Banana Bread Brownies
This brilliant combo of ripe bananas and chocolate makes for a great treat, a healthy breakfast on the go or a stellar dessert. However you enjoy them, you will enjoy them. They are gluten-free, dairy-free, vegan and almost sugar-free. Made in one bowl, they come together easily and are another way to utilize those overripe bananas on the counter that no one wants to eat.
Ingredients
- 3 very ripe bananas
- 1/4 cup almond butter
- 3 tablespoons coconut oil melted and cooled
- 1/4 cup non-dairy milk of choice I use oat milk
- 1 tablespoon coconut sugar
- 1/2 teaspoon kosher or sea salt
- 3/4 cup almond flour
- 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1 tablespoon cacao powder
- 1/2 cup dairy-free chocolate chips I use Enjoy Life brand
Instructions
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Preheat the oven to 350 degrees. Oil an 8x8 inch baking dish with coconut oil. Line with parchment paper and set aside.
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In a medium bowl, mash the bananas with a fork. Add the almond butter, coconut oil, non-dairy milk of choice, coconut sugar and salt and mix until almost smooth and few lumps remain.
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Add the almond flour, rolled oats and baking powder and, using a rubber spatula, fold the dry ingredients into the wet until thoroughly combined.
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Pour half the batter in the prepared and lined dish.
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To the remaining batter, add the cacao powder and carefully stir to incorporate.
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Add the dairy-free chocolate chips and stir well.
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Pour the brownie batter on top of the banana batter and spread gently.
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Bake for 40-45 minutes or until the edges are golden and the inside is set.
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Allow to cook thoroughly and refrigerate overnight or at least 5-6 hours.
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Cut into squares and serve. Refrigerated brownies will keep up to 3 days, but they shouldn't last that long.
