Special Diet Notes: Chocolate Banana Brownies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
Chocolate Banana Brownies with Coconut Butter
Prep time
Cook time
Total time
This recipe was a runner-up in the Go Dairy Free / ZenSoy Recipe Contest in January 2011. The recipe and photo are by Liz of It’s A Cupcake World – “These are dairy-free as well as vegan.”
Author: Liz
Ingredients
- 1 cup coconut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup mashed bananas (approx. 2 bananas)
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2½ cups all-purpose flour
- ¾ cup dark unsweetened cocoa powder
- 1 cup chocolate dairy-free milk (such as ZenSoy Organic Soymilk)
Instructions
- Preheat oven to 325 degrees F.
- Grease a 9×13 inch pan.
- If coconut butter is not soft at room temperature, soften slightly in the microwave.It’s ok if a small amount is melted and liquid.
- Put coconut butter in mixer fitted with paddle attachment and beat for 30 seconds.
- Add granulated and brown sugars and beat. It will take on a crumbly texture.
- Add the mashed bananas, and beat until creamy.
- Mix together the baking powder, salt, flour, and cocoa powder in a separate bowl.
- Add all at once to the sugar and coconut butter mixture. Mix.
- When starting to combine, add the ZenSoy chocolate milk on a low speed, so it doesn’t splash over the bowl.
- Once combined, pour into pan.
- Bake for 30 minutes. The batter is dark, so don’t be afraid that it’s burning.
- When a toothpick is inserted into the brownies you want them to be just slightly gooey.
- Let cool before slicing and serving, and if desired sprinkle with a small amount of shredded coconut.
