- 3 medium-sized ripe bananas (300g or 1 1/2 cups)*
- 2 Tbsp (32 g) nut/seed butter of choice**
- 1/4 cup (48 g) coconut palm sugar***
- 2 tsp vanilla extract
- 6 Tbsp (42 g) coconut flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 cup (125 ml) unsweetened almond milk****
- sprinkle of dairy-free chocolate chips (optional)
- Preheat your oven to 350F (176C) and prepare an 8×8 (20cm x 20cm) baking pan by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Lightly grease the foil and set aside.
- Add the bananas, nut/seed butter, sugar, and vanilla extract to the bowl of a food processor or high-speed blender and process until all of the ingredients are fully combined and the mixture is smooth, about 3 minutes.
- Add the coconut flour, cocoa powder, and baking powder, and pulse a few times until the dry ingredients begin to incorporate into the wet ones. Add the almond milk and process on high until the batter becomes smooth, about 2-3 minutes.
- Pour the batter into your prepared baking pan and use a spatula to spread it evenly throughout the pan.
- Bake for 30-35 minutes, until the top has set and a toothpick inserted into the centre comes out clean.
- Remove the pan from the oven, sprinkle with chocolate chips (if desired)*****, and let the brownies cool in the pan for ~10 minutes before transferring them to a cooling rack to cool completely. Use your spatula to “spread” the melted chocolate chips over the top of the brownies, and then use a sharp knife to cut them into individual servings. Store them in a sealed container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
* You can easily sub out the banana for 1 1/2 cups of pumpkin puree or mashed sweet potato. OR make a combination of 2 or 3, as long as it comes out to 1 1/2 cups. You may have to add additional sweetener if not using bananas – try the batter before baking and adjust to taste. ** I’ve used roasted almond butter and soy nut butter, but feel free to use any nut/seed butter you have on hand. *** You could also sub this with regular brown sugar or granulated sugar. **** If you don’t have almond milk, or you want to make this nut-free, use any milk (rice, soy, dairy, etc.) you have on hand. ***** You want to add the chocolate chips after baking or the brownies might not rise as well. They’ll still be hot enough coming out of the oven to melt the chips.
Keywords: blender brownies, brownies, chocolate, Dessert, easy, gluten-free, grain-free, healthy, paleo, recipe, vegan