- 2 large, very ripe bananas (300 g, 2 large or 3 small, spotty is perfect!)
- 1 cup (120 g) unsweetened shredded coconut
- 1 scoop (30 g) chocolate vegan protein powder (vanilla is fine too)
- 1/4 cup (30 g) cocoa powder
- 1 tsp stevia powder, 8 drops liquid stevia drops or 1-2 tbsp pure maple syrup or coconut sugar (optional, for a bit of added sweetness)
- 2 tbsp (30 g) + 2 tbsp (30 g) dairy-free chocolate chips
- 1/2 tsp salt (optional)
- 1 tsp pure vanilla extract (optional)
- Pre-heat oven to 350 degrees.
- Place all the ingredients except the chocolate chips in a food processor or blender and mix until it forms a thick batter.
- Stir in the 2 tbsp of chocolate chips.
- Line a loaf pan with parchment paper or spray with non-stick cooking spray then fill with the batter, using a spoon or spatula to spread flat.
- Evenly sprinkle the remaining 2 tbsp of chocolate chips on top.
- Bake for 15 minutes.
- Let cool for a couple of minutes in the plan then cut into 8 squares and gently lift out of the pan.
- I recommend using a digital food scale to measure your ingredients. Volume measurements can vary greatly, so for best results, use a scale for accuracy. Buy one here.
- To reduce the amount of carbs and fat per serving, you can omit the chocolate chips, though I wouldn’t recommend this! If you make them without chocolate chips, 1/8th of the recipe will be 14C/11F/5P.
- I used 1 tsp raw stevia, which is optional but I wanted the recipe to be a little sweeter than with just the banana and protein powder. Sweeten to your own preference using the stevia drops, powdered stevia, coconut sugar or pure maple syrup. If you’re skipping the added sweetener, make sure you have nice, ripe, spotty bananas for the best taste. They’re still really good without the added sweetener.
- Serving Size: 1 brownie
- Calories: 202
- Fat: 13
- Saturated Fat: 10
- Carbohydrates: 19
- Fiber: 5
- Protein: 5
Keywords: gluten-free, oil-free, high-protein