Ingredients:

  • 3 large overripe bananas
  • 0.5 cup neutral oil
  • 0.5 cup light brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon

Instructions:

  1. Prepare the environment. Preheat your oven to 325°F (165°C) and line the pan with parchment, leaving an inch of overhang. Note: This sling makes removal fear free.
  2. Mash the bananas. In your bowl, crush the 3 large overripe bananas until they are mostly liquid with a few small lumps.
  3. Create the emulsion. Whisk in the 0.5 cup neutral oil, 0.5 cup light brown sugar, 2 large eggs, and 1 tsp vanilla extract.
  4. Aerate the base. Whisk vigorously for 1 minute until the mixture looks slightly frothy and lighter in color.
  5. Add the dry goods. Sift the 1.5 cups all purpose flour, 1 tsp baking soda, 0.5 tsp salt, and 1 tsp cinnamon over the wet mix.
  6. The gentle fold. Use the spatula to fold until no white streaks of flour remain. Do not beat the batter!
  7. Transfer the batter. Pour into the pan and smooth the surface.
  8. Bake with patience. Bake for 60 minutes until a toothpick comes out with only a few moist crumbs.
  9. The cooling phase. Let it sit in the pan for 30 minutes until the structure feels firm to the touch.
  10. Final release. Lift the parchment sling and move the loaf to a wire rack to finish cooling. Simple Fudgy Brownie Recipe with Greek Yogurt for 16 Servings — Master our simple fudgy brownie recipe for a crackle top and gooey center. Fe... $img_2$