I bet you weren’t expecting a recipe out of me today! As much fun as I have talking about babies all day long, I do assure you that I plan to start posting recipes more regularly again now that I’m feeling better and back in the kitchen. Perhaps it will be fun to see how my recipes evolve as my pregnancy continues!
This latest recipe was inspired by the last two blackened bananas hanging out in our fruit bowl. I wasn’t sure what to expect, but the result was exactly what I was hoping for!
Chocolate Chip Banana Brownies
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 cup organic cane sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp kosher salt
- 1.5 cups soy milk (or other milk)
- 2 medium ripe bananas, mashed
- 1 tsp vanilla
- 1/2 cup chocolate chips
Instructions: The thing I love about baking is that the instructions are almost always as simple as – mix dry, mix wet, add wet to dry, and bake. This recipe is no exception, but I will go through the steps with you anyways just for fun!
Casey had a conference call this afternoon, so I was baking with both dogs locked in the kitchen with me. They were highly intrigued by what I was doing…
Start by combining both flours, sugar, cocoa powder, baking powder, and sea salt in a large mixing bowl.
In a second (smaller) bowl, mash the ripe bananas with a fork…
And then add the soy milk and vanilla. I have started using soy milk recently instead of almond milk, because being pregnant I am trying to sneak in as much extra protein as I can. I really like this organic unsweetened soy milk from Silk!
Combine the wet ingredients into the dry ingredients…
And NEVER turn your back on your mixing bowl.
Once all of the dry ingredients are incorporated, fold in 1/2 cup chocolate chips. I used traditional Nestle for mine, but by using vegan chocolate chips this recipe will be entirely vegan!
Did I tell you to preheat the oven to 350 degrees yet? Whoops – do that now. Grease a 9×13 baking dish, and spread the brownie batter evenly into the bottom of the pan.
Make sure you use the 9×13 long dish, or else you will need to adjust your cooking time for anything smaller (since brownies will be thicker!).
Bake in the oven for 25 minutes at 350 degrees.
Wait 10 minutes and allow brownies to cool before slicing.
Slice into 16 rectangles – each will be around 17o calories of dense chocolatey goodness, with only 3 grams of fat!
Serve with a cool glass of milk, and a friend to enjoy it with.
I wasn’t sure how these would turn out since I’ve never made vegan brownies before. I was worried that they would be too cakey, which was NOT what I wanted. If I wanted cakey – I would have made cake! I was thrilled to discover that these were moist, dense, and exactly what I was hoping for…
The chocolate chips and hunks of banana took it to the next level.
Who says vegan baking has to by dry and crumbly?
Only one thing left to do… DUNK!