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This more-wholesome version of a traditional brownie utilizes all the flavours that kids love. All Good Bananas are a wonderful natural sweetener, as well as ensuring the finished product is perfectly moist.
Recipe & photography by Kelly Gibney
2 very ripe All Good bananas – peeled
½ cup good quality crunchy peanut butter
3 free range eggs
¾ cup coconut sugar
1 teaspoon vanilla essence
1 teaspoon gluten free baking powder
½ cup dark cocoa powder
1 ½ cups almond meal / ground almonds
Preheat oven to 170 degrees Celsius.
Place all the ingredients (except almond meal) into a food processor and run the machine until you have a smooth batter. You may need to stop and scrape down the sides with a spatula a couple of times.
Add the almond meal and run for a further minute.
Pour into a 20x20cm tin that you have greased or lined with baking paper.
Bake for 25-30 minutes or until a skewer comes out almost clean when inserted.
The brownies will continue to cook once you remove from the oven so it’s fine to not be 100% done. You want them to be a little bit moist.
Let the brownies sit for at least 30 minutes before cutting. Can be served warm with ice cream or cream.
Once cooled, cut and store in an airtight container in the fridge for up to 4 days. Can be cut and frozen for up to 2 months.
Tip: I’ve garnished the brownies with a little dusting of cocoa and some freeze-dried raspberry powder.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.