Name: Super moist banana raspberry brownie
Ingredients: 400 g peeled very ripe bananas; 60 g honey; 60 g coconut sugar; 70 g almond milk; 15 g flaxseeds; 70 g peanut butter; 60 g raw cacao powder; 80 g oat flour ((gluten-free if needed)); ½ tsp baking soda; ½ tsp baking powder; 50 g dark chocolate chunks; 100 g fresh raspberries

Super moist banana raspberry brownie

This super moist and simple gluten- and dairy-free brownie is sooo delicious that I’ve made it several times over the past few weeks. Each time I’ve adjusted the recipe a little to share the best possible version with you.

In my opinion this brownie is really good on the same day, but even a bit better the next day, for example with a cup of coffee or tea!

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Ingredients Method

Ingredients

You will need:

400 g peeled very ripe bananas
60 g honey
60 g coconut sugar
70 g almond milk
15 g flaxseeds
70 g peanut butter
60 g raw cacao powder
80 g oat flour (gluten-free if needed)
½ tsp baking soda
½ tsp baking powder
50 g dark chocolate chunks
100 g fresh raspberries

Method

Mash the bananas with a fork until smooth.
Add the honey, coconut sugar, almond milk, flaxseeds and peanut butter and mix well.
Add the cacao powder and mix until everything is evenly combined.
Then add the oat flour, baking soda and baking powder.
Mix again and finally fold in the chocolate chunks and raspberries.
Mix gently and pour the batter into a baking pan lined with baking paper (20 × 30 cm).
Bake in the middle of the oven at 180°C for about 35–40 minutes.
Let the brownie cool before cutting.
Enjoy your treat!