Chocolate, Banana & Peanut Butter Brownies

I recently spent a delicious few weeks writing back-to-school recipes for my buddies at All Good Bananas. Work like this is such a pleasure. It totally fits into my life - because honestly finding snacks to keep my family happy is a priority. Also, this company are super awesome. Their philosophy and the whole spirit of the way they conduct business is so great. Check out their website and learn more about why fair-trade is the way to go when buying bananas for your family.

Now, who doesn't love brownies!?! These gluten free beauties combine some of my very favourite things to eat; rich chocolate, sweet bananas and that irresistible peanut butter goodness.

This recipe has to be one of the healthier brownie recipes you'll find anywhere. The bananas do lots of the heavy lifting when it comes to the sweetness. It's a treat I'm more than happy to pop into Bonnie's lunchbox or to enjoy after dinner.

Chocolate, banana & peanut butter brownies

Makes approximately 12 squares

2 very ripe All Good bananas – peeled

½ cup good quality crunchy peanut butter

3 free range eggs

¾ cup coconut sugar

1 teaspoon vanilla essence

1 teaspoon gluten free baking powder

½ cup dark cocoa powder

1 ½ cups almond meal / ground almonds

Preheat oven to 170 degrees Celsius.

Place all the ingredients (except almond meal) into a food processor and run the machine until you have a smooth batter. You may need to stop and scrape down the sides with a spatula a couple of times. Add the almond meal and run for a further minute.

Pour into a 20x20cm tin that you have greased or lined with baking paper.

Bake for 25-30 minutes or until a skewer comes out mostly clean when inserted. The brownies will continue to cook once you remove from the oven so it’s fine to not be 100% done. 

Let the brownies sit for at least 30 minutes before cutting. Can be served warm with ice cream or cream. Once cooled, cut and store in an airtight container in the fridge for up to 4 days. Can be cut and frozen for up to 2 months.

Tip: I’ve garnished the brownies with a little dusting of cocoa and some freeze-dried raspberry powder.