Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 2 medium (225g) overripe bananas, mashed
  • 2 tbsp (30g) melted butter
  • 1/4 cup (50g) brown sugar, packed
  • 1 egg yolk
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. In a mixing bowl, whisk melted butter and granulated sugar. Beat in eggs and vanilla until smooth and glossy. Fold in cocoa powder, flour, and salt until just combined.
  3. In a second bowl, mash bananas into a paste. Stir in melted butter, brown sugar, and egg yolk. Sift in flour, baking soda, cinnamon, and salt; stir until no dry streaks remain.
  4. Pour the chocolate brownie batter into the prepared pan and spread evenly. Spoon the banana bread batter in large dollops across the top.
  5. Using a knife or skewer, gently swirl the two batters together in a figure-eight motion to create ribbons of color.
  6. Bake for 28–32 minutes until the edges pull away from the sides and the center is set but slightly jiggly.
  7. If using frosting, beat softened cream cheese and butter together, then mix in powdered sugar and vanilla until smooth. Spread over cooled brownies.