Carob banana brownie

Here’s a wee recipe I invented today.  It uses up over-ripe bananas, and includes delicious carob (full of calcium) and coconut flesh and oil (delicious medium-chain fatty acids).  It is satisfying, sweet but not cloying, and moist like a brownie should be!  Grace.

carob banana brownie

4 ripe bananas
2 tbsps raw honey
one egg
1/2 tsp vanilla extract
1/4 cup raw coconut oil (room temp, liquid)
handful of raisins

1 cup sifted white wheat flour
1 cup coconut flour
3/4 cup carob powder
1 tsp baking powder

mash bananas then mix in the rest of the wet ingredients using a beater on low, then add raisins
in another bowl, sift together dry ingredients. You may want to use the hands.
add wet ingredients to dry and fold in,
grease a cake pan with coconut oil, then pour in the mixture. Bake at 170º for 45 minutes or until a toothpick comes out clean.