Eggless Banana Chocolate Brownies

I always let a couple of bananas over-ripen every few months weeks. My solution is to put away the banana/s in the freezer and take them out for baking emergencies and inspirations. So, this was one such an attempt.

Ingredients:

1. 1 cup + 2 tablespoons all purpose flour
2. 2/3 cup sugar
3. 3 tablespoons unsweetened cocoa powder
4. 1 teaspoon baking soda
5. 1 1/4 cup finely mashed ripe (over-ripened) bananas (about 2-3)
6. 1/2 cup milk
7. 1/4 cup vegetable oil
8. 1 teaspoon vanilla extract
9. 1 teaspoon instant coffee powder (to bring out the chocolate flavor)
10. 1/4 cup chopped walnuts
11. 1/4 cup semi-sweet chocolate chips

Preparation:

1. Preheat oven to 350 F
2. In a bowl, beat the oil, sugar, milk, and mashed bananas. 
3. In a separate bowl sift together the flour, cocoa powder, and baking soda
4. Add the dry ingredients in small batches to the wet ingredients and mix gently with a spatula. 
5. When the batter comes together, add the coffee granules and vanilla extract and mix gently with a spatula. Do not over mix. 
6. Combine the walnuts and chocolate chips together. Toss them with 2 tablespoons of flour so that when they are added to the batter they don't sink to the bottom. 
7. Add the mixed walnuts and chocolate chips to the batter and stir it gently. 
8. Pour into a buttered 9"x 4" baking dish and bake for 35 minutes or until a tester inserted in the middle comes out clean. 

Cool to room temperature and cut the brownies. Unlike traditional brownies, the texture of this one is slightly different due to the addition of bananas. Besides, the ratio of banana to chocolate is higher.  But this is intensely moist, slightly chewy and yummy!