Dairy Free Banana and Coconut Brownies

10 minutes + 30 minutes Serves 16


  • Spray oil, for greasing
  • 1 cup caster sugar
  • 1 banana, mashed
  • 2 eggs
  • 1⁄4 cup coconut oil, melted
  • 1 tsp vanilla essence
  • 3⁄4 cup plain flour
  • 1⁄4 cup cocoa powder
  • 100g dairy free chocolate, chopped
  • 1 cup shredded coconut
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How to Whip Perfect Cream


  • 1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 18 x 28cm slice tin.

  • 2. In a large bowl whisk together sugar, banana, eggs, oil and vanilla. Sift in flour and cocoa. Fold in chocolate and 1/2 cup of coconut.

  • 3. Pour into slice tin. Sprinkle with remaining coconut. Bake for 25-30 minutes, until firm to touch.

  • 4. Leave to cool in the pan then cut cooled brownie into squares. Keep in an airtight container in the fridge for up to 5 days.

  • Tips:

  • - Store bananas out of the fruit bowl and away from other fruits as this will make them ripen faster.

  • - To serve as a dessert, chill a can of coconut cream, then scoop off solids and whip to soft peaks. Dollop onto brownies and finish with freshly sliced banana.

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