Black Bean Banana Brownies
Posted: | Categories: Recipes | Tags:brownies & blondies dessert gluten-free
Black Bean Banana Brownies
Melissa Ben-Ishay
Sweet Recipes
Every day in my daughter's lunchbox, I pack her a muffin, typically made using my chickpea cake,double chocolate zucchini bread, or chocolate chip banana bars recipe. She loves it because it has chocolate chips in it, and I love it because there are so many good-for-her ingredients inside. Last week, I made these brownies for her and knew I had to remake them to share. They're super moist, packed with delicious dark chocolate, are gluten- AND dairy-free, and have SO many added nutrients from the bananas and black beans that I feel great about packing a brownie in her lunchbox. It's already time to make another batch—the two of us have already cleaned the plate.
Ingredients
- 2 overly ripe bananas
- 2 large eggs
- 1 15 oz. can black beans, drained and rinsed
- 1 teaspoon vanilla
- 1/2 cup maple syrup
- 3 tablespoons coconut oil
- 1/3 cup cocoa powder
- 2 tablespoons dehydrated spinach (optional)
- 3/4 cup sugar
- 1 teaspoon salt
- 1/2 cup oats
- 3/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup chocolate chips, divided
Directions
Preheat the oven to 350F and line a 9 x 9 square pan with parchment paper.
- Add the bananas, eggs, black beans, vanilla, maple syrup, coconut oil, cocoa powder, spinach powder (if using), sugar, and salt to a blender and pulse until smooth.
- Add the oats, almond flour, baking powder, and baking soda, and pulse again.
- Fold in 1/2 cup chocolate chips.
- Pour the batter into the prepared pan and use a spoon or offset spatula to smooth it. Top with the remaining chocolate chips.
- Bake for 40-45 minutes, until a toothpick inserted comes out with just a few crumbs (or your kitchen smells like chocolate).
