Paleo Choc-Banana Brownies [Dairy free, Gluten free, Grains free, Sugar free]


Baking brownies has never piqued my interest or taste buds much!  The brownie maker for our household is Headchef, who generally uses a store-bought brownie mix, which is gluten and sugar filled, for our boys.  The sweet sugary aromas that permeate our home is the brownie-passion killer for me.

Recently, our elder boy decided that he would like to try out Paleo eating…and with it comes the sweet-tooth indulgences and requested I make him some.   This is a quick to put together recipe that literally takes 10 minutes in preparation time.  The only pre-requisite, is having very ripe banana’s on hand, the kind that has blackening skin – these add to the taste of this brownie mix.  I used raw cacao powder making these this time around as I wanted to achieve a bitter, dark chocolate taste, but previous bakes with organic, pure cocoa powder have yielded great tasting brownies.  The texture of the baked brownie is feather light and spongy, and a bake that will definitely be repeated after the first attempt!


3 large eggs

3 medium-sized bananas, well ripened with brown spots

1 Tblsp coconut oil, melted (or ghee or grass fed butter) + coconut oil to grease the pan

2 Tblsp raw honey OR 2-3 tblsp date paste

1/2 tsp vanilla extract

1/4 tsp Himalayan or Sea salt

1/4 tsp bicarbonate of soda

1/4 cup coconut flour (+ more if necessary to make a firm batter)

1/2 cup cocoa powder (sugar and preservatives free) OR 1/2 cup raw cacao powder

Here’s How

  • Preheat the oven to 170 degrees celsius
  • Peel and add the bananas into a food processor and process until smooth
  • Add the eggs and coconut oil (or ghee or grass-fed butter) and pulse well to combine.
  • Add the honey, vanilla extract, date paste OR honey, salt, coconut flour and cocoa powder and mix
  • If the consistency is not firm, add a little more coconut flour at a time (one tsp at a time) or simply wait a few minutes until some of the liquid is absorbed.  The amount of coconut flour listed in the ingredients above, worked well in this bake and no additions were required.
  • You might want to taste the batter before removing it from the processor to make sure it is sweet enough – but between the ripe bananas, date paste or honey, it should be fine.
  • Prepare the baking pan or a small square pyrex or oven-proof casserole dish with a piece of baking paper to line the bottom and grease with coconut oil very well on both sides and around the perimeter of the pan.  What I found easiest, is, to line the entire dish with baking paper.
  • Pour the batter in to the baking and shake a little to even it out
  • If not fully lining the dish with baking paper, using a spatula,  go around the perimeter of the dish, and pull the batter away form the side (this helps it to not stick to the sides of the baking dish)


  • Bake for 35 – 40 minutes or until slightly browned on top, springy to the touch and passes the dry skewer test.
  • Allow the baked brownie to cool in the pan, then cut into small pieces, remove and allow the them to cool further.
  • Serve in mini cupcake cases or store in a container and freeze for a quick snack
  • These will keep in the refrigerator for one week, and in the freezer for months

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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