I love making healthy versions of normally unhealthy dishes. I’ve already shared many sugar-free cake and pie recipes on my blog. I even already shared several healthy brownie recipes here. But this time I’m sharing the recipe for healthy Banana Brownies. These brownies can be made with your over-ripe bananas so you don’t have to throw them away. And what I love about these brownies is that they have a cookie base!
I create many recipes myself but sometimes I get my inspiration from other food bloggers. I got this recipe from Food Places, a Dutch food blog. Lucia shares some really nice recipes on her website and these healthy banana brownies are on it too. These healthy brownies are made with mixed nuts and raspberries, giving it a lot of body and an original flavor.
Recipe healthy banana brownies
Ingredients (serves 9):
200 grams whole-grain biscuits
4 tablespoons maple syrup (plus a little extra)
3 banana (preferably ripe)
100 grams spelt flour
1 teaspoon cinnamon
1 teaspoon cookie spices (or extra cinnamon)
1 tablespoon cacao powder
1 teaspoon vanilla essence
125 grams raspberries
Preheat the oven to 180C. Line a baking tin with parchment paper.
Crumble the cookies in a food processor, stir in the 4 tablespoons of maple syrup. Put the cookie crumbles in the baking tin and press and smoothen with the back of a spoon. Set aside in the fridge.
Mash the bananas in a bowl. Add the eggs and whisk until combined. Add the flour, cinnamon, cookie spices, cacao powder en and vanilla essence. Mix well.
Chop the nuts. Set a few nuts and raspberries aside and add the rest of the raspberries and the nuts to the mixture. Pour this mixture onto the cookie base.
Put the remaining nuts in a small bowl and sprinkle with a bit more of the maple syrup. Divide the glazed nuts and the rasperries over the brownie dough.
Bake the healthy banana brownies for 40 minutes in the oven.
Let them cool and cut into 9 squares.