Banana Bread Brownies

Sonja Overhiser · acouplecooks.com · 2025 · 16

Against 1,221 brownie recipes

Less fat than 94% of recipes and no egg, unlike 93%.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

Less fat than 94% of recipes: 44% of the flour weight against the typical recipe's 136%, about half as much.
No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
More leavening than 97% of recipes: 7.4% of the flour weight against the typical recipe's 0%.
More cocoa than 88% of recipes: 69% of the flour weight against the typical recipe's 18%, about 4 times as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1/2 cup mashed very ripe banana (about 1 large banana)≈ 113 g
½ cup creamy almond butter (substitute sunflower butter for allergies; see Notes)≈ 129 g
½ cup cocoa powder≈ 43 g
¾ cup granulated sugar≈ 150 g
½ cup all purpose flour (or 1-for-1 gluten-free flour for gluten-free)≈ 63 g
1/4 cup water (or milk of choice)≈ 59 g
2 tablespoons olive oil≈ 27 g
1 teaspoon baking powder≈ 4.6 g
2 teaspoons vanilla extract≈ 8 g
½ teaspoon kosher salt≈ 2 g
½ cup semi sweet or dark chocolate chips (we prefer 60% dark chocolate, which is typically vegan)≈ 85 g

flour 63 gbatter 684 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.