This recipe is very easy and fast 🙂 It’s also gluten free, dairy free, no added fat and no sweetening. It is suitable for everyone who loves bananas and coconut flour (note: coconut flour is not replaced by another type of flour), especially if you work to get in shape and count calories.
Since in the recipe the sweetness comes from the bananas, the brownie is not very sweet, even sour a bit from the blueberries. If you like it sweeter or you will prepare the dessert for sweets lovers, beat the eggs with 100 g of dates in a food processor.
Brownie with banana, blueberries and coconut flour
(gluten – free, dairy – free, fat – free, no additional sweetening)
300 g bananas (2 medium bananas, measured peeled)
80 g blueberries (I used frozen)
50 g coconut flour (not replaced by other type)
10 g cocoa (maybe more)
1 tsp baking powder
Other flavors of your choice can be added: cinnamon, ginger, cloves
Beat the eggs, the bananas and vanilla in a blender or food processor. Separately in a bowl prepare the dry mixture of coconut flour, cocoa and baking powder. Stir and add the liquid egg-banana puree. Add the blueberries and mix by hand until homogeneous. You will obtaine a thick “dough”. Transfer the resulting mixture to a tray lined with baking paper. Bake in a preheated oven at 180˚C for about 20-25 minutes (baking time depends on your oven and the height of the brownie).
My brownie went low. I used a 25×21 cm tray. If the brownie turns out high, it takes more time to bake. In order not to burn it, reduce the oven temperature (around 160˚C) and bake longer.
You may check if it is ready with a toothpick / skewer: when you put it in the pastry and there is no dough on it, then it is ready. Even baked the brownie is a bit moist. Lovers of juicy, moist brownies will love it 🙂
Approximate nutritional value of the whole cake according to cronometer.com
Protein: 27.4 g
Carbohydrates: 113.9 g
Fat: 23.7 g
Approximate nutritional value of 1 piece, if you divide by 6 according to cronometer.com
Protein: 4.6 g
Carbohydrates: 19 g
Fat: 4 g