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Coconut and Banana AIP “Chocolate” Brownies Recipe

You’ll go bananas for these brownies. Moist and rich, this decadent dessert has just a hint of coconut and banana flavor.

Baking with Banana

I’ve long used bananas in my baking recipes. They can act as a great egg-replacement, and their natural sweetness enables me to cut out some sugar.

Their negligible price tag doesn’t hurt either. In fact, pulling this recipe out when your bananas have become too ripe to eat is an excellent alternative to trashing them and wasting food.

Most traditional brownie recipes call for eggs. They’re not there for decoration or even taste. Eggs help to bind delicious chocolaty brownies together.

One problem: Eggs are often problematic to people with autoimmune conditions. While they are a very healthy food, the proteins in them can trigger inflammation and allergic reactions in many people.

Fortunately, bananas can step up and stand in for eggs. Their mushy stickiness helps brownies stay together.

Eating Bananas on an AIP Diet

One note for those on AIP…

While bananas are AIP-compliant, you still don’t want to eat too much of them as they can be very sugary.

Coconut and Banana AIP “Chocolate” Brownies Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Dessert, Snack
• Cuisine: American

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Ingredients

• 1/4 cup of coconut oil (60 ml), melted
• 1 Tablespoon of gelatin powder (6 g)
• 1 Tablespoon (15 ml) of lukewarm water
• 1 Tablespoon (15 ml) of hot water
• 1 cup of coconut flour (112 g)
• 1 cup of carob powder (96 g)
• 2 over-ripe bananas, mashed to a smooth puree
• 2 Tablespoons of coconut cream (30 ml)

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Instructions

1. Preheat the oven to 350°F (180°C).
2. Measure the coconut oil while solid, then place in the microwave on a gentle heat for a few seconds to melt to liquid.
3. Prepare the gelatin by sprinkling the powder over the lukewarm water in a small bowl. Wait a minute or two, then add in the very hot water. Mix well and set aside.
4. Combine the coconut flour and carob powder in a bowl. Combine the melted coconut oil, gelatin mixture, mashed bananas and coconut cream in a separate bowl. Add the wet banana mixture to the coconut flour and carob mixture and combine until fully incorporated.
5. Tip the mixture into a small, greased baking dish (approx. 6-in x 6-in), smooth down the top and place in the oven for 15 minutes. Use a cake tester to ensure the brownies have cooked, then remove and allow to cool before slicing into squares (this ensures it’ll be more solid).
6. Depending on the size, you could yield between 6 and 8 delicious brownies!

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 192
• Sugar: 10 g
• Fat: 9 g
• Carbohydrates: 21 g
• Fiber: 7 g
• Protein: 3 g