I wanted brownies, but I wanted something a little more natural and healthier. By healthier, I don’t necessarily mean “low fat” or “weight loss friendly”. Instead, I mean using natural, whole ingredients and using no animal products.
Rarely do I venture out on my own completely to make up recipes for baked goods. I realize that baking is definitely more of a science than cooking, so the chances of botching the whole thing is relatively high. But for this one, I went out on a limb and tackled making up a recipe – quite literally from scratch. This limb was worth the climb! These brownies resulted in a rich, tasty, satisfying brownie with chocolaty, peanut butter goodness and undertones of banana. So, if you’re wanting a lovely sweet treat free of refined sugars or dairy, I recommend you try this one out next time.
Vegan Peanut Butter Banana Brownies
- 2 Bananas, very ripe, mashed
- 1/2 c coconut oil
- 1/2 c honey or brown rice syrup
- 2 t vanilla
- 1/4 c + 2 Tbsp almond milk, unsweetened
- 1 1/2 c whole wheat pastry flour
- 1/2 c peanut flour (or PB2)
- 2/3 c cocoa powder (dutch processed preferred)
- 2 t baking powder
- Heat oven to 350 F. Spray an 8×8 or 9×9 pan with non-stick cooking spray.
- Combine all wet ingredients together (banana, coconut oil, honey/brown rice syrup, vanilla, almond milk) in a large bowl. Whisk or sift together all dry ingredients (wheat flour, peanut flour, cocoa powder, baking powder).
- Add dry ingredients to wet and stir until combined. Spread batter into your pan.
- Bake 20-25 mins. Watch it carefully to insure it does not over-bake and become dry.
- Allow it to cool in the pan before slicing into 12 pieces.
Nutrition (approx): 225 cal, 11g fat, 31g carb, 4g fiber, 5g protein