Welcome our newest Chocablogger and Great British Bake-Off contestant Lea Harris with a delicious recipe for dairy free & gluten free Peanut Butter & Banana Brownies. This recipe makes 9 very large squares for greedy-guts or cut into 12 for a more dignified portion.
- 250g dairy-free dark chocolate
- 150g dairy-free butter or something like Flora Cuisine
- 100g crunchy peanut butter
- 2 very ripe bananas
- 4 large eggs
- 100g caster sugar
- 65g gluten-free flour
Break chocolate into small pieces and chop butter substitute into small cubes (if using Flora pour into bowl).
Put both into a heatproof bowl. Spoon in the peanut butter.
Place the bowl over a pan of simmering water; don’t let the bottom of the bowl touch the water.
Stir occasionally until melted and glossy. Leave to cool slightly.
Mash the bananas then add to the chocolaty mix.
In a separate bowl, beat the eggs and sugar until it’s thick and foamy. You will know it’s ready when the beaters are lifted from the bowl, leaving a ribbon trail.
Gently fold in the chocolate mix with a large metal spoon.
Sift the flour over the mix and fold in gently, there shouldn’t be any flour left in the bottom of the bowl. With any folding in, you need to be as gentle as possible so the air isn’t knocked out of the mix.
Pour into a lined 9-inch square tin, pop onto the middle shelf of a pre-heated oven, 180C (160C fan overn), and bake for about 20 minutes; it should wobble slightly in the middle.
When cooked, leave to cool in the tin. The crust may sink and fracture, that’s fine.