Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
- In a larger bowl, combine the mashed bananas, melted butter, brown sugar, and eggs. Beat until smooth and slightly fluffy, about 2-3 minutes.
- Stir in the vanilla extract and grated Parmesan cheese. Fold in the chopped walnuts if you are using them.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
- Pour the batter into the prepared pan and spread evenly. Tap the pan lightly on the counter to release air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Check after 20 minutes to avoid overbaking.
- Let the brownies cool in the pan on a wire rack for at least 20 minutes to set and maintain moistness.
- Slice into squares and serve warm or at room temperature.
Nutrition
Notes
Use ripe bananas with brown spots for the best sweetness and moisture. Avoid overbaking to keep brownies moist and tender. Parmesan cheese adds a subtle umami flavor; you can omit it or substitute it with vegan cheese for a dairy-free version. If your bananas are watery, reduce the melted butter by 1 tablespoon to prevent sogginess.