Banana Bread Brownies
These two, fan-favorite sweets are practically made to melt in your mouth! Between the gooey, double dose of chocolate lies perfectly moist bananas for a natural energy boost. If anything, one batch alone will make your house smell absolutely delicious and cozy. Behind all the fudginess, no one would ever guess these nine-ingredient bars are gluten-free, let alone vegan!
Ingredients:
3 (flax) eggs
2 bananas, very ripe
1/2 cup maple syrup
1/3 cup almond butter
1/3 cup tahini
1 cup almond flour
1/4 cup cacao powder
1 tsp cinnamon
1/2+ cup chocolate
Directions:
Preheat the oven to 375 degrees and either line a baking dish with parchment paper or lightly grease one with coconut oil or ghee.
If using, prepare the flax eggs by combining 3 tbsp ground flax and 9 tbsp warm water. Set aside until a gelatinous consistency is reached.
Use a fork to mash the ripe bananas until smooth.
Stir in the flax eggs, when ready, along with the maple syrup, almond butter, and tahini.
Gradually mix in the flour and cacao powder in small increments, then add the cinnamon. Otherwise, mix these dry ingredients well, in a separate bowl, then mix them into the wet ingredients. Stir until everything is well-incorporated.
Fold in the chocolate chips.
Transfer the batter to the prepared pan.
Bake for 32-34 minutes, then allow at least 5 minutes to cool.
Serve with cool, (dairy-free) ice cream, coconut whip, or enjoy right away!
Store leftovers, if any, in an airtight container on the counter for about 10 days.
Notes:
The almond butter and tahini can be adjusted to just almond butter (more neutral) or a different ratio of the two. Just make sure it all adds up to 2/3 cup of your favorite nut/seed butter(s).
Since these are vegan, feel free to under-bake them for an even fudgier result!
