Keto Chocolate Banana Brownies

What can you do with one very ripe banana other than throw it away? This recipe provides an alternative which is low-carb and delicious. The recipe is accurate and the cooking time is ok; just keep a watch on the level of browning. It’s not a fudgy brownie, it’s more like a moist cake enhanced by a subtle taste of banana. I’m not keen on fudgey brownies. You get a good portion for 5g net carbs. Chocolate brownies are always rich on their own so I like to add my homemade vanilla ice-cream to give balance. These brownies are a good recipe so try making some. They store well in the fridge in an airtight box for 5 days. I’m moving on researching keto ice creams that don’t need an ice-cream maker as mine keeps cutting out.

Prep time: 10 mins | Cook time: 25 mins |Servings: 16

Ingredients

Dry Ingredients:

2 cups Almond Flour
1/3 cup Coconut Flour
1/3 cup cocoa powder (sifted before measuring!)
1/2 cup low carb sugar (or Swerve or Lakanto) (I used Erythritol)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

5 oz over-ripe banana (one medium) (mine was 4.6oz)
1 teaspoon vanilla
1/4 teaspoon maple extract (I didn’t have any)
1/4 teaspoon banana extract (or almond or chocolate) (I used banana extract)
1/2 teaspoon stevia glycerite (I didn’t use this but it gets good reviews on Amazon )
3 large eggs
1/4 cup full fat coconut milk (I used canned)
1 tablespoon vinegar (I used Apple Cider Vinegar)

Optional Ingredients shown in photo

1/2 cup walnuts
3 tablespoons Lily’s Sugar-free Chocolate Chips or your favorite low sugar chocolate (I used Lily’s)

Method:

Preheat the oven to 350F, 177C/157C Fan-assisted
Position the rack in the lower third of the oven. (I have fan-assisted oven so just checked regularly)
Grease a 9 x 9 inch square brownie tin. (I used an oblong tin) Cut a piece of greaseproof paper, so it is wide enough to cover the bottom of the pan, come up the sides and drape over. (Used greaseproof paper but just lined the bottom and greased the tray and it came out easily)
Next, chop the walnuts if using.(Not popular in my house in brownies)
In a bowl, add the dry ingredients, ensure there are no lumps by sifting the ingredients. Whisk the ingredients together until combined. If using, stir in 2/3 of the nuts.

In another bowl, mash the banana with a fork – then add the rest of the wet ingredients, add the eggs one by one and mix in-between each addiction, until well combined.
Add the wet ingredients, to the dry ingredients, mix with a hand mixer until completely incorporated.
Next, spoon the batter evenly around the brownie pan. With the back of the spoon, gently distribute the batters evenly as you can in the pan – it is very thick, & will fill-in as it cooks. Add the rest of the nuts if using and all of the chocolate to the top, barely pressing them into the batter. (It spread well but I dropped spoonfuls into the prepared tin. I added Lily’s chocolate drops but didn’t press them in).

Bake for around 25 minutes. The chocolate banana brownies are ready when the top feels springy, but not soggy and wet, when lightly pressed with a finger.
Cut into 16 servings.