Recipe: Grain-Free Chocolate Banana Brownie (GAPS, Paleo)

May 18, 2014 · 10 comments

Pin It
Post image for Recipe: Grain-Free Chocolate Banana Brownie (GAPS, Paleo)

Keeping to a grain-free diet can be challenging at times. Do you get anxious when you have sudden guests or kids asking for a snack? This is a recipe you can whip together in the blink of an eye for those unexpected visitors. If you are a real foodie or someone on the GAPS or Paleo diets you should have all these ingredients in your kitchen and pantry at all times! Being prepared makes any grain-free snack making a snap!

I keep different stages of bananas ripening on hand – although if you live in a warm climate, procuring ripened bananas should not be a problem. Here in the northeast in the winter, it is challenging to have ripened bananas always available. Sometimes I have too many so I make use of them in recipes like this and I freeze it. Having frozen snacks on hand is another way to manage those unexpected guests.

See below for more uses of well ripened bananas should you find that you have too many on hand.

Grain-Free Chocolate Banana Brownie

Ingredients

Equipment

Instructions

  1. Peel and place all the bananas in the food processor and process until smooth
  2. Add the eggs and coconut oil (or ghee or butter) and process to mix
  3. Add the honey, vanilla, stevia, baking soda, salt, coconut flour and cocoa powder and mix
  4. If the consistency is not firm, add a little more coconut flour at a time (one tsp at a time) or simply wait a few minutes until some of the liquid is absorbed
  5. Prepare the pan with a piece of parchment paper to line the bottom and grease with coconut oil very well on both sides and around the perimeter of the pan
  6. Pour the batter in to the pan and shake a little to even it out
  7. With a spatula go around the perimeter and pull the batter away form the side (this helps it to not stick)
  8. Bake on 325 for 35 – 40 minutes or until slightly browned on top
  9. Let cool in the pan and cut into small pieces, remove and let further cool on a rake
  10. Serve in mini cupcake papers or store in a container and freeze for a quick snack
  11. These will keep in the refrigerator for one week, freezer for months

Tip: You might taste the batter before removing it from the processor to make sure it is sweet enough – but between the ripe bananas, honey and stevia it should be fine.

Some other ways to use nicely ripe bananas:

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: depends on size you cut

Shared at: Hearth & Soul Hop, Gluten Free Wednesday, Allergy Free Wednesday, Gluten Free Friday

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com. Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

{ 9 comments… read them below or add one }

1 Tessa@TessaTheDomesticDiva May 19, 2014 at 8:04 am

looks great Jill!

Reply

2 Cassidy @ Cassidy's Craveable Creations May 19, 2014 at 9:30 am

These look delicious! My son LOVES bananas though so I rarely have 6, but I could make a run to the store :)

-Cassidy

Reply

3 April @ The 21st Century Housewife May 22, 2014 at 8:56 pm

Your Chocolate Banana Brownies look so moist and delicious, Jill. What a lovely treat and such a great way to use up over-ripe bananas too. Pinned :-) Thank you for sharing this delicious grain free recipe with us at the Hearth and Soul hop.

Reply

4 Pam May 24, 2014 at 12:16 pm

I can’t use stevia and am wondering if you have a suggestion for a substitute.

Reply

5 Jill May 24, 2014 at 12:50 pm

Hi Pam,
I would add more honey to taste a tablespoon at a time. Taste the batter to be sure it is sweet enough.

Reply

6 Pam May 24, 2014 at 1:46 pm

Thanks Jill!

Reply

7 Emily May 24, 2014 at 8:14 pm

Can you substitute stevia for coconut plam sugar?

Reply

8 Jill May 24, 2014 at 8:46 pm

Hi Emily.
Sure. You can use any sweetener you like.

Reply

9 Cindy (Vegetarian Mamma) June 2, 2014 at 1:20 pm

Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Its live now!

Cindy from vegetarianmamma.com

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: