I went bananas this morning and couldn’t wait to tell you about it. Bananas Foster is so delicious…and here a Casa Katty, it’s always fun to riff on brownies. What if? Could it be? Oh, yes, it can!
I “fostered” one banana, blitzed it up with some Neufchatel and swirled it into my favorite brownie batter. I’m pretty sure you’ll go bananas over this recipe, too.
BANANAS FOSTER BROWNIES
adapted from my all-time favorite basic brownie recipe from Ghirardelli
For the brownies
1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter (1 stick), melted
3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chunks (I chopped up Valrhona feves)
To foster a banana
1 banana, sliced
1 tablespoon salted butter
1/4 cup light brown sugar
1 tablespoon vanilla rum
sprinkle of cinnamon
1 tablespoon golden rum
For the bananas foster layer
Process in mini food processor till smooth:
4 oz. cream cheese (I use Neufchatel, 1/3 less fat)
1 large egg
1 “fostered” banana
First, let’s foster the banana. In a pan, melt butter with brown sugar, vanilla rum and cinnamon. Once everything has melted together, add bananas.
The bananas will begin to soften and the caramel color of the sauce will darken as it bubbles away. Carefully add the golden rum. I’ll be honest: I tried to light it up, but it wasn’t happening, so let’s skip the flambé portion of the program. Fact is, you’ll get lovely caramelized bananas regardless. See? Even the spatula is happy about it.
Set the bananas aside. Once they cool a bit, you can add them to a mini food processor with the cream cheese and one egg. Process till smooth and wait to put the brownies together.
Now, preheat oven to 350 degrees F.
Using a spoon, stir eggs with sugar and vanilla; add butter.
Sift dry ingredients together; stir dry ingredients into egg mixture. Stir in chocolate chunks. Spread half the batter in a buttered 8″ square pan.
Smooth the banana mixture over the bottom brownie batter layer. It vaguely resembles a cartoon balloon, no? What is it saying? EAT ME.
Spread the remaining brownie batter over that. And it doesn’t have to be perfect, ’cause we’re gonna swirl it with a knife to marble the pan. Look how nice.
Bake for 35 minutes. Cool completely before cutting and enjoying.
And speaking of “fostering”–“Don’t Stop” thinking of ways to change it up–in the kitchen and elsewhere! Take the tried and true one step beyond with something new! The possibilities are endless. Have a great week!
P.S. Spring is coming! 16 days and counting, amici!