We ALWAYS seem to have a bunch of bananas going brown on our countertop, but I just couldn't face making another banana bread or batch of banana muffins. So I decided to go for something where banana is the background, rather than feature flavour. Banana is one of those awesome fruits that can lend natural moistness and sweetness to baked goods.
I am bringing this to a big family dinner at my in-laws tomorrow and my mother-in-law is baking a bunch of fruity desserts so I thought I would make a chocolately one that is sure to be a hit with all the kids.
These are pretty healthy for a brownie, low in fat, and not overly sweet, but are pure deliciousness. The glaze really puts them over the top!
3 ripe bananas, mashed
1/2 cup agave syrup
2 whole eggs (or 2 flax eggs: 2 tbls ground flax + 6 tbls water, let sit until thickened)
2 tbls coconut oil, melted
1 tsp vanilla extract
1 cup whole wheat flour (spelt and quinoa flours would probably work too?)
1/3 cup good quality cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 tbls coconut oil
For the banownies, whisk together all the wet ingredients in a large bowl. In a smaller bowl, whisk together the dry ingredients, removing any clumps from cocoa. Fold dry ingredients into wet, just until mixed. Scrape batter into a greased 9x9 inch square pan and spread evenly. Bake at 350F for 18 minutes.
For the glaze, melt chips and oil slowly in a double boiler (heat safe bowl set over simmering water). As soon as everything is melted and smooth, remove from heat. Pour over cooled banownies and chill until glaze is set. Cut into squares. Makes 16 banownies