Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
- Add sugar and oil to the mashed bananas, mixing well until combined. Expect a slightly thick mixture.
- Incorporate the eggs one at a time, beating well after each addition. Finish with the vanilla extract.
- Sift together the dry ingredients: cocoa powder, baking powder, cinnamon, all-purpose flour, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in your choice of toppings like chocolate chips, walnuts, or coconut.
- Pour the batter into your prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool before slicing into squares.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds to restore rich, fudgy goodness.
