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 […]
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.

carob banana brownie

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