This thing is MOIST and spongy and crazy tasty, just how I like it. I barely finished letting it cool just to take a picture before Dan wanted to dig in it and as soon as him and the rest of the crew did, it was gone in less than 30 minutes. This is gooooood stuff!
In case you want to make this dairy and sugar free as well, just swap the butter with vegan butter or coconut oil and use date paste as a sweetener..
- 5 VERY ripe bananas (about 2 cups)
- 1/2 cup Coconut Sugar || or date paste (Soak 10 dates in as little water as possible over night)
- 5 tbsp softened butter
- 2 eggs
- 2 tbsp almond milk
- 1 tbsp ground flax seed
- 1tsp vanilla
- 1stp cinnamon
- 2 Cups Gluten free flour ( I use Bob's Red Mill 1:1 Gluten Free)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
* I sometimes add 4 scoops of THIS collagen protein just as with my brownies and everything else I bake :)
** Sub with coconut oil if vegan
🍌 Preheat oven to 350 F - ( 180 C)
🍌 In a bowl, combine your GF flour, baking powder & baking soda and set aside.
🍌 Mash up your bananas and set aside. ( I use my nutri-bullet for this.)
🍌 In a blender, blend together the rest of the ingredients.
🍌 Add all your wet ingredients to the flour and gently mix together till combined using a spatula
- don't over work it.
🍌 Mix in your chocolate chips.
🍌 Bake in a 9x9 pan for 40 min ( if you use a smaller pan bake a little longer - 50 min)
Only thing left is to try and control yourself... Enjoy :)
With Love and bananas ❤ , Diana