These healthy banana brownies are light yet perfectly chocolatey, with a cake-brownie texture, crunchy walnuts, and hints of warm, caramel-y banana. Free from refined sugar, oil, dairy, eggs, soy and gluten!
1/3cupunsalted almond butterOr any nut/seed butter you like; will alter flavor
1/2cupchopped raw walnuts
Preheat oven to 350 degrees F and line an 8x8 baking pan with parchment paper.
In a mixing bowl whisk together the oat flour, cocoa powder, baking soda, cinnamon, and salt.
Place the bananas in a small bowl, and mash with a fork. It's fine to have a few larger pieces remaining. Measure to make sure you have 1 cup of mashed banana. Add the maple syrup, coconut sugar, vanilla, and almond butter, and stir vigorously until combined.
Pour the wet mixture into the dry, and stir to combine. Fold in the walnuts.
Transfer batter to prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Let brownies rest in the pan for 30 minutes, then lift out by parchment paper. Allow to cool completely, then cut into 16 squares.
Store brownies in an airtight container. If you need to stack them, just fold over the existing parchment paper or place a new piece of parchment between the layers to prevent sticking.The brownies can be kept at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for a month or two.From frozen, the brownies thaw fairly quickly. So just transfer them to the refrigerator about an hour before you'd like to eat.Serving ideas:These taste great straight out of the fridge. You can also warm them slightly before serving and top with whipped coconut cream or vegan vanilla ice cream. And don't forget an extra dash of cinnamon on top!