Ingredients
3 ripe bananas ( note 1)
4 tbsp Unsweetened Cocoa Powder - (note 2)
½ cup Peanut Butter (Unsalted) - (note 3)
Optional – for a boost of sweetness
½ cup Dairy-Free Dark Chocolate Chips - (note 4)
Preparations
Preheat the oven to 350°F (180°C). Line a 6-inch brownie pan with parchment paper and grease it with cooking oil. Set aside.
In a large mixing bowl, mash the banana into a smooth puree,
Stir
in peanut butter and cocoa powder with a silicone spatula until it
looks like a brownie batter. It's fine if you see bits and pieces of
bananas as long as the batter is not dry. If too dry, it means you used
smaller bananas or your nut butter is dry and not oily. Add more mashed
banana to fix the batter or a splash of almond milk.
Stir in chocolate chips until if used.
Pour the batter into the prepared baking dish and sprinkle extra chocolate chips on top if you like.
Bake
the brownies for 25-30 minutes in the oven at 350°F (180°C) until a
toothpick inserted in the center comes out with only a little crumb on
it.
Cool down on a cooling rack for 20 minutes before serving. Note 1: you need 1 1/2
cup mashed bananas. The darker the bananas, the sweeter the brownies. If
your bananas are yellow, not ripe, add the chocolate chips for a boost
of sweetness.
Note 2: You can use sweetened cocoa powder to boost the sweetness of the brownies if you are using yellow bananas.
Note 3: Almond butter or sunflower seed butter works as well.
Note 4: or chopped walnuts.
Storage: Store the brownies in an airtight container in the fridge for up to 4 days.
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