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These flourless banana-chocolate fudge brownies are so decadent & velvety you won’t believe they have no butter or processed sugar! Healthy & satisfying!
These are the fudgiest, richest & tastiest brownies I’ve ever made. That’s what happens when you don’t use flour. Well traditional flour anyway.
And don’t worry I haven’t used black bean as a flour replacer! I’ve heard that’s what the people are using these days but to be honest that sounds pretty rank. I can’t judge though, I’ve never actually cooked with it before. Have you?
I adapted the recipe from one of my online buddies, Lee at Modern Granola. I’ve made them vegan friendly and used coconut flour in lieu of spelt. Check her post out for more tips on finding your perfect brownie recipe.
I’ve never cooked with coconut flour before and I’m a 1000% convert. I thought it would have a strong & overpowering coconut flavour but it doesn’t at all.
They taste rich, velvety, decadent & elegant. What more could you want from a brownie really?
The banana gives a rich flavour and moist texture which marries well with the other ingredients. I’ve also used avocado instead of banana for this recipe and it worked perfectly also. If you don’t like a strong banana flavour, use avocado instead.
I love that they are so fudgy but not cakey or too dense at all. It’s like eating a thick chocolate cloud of deliciousness. You won’t miss the processed sugar, flour or butter one bit!
I’ve added a touch of coffee which really brings out the chocolate flavour but don’t worry the taste doesn’t come through one bit. It just helps to round out the flavour.
The dark chocolate chips add burst of sweetness and that melt in your mouth texture with every bite. These are optional but I wouldn’t recommend it, this is the only naughty ingredient afterall.
They’re a touch shmancy but take minutes to prepare. No mixer required. Partly because this recipe is so easy, partly because I don’t have a mixer. After mixing the ingredients through, you just pop the mix into a tray, press in a few chocolate chips and that’s your work done. Sit back & relax until they come out of the oven.
I tried serving them at room temperature and chilled. I prefer chilled because anything this fudgy & chocolatey tastes a touch better chilled.
They’re the perfect treat if you’re gluten intolerant because they’re completely gluten free & perfect to have as a healthy afternoon snack.
Honestly they’re so delicious I can pretty much never eat another brownie again. And the best bit? You only need one. After one, you feel completely satisfied and not overly full. Don’t distress if you eat more, they’re pretty healthy as far as brownies go.
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.
1. Preheat oven to 190°C.
2. Place a baking sheet into a tin pan.
3. In the large mixing bowl, mash the bananas. Add in the wet ingredients (honey, coconut oil, water, eggs (or flax seed mix as described in this post) & vanilla) & mix through.
4. Then add the coffee, salt, coconut flour & cacao. Mix through using the fork until it’s all combined.
5. Add the chocolate chips & fold through.
6. Pour the mixture into the prepared tin & pop into the oven for 25 minutes. I actually accidentally overcooked one of my batches by 5 minutes but they still turned out OK so don’t stress too much.
7. They will seem rather uncooked but they will harden as they cool.
Storage: In airtight container for up to 5 days.
Now if you don’t mind me…
Like this recipe? Yum it on Yummly.
For another healthy brownie recipe, try my extra fudgy raw brownies…
Anisa – The Macadames. xx
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