Choc-chip banana bread brownies

Choc Chip Banana Bread Brownies

Ingredients

Wet

• 3 ripe bananas, 2 mashed, 1 for topping

• 1 large egg

• 2 tbsp melted coconut oil

• 2 tbsp maple syrup or honey (optional – depends on banana ripeness)

• 1 tsp vanilla extract (optional)

Dry

• ¾ cup rolled oats or oat flour (blend rolled oats)

• ½ cup almond flour

• ½ cup vanilla or unflavoured protein powder (plant-based or whey isolate)

• 1 tsp baking powder

• 1 tsp cinnamon

• Pinch sea salt

Fold through

• dark chocolate chips of choice (I used dairy-free chocolate, Sweet Williams)

Cinnamon Sugar Swirl (optional but elite)

• 1 tbsp coconut sugar (or granulated sweetener)

• ½ tsp cinnamon

Or just use cinnamon sugar

Method

1. Preheat oven to 170°C (fan). Line a small square tin.

2. In a bowl, mash 2 bananas well. Whisk in egg, melted coconut oil, maple/honey (if using), and vanilla.

3. Add all dry ingredients. Stir until just combined – thick but spreadable.

4. Fold in chocolate chips.

5. Pour into tin and smooth the top.

6. Slice remaining banana down the middle and place on top. Mix cinnamon + sugar and lightly sprinkle over the top.

7. Bake 22–26 minutes

• Slightly underbaked = brownie-fudge

• Fully set = banana bread-like

8. Cool completely before slicing (important for texture).

Serve with yogurt of choice and fresh berries.