Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and line a 20x20cm baking pan with parchment paper.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the melted butter, sugar, eggs, and vanilla extract to the banana mixture. Whisk until well-combined and smooth.
- In another bowl, sift together the flour, cocoa powder, baking powder, spices, and salt.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula, until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Mix the toasted sesame seeds (save a few for garnishing) into the remaining batter and sprinkle the rest on top.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out slightly moist but not wet.
- Allow the brownies to cool in the pan for 10 minutes, then carefully lift out and let cool completely on a wire rack before cutting into squares.
Nutrition
Notes
Feel free to swap out the granulated sugar for brown sugar for a deeper flavor.
For a nutty twist, add chopped walnuts or pecans to the batter.
These brownies can be stored in an airtight container at room temperature for up to three days or in the refrigerator for a week.
Enjoy them warmed slightly for a decadent treat!
For a nutty twist, add chopped walnuts or pecans to the batter.
These brownies can be stored in an airtight container at room temperature for up to three days or in the refrigerator for a week.
Enjoy them warmed slightly for a decadent treat!