The Little Cooker, Tried & Tasted

Chocolate Banana Brownies

Chocolate Banana Brownies | The Mother Cooker

If there’s anything better than indulging in a brownie, it’s indulging in a brownie that isn’t that bad for you. So these almost good for you, chocolate banana brownies by Donna Hay are the perfect indulgence. From her amazing book ‘Basics to Brilliance Kids’, these super simple to make brownies are no fuss, no mess, dairy and refined sugar free. Just blitz everything in a blender, tip it into a tin, cook and chill. It took me all of my strength to not eat the raw mixture straight from my blender. I dare you not to eat them all in one go.

This book is packed full of basic recipes, with lots of different variations to cater for even the fussiest small humans. From cheat’s pizza to mini meatball subs, banana ice-cream and the perfect chicken nuggets. There is an abundance of recipes to fill the void of inspiration us parents often face. A really great book to add to your collection, I highly recommend it. Find it here.

Serves: 16 brownies
Prep time: 10 mins
Cook time: 20 mins
Chill time: 1-2 hours

Ingredients
  • 10 soft, fresh and pitted dates (200g)
  • 2 bananas (400g)
  • 70g cocoa powder, I used dark (2/3 cup)
  • 180g ground almonds (1 & a half cups)
  • 60ml light-flavoured olive oil (1/4 cup)
  • 60ml maple syrup (1/4 cup)
  • 2 tsp vanilla exctract
Directions
  1. Pre-heat oven to 160c/325f, line a 20cm square cake tin with non-stick baking paper.
  2. Place dates, banana, cocoa, ground almonds, olive oil, maple and vanilla into a food processor. Blend until smooth.
  3. Pour into your prepared cake tin and bake for 20 minutes, or until the edges are just firm.
  4. Allow to cool in tin for 20 minutes, then pop in the fridge until completely chilled.
  5. Using a sharp knife, cut into squares to serve. Keep in an airtight container in the fridge.