Mocha Swirl Banana Bread Brownies are simply a must this holiday season. Homemade fudgy, decadent mocha brownies, baked to perfection! There won't be a brownie left once your friends and family get a taste of these! Every last bite of these ooey gooey brownies is simply irresistible. Eat them warm and gooey, indulge in a midnight snack or package them up for gifting this holiday season. They’re simple to make and guaranteed to be hit!
As always, these brownies can be made 100% vegan and gluten free but taste SO rich and indulgent your friends would never know! Perfect for any holiday parties you have coming up or girls night in! These are a lick the plate clean kind of brownie! So what are you waiting for?! Let's gather our ingredients and whip up some of the most insanely good brownies!
What do you need to make these fudgy, mocha filled perfection? First, you will need 1 bag of Gonanas Mocha Chip Banana Bread Mix. You will also need 2 overripe bananas, mashed, 2 tbsp. butter, melted, 1 tbsp milk of choice, and 1/2 tbsp maple syrup. For the banana bread swirl you will need 1/2 bag GoNanas Original Banana Bread Mix, 1 overripe banana, mashed, 1 tbsp butter, melted, 1 tbsp milk of choice, and 1 tbsp maple syrup. You can make this completely dairy free by subbing for a dairy free butter of your choice!
Once you have gathered together all of the ingredients it is time to start making the BEST brownie recipe. First, preheat your over to 350 F and line an 8x8 pan with parchment paper. Next, make the mocha chip brownies: whisk bananas, oil, milk, and maple syrup together until smooth. Once mixed, add the Mocha Chip Banana Bread Mix to the wet ingredients and stir until just combined.
Next up, make the banana bread swirl: whisk bananas, oil, milk, and maple syrup together. Add the original banana bread mix and stir until a smooth, slightly drippy batter forms. If it is too thick, add a splash of milk! Then, pour 2/3 of the brownie batter into the pan. Spread the original banana bread mixture on top of the brownie batter. Top with dollops of the remaining brownie batter. Use a butter knife to swirl the mixtures together.
Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Let cool at room temperature for at least 20 minutes before slicing! ET VIOLA!
