Roasted Banana Bread Brownie Bites…

Happy St. Patrick’s Day everyone! Imagine brownies that taste like banana bread. That’s just what these little guys taste like. Let me tell you, they are incredible. I gladly shared these with the neighbors because I couldn’t stop eating them!

There’s something so exciting when I’m experimenting with brownie mixes. There are so many great things to do with them including this recipe. It’s no surprise I love to roast bananas and put them in my recipes and that’s what gives these brownies their incredible banana bread flavor. They even replace the oil in the brownie mix, so they are totally fat free, well maybe not but close enough!

I used my mini cheesecake pan from William Sonoma for the cute shape of these bites, but you could certainly use a mini cupcake pan for a very similar effect. You’ve probably got all of the ingredients right in your pantry to make this recipe, get baking, you’ll love these!




Roasted Banana Bread Brownie Bites

3 large ripe bananas, sliced into 1/2 inch slices
3 Tablespoons cold butter, cut into pieces
3 Tablespoons packed light brown sugar

1 brownie mix, 9×13 inch size
1/4 Cup water
3 eggs

1/2 Cup chocolate chips
2-3 Tablespoons heavy cream (or coconut oil works and tastes great too)

1. Preheat oven to 400 degrees F. Place sliced bananas into a baking dish. Place butter evenly over bananas and sprinkle brown sugar on top. Bake for 25-30 minutes or until golden and bubbly. Remove and let cool for 10 minutes.

2. Reduce oven to 350 degrees F. Place brownie mix, water, eggs and bananas into a large mixing bowl. Mix until just combined. Scoop mixture into mini cupcake pan or mini cheesecake pan about 3/4 way full. Bake for 20-25 minutes or until toothpick comes out clean from center.

3. Melt chocolate chips into a microwave safe bowl. Stir to smooth then add heavy cream until glossy and smooth. Dip brownie bites into chocolate and place an M&M in the center. Serve warm or room temperature. Enjoy!

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Have a great week, see you soon with a homemade mac and cheese that we all LOVE!

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39 Responses
  1. Pam Shank

    These look great. I had bought one of these pans a few mo ago from King Arthur and use it for everything. I have been doing brownies in it too..love it. Bet the neighbors love that you moved in.

  2. Meghan

    These are so cute and look delicious! I am definitely going to try the roasted banana trick. I also love the little cupcake wrappers you have with the shamrocks!

  3. Stephanie

    Wow, that’s so cool! I’ve never roasted bananas before, but it sounds delicious. I bet those roasted bananas would make a good ice cream topping…

  4. Rachel and Jessica

    Wow! That is so inspirational! I never would have thought of that! Yum! Thanks for sharing the great recipe! We even have bananas! =:) Where did you get you pan? Is it a special kind of pan?

    Blessings!
    ~Miss Rachel~

  5. april

    Oh yum. I must try these. Thanks for stopping by my little spot on the net. Your blog is fab. I’ll be back!

  6. Dawn

    These flavors will always meld well together. But what’s dangerous is that they are bite-sized; snack all day on them! Baddddd! lol

  7. naomi carmen*

    made these today and they turned out oh so yummy!!! i added chopped walnuts for extra texture, very delicious!!! thanks for sharing this recipe with us.

  8. Marlyse

    Okay so I have strawberries I want to use (and no bananas) and I was wondering what you thought about adding those instead. Would I still roast them? Roasting the bananas seems so natural but the strawberries on the other hand I’m not too sure about. Just curious (thanks!), the recipe sounds delicious and I can’t wait to try it with bananas!

  9. Anonymous

    You will LOVE LOVE LOVE this chocolaty (healthy and delicious) recipe, too I modified it just a tad… but definitely use the almond butter and agave….found at Trader Joe’s!
    You won’t be disappointed!

    From this blog: http://www.elanaspantry.com/

    Chocolate Chip Brownies
    1 (16) ounce jar salted almond butter, smooth roasted (I used unsalted and added a tsp. of sea salt)
    2 eggs
    1 ¼ cups agave nectar
    1 tablespoon vanilla extract
    ½ cup cocoa powder
    ½ teaspoon celtic sea salt
    1 teaspoon baking soda
    1 cup dark chocolate chips 73% (I used reg. semi sweet dark)
    In a large bowl, blend almond butter until smooth with a hand blender
    Blend in eggs, then blend in agave and vanilla
    Blend in cocoa, salt and baking soda, then fold in chocolate chips
    Grease a 9 x 13 pyrex baking dish (I used a pan not glass dish)
    Pour batter into dish
    Bake at 325° for 35-40 minutes
    Makes about 24 brownies

  10. The flavor was surprisingly awesome. I used 4 5-ounce cans, 3 eggs, added chopped celery, and was more generous with the onion. It’s a great go-to meal when I’m running low on other staples, because I always have canned tuna on hand. Rice makes a perfect side dish.

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