brownies aux bananes 🍌🍫
sans gluten | sans produits laitiers
ingrédients
2 bananes bien mûres, écrasées (environ 240 g)
1/2 tasse (120 g) de beurre d’amandes ou de cajou bien coulant
3/4 tasse (90 g) de sucre de coco
1 œuf + 1 jaune d’œuf, à température ambiante
2 c. à thé (10 ml) d’extrait de vanille
1/2 tasse (50 g) de farine d’amandes très fine
1/2 tasse (50 g) de cacao hollandais
1/4 c. à thé (1 g) de bicarbonate de soude
1/2 c. à thé de poudre d’espresso (facultatif, mais fortement recommandé)
1/4 c. à thé de sel fin
70 g de pépites ou de morceaux de chocolat noir (sans sucre raffiné, si possible)
morceaux de chocolat noir supplémentaires, pour garnir
instructions
préchauffez le four à 350°F (175°C). Tapissez un moule carré de 8 × 8 po (20 × 20 cm) de papier parchemin.
dans un grand bol, fouettez les bananes écrasées, le beurre d’amandes, le sucre de coco, l’œuf, le jaune d’œuf et la vanille jusqu’à l’obtention d’un mélange lisse.
dans un autre bol, mélangez la farine d’amandes, le cacao, le bicarbonate de soude, la poudre d’espresso et le sel.
incorporez les ingrédients secs aux ingrédients humides en mélangeant juste assez pour les combiner. ajoutez les pépites de chocolat.
versez la pâte dans le moule préparé et lissez le dessus. garnissez de morceaux de chocolat supplémentaires.
faites cuire de 28 à 32 minutes, ou jusqu’à ce que les côtés soient pris et qu’un cure-dent inséré au centre ressorte avec quelques miettes humides.
laissez refroidir complètement dans le moule avant de couper en carrés. 🤍 #pourtoi #recettesimple #recettehealthy #brownies
I recently tried this banana brownies recipe and was pleasantly surprised by how moist and flavorful they turned out, even without gluten and dairy. Using ripe bananas not only adds natural sweetness but also keeps the brownies dense and fudgy. The almond butter provides a wonderful nutty undertone, and the coconut sugar gives a subtle caramelized flavor that enhances the chocolate notes. One tip I'd recommend is to definitely include the espresso powder as suggested. It might seem optional, but it really deepens the chocolate flavor and adds a nice complexity. Also, make sure your eggs are at room temperature to help the batter mix smoothly. When baking, keep an eye on the brownies starting at 28 minutes to prevent overbaking, which can dry them out. The ideal is a toothpick with a few moist crumbs for that perfect gooey texture. For those who want to experiment, you could try swapping almond flour with finely ground oat flour if you're looking for a different texture, although be aware it might alter the brownies' density. Additionally, using dark chocolate chips without refined sugar keeps the treat healthier while adding satisfying bursts of chocolate. These brownies are fantastic for anyone with dietary restrictions or anyone wanting a wholesome dessert option. I've shared them with friends who usually avoid gluten and dairy, and they couldn't believe how tasty they were! Baking them in a parchment-lined pan makes cleanup easy and helps in removing the brownies neatly for cutting. Overall, this recipe is a great go-to for a quick, healthy dessert that doesn't compromise on flavor or texture — perfect for a cozy afternoon snack or a crowd-pleasing treat!