping:
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 cup chopped ripe banana (about 1 medium)
- 7 oz semisweet or bittersweet chocolate (55-62% cacao), finely chopped
- 2 cups mini marshmallows
- 1/4 cup sliced almonds (I didn’t use these, husband doesn’t care for nuts)
For the brownies: Preheat oven to 350° F. Line a 9-inch square metal baking pan with foil, leaving an overhang on opposite sides so you can lift the brownies out. Butter and flour the foil.
In a large saucepan, melt the butter over medium heat until it smells nutty and is golden in color, about 4-5 minutes. Turn off the heat and let the butter cool for 5 minutes. Add the sugar and salt to the pan and whisk to combine. Whisk in the eggs, banana and vanilla. Finally, add the flour and cocoa powder and whisk until all ingredients are combined.
Pour the batter into the prepared pan and spread evenly. Bake for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack to cool.
To make the topping: while the brownies are cooling, bring the heavy cream to a boil in a small saucepan. Remove the pan from the heat and add the chopped banana. Cover the pan and let steep for 1 hour.
Place the chocolate in a heatproof bowl. Return the cream (with the banana still in the pan) to a boil, stirring occasionally. Pour the cream through a strainer into the bowl with the chocolate. Discard the banana in the strainer. Let the chocolate/cream mixture stand for 1 minute then stir until smooth. Pour the ganache over the brownies and spread evenly.
Preheat your oven’s broiler and set a rack about 6 inches from the heating element. Distribute the marshmallows and almonds over the top of the ganache. Put the pan under the broiler – watch it very carefully and turn the pan frequently – until the marshmallows are browned.
Remove the pan to a wire rack and let cool until the ganache is set, at least 1 1/2 hours. Lift the brownies from the pan using the foil handles. Cut the brownies using a wet knife, which will keep the marshmallows from sticking. Served with ice cream, these brownies are to die for!