What do you do when life gives you a bunch of overripe bananas? Aside from making banana bread, you make the fudgiest banana brownies ever! The miracle of throwing two bananas into the batter allows there to be less butter and less sugar used. I added chocolate chips and walnuts to the party as well and my oh my did they dance away on the floor of my tongue.
Speaking of parties… Less than 3 months to go!
Invitations have finally been sent out apart from the ones that are to be distributed by hand although we’ve yet to settle our marriage application. Eeks! We’ll definitely get round to that soon. Also I need to finalise our church wedding programme and then its a few bits and bobs here and there before the rehearsal I guess? I feel like I’m taking this wedding thing too easy considering how so many couples seem to have 101 things to do before their wedding. It makes me think I may have forgotten a bunch of to-dos but I’m confident that all willl fall into place by God’s grace.
Aside from brownies having a party in my mouth, and don’t you worry we’ll get to the recipe soon enough, Flo and I found this place at Icon Village after picking up our wedding rings last weekend. He suggested we treat ourselves and so, we ended up at Maru where he ordered a Mentaiko pasta dish while I settled for their Aburi Chirashi Don. A $5 top up enabled us access to a free flow of salad (we both only had the one bowl in the end) and a cup of hot green tea.
The aburi-ed sashimi were beautifully charred and the smoky aroma infused into their seasoned sushi rice I totally adored. I didn’t finish it all though because it was a lot of rice to fish ratio but it’s a challenge I’m willing to undertake after our wedding when I loosen the diet strings.
We also celebrated Angie‘s birthday last Sunday at Tanuki Raw with a complimentary Pandan Coconut Cheesecake topped with Gula Melaka Sauce by yours truly!
Of course, at Tanuki, I had to try their Hokkaido Kaisen Don – a more luxurious variant of the bowl I had at Maru with the rice topped with Crabmeat (YUMMMM!), Scallops (Double YUM!!!), Salmon Sashimi, Ikura and Uni. Topped up $2 for salad and green tea, and switched the rice to salad.
I loved the crabmeat in this bowl! But I have to say that the glory of Maru’s chirashi bowl trumped this one and it had a better price point too. Still, that’s not to say that I didn’t enjoy this kaisen don because I did. I did, however, learn that just as I’m no fan of foie gras, I am also unable to appreciate uni. I’ve tried it a couple times now and still cannot understand the hype. I think it’s the raw briny flavour of it that gets to me.
Anyway, food aside, it was great finally meeting up with everyone. I didn’t realise until we were all gathered together how quickly Lady Time had slipped by us.
Can you believe we turned off two fans on the side to light this candle, only to realise that there was a ceiling fan sneakily blowing it out?! So it was us singing “Happy Birthday” as quickly as possible why relighting the candle multiple times.
But it looks like our birthday girl was happy so happy days all around!
And happy tummies too!
Just as I’m sure yours will be after you make these brownies, which, I might add, are super simple to make! Also, you can make substitutions for certain ingredients if you prefer to make them healthier or gluten-free, or not. I happen to be experiencing a flour scarcity at the moment and am in ration-mode, so I used Bob’s Red Mill GF Flour that I happened to have at hand. I wanted to use spelt and searched high and low in my pantry for it only to realise I’d finished it already.
Banana Basil Brownies (Makes 1 8×8″ Square)
4 ripe bananas – mash 2 of them and cut the other 2 lengthwise
140g butter, melted (alternatively, coconut oil)
250g brown sugar
75g cocoa powder
Pinch of salt
60g plain flour, spelt flour or gluten free flour blend
1 bunch fresh basil leaves, chopped finely (optional)
45g chocolate chips
45g chopped walnuts
- Preheat oven to 175deg C and line 8×8″ square baking tin.
- Whisk together mashed bananas, butter, brown sugar, cocoa powder and salt.
- Whik in eggs one at a time.
- Fold in flour until just incorporated.
- Fold in chopped basil, chocolate chips and walnuts.
- Pour batter into prepared tin and top with sliced bananas. Sprinkle with more walnuts if you like.
- Bake for 40-45 min, turning once half way. Once brownies don’t look wet and shiny, and they don’t jiggle, they’ll be ready to come out of the oven.
- Allow to cool, then chill about 2 hours before cutting.
Look at all that fudginess! Yes they were super moist and the basil gave the richness of the banana-chocolate flavour a refreshing lift. If I didn’t make them myself I would have assumed these were chocolate based brownies. They weren’t too sweet either but if the bananas you’re using are really sweet, you can probably get away with reducing the quantity of sugar by another 10%.
Now, I’m going to have my brownie and eat it. All four slices that I have right here. And the rest I’ll keep for later because they’re too good to be shared. I declare them my #AllMINE Brownies! I’m guessing you will too after you try them. 🙂