It’s a week before Christmas, and I should probably be making sugar cookies or gingerbread, but a cluster of browning bananas on my countertop were dying to be put to good use, so here we are. This recipe started as a simple grain-free banana bread, then morphed into something chocolatey, morphed again with the addition of some spice, and it wasn’t until I edited the photos that I realized this is really not a banana bread at all but a cake or brownies.
The beauty of these treats is that they hardly fit the nutritional profile of a typical treat. A base of bananas was the only sweetener I found necessary, as the chocolate and spices add so much great flavor. I used an organic 100% cacao powder, which is rich in magnesium and phytochemicals, and a touch of caffeine provides a sustained energy when combined with the fat and fiber found naturally in the almond butter and coconut flour. Because these won’t cause a sugar crash, you can eat them any time of the day – they’d honestly make a great breakfast-on-the-go.
To make these feel a bit more decadent or dessert-y, serve with a dollop of coconut cream and a sprinkle of cinnamon . Enjoy!
*Note: if you’re looking for a sweeter treat, add 2-4 tablespoons of maple syrup.
- 4 browned bananas (plus one for decoration – optional)
- 3 large eggs
- 1/2 cup almond butter
- 1 teaspoon vanilla
- 2-4 tablespoons maple syrup (optional – see note)
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder (this is my favorite)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 3/4 teaspoon salt
- whipped coconut cream and cinnamon (optional – for serving)
Preheat the oven to 350 degrees, and line a 8×8 or 9×9 square baking dish with parchment paper.
Combine 4 bananas, eggs, almond butter, vanilla, and maple syrup (if using) in a high-speed blender, and blend until well incorporated. Add the coconut flour, cocoa powder, baking soda, baking powder, spices, and salt, and blend until smooth and completely combined. (You may need to add the coconut flour and cocoa powder individually, blending between additions, for an easier mix.)
Pour batter into the prepared baking dish. Carefully slice remaining banana (if using) into thirds, and gently layer on top of the batter. Place the brownies in the oven, and bake for 50-60 minutes, until a toothpick inserted into the center of the dish comes out clean. Let the brownies rest for about 10 minutes, then remove from the baking dish, slice, and serve with whipped coconut cream and a sprinkle of cinnamon.