These brownies layer a soft almond and banana base, a marbled peanut butter layer and a generous chocolate glaze. The fresh banana slices bring freshness between the layers, while the glaze finishes it all with a glossy touch. The time in the dehydrator calls for planning, but the result is impressive every time.
Raw banana and peanut butter brownies
Share this article
Organic raw cacao powder (Nacional variety)
€9.90 Out-of-Stock
Ingredients
Brownies
- 190 g raw almond meal
- 95 g tiger nut flour (or more almonds)
- 160 g unsweetened dried grated coconut
- 1/4 teaspoon sea salt
- 70 g raw cacao powder
- 1 teaspoon powdered vanilla
- 12 pitted Medjool dates
- 3 tablespoons raw coconut nectar
- 4 small organic bananas
- 120 g raw peanut butter, warmed to loosen it
- 2 bananas, sliced
Glaze
- 60 g raw peanut butter, warmed
- 25 g raw cacao powder
- 90 g + 2 tablespoons coconut nectar or honey
Decoration
- 60 g raw peanut butter
Method
- In a powerful blender, grind the almond meal, the tiger nut flour, the coconut, the salt and the cacao into a fine flour.
- In a food processor, blend the vanilla, the dates, the coconut nectar and the 4 bananas until smooth.
- Add the flour and blend until well combined.
- Spread the mixture on a lined dehydrator tray, draw lines of peanut butter on top and zigzag through them with a knife for a marbled effect.
- Dehydrate at 46 °C for about 12 hours, turn over, then carry on for a few hours until the surface is dry and the middle still soft.
- Cover the top completely with banana slices.
- For the glaze, whisk all the ingredients until smooth and coating, adding cacao if the mixture is too thin or nectar if it is too thick. Spread over the brownies.
- Put the decoration peanut butter into a piping bag, or a freezer bag with one corner snipped off, and draw lines over the glaze.
- Freeze for about 30 minutes to firm up before cutting into 12 portions.
Tip
Without a dehydrator, an oven at its lowest setting also works, but watch closely: it sets far more quickly, in a matter of hours. Tiger nut does not swell like a cereal: here it acts as a flour and gives a slightly tighter crumb, closer to shortbread.
The full range Cacao
6 products
Online only
FAQ: your questions about raw banana and peanut butter brownies
How do you make a banana and peanut butter recipe?
The pairing works in almost any format: banana slices spread and frozen, balls of mashed banana and peanut rolled in coconut, or a raw cake base as here. The rule is simple: the banana brings moisture and sugar, the peanut brings fat and salt. All that is missing is a dry element to bind them.
What can I do with overripe bananas without cooking them?
Freeze them in slices: they become the base of every homemade ice cream. Mashed, they replace the egg and part of the sugar in a raw dough. Blended with cacao, they give a mousse in two minutes. The more spotted the skin, the sweeter the flesh, so the less you need to add anything at all.
What healthy dessert can you make with bananas?
The shortest version comes down to one ingredient: frozen banana blended to the texture of ice cream. From there everything follows - a spoonful of cacao, one of peanut butter, a few berries. No added sugar is needed, the ripe banana does all the work.
Share this article