Gluten free brownies with banana flour
Recently I started experimenting with banana flour. This type of gluten free flour has many advantages for your health and one of them is the presence of resistant starch.
Gluten free brownies with banana flour
Resistant starch can be found in other ingredients as well. They are for instance found in potatoes that are cooked and then cooled. The cooling down part is essential for the creation of resistant starch. The same is true for cooked and cooled rice. If you want to know more about resistant starch check this article.
I had previously made pancakes with the banana flour, but this time I opted for gluten free brownies. I had made gluten free brownies before and totally loved that version. This one is darker but you can make it lighter by changing the amount of cacao in the chocolate you use. I went for dark and raw this time. Which is why the brownie itself is considerably darker.
Banana as sweetener
For adding a bit of sweetness to the brownies I went for banana this time. The last time I made brownies there was quite a bit of maple syrup that went in and while sweet is sweet I wanted to go for a more natural option. And the banana worked brilliantly. Make sure you do use ripe bananas if you want to use these as well.
I’ve been obsessed with my cast iron pan lately and bake everything in it. Well not everything but it works brilliantly for so many things. It’s perfect for baking goods. If you brush it properly with oil, it will come out easily. I’ve never had any issues with it. But of course if you prefer you can use a regular baking tin as well. The brownie is not very high but it is pretty filling so if you’re making the gluten free brownie with banana flour you’ll be fine and can divide it into 8 pieces or more if you prefer.
Coconut cream
For making these gluten free brownies with banana flour I had set my eyes on making a coconut whipped cream. I even bought a specific tin of coconut milk that said to be specifically for making whipped coconut cream. Well, as you can see from the photos that didn’t work so well. I think I should have used only the solid part of the tin and not the liquid part. As it is right now it is more a sauce than a whipping cream. I’d rather have used the coconut cream I made for the gluten free carrot cake. Because that is just so tasty and works with everything.
Anyway, I have to go back to the drawing board on making a coconut whipped cream but this is delicious with regular whipped cream as well. Or with a large ball of vanilla ice cream. Or without anything. It’s good no matter what!
Gluten free brownies with banana flour
Equipment
- 1 Lodge cast iron pan 22-24 cm in diameter
Ingredients
- 100 gr dark chocolate
- 200 gr banana pureed
- 20 gr raw cacao powder
- 60 ml coconut oil
- 30 gr banana flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- Preheat the oven to 180˚C.
- If you're using a cast iron pan make sure to brush with oil in all areas. If you use a baking tin, brush with oil and cover with baking paper. Set aside.
- Place the pieces of chocolate, cacao powder and the coconut oil together in a bowl. Melt in a double boiler and leave to cool. Puree the bananas and add to your chocolate mix.
- Add banana flour, salt and baking powder in a small bowl and mix through.
- Add eggs and vanilla in another bowl and whisk until foamy. First add the flour mixture to your chocolate, then the eggs and mix to a smooth batter.
- Place in your pan or baking tin and bake in the oven for about 20-25 minutes or until a wooden skewer comes out clean.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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