Banana Bread Brownies

Ingredients:

Brownie

• 1 cup premium flour
• 2 tbsp. unsweetened cocoa powder
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 110 g (8 tbsp) unsalted butter
• 1 and 1/4 cups light brown sugar
• 85 g unsweetened chocolate, chopped
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

Banana bread

• 1.5 cups premium flour
• 0.5 cup granulated sugar
• 3/4 tsp baking soda
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• 1 large egg at room temperature
• 3 overripe bananas, mashed
• 1/3 cup sour cream
• 110 g (8 tbsp) unsalted butter, melted
• 1 teaspoon pure vanilla extract

Topping

• 2 tablespoons unsalted butter
• 60 g unsweetened chocolate
• 1 cup powdered sugar
• 3-4 tablespoons boiling water + more as needed
• 1 cup toasted walnuts, coarsely chopped

Preparation:

1. Preheat oven to 175°C. Line a 22x32cm glass baking dish with foil, allowing 5cm of overhang on all sides.
2. In a small bowl, combine the flour, cocoa powder, baking powder, and salt. In a saucepan, combine the butter, brown sugar, and 1/2 cup water and bring to a boil, then turn off the heat. Stir in the chocolate and let cool slightly. Stir in the eggs and vanilla extract. Fold in the flour mixture. Set aside while you prepare the banana bread.
3. In a medium bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt. Beat the egg in a large bowl. Add the mashed bananas to the egg and mix well. Add the sour cream, melted butter, and vanilla extract. Stir in the flour mixture and knead the dough.
4. Using a medium ice cream scoop, spoon about half the banana bread batter into the prepared baking pan. Spoon or pour the brownie batter around the banana bread batter (it will partially cover it). Scoop the remaining banana bread batter and spoon it on top, leaving the brownie batter visible.
5. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes. Cool in the pan on a wire rack for about 1 hour.
6. Remove the brownie from the pan by pulling the edges of the foil, but leave it in the foil.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
7. Topping:
   
   Combine the butter and chocolate in a small heatproof glass bowl. Microwave in 30-second intervals, stirring, until melted. Sift the powdered sugar into a medium bowl. Stir in the melted chocolate and boiling water and whisk until smooth, adding a little more water if too thick. Drizzle the glaze over the brownies.
8. Sprinkle with walnuts. Let the glaze set for about 30 minutes. Cut into squares and serve.