Banana Split Pudding Brownies

These brownies are gooey and wonderful with lots of yummy banana in them. They're fast to whip up and are a great way to use up all those frozen bananas in your freezer (or is that just us?). We got this recipe from Isa Moskowitz's cookbook Vegan with a Vengeance.



Banana Split Pudding Brownies
For the Brownies:
4 oz. semisweet chocolate, melted
1 cup mashed very ripe banana (about 2 large bananas)
1/3 cup canola oil
1 cup cane sugar
1 tsp vanilla
3/4 cups whole wheat pastry flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/8 tsp sea salt

For the Topping:
1 cup mashed very ripe banana
2 Tbs cane sugar
1/4 cup soymilk
1/2 tsp vanilla
1 Tbs arrowroot powder (cornstarch would work too)

Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.

In a large bowl, combine 1 cup of mashed banana, the oil, and the cane sugar. Use a handheld mixer to beat everything together for 1 minute (or use a fork and beat for several minutes). Mix in the vanilla and melted chocolate.

In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add this to the banana mixture in batches, mixing with the handheld mixer as you go along. Mix well.

To prepare the topping, combine all the topping ingredients in a small bowl and mix with the handheld mixer for about a minute.

Spread the brownie batter evenly into the baking pan. Pour the topping mixture over that and spread evenly. Bake for 25-30 minutes. Remove from the oven and let cool. After about 15 minutes, move the pan to the fridge to cool completely. Cut into squares and serve!

Makes 12 brownies.