(Scroll photos for ingredients, recipe, nutrition profile, baked at 350F for 22 minutes and made 12 servings.) 


My sibling lets his last couple bananas end up rotting and he throws them away. I don't eat bananas, I don't buy them, but every month there's black bananas in the trash somehow or I catch it in time and make banana bread. I hate food waste. 


So when I passed by the kitchen and saw a couple brown bananas on their last leg, I forced myself to use them to make the brownies I had been craving the last few weeks. But I didn't want them to taste like banana, if that makes sense? I forgot to add, I added half a dropper of stevia last minute. 


These are extremely decadent brownies. Moist, fudgey, sweet and yet bitter. The volume of cacao powder and cinnamon/espresso combo helps mask the banana flavor a bit....some banana cones through via sweetness and first and then again at the back of your tongue in a bright fruity way. Eating a bite of these was like...a wine tasting to say the least. So many layers of depth.

 I made these on a whim in a few minutes with no recipe. So I'm pretty freaking happy.


 I think blooming the cacao is key. These have no dairy but use egg. If you're vegan you could try substituting a flax egg or egg substitute and find out how you like it. (They're cut super wonky but the macros are accurate if you cut out twelve equal servings from the tray.) less

GF Banana Brownies