Lot’s of cravings happening this week! NO, I’m not pregnant and yes, my menstrual cycle is quickly approaching. So that means – more dessert recipes on the blog for the next few weeks! I hope you don’t mind. And I had overly ripe bananas sitting around and was craving brownies, I thought – why not combine the two? You still with me?
This recipe is the best of both worlds – banana bread and chocolate brownies. They’re the perfect match in my opinion. So I tested it out using a slight variation of my Hella Good Banana Bread 2.0 recipe and Hot Cocoa Brownies. The end result? They’re a match made in Heaven!
These banana bread brownies are gluten-free and paleo-friendly, which means they’re made with unrefined/unprocessed ingredients. I used cassava flour in this recipe and oftentimes can be mistaken for tapioca flour. Just to be clear – they’re NOT the same. You can purchase this product via Amazon or purchase at your local Wholefoods or Sprouts store.
These Banana Bread Brownies are:
- Gluten-free & paleo-friendly
- Sweetened with coconut sugar
- Made with un-processed ingredients
- Super moist and not overly sweet
- Perfect for brunch, as a snack or for dessert!
INGREDIENTS:
These ingredients should be easy to find and assemble and can be found at your local health food store. As I mentioned earlier, cassava flour can be found at Whole Foods, Sprouts, or Amazon.
For the brownies:
1 cup semisweet chocolate chips
6 tablespoons unsalted butter cut into slices
2 large eggs room temperature
1 cup coconut sugar
1 teaspoon vanilla extract
½ cup cassava flour
¼ cup unsweetened cocoa powder
¼ cup fine-grain sea salt
For the banana bread:
5 (extra ripe) large bananas
1/2 cup avocado oil plus more for pan
3/4 cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 cups cassava flour (not tapioca starch)
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons organic powdered sugar (for garnish – optional)
If you fancy this recipe, don’t forget to share your photos with me via Instagram @fullasamother – I’d love to see your creations! Feel free to leave a comment or question below and I hope you enjoy this recipe!
XO,
Jasmine
Banana Bread Brownies (Gluten-free, Paleo)
Equipment
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12-cup bundt pan
Ingredients
- For the brownies:
- 1 cup semisweet chocolate chips
- 6 tablespoons unsalted butter cut into slices
- 2 large eggs room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup cassava flour
- ¼ cup unsweetened cocoa powder
- ¼ cup fine-grain sea salt
- For the banana bread:
- 5 large bananas extra ripe
- 1/2 cup avocado oil
- 3/4 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups cassava flour not tapioca starch
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons organic powdered sugar for garnish – optional
- Non-stick spray
Instructions
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For the brownies:
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In a medium heatproof bowl, melt chocolate chips and butter in 30-second intervals just until chocolate has slightly melted, then whisk to combine to ensure chocolate is melted and fully incorporated with butter (about 1 minute total in the microwave). Cool chocolate slightly before mixing with wet ingredients.
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In a large bowl, whisk eggs, sugar and vanilla extract until combined, then add melted chocolate. Whisk in cassava flour, cocoa powder, and salt until fully combined. Set aside.
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For the banana bread:
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In a food processor (or blender), add peeled bananas, oil, brown sugar, eggs, and vanilla extract, and blend for 20 seconds. Scrape down the sides of the container and blend for another 10 seconds.
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Add sea salt, cinnamon, baking soda, baking powder, and cassava flour to the food processor, and blend for 20 seconds. Scrape down the sides and blend for another 10 seconds.
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Preheat oven to 350℉ and adjust rack to the center of the oven. Coat bundt pan thoroughly with non-stick spray.
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Pour half of the banana bread batter into the pan, then alternate adding half of the brownie batter, finishing with the brownie batter.
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Use a large toothpick or butter knife to create swirls in the batter. Tap the bundt pan on the counter once to release any air bubbles, then bake in the oven for 40 – 45 minutes or until a toothpick inserted comes out clean.
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Invert the pan and allow the banana bread brownies to cool for 15 minutes, sift powdered sugar over the cake, and serve immediately.
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Store in an airtight container for up to 3 days in the refrigerator.