I have not shared with you my snack of the week recipe in a while. This week I had way too many ripe bananas lying around and because I believe in zero waste, I decided to bake something with them. I did not feel like banana bread but I felt like having something indulgent and chocolate-y! So, I decided to try and make some brownies with my ripe bananas 😊 And they turned out a treat.
My brownies are vegan, gluten free, packed with protein and no, they are not made with black beans 😊 And they have definitely been curbing my sweet cravings when afternoon tea time rolls around. They are super fudgy and deliciously chocolate-y. So, it would be selfish of me not to share this recipe with you 😊
I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂
For those of you counting calories/macros, you can use the following table as a guide.
Makes 16 squares
- 2 large bananas, mashed;
- 2 tbsp coconut oil, melted or olive oil;
- 2 tbsp natural peanut butter, runny (or any runny nut or seed butter of your choice);
- 3/4 cup almond milk;
- 2.5 cups almond meal;
- 1 cup chocolate peanut protein powder (I used Macro Mike. You can use vegan protein powder too it it may not be as fudgy. If you don’t have protein powder, you can use gluten free flour. If you are using whey protein powder, reduce the almond milk to 1/2 cup);
- 1/2 cup walnuts;
- 2 tbsp cacao powder;
- 2 tsp baking powder; and
- 2 tbsp coconut sugar (or any sweetener of your choice. You can use less or more sweetener depending on your sweetness preference level – I tend to go for less sugar. If you are using unflavoured protein powder or gluten free flour, I would recommend adding more sweetener).
- Preheat the oven to 170 degrees Celsius and grease a brownie tray;
- In a large bowl, mix the mashed bananas, melted coconut oil, almond milk and peanut butter until well combined;
- Then, add all the remaining ingredients to the banana mixture and mix until well combined. The brownie batter will be less runny than your typical cake batter;
- Transfer the brownie batter to the greased tray and place in the oven and bake for 25-30 minutes or until a skewer/toothpick comes out clean when you insert into the brownie. I would not worry about undercooking the brownie as it does not contain eggs and should not cause any stomach aches! 😊
- Remove from oven and allow to cool. Cut into 16 squares. Store in the fridge for up to 2 weeks;
- Enjoy 😉