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Preheat oven to 350°F. Line a 8 x 4 inch loaf pan with parchment paper.
Mash bananas until they become a puree consistency and no banana chunks remain. You can mash by hand with a fork or spoon or use a blender or food processor. Whisk in the cocoa powder until a smooth batter forms.
Pour batter into prepared baking pan. Use spatula to spread the batter evenly across the pan. Tap the bottom of the pan a few times against your counter to remove any air bubbles.
Bake for about 20-25 minutes. When the brownies are done, the surface should look dry and dark in color and the center should not be jiggly. However, the center should also not be completely set (i.e., a toothpick inserted will come up wet and if you press your finger gently on the surface you should feel that the center is still soft). Let brownies cool in pan. Then place into the fridge for 1-2 hours or until brownies are firm enough to cut.
To make the frosting, add oil and cocoa powder in a medium bowl. Whisk until smooth and completely combined. Your mixture should look like melted chocolate. Add in maple syrup. (Do not add maple syrup until the end. The maple syrup will thicken the mixture. If you add it with the other ingredients, it will make it very difficult to mix.) Whisk until smooth frosting forms. Spread frosting over the surface of brownies after they are set.