No, your eyes aren’t playing tricks on you. That’s a brownie made with bananas and peanut butter and yes, it does look just like a regular brownie made with flour and butter.
Full disclosure, without the addition of a strong binder they are much softer than regular brownies and are best enjoyed fully cooled as opposed to the slightly warm gooey fresh from-the-oven version. They also aren’t as sweet as the regular version so if you’re into that you can leave the recipe as-is. I like to add a little extra honey for the full experience.
Customise the toppings however you like here with a swirl of peanut butter, some nuts, coconut or a few raspberries. They do have a slight peanut butter taste so be mindful when pairing, but ice cream is always a good finisher to turn to.
When you bake these, be mindful of the size of your pan. I used a dedicated brownie pan to bake these which is much smaller than a normal baking tray, equivalent in size to a small cake tin. If you have a small square or round cake tin, that may do the trick, otherwise, try a loaf pan just don’t make them too thick.
Flourless banana brownies
Substitute the honey for simple syrup, maple syrup or agave for a vegan version. Source: Camellia Aebischer
Serves 6-8
Preheat a fan-forced oven to 160°C
In a large bowl add:
- 2 large bananas, mashed
- 1 cup peanut butter
- ¼ cup honey
- 1 egg
- 2 tsp baking powder
- ¼ cup cocoa powder
- Pinch salt
Mix well to form a smooth batter. Pour into a greased 20 x 20 cm brownie pan.
Bake for 20-25 minutes, or until golden. Alternatively, at 150°C for 16-20 minutes.
Let them cool in the tin for at least 15 minutes before slicing. They will be softer than regular brownies and are a nicer texture when cooled to room temperature.
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I portioned and froze extras for re-heating in the airfryer at a later date. Source: Camellia Aebischer
