Banana & Mocha Chewy Brownies

These Banana and Mocha Chewy Brownies are a great way to use up over ripe bananas and could almost be suitable for breakfast with their secret cereal ingredient.
Banana & Coffee Chewy Brownies

This recipe is one I use for brownies often now, because it is so easy and produces effortless brownies every time. These Banana and Mocha Chewy Brownies came about as a result of receiving my latest Degustabox UK delivery.

Having looked through the products inside it, I came across some Green & Black’s Velvet Edition 70% Cocoa and some Cheerios Oat Crisp cereal. 

Realising I also had an over ripe banana in my fruit bowl (which is a weekly occurance in my house!), I thought I would make some brownies with some coffee and chocolate, the banana, and instead of using walnuts, which works lovely in this type of brownie recipe, I thought I would experiment and add some Cheerios Oat Crisp Cereal.

Surprisingly, the cooked brownies worked out really well with the added secret cereal inside, they added a delicious chewiness to the baked goods. No one would suspect that there was actual cereal inside these brownies, nuts maybe, but never cereal.

In fact, these brownies could almost be a breakfast dish seeing as though they contain banana, coffee and cereal!

Here is the recipe:

Banana & Mocha Chewy Brownies
Cook time
Total time
Serves: 12
  • 225g unsalted butter, softened
  • 200g light brown sugar
  • 1 over ripe banana
  • 4 eggs
  • 100g Cheerios Oat Crisp Cereal
  • 100g good quality dark chocolate
  • 4 tsp instant coffee granules
  • 4 tbsp warm water
  • 150g self raising flour
  • 50g cocoa powder
  1. Preheat the oven to 180C/160C (fan)
  2. Grease and line a large rectangular or square cake tin with non-stick baking parchment.
  3. Dissolve the coffee granules in 4 tablespoons of warm water and leave to one side
  4. In a bowl, cream together the butter and sugar until pale and fluffy. Add the banana and beat again
  5. Add the eggs and beat well
  6. In a food processor add the chocolate and cereal and blitz to chop to make smaller pieces .
  7. Add the cereal and chocolate into the butter and egg mixture and mix
  8. Add the coffee and mix again
  9. Add the flour and cocoa powder and mix well
  10. Pour the brownie batter into the prepared tin and smooth over
  11. Bake in the oven for 35-40 minutes. The brownie should have a slight wobble and the top a slight crust
  12. Allow to cool in the tin completely, then place on a wire rack to cool.
  13. Cut into squares or rectangular slices and enjoy


Linking up to

Casa Costello

Hosted by my Bake of the Week co-host Helen 


I created this recipe as part of my on going role as a Degustabox Uk ambassador. 

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