Dairy Free Banana and Coconut Brownies

clock 10 minutes + 30 minutes bowl Serves 16
Easter Sweet Banana Baking Brownie Slice Coconut Dairy Free Vegetarian
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Ingredients

  • 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

Method

  • 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.

  • Tip:

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

  • PER SERVE

  • • Energy 891Kj • Protein 3g • Total Fat 11g • Saturated Fat 9g • Carbohydrates 24g • Sugars 18g • Sodium 13mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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