Often times ideas come to you based on the random crap that you find laying around your cupboards. In this case we had bought a number of bananas that ripened really quickly—what to do with them? Brownies! We worked off of the Banana Brownie recipe found here and then substituted an adapted version of the Chocolate Avocado Frosting recipe found here. What you have is deliciously moist banana brownie with a delicate chocolate