Eggless Banana Black Bean Brownie

Banana Black Bean Brownie - Does it sound weird? But the taste doesn't. If you like moist, dense and fudge brownies and love the flavor of banana, then you should definitely try this out. The main star ingredient is Black Beans in this nutritious brownie. But you can barely taste it, but the flavor of banana is predominant. So if you love bananas, then instead of making banana bread next time with those ripe ones try this nutritious, protein rich brownie. The additions of walnuts give a nice crunch and the small amount of oats give this little bit texture. I used Xylitol for sweetening. Do you know Xylitol doesn't cause cavities like sugar. They taste best after atleast a day of refrigeration. If you try this out, let me know how you liked it.

Preparation Time - 10 Minutes

Cooking Time - 30 Minutes

Serves - Makes around 12 Brownies

Ingredients

Black Beans - 2 Cups(Soaked, Cooked, Rinsed and Drained)

Organic Ripe Bananas - 3(Medium sized)

Xylitol - 1/4 Cup

Unsweetened Cocoa powder - 1/4 Cup

Cinnamon - 1/2 Tsp

Vanilla extract - 1 Tsp

Instant Oats - 1/4 Cup

Oats Flour - 1/4 Cup

Walnuts chopped - 1/3 Cup



For Topping



100% Dark Chocolate(Unsweetened) - Few pieces

Milk - 2 Tbsp

Xylitol - 2 Tbsp or per taste.

Vanilla extract - few drops

Method



1) Preheat oven to 350F.



2) Combine all the ingredients except Oats, Oats Flour and Walnuts in a food processor blend until smooth. The beans should not be visible and the addition of bananas will give enough liquid to make a nice smooth batter.



3) Now add the Oats, Oats Flour and Walnuts and combine thoroughly.



4) Grease or line Parchment paper to 8x8" pan and pour the batter in the pan and bake for around 30 minutes till a tooth pick inserted in the center comes out clean.



5) Cool in a wire rack and slice after completely cooled.



6) Add chocolate, milk, vanilla extract and xylitol in a bowl and slightly warm it so that the chocolate melts and  once the chocolate is in spreadable consistency using a spoon spread it on top of the baked and cooled brownies.



7) Refrigerate the brownies at least for one day and enjoy. The flavor, taste of black beans becomes very much unnoticeable after a day.



Check here for the Original Recipe.



Notes - The consistency of the batter depends on the size of the bananas and ripeness. If the bananas are big, make it two instead of three. The batter should be thick and in case you find the batter is two runny add another 1/4 cup of Oats or Oat Flour.



Events



1) Sending this to Delicious Dessert Event.



2) Sending this to Best Western Desserts - Valentine's Special hosted by Priya Mahadevan.



3) Sending this to Cooking with Fruits Hosted by Smita of Taste Buds.



4) Sending this to MLLA-32 Hosted by Sandhya and an event started by Susan.

Posted in: how to make eggless banana black bean brownie, how to make eggless brownie, how to make healthy brownies, muffin-cake, Oats, xylitol