Banana Bread Brownies with Vanilla Caramel Glaze

The recipe Banana Bread Brownies with Vanilla Caramel Glaze could satisfy your American craving in about 1 hour. One portion of this dish contains about 7g of protein, 12g of fat, and a total of 571 calories. For $1.01 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. Plenty of people made this recipe, and 8924 would say it hit the spot. It is brought to you by Averie Cooks. If you have greek yogurt, light brown sugar, confectioners' sugar, and a few other ingredients on hand, you can make it. It works well as a budget friendly dessert. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. Strawberry Banana Bread with Vanilla Glaze, Pumpkin Banana Bread with Vanilla Bean Glaze, and Pumpkin Banana Bread with Vanilla Bean Glaze are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

3/4 teaspoon baking soda

1 cup mashed ripe bananas (about 1 1/2 large or 2 small bananas)

1/3 cup + 1 tablespoon unsweetened natural cocoa powder

1 1/2 to 2 cups+ confectioners' sugar, sifted (must be sifted)

2 tablespoons cream or milk

1 large egg

3/4 cup all-purpose flour

1 cup granulated sugar

6 ounces chocolate, vanilla, or plain Greek yogurt (one standard-sized small container; or sour cream may be substituted; I use Chobani Vanilla Chocolate Chunk)

1 3.9-ounce box chocolate instant pudding mix (not Cook ‘n Serve)

1/3 cup light brown sugar, packed

Brownies

1/2 teaspoon salt, optional and to taste

1/4 cup unsalted butter, melted (half of 1 stick)

Vanilla Caramel Glaze

1 tablespoon vanilla extract

Equipment:

aluminum foil

mixing bowl

whisk

oven

frying pan

toothpicks

sauce pan

Cooking instruction summary:

Brownies - Preheat oven to 350F, line a 9-by-9-inch pan with aluminum foil, spray with cooking spray or grease and flour the pan; set aside.In a large microwave-safe mixing bowl, melt the butter, about 1 minute. To the melted butter, add the granulated sugar (may be reduced to 3/4 cup if you like more bitter brownies), brown sugar, egg, yogurt, vanilla, and whisk to combine. Add the bananas and stir to incorporate.Add the dry pudding mix, cocoa powder, and stir or whisk to combine; batter will appear lumpy because of the bananas. (Note: You are not making pudding; simply add the mix as a dry ingredient. It may be omitted and add slightly more cocoa powder, flour, and granulated sugar may instead be added, to taste. I recommend using the pudding because it softens, tenderizes, and flavors the brownies)Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or brownies will be tougher as the gluten will over-develop. The batter is quite thick and dense, and is fluffier than typical brownie batter. Pour batter into prepared pan and bake for about 40 to 44 minutes, or until top is set and edges have pulled away slightly from sides of the pan. A toothpick inserted in the center will not come out completely clean because these are gooey, dense, and fudgy. Allow brownies to cool in pan for at least 30 minutes before slicing and serving. While brownies cool, make the glaze.Vanilla Caramel Glaze - Note - This is a fast moving recipe; have everything in place before you begin.In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring nearly continuously. Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously. Remove the pan from the burner, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture could bubble vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.After the bubbling has subsided, add the vanilla and whisk to combine, using caution because the alcohol in the extract could cause the mixture to bubble up again. Add the confectioners' sugar one-half cup at a time, until desired sauce consistency is reached (I absolutely recommend using sifted sugar so the glaze whisks up smooth, silky, and free from lumps). Drizzle glaze over brownies with a spoon for a drizzly speckled effect with the white on black; or pour it over the entire top surface for a uniform thin layer of glaze (if you are using the drizzle approach, you may have excess glaze and it can be stored in the refrigerator for up to 1 month for a future baking project). Allow glaze to set up for a few minutes if desired; or slice and serve immediately. Unglazed brownies will keep for up to 5 days in an airtight container at room temperature. Glazed brownies should be stored in the refrigerator in an airtight container and will keep for up to 1 week, or can be frozen for up to 3 months. I prefer these brownies chilled and store them in the refrigerator.

