Banana and Chocolate Peanut Butter Brownies

Banana and Chocolate Peanut Butter Brownies

from forksoverknives.com
16 servings

Ingredients

  • 2 tablespoonsflaxseed meal
  • ¾ cupwhole pitted dates, chopped (4 oz.)
  • ½ cupmashed banana
  • ½ cupunsweetened, unflavored plant-based milk
  • ¼ cupnatural no-salt-added peanut butter
  • 2 teaspoonspure vanilla extract
  • 1 cupquick-cooking rolled oats, ground
  • ⅓ cupunsweetened cocoa powder
  • 2 tablespoonspure cane sugar
  • 1 ½ teaspoonsregular or sodium-free baking powder
  • ½ teaspoonsfine sea salt
  • 1 tablespoonpowdered sugar
  • 2bananas

Directions

  1. 1

    Preheat oven to 350°F. In a small bowl combine flaxseed meal with 6 Tbsp. water; let stand 5 minutes. Place dates in another bowl; add boiling water to cover. Let stand 5 minutes; drain. Line an 8-inch square baking pan with foil.

  2. 2

    In a blender or food processor combine flaxseed mixture, drained dates, mashed banana, milk, peanut butter, and vanilla. Cover and blend until smooth.

  3. 3

    In a large bowl combine the next five ingredients (through salt). Add blended date mixture; stir together just until moistened. Spoon into the prepared pan, spreading evenly.

  4. 4

    Bake about 25 minutes or until puffed and set. Cool on a wire rack at least 30 minutes.

  5. 5

    Using a fine-mesh sieve, dust brownies with powdered sugar. Cut into 16 brownies. Thinly slice bananas. Fan slices over the tops of brownies. Serve immediately.