OK, so round 2.
Recipes should be played with, that’s how they get better. A couple of weeks ago, I made Eggless Banana Brownies because I wanted to change it up and not make banana bread.
The first round I wanted to work with a base recipe and build it up. I was focused on flavor and partially texture. The flavor was good, but as JP declared – “this is a fruit, so it’s healthy”. You could taste hints of banana, which I don’t think is a problem, but at the same time when you bite in hoping for a strong chocolate flavor and get some banana it’s a little awkward. They did, however, come out FUDGEY and moist, which was a little surprising, but without a leavening agent the texture wasn’t completely where I wanted it to be.
This round was to find the balance of leavening agent because it really is a fine balance. Too much or too little and you can ruin the texture and the taste. This recipe adds both baking powder and baking soda, which adds carbon dioxide and a little bit of acid to the batter to cause a rise.
Another adjustment that I made, but not completely intentionally – the protein powder used this time was a whey isolate instead of a whey casein blend, which can also contribute to texture changes because it’s not as thick.
Here is the updated recipe:
What You’ll Need
- 3 small or 2 medium bananas (~220g)
- 1 scoop of chocolate whey protein isolate powder (I used Optimum Nutrition)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon of almond milk (optional)
- 2 tablespoons of Hershey’s cocoa powder
- 1/3 cup of chocolate chips
- cooking spray
1.Pre-heat oven to 350 degrees.
2. Peel and mash bananas in a medium sized mixing bowl. Three small bananas should do, if you have two medium bananas that’s also fine. If they’re a bit larger you may need to add slightly more cocoa powder later.
3. Add protein powder to mashed banana mixture. I used Optimum Nutrition Extreme Milk Chocolate Whey Isolate because it’s what we had in the house, it’s also my chocolate protein of choice because it’s very chocolate-y.
4. Add 1 tablespoon of milk or milk alternative. I used almond milk.
5.Once you’ve mixed the protein powder and banana, add cocoa. I use Hershey’s, but you can probably use any baking cocoa powder of choice.
6. Mix in baking soda and baking powder thoroughly.
7.(optional) Mix in chocolate chips. I used Ghiradelli 60% cacao. They’re a bit larger chips that I usually use in baking unless melting, but these were a good choice. Again, like the cocoa, you can use any chocolate chip you want to.
8. Spraying a standard brownie pan, I spread the batter as evenly as possible. If you use a smaller pan, the baking time will be slightly longer so it cooks thoroughly. Bake for 20 minutes. I set a timer for 15 minutes and after checking on them kept them in for another 5 minutes.
9.After cooling, cut into pieces. I cut the brownie sheet into 9 mostly equally pieces.
Tasting and texture notes: Adding baking powder and baking soda increase the volume of these brownies and changed the texture. They were still fudgey, but more cake-y. The former minimal banana flavor was gone. JP also declared “these don’t taste like fruit” so clearly, we’re winning with round 2.