 

Step by step:


1. Brownies - Preheat oven to 350F, line a 9-by-9-inch pan with aluminum foil, spray with cooking spray or grease and flour the pan; set aside.In a large microwave-safe mixing bowl, melt the butter, about 1 minute. To the melted butter, add the granulated sugar (may be reduced to 3/4 cup if you like more bitter brownies), brown sugar, egg, yogurt, vanilla, and whisk to combine.

2. Add the bananas and stir to incorporate.

3. Add the dry pudding mix, cocoa powder, and stir or whisk to combine; batter will appear lumpy because of the bananas. (Note: You are not making pudding; simply add the mix as a dry ingredient. It may be omitted and add slightly more cocoa powder, flour, and granulated sugar may instead be added, to taste. I recommend using the pudding because it softens, tenderizes, and flavors the brownies)

4. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or brownies will be tougher as the gluten will over-develop. The batter is quite thick and dense, and is fluffier than typical brownie batter.

5. Pour batter into prepared pan and bake for about 40 to 44 minutes, or until top is set and edges have pulled away slightly from sides of the pan. A toothpick inserted in the center will not come out completely clean because these are gooey, dense, and fudgy. Allow brownies to cool in pan for at least 30 minutes before slicing and serving. While brownies cool, make the glaze.Vanilla Caramel Glaze - Note - This is a fast moving recipe; have everything in place before you begin.In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring nearly continuously. Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously.

6. Remove the pan from the burner, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture could bubble vigorously.

7. Whisk aggressively to incorporate the cream and calm the bubbling.After the bubbling has subsided, add the vanilla and whisk to combine, using caution because the alcohol in the extract could cause the mixture to bubble up again.

8. Add the confectioners' sugar one-half cup at a time, until desired sauce consistency is reached (I absolutely recommend using sifted sugar so the glaze whisks up smooth, silky, and free from lumps).

9. Drizzle glaze over brownies with a spoon for a drizzly speckled effect with the white on black; or pour it over the entire top surface for a uniform thin layer of glaze (if you are using the drizzle approach, you may have excess glaze and it can be stored in the refrigerator for up to 1 month for a future baking project). Allow glaze to set up for a few minutes if desired; or slice and serve immediately. Unglazed brownies will keep for up to 5 days in an airtight container at room temperature. Glazed brownies should be stored in the refrigerator in an airtight container and will keep for up to 1 week, or can be frozen for up to 3 months. I prefer these brownies chilled and store them in the refrigerator.


Nutrition Information:

Quickview
564k Calories
6g Protein
12g Total Fat
108g Carbs
1% Health Score
Limit These
Calories
564k
28%

Fat
12g
19%

  Saturated Fat
5g
37%

Carbohydrates
108g
36%

  Sugar
83g
93%

Cholesterol
44mg
15%

Sodium
556mg
24%

Alcohol
0.9g
5%

Caffeine
9mg
3%

Get Enough Of These
Protein
6g
14%

Manganese
0.34mg
17%

Selenium
9µg
14%

Iron
2mg
13%

Copper
0.24mg
12%

Vitamin B2
0.19mg
11%

Fiber
2g
10%

Phosphorus
98mg
10%

Magnesium
36mg
9%

Folate
31µg
8%

Vitamin B1
0.11mg
7%

Potassium
227mg
6%

Vitamin A
279IU
6%

Vitamin B6
0.11mg
5%

Vitamin B3
1mg
5%

Calcium
48mg
5%

Zinc
0.66mg
4%

Vitamin B12
0.23µg
4%

Vitamin B5
0.32mg
3%

Vitamin E
0.31mg
2%

Vitamin C
1mg
2%

Vitamin D
0.26µg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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