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  1. Back to homepage
  2. Recipes
  3. Vegan chocolate banana brownies

Vegan chocolate banana brownies

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 1

2  bananas, ripe, for the batter
100 grams almonds, ground, for the batter
40 grams cocoa powder, for the batter
1 tsp. baking soda, for the batter
1 tsp. baking powder, for the batter
1 tsp. cinnamon, for the batter
100 grams nut spread, (of your choice) for the batter
 a pinch of sea salt, for the batter
50 ml coconut milk, from the can, for the caramel
60 grams coconut sugar, for the caramel
1 tsp. cinnamon, for the caramel


Instructions

STEP 1/8

Preheat the oven to 175 °C, top and bottom heat.

STEP 2/8

Mix the dry ingredients.

STEP 3/8

Finely puree bananas with Braun's MultiQuick 7 shaft.

STEP 4/8

Stir together the nut spread, non-dairy milk and maple syrup with the mashed banana using the double beater attachment, stirring in the dry ingredients.

STEP 5/8

Spread the mixture in a baking tin lined with baking paper.

STEP 6/8

Bake the brownies for 40-50 minutes, depending on whether the brownies should be slightly sticky/fudgy on the inside or not. Allow the brownies to cool completely overnight and cut into desired pieces.

STEP 7/8

For the caramel, bring the coconut milk and coconut sugar to a boil in a saucepan over medium heat. Reduce the heat slightly and let it simmer for 6-10 minutes, while stirring, so that the consistency becomes thicker.

STEP 8/8

Stir the cinnamon into the caramel after cooking. Drizzle the caramel over the brownies with a spoon.


This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).
  1. Back to homepage
  2. Recipes
  3. Vegan chocolate banana brownies

Vegan chocolate banana brownies

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:
Makes:1

Ingredients


2  bananas, ripe, for the batter
100 grams almonds, ground, for the batter
40 grams cocoa powder, for the batter
1 tsp. baking soda, for the batter
1 tsp. baking powder, for the batter
1 tsp. cinnamon, for the batter
100 grams nut spread, (of your choice) for the batter
 a pinch of sea salt, for the batter
50 ml coconut milk, from the can, for the caramel
60 grams coconut sugar, for the caramel
1 tsp. cinnamon, for the caramel

Instructions

STEP 1/8

Preheat the oven to 175 °C, top and bottom heat.

STEP 2/8

Mix the dry ingredients.

STEP 3/8

Finely puree bananas with Braun's MultiQuick 7 shaft.

STEP 4/8

Stir together the nut spread, non-dairy milk and maple syrup with the mashed banana using the double beater attachment, stirring in the dry ingredients.

STEP 5/8

Spread the mixture in a baking tin lined with baking paper.

STEP 6/8

Bake the brownies for 40-50 minutes, depending on whether the brownies should be slightly sticky/fudgy on the inside or not. Allow the brownies to cool completely overnight and cut into desired pieces.

STEP 7/8

For the caramel, bring the coconut milk and coconut sugar to a boil in a saucepan over medium heat. Reduce the heat slightly and let it simmer for 6-10 minutes, while stirring, so that the consistency becomes thicker.

STEP 8/8

Stir the cinnamon into the caramel after cooking. Drizzle the caramel over the brownies with a spoon.

Notes

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