Espresso Banana Brownie
June 29, 2018
: 20
: 10 min
: 25 min
: 35 min
: easy peasy
Moist brownie with a big bang of coffee!
Ingredients
- 2 Tbs instant coffee(I use decaf so the kids can eat it too)
- 8 Tbs boiling water
- 3/4 cup dates
- 2/3 cup almond butter
- 1/3 cup banana - firmly packed
- 3/4 cup oat flour
- 2 tsp instant coffee
- 1 1/2 tsp bi-carb soda
Directions
- Step 1 Preheat oven 170deg (FF)
- Step 2 Line square baking tray with greaseproof paper
- Step 3 Place dates and 2 Tbs instant coffee into a bowl
- Step 4 Pour over boiling water
- Step 5 Cover with clingwrap to infuse the coffee into the dates
- Step 6 Stand covered until ready to use
- Step 7 In the food processor place date mix, banana, almond butter & additional coffee.
- Step 8 Blend until smooth
- Step 9 Scrape down sides
- Step 10 Add oat flour and bi-carb soda to food processor
- Step 11 Blend on high until well combined and smooth
- Step 12 Pour mix into lined baking tin & make flat
- Step 13 Bake for 20-25 mins until skewer comes out clean and brownie springs back slightly
- Step 14 Remove from the oven and allow to cool
- Step 15
- Step 16 Once cool, cut up and place in airtight container
- Step 17 This brownie is nice and moist and freezes well.
