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

• 6 large eggs
• 6 medium bananas, well ripened with brown spots
• 2 Tbsp coconut oil (or ghee or butter) + coconut oil to grease the pan (where to buy coconut oil) (how to make ghee) (Where to buy ghee)
• 2 Tbsp raw honey (where to buy)
• 1/4 tsp stevia (where to buy)
• 1 tsp vanilla (where to buy)
• 1/2 tsp salt (where to buy)
• 1/2 tsp baking soda
• 1/4 cup coconut flour (+ more if necessary to make a firm batter) (where to buy coconut flour)
• 1/2 cup cocoa powder (where to buy cocoa powder)

Equipment

• Food processor (where to buy a food processor)
• 9 x 13 baking pan (where to buy)
• parchment paper (where to buy parchment paper)

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:

• Grain-Free Banana Snack Bar
• Chocolate Coconut Pudding (Paleo, GAPS)
• Coconut Blueberry Pudding DF, SCD, GAPS
• Dairy Free Chocolate Pudding (GAPS, Paleo/Primal)
• Video/Recipe: Grain-Free Coconut Banana Blueberry Bars

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