Banana-Brownie Sundae
A rich, fudgy brownie infused with ripe banana flavor, perfect for satisfying chocolate cravings with a hint of fruitiness. Great for dessert or teatime treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Coat a 9-inch square baking pan with vegetable cooking spray.
- Combine flour, cocoa powder, nonfat dry milk powder, baking soda, and salt in a bowl.
- Puree the banana, sugar, egg whites, buttermilk, and vanilla extract in a food processor until smooth.
- Add the dry ingredients to the banana mixture and pulse just until blended.
- Pour the batter into the prepared baking pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the brownies on a wire rack.
- Cut into 2-inch squares and serve.
Tips & Substitutions
For a richer flavor, consider adding a handful of nuts or chocolate chips to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure the banana is very ripe for maximum sweetness and moisture. This recipe is a great way to use up overripe bananas that you might otherwise discard.
Serving Suggestions
These brownies are delightful on their own but can be elevated with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent sundae experience. They pair beautifully with a side of fresh berries or a warm cup of coffee. For a festive touch, serve with whipped cream and crushed nuts, perfect for any gathering.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for up to a week. To reheat, microwave individual squares for 10-15 seconds or warm in a preheated oven at 350°F (175°C) for about 5 minutes to regain their fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Brownie Sundae contains roughly 91 calories, with 7g protein, 15g carbohydrates, and 1g fat. It is a good source of protein (14% of the Daily Value). Note that it is relatively high in sodium, at 579mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites. Each large egg can replace one egg white. However, using whole eggs will make the brownies slightly denser and richer, so adjust your baking time accordingly.
What can I substitute for cocoa powder?
If you don't have unsweetened cocoa powder, you can use Dutch-processed cocoa as a substitute, but it may alter the flavor slightly. Alternatively, you could use carob powder for a caffeine-free option, keeping in mind that it will change the taste of the brownies.
How do I know when the brownies are done baking?
To check if the brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they're ready. If the toothpick is clean, the brownies may be overbaked, so keep an eye on them as they approach the 25-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).