Banana Cake Nut Butter Brownies

Banana Cake Nut Butter Brownies

Banana Cake Nut Butter Brownies


These banana cake nut butter brownies will blow your mind! They taste like a cross between a moist banana cake and an intense chocolate brownie, yet they have a very low sugar content (which is all unrefined/whole food sugars) and are made without any flour, butter or oil. Instead these ingredients are replaced by nut butter!

Despite the total lack of flour these brownies are amazingly light to the point I considered calling them ‘devils food cake’ which is typically a moist, airy, rich chocolate cake. But as they do have a sticky brownie quality to them (and are probably way too healthy to be called devils food cake), brownies seemed like the better fit. 

Inspiration for using nut butter instead of flour came from a recent post by Sarah B on her amazing My New Roots blog. Essentially, by using a combination of eggs and a little baking soda, you can do away with any flour, butter or oil, and replace it with nut butter which provides the same qualities but with a lot more beneficial nutrients and protein.

I’ve been playing around with this recipe idea for a couple of weeks and every time I go to make it I end up with a completely new version: double chocolate brownies, chocolate chip cookies, blueberry and vanilla cookies (which tasted like blueberry muffins!). The list will no doubt continue to grow, but the best by far has been these banana cake nut butter brownies.

The chocolate chunks in the recipe are optional. If you want to keep the brownies entirely refined sugar free, leave this part out and you could substitute it for chopped nuts of your choosing.

I picked up the wrong chocolate in the supermarket, instead of plain 70% I ended up with roasted almond chocolate which I didn’t discover until I was cutting it up for the recipe. As it turned out, almond chocolate was pretty damn amazing too. So if you can get it, that would be my recommendation!

When choosing your chocolate for these brownies, if you want to keep the recipe dairy free make sure you choose a dark chocolate with no milk products in it, and the darker the better as this coincides with a higher antioxidant level and generally lower sugar levels.

These Banana Cake Brownies are amazing straight out of the oven when the chocolate is all warm melted, and they will keep for about 5 days in a sealed container.




Banana Cake Nut Butter Brownies


Banana Cake Nut Butter Brownies

Prep time: 10 minutes Cook time: 30 minutes

1 ripe banana, mashed
3 eggs
1/2 cup nut butter of your choice (eg cashew, almond etc)
1/2 cup coconut sugar
1/4 cup dutch process cocoa or raw cacao powder
1 tsp baking soda
pinch of himalayan pink salt
125g dark chocolate (70% or higher) and/or nuts of your choice, cut into chunks

Preheat your oven to 160ºC fan bake.
Line a 20cm x 20cm square tin or 16cm x 30cm rectangular tin with baking paper.
Combine the mashed banana, eggs, coconut sugar, cocoa and salt. Stir in the nut butter ensuring the mixture is well combined (use an electric beater for this if you prefer). Stir in the baking soda ensuring there are no lumps and everything is well combined.
Pour the mixture into the lined tin and spread the mix out evenly. Sprinkle with chocolate or nuts if using, and place the brownie into the centre of your pre-heated oven for approximately 20-30 minutes.
The banana cake brownie is ready when a skewer inserted into the middle comes out clean. Note: if using chocolate for the top, avoid skewering a piece of chocolate otherwise you will get a false skewer result!
Remove the brownie from the oven and allow to cool in the tin until ready to cut. Store in an airtight container in your pantry for up to a week.


Banana Cake Nut Butter Brownies


Raw Chocolate and Raspberry Brownies

Raw Chocolate and Raspberry Brownies

Raw Chocolate and Raspberry Brownies


These chocolate and raspberry brownies are entirely raw, have a whole avocado hiding inside them, and are bursting with nutrients which, I think, makes them taste even more amazing!

Made from a base of brazil nuts, which are a great source of selenium and magnesiu, and avocado, a good source of healthy fats, these brownies are packed with plant protein. Raw cacao powder provides the antioxidant rich chocolate hit, and dates provide the sweetness as well as dietary fibre and even more mineral goodness in the form of iron, potassium and magnesium. Raspberries add a lovely tartness to balance out the sweetness (although these brownies are definitely not as sweet as your standard baked chocolate brownie), and a little desiccated coconut adds to the flavour and texture. 

They’re very quick and easy to make, simply combine the ingredients in a food processor then press into a lined tray. Chill for 30 minutes before cutting into slices. Or if you’re feeling creative use a cookie cutter to cut into fun shapes! In honour of upcoming Valentine’s day I made these into hearts, and what better gift to give – a guilt free dessert that actually serves your health!


Raw Chocolate and Raspberry Brownies

Makes: 20 pieces
Prep time: 20 minutes

2 cups brazil nuts (raw)
1 avocado, skin and stone removed
15 medjool dates, pitted, chopped
4 tsp pure maple syrup, raw honey, rice syrup or coconut nectar
1 cup raw cacao powder
1/2 cup desiccated coconut
1 tsp vanilla powder
pinch himalayan pink salt
1-2 cups freeze dried raspberries (depending on your tastebuds)*

Line a small brownie tray with a double layer of cling film. Place the brazil nuts in a food processor and blend until they resemble coarse breadcrumbs. Place the nuts into a bowl and set aside.

Combine the chopped dates, avocado, cacao powder, maple syrup, sea salt and vanilla in the food processor and blend until you have a smooth chocolately paste (this tastes amazing!). Add the brazil nuts and coconut and pulse until just combined. Add the raspberries and pulse again until just combined.

Press the brownie mixture evenly into your lined tray and place in the fridge to chill for half an hour. Once chilled, lift the brownie out of the tray and cut into desired shapes. Store in a sealed container in the fridge for up to 1 week.

*freeze dried raspberries by ‘fresh as’ can be found in local food stores such as Farro, Nosh and some New worlds.


Decadent Dark Chocolate & Raspberry Brownie

Decadent Dark Chocolate & Raspberry Brownie

Decadent Dark Chocolate & Raspberry Brownie



Many moons ago while I was living in London, I discovered that chocolate brownies which were my ultimate sweet treat back then, were in fact super easy to make.

After trying a few average recipes, I made it my misison to find the ultimate, decadent, dark chocolate brownie recipe.

I tried out many, many recipes (much to my flatmates delight), and eventually settled on two. One had chocolate chunks and one didn’t.

I was looking for the perfect brownie that had a glossy top crust and was moist and soft on the inside. It couldn’t be too cakey or too fudgey, and it had to have the perfect melt in the mouth texture. Lastly, it had to actually taste like chocolate, not just sugary sweetness.

Over time my two winning recipes were slowly adapted and eventually morphed into one ultimate dark chocolate brownie recipe.

More recently I adapted it to include alternative ingredients making it dairy, gluten and refined sugar free (depending on the type of chocolate you use), while ensuring that it still tasted exactly the same as the original recipe!

This final version has raspberries added because their sweet tartness perfectly balances the rich chocolate flavour. I also think they make the brownie look much prettier and festive, making this a great recipe for special occasions such as Valentine’s day or Christmas!


Decadent Dark Chocolate & Raspberry Brownie



These brownies MUST be eaten at room temperature to ensure you get the true melt-in-mouth experience. They will keep well in or out of the fridge in a sealed container for up to 2 weeks. In hot weather I recommend storing them in the fridge and bringing them to room temperature half an hour before serving. They’re also fantastic when heated gently and served as a dessert with your favourite  yoghurt or ice cream.


Decadent Dark Chocolate & Raspberry Brownie

Makes: 24 pieces
Prep time: 20 minutes Bake time: 45 minutes

325g dark chocolate (I use 62% cacao solids with no milk products)
200g coconut oil
2g sea salt
1 Tbsp espresso coffee  (or 1 Tbsp instant coffee mixed with 1 Tbsp cold water)
240g coconut sugar
3 eggs
1 tsp baking powder (gluten free)
60g rice flour
40g cornflour
200g frozen organic raspberries

Preheat oven to 160ºC and line a baking tin with baking paper. This recipe fits well in a rectangular 23cm x 32cm tin.

Break up the chocolate and place in a heat proof bowl along with the coconut oil, salt and coffee. Place the bowl over a pan of simmering water ensuring the bowl isn’t touching the water. Stir occasionally until melted.

Meanwhile, place the eggs and coconut sugar in a mixing bowl and beat (either with an electric handheld beater or in a bench top mixer) until they become pale and frothy, approximately 10 minutes. This beating time ensures you will have a nice glossy top to the brownies.

When the chocolate mixture has melted, slowly add it to the egg mixture and stir well. Sift the rice flour, cornflour and baking powder together and stir into the mixture.

Pour the mixture into the prepared pan and spread evenly. Sprinkle the frozen raspberries over top and gently press into the mixture.

Place brownie in the centre of the oven and bake for 45 minutes or until a knife comes out clean. The brownie should have risen slightly and have a nice glossy top.

Allow to cool on a rack and then cut into desired shapes.


Frozen raspberries are best used in this recipe to ensure they don’t burn during baking.