Dark chocolate banana brownies



I love chocolate (as you may have noticed by now) and I love bananas. Call me a monkey, I don´t care! Thess dark chocolate banana brownies are super- moist and juicy, and the bananas add some perfect natural sugar to the dark chocolate brownies. As well as they are full of protein and fiber, they are lactose-free, wheat-free, gluten-free and sugar-free. And the best of all; you just mix it all togheter in one casserole.

dark chocolate banana brownie

Dark chocolate banana brownies

The more brown and ripe bananas you can find for thess dark chocolate banana brownies, the better. I am serious! Do not be fooled, and go for fresh and yellow bananas. I used almond flour, a tad coconut flour and liquid natural sugar in this cake, which adds additional juiciness. If you do not have that in your kitchen and can go all- regular; it is fully possible to use normal all-purpose flour and brown sugar, just remove the milk. Also the alpha omega for this cake is to watch it the last minutes in the oven, as you would like it to be super juicy inside, and not overcooked.

Ingredients:chocolate banana brownie

100 grams coconut oil/butter (lactose- free/regular)

100 grams Agave syrup or Acasia honey

50 grams dark good quality cacao powder

50 grams blanched almond flour

2 medium/large ripe bananas

2 medium/large eggs

1 tablespoon coconutflour

1 tablespoon milk (lactose- free/soy)

1 teaspoon vanilla extract/essence

1/4 teaspoon baking soda (natron/bicarbonat)


  1. Preheat the oven to 175 degrees celsius (350 F).
  2. Melt the butter/coconut oil. Mash the bananas well. Add the honey/syrup and mashed bananas. Cool down a bit, and then add the whisked eggs.
  3. Add the dry ingredients through a strainer and add the milk. Mix with a ballon whisk carefully, and not too much.
  4. Pour into a bread tin. If you double the recipe you can use a bigger rectangular cake tin, e.g. brownie tin.
  5. Bake in a bread tin for 35-45 min in the middle of the oven in 175 degrees celsius. Check that the cake is finished by poking it with a match. It is finished when there is no cake dough on the match.
  6. Let the brownies cool down (Although it is tempting to eat them straight away).
  7. Cut the brownies into pieces and serve with chocolate fudge frosting as suggested beneath.

Chocolate fudge frosting:

100 g dark chocolate

100 g coconut oil/ butter (lactose-free/regular)

1 dl heavy cream (lactose-free/soy/regular)

1 medium egg

2 tablespoon Agave syrup/Acasia honey

1 teaspoon vanilla extract/essence


  1. Melt the butter/coconut oil in a casserole on low heat. Add the chocolate, and turn of the heat. Blend it all to a smooth mix.
  2. Add the heavy cream.
  3. Whisk the egg in a separate bowl. Add the egg slowly into the chocolate mix while mixing with a whisp.
  4. Add the agave syrup/acasia honey
  5. Add 1 tablespoon black coffee or your favorite dessert liquor if you want to spice it up.
  6. Set the frosting in the fridge until desired thickness. I let it cool for approx 30 min.

I like to go casual with these dark chocolate banana brownies, and serve the frosting on the side, for example in a shot- glass, so that people can add their own frosting.

chocolate banana brownie


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Join the Conversation

  1. Keep them coming!!! I love your creations !! They work perfectly in the warmer climates of California as well!!! Yummy

  2. That cake was really delicious. I’m already loonging for more:)

  3. Mauro Delois says:

    Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE.`’*;

    Take care

  4. This looks so delicious! I was just curious what “natron/bicarbonat” was. Is it baking powder or baking soda?

    1. thatcakechick Author says:

      Thanks, Emily! Natron/bicarbonat is baking soda:)

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