Dark Chocolate and Banana Xmas Cake Brownie

This deliciously rich brownie recipe celebrates the spice, nut and dried fruit flavours of Xmas. It’s a magic combination and is perfect with a Xmas tipple, a cup of coffee or a tall glass of cold ice All Good oat milk.

Recipe & photography by Kelly Gibney.

by Faye MacGregor on March 16, 2022


2 very ripe All Good bananas – well mashed

1 teaspoon vanilla essence

¼ cup All Good Oat Milk

½ cup dark cocoa powder

2 cups almond meal

1/2 cup coconut sugar

1 teaspoon ground cinnamon

1 teaspoon mixed spice

1 teaspoon baking powder

½ cup roasted cashews – roughly chopped

½ cup roasted pecans – roughly chopped

1/2 cup dried cranberries

10 dried apricots – diced


Preheat oven to 160 degrees.

Combine the bananas, vanilla and oat milk in a bowl and mix well. In another bowl mix together the cocoa, almond meal, sugar, cinnamon, mixed spice and baking powder. Combine the wet and dry ingredients and stir until mixed.

Stir through the nuts dried fruit.

Line a 20cm x 20cm oven-proof dish with baking paper. Spoon in the batter and use a spatula to smooth out the top.

Bake for 60 minutes or until a skewer comes out clean when inserted.

Leave to cool in the tin for half an hour before removing and placing in the fridge to cool completely. Use a sharp knife to cut into squares.

Best stored in the fridge for up to 1 week. Can be frozen for up to 3 months.

About Kelly

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.