This is soooo good! After having an x-ray, I decided to make this because I wanted to eat something with lots of antioxidants and honey (because of its antibacterial characteristics). What I produced was a salad that was SO delicious that I had to share it here. Even the pickiest bean hater would probably enjoy this dish! I am eager to go create more because this is now my fave.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 ½ cups maple syrup
- ¾ cup dark cocoa powder
- ¾ teaspoon gluten-free baking powder
- 1 teaspoon salt
- 1 cup mashed bananas
- ¼ cup unsweetened coconut milk
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1 cup vegan dark chocolate chips
- ½ cup cocoa nibs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.
- I used about 3 well ripened, brown bananas to get 1 cup of banana puree.
Reviews
Love how these are simple healthier brownies. I did use what I had on hand for a couple ingredients but they came out so fluffy and full of chocolate. Yum!!
I was very excited to try this recipe and it didn’t disappoint! The brownies turned out great. My daughter said they were the best! The recipe was easy to follow and they were delicious.
I liked these – I’m always looking for more natural sweetened treats to avoid white sugar and these definitely fit in that category. When I tasted the batter, the maple syrup and banana flavors were very strong, so I added an extra teaspoon of vanilla and about 10 drops of Sweetleaf Sweet Drops Vanilla stevia sweetener drops & skipped the cacao nibs (which I didn’t have on hand), otherwise made as directed. You could easily substitute other milks for the coconut milk if you don’t keep that on hand and do not need them to be vegan. The maple syrup and banana flavor was much more prominent right after I made them last night – it mellowed by this morning to be more subtle and actually tasted better. One other note is that you can move the syrup to be mixed in with the liquid ingredients – it’s place in the recipe is probably from an original sugar ingredient being mixed with other dry ingredients. Since it was swapped for a liquid sweetener, I would just mix it in with the other “wet” ingredients instead. Thanks for contributing a healthier and gluten free version of a classic dessert!