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Coconut and Banana AIP “Chocolate” Brownies Recipe

By: Healing Autoimmune from
Coconut and Banana AIP “Chocolate” Brownies Recipe
Coconut and Banana AIP Chocolate Brownies Recipe

"Moist and rich, this decadent desert has just a hint of coconut and banana flavor. I’ve long used bananas in my baking recipes. They can act as a great egg-replacement, and their natural sweetness enables me to cut out some sugar. Their negligible price tag doesn’t hurt either. In fact, pulling this recipe out when your bananas have become too ripe to eat is an excellent alternative to trashing them and wasting food. Most traditional brownie recipes call for eggs. They’re not there for decoration or even taste. Eggs help to bind delicious chocolaty brownies together. One problem: Eggs are often problematic to people with autoimmune conditions. While they are a very healthy food, the casein in them can trigger inflammation and allergic reactions in many people. Fortunately, bananas can step up and stand in for eggs. Their mushy stickiness helps brownies stay together."

Calories: 192 Sugar: 10 g Fat: 9 g Carbohydrates: 21 g Fiber: 7 g Protein: 3 g

All nutritional data are estimated and based on per serving amounts.

Yields8 Brownies

Preparation Time10 min

Cooking Time15 min


  • 1/4 cup of coconut oil (60 ml), melted
  • 1 Tablespoon of gelatin powder (6 g)
  • 1 Tablespoon (15 ml) of lukewarm water
  • 1 Tablespoon (15 ml) of hot water
  • 1 cup of coconut flour (112 g)
  • 1 cup of carob powder (96 g)
  • 2 over-ripe bananas, mashed to a smooth puree
  • 2 Tablespoons of coconut cream (30 ml)
  1. Preheat the oven to 350°F (180°C).

  2. Measure the coconut oil while solid, then place in the microwave on a gentle heat for a few seconds to melt to liquid.

  3. Prepare the gelatin by sprinkling the powder over the lukewarm water in a small bowl. Wait a minute or two, then add in the very hot water. Mix well and set aside.

  4. Combine the coconut flour and carob powder in a bowl. Combine the melted coconut oil, gelatin mixture, mashed bananas and coconut cream in a separate bowl. Add the wet banana mixture to the coconut flour and carob mixture and combine until fully incorporated.

  5. Tip the mixture into a small, greased baking dish (approx. 6-in x 6-in), smooth down the top and place in the oven for 15 minutes. Use a cake tester to ensure the brownies have cooked, then remove and allow to cool before slicing into squares (this ensures it’ll be more solid).

  6. Depending on the size, you could yield between 6 and 8 delicious brownies!

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While we can't do the banana, I am happy to see the carob powder and the coconut cream. Is there another fruit like peaches we could use in this recipe? I was thinking that maybe zucchini or carrot would go well with this recipe too. My mom makes a divine chocolate zucchini cake and you can't tell there is zucchini in it at all.


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