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Banana Peanut Butter Brownies
"These brownies are going to be your new favorite, made with bananas, applesauce, flax eggs, whole wheat flour, cocoa powder, and peanut butter. They're healthy and use wholesome ingredients. There are healthy fats from the flax seed and nut butter, and ample carbs from the bananas, applesauce, and flour. Plus, cocoa powder is full of phytonutrients, antioxidants, and even iron. To store, you have three choices. You can store them at room temperature in a tight container or bag, a stasher bag, or in the fridge, and they will last 5-7 days. You can also freeze them! A few notes on ingredient substitutions: - I used unsweetened apple sauce for this healthy banana brownie recipe but you can use a sweetened version to make these sweeter. - Not vegan? You can use butter instead of coconut oil and/or honey in place of maple syrup. - Use any nut or seed butter in place of the peanut butter. - To make these banana and peanut butter brownies sweeter, add more maple syrup or honey."
Preparation Time5 min
Cooking Time30 min
Cooking Vessel Size9 x 9 Baking Pan
- 2 flax eggs
- 2 medium ripe bananas, mashed
- 1 cup coconut oil, melted
- 1 cup applesauce
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cocoa powder
Preheat oven to 350.
First, prepare your flax eggs. Mix 2 Tbsp flax seed with 5 Tbsp water and let it sit until it “gels".
Mash bananas in a medium bowl with a fork.
To the mashed bananas, add coconut oil, applesauce, maple syrup, vanilla extract, flour, and baking powder. Whisk until combined.
Lastly, add the cocoa powder and flax eggs to the mixture and pour into 9x9 baking pan.
Pour peanut butter on top and swirl it with a knife so it mixes in with the batter.
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