Skip to main content

Banana Nutella Brownies ~ 榛子酱香蕉布朗尼

 

 If you are a fan of Nutella, you'll like this decadent dessert.  I've never tried making Brownies with bananas before but now that I've this recipe, I will have another option what to do with over ripe bananas, other than making muffins or banana bread.  These chocolatey Brownies are soft, texture is a bit cake like and can be stored in the refrigerator for a few days and they do taste better, when chilled.

You can make this yummy dessert to serve to your family and friends after a hearty X'mas eve dinner.






Banana Nutella Brownies  ~    榛子酱香蕉布朗尼   
Ingredients
  • 2 bananas about 300 gm
  • 130 gm oil
  • 150 gm light brown sugar
  • 1 tsp vanilla
  • 95 gm plain flour
  • 40 gm chocolate chips
  • 25 gm cocoa powder
  • 1/8 tsp seasalt
  • 135 gm nutella
Method
  1. Prepare a parchment lined 8 x 8 inch square pan.
  2. Mash the bananas, add sugar, oil and vanilla.  Whisk till well combined.
  3. Sift in flour, salt and cocoa powder and mix in the chocolate chips.  Whisk till fully well combined.
  4. Pour the mixture into the prepared pan.  Use a spoon to dollop some nutella on top of the mixture.
  5. Use a butter knife to swirl the nutella into the brownie mixture.
  6. Bake for about 25 to 30 mins.  Test with a skewer and if there are a few crumbs stuck on the skewer, it's done.  Let cool in pan for about 15 mins., before cutting.

Here's Wishing Everyone a Very Merry Christmas and 

May 2021 brings you much cheer and joy and All things nice!

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe