Banana Brownies

In case you need more ways to use up old bananas, I’ve made a new Banana Brownie recipe. Initially I was going to make Banana Blondies then remembered I very much dislike white chocolate so that was short lived.

I did call them ‘Easter brownies’ but that was just because it gave me an excuse to buy more Easter chocolate. You can pimp them out however you like.Β 

01381E11-876B-4E71-92EB-936580977114.jpeg

I’ve used different ingredients here based on my own personal taste/texture preferences but you can tailor these to your own (I’ve given options). None of my ingredients have been selected on their ‘health powers’, for some more info around the ‘healthy cake’ debacle, check out this post.

Okay. That’s enough from me. Here you go.

2F3BFB27-1DFC-4084-9D0B-47CDEB09F426.jpeg

First, mash up 2-3 old bananas with a fork. Add 2 eggs and stir to combine.

Next add, 50g plain flour and 50g oats – you can use all flour, I just really like the texture of the oats in the brownie. If you’re going to use all oats, make sure you blend at least half to oat flour (in a nutribullet/similar), otherwise the batter won’t form properly.

Along with that add 60g sugar – I used half caster and half brown, again cos I like the taste of brown sugar, but caster creates a fudgy brownie texture which is the entire point of a brownie in my opinion.

Next add half a tsp of baking powder and 2 heaped tbsp of cocoa powder. Stir everything to combine.

Stir through 2 tbsp of either melted butter, melted coconut oil or rapeseed oil. Whichever you prefer/is to hand.

Pour in to a lined/greased baking tray and top with aaalllll the toppings. I used frozen raspberries (cos chocolate raspberry combo is heaven) Galaxy Golden Eggs and Malteaster Bunnies cos they are the best damn things on the planet.

Bake for 25 mins at 160 and leave to cool before slicing and eating.

 

They should be fudgy, chocolatey and probably get eaten very quickly.

Leave a Reply