Chocolate Bottom Banana Squares
Indulge in the irresistible combination of rich chocolate and sweet banana with these Chocolate Bottom Banana Squares! This delightful dessert features a fudgy cocoa layer that serves as the perfect base for a moist and tender banana cake topping, creating a harmonious balance of flavors and textures in every bite. Made with ripe bananas, brown sugar, and a touch of vanilla, this easy-to-make recipe is perfect for snack time, dessert, or a sweet addition to your brunch spread. With just 15 minutes of prep time and a quick bake in an 8x8 pan, these squares are a crowd-pleasing treat that’s as simple as it is delicious. Serve them straight from the pan, or elevate your presentation with a dusting of powdered sugar or a dollop of whipped cream. Don’t forget to bookmark this recipe for a quick and satisfying homemade dessert!
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Recipe Information
Ingredients
- 3 tablespoons Unsweetened cocoa powder
- 0.25 cup Unsalted butter, melted and cooled slightly
- 0.25 cup Granulated sugar
- 1 cup All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 large Ripe bananas, mashed
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a small bowl, whisk together the cocoa powder, melted butter, and granulated sugar until smooth. Spread this chocolate mixture evenly over the bottom of the prepared pan using a spatula. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas until smooth. Add the vegetable oil, egg, vanilla extract, and brown sugar, and mix until well combined.
Gradually stir the dry ingredients into the banana mixture until just incorporated. Be careful not to overmix.
Spoon the banana batter over the chocolate layer in the pan, spreading it carefully to cover the chocolate evenly.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow it to cool completely on a wire rack.
Once cool, use the parchment paper overhang to lift the dessert out of the pan. Slice into squares and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 155.4 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 148 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
