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Banana Split Brownies

With a topping of marshmallows, crunchy almonds, and banana-infused ganache, these brownies are like a classic banana split, minus the ice cream. Adding an overripe banana to the batter keeps them moist for up to 5 days.

Yields 16 brownies


8 oz. (1 cup) unsalted butter; more for the pan

3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan

1¾ cups granulated sugar

½ tsp. table salt

3 large eggs

½ cup coarsely mashed overripe banana (about 1 medium)

½ tsp. pure vanilla extract

2½ oz. (¾ cup) unsweetened natural cocoa powder


¾ cup plus 2 Tbs. heavy cream

½ cup coarsely chopped ripe banana (about 1 medium)

7 oz. semisweet or mildly bittersweet chocolate (55% to 62% cacao), finely chopped

2 cups mini marshmallows

¼ cup sliced almonds


Position a rack in the center of the oven and heat the oven to 350°F. Line a 9-inch-square metal baking pan with foil, leaving an overhang on two sides for easy removal of the brownies. Butter and flour the bottom and sides of the foil, tapping out the excess flour.

Melt the butter in a 3-quart saucepan over medium heat until it smells nutty and turns golden, 4 to 5 minutes. Remove the pan from the heat and let cool for 5 minutes. Whisk in the sugar and salt, followed by the eggs, banana, and vanilla. Whisk in the cocoa powder and flour, mixing slowly at first and then more vigorously until the batter is combined.

Spread the batter in the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted in the center of the pan comes out with just a few moist clumps clinging to it, 40 to 45 minutes. Let the brownies cool in the pan before topping.


While the brownies cool, bring the cream to a boil in a small saucepan over medium-high heat. Remove from the heat. Stir the chopped banana into the cream; let the mixture steep for 1 hour.

Put the chopped chocolate in a medium heatproof bowl. Bring the cream to a boil over medium-high heat, stirring occasionally. Pour the cream mixture through a strainer held directly over the bowl of chopped chocolate. Discard the banana. Let the chocolate mixture stand for 1 minute; then stir until smooth. Pour the ganache evenly over the cooled brownies.

Position a rack 6 inches from the broiler and heat the broiler on high. Cover the ganache with the marshmallows and almonds. Broil, rotating the pan every 20 seconds or so to keep the marshmallows from burning, until browned. Using a knife, free the marshmallow topping from the sides of the pan. Let the brownies cool in the pan until the ganache is set, at least 1½ hours. Using the foil overhang, remove the brownies from the pan and cut into 16 squares (use a wet knife to keep the marshmallows from sticking).


It is a quote. Fine Cooking Magazine February / March 2011

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