Banana Almond Butter Brownies

Ingredients

• 4 ripe bananas (if you don’t love bananas, sub in sweet potato or pumpkin purée)

• 4 tbsp maple syrup (or agave/coconut sugar)

• 2 tsp vanilla extract

• 1/2 cup almond butter (any nut butter works)

• 1/4 cup cocoa powder

• 1 cup almond flour (you can substitute with hazelnut flour, tapioca flour, or any variety you desire)

• 1 1/2 tsp baking powder

• 1/4 tsp salt

Optional additions:

• 1/4 cup nut of choice (such as walnuts, hazelnuts, or almonds)

• 1/4 cup dark chocolate chips

• Flaky sea salt for topping

Directions

1. Preheat the oven to 350°F / 175°C. Line an 8x8-inch baking pan with parchment paper.

2. In a large bowl, mash the bananas until smooth (or blend for an extra-velvety texture).

3. Stir in the vanilla extract, maple syrup, and almond butter.

4. In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt. Add the dry mixture to the wet ingredients and stir to combine.

5. Fold in the nuts and/or chocolate chips if using.

6. Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until the edges are set and the center no longer jiggles.

7. If desired, once the brownie comes out of the oven, immediately sprinkle with flaky sea salt.

8. Allow to cool for at least 10 minutes before slicing (trust me, you’ll be glad you waited!).

9. Enjoy warm and gooey, or at room temperature the next day!

Tips

• If your bananas aren’t ripe, place them, peel on, onto a baking sheet and bake at 350°F (175°C) for 15–20 minutes, flipping halfway through. They’re ready when the peels turn dark, and the bananas are soft.

• You can store the brownies in an airtight container at room temperature for 3 - 4 days.