Genuinely healthy and packed with protein, magnesium and potassium – these brownies are the ideal post-exercise snack, and make for a totally satisfying yet ‘clean’ dessert too. This recipe is so easy, you’ll be able to prepare it in minutes, cook it whilst you’re having dinner, and devour the brownies hot from the oven 25 minutes later!
A fudgy, chocolatey, healthy, gluten free and nutrient-dense snack you won’t believe is good for you, but 100% is. Make a batch on Sunday, and cut up into squares for an afternoon pick-me-up throughout the week.
- 2 ripe bananas
- 2 eggs (to make this recipe vegan, substitute each egg for a ‘flax’ egg = 1 tbsp flax mixed with 3-4 tbsp water)
- 1 cup cocoa powder
- 1 tsp vanilla extract
- ½ cup shredded coconut
- ½ tsp baking powder
- ½ tsp baking soda
- 3-4 tbsp maple syrup / agave / brown rice syrup (optional)
- ¼ – ½ cup almond milk
For an extra dose of gut-loving fiber: 2 tbsp psyllium husk
For an extra dose of hormone – healing healthy fats and protein: 2 tbsp ground flax
For an extra dose of plant based protein: 2 tbsp ground almonds
- Preheat the oven to 175C
- Add all ingredients (other than the milk) to a food processor or blender and blend until everything is combined and ‘goopy’. (If you’re trying to convince someone to try these who isn’t a banana fan, then make sure you blend the mixture extremely well to remove any lumps of banana!)
- If the mixture seems a little dry, add the milk a little at a time, until the mixture softens and resembles cake batter
- Pour the mixture into a lined baking tin or baking tray
- Bake for 25 minutes, or until the top is slightly cracked, and springy to touch
- The mixture may seem a little under – baked, but leave it to set on the side for an hour or so and you’ll have a soft chocolatey loaf, ready to cut into fudgy brownies. If you can’t wait an hour, devour them whilst they’re still hot with home made ice cream or yoghurt!