Who doesn’t love a good brownie recipe!? We had a few tins of black beans and I felt like something chocolatey. I’d heard of these black bean brownies before, so I thought I’d give it a go! They took no time at all to mix together, and only 25 minutes in the oven! Voila! In about 30 minutes time – Black Bean Banana Brownies! What’s more, I whipped up some super quick 2 ingredient ice cream to go with it! (waiting for it to freeze is the hard part!)
These Black Bean Banana Brownies with 2 Ingredient Ice Cream are also Gluten Free! Whoop! Not all our sweet recipes are gluten free on our Blog but we do have a few, including our Inferno Cookies and Raw Coconut Banana Lemon Cookies – or, if you prefer something savoury, try our Lentil Cashew Loaf (with gluten free breadcrumbs).
This recipe is made with mashed banana, (hence the name in the title) but if you’re not keen on banana, I’ve tried it with apple sauce and they both work just as well. Just substitute 1/4 cup of apple puree instead of the mashed banana. Easy!
If you love brownies (with ice cream), you should definitely give these a go! And please share this recipe with your friends!
Whip up these delicious Black Bean Banana Brownies and have them ready in around 30 minutes! A super simple recipe, with such a tasty outcome!
- 1 tin black beans drained and rinsed
- 1 Tbsp tahini
- 1 medium bananas mashed
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 cup almond meal
- pinch of salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1/3 cup cocoa powder
- 1/2 cup vegan dark chocolate shredded
- 1 1/2 cups coconut cream
- 1/4 cup coconut sugar
- A sprinkle of ground vanilla (optional)
Mix all the ice cream ingredients in a food processor or magic bullet until well incorporated. Pour into a freezer safe container and freeze until set. (usually overnight). Scoop out with an ice cream scoop and serve on top of warm brownies.
Mix all ingredients except the 1/2 cup of vegan dark chocolate in a food processor. Pour mixture into a bowl and add the chocolate, then pour into a brownie tin lined with coconut oil. Bake in the oven at 180C for 25 minutes or until slightly browned and hard on top. Serve with ice cream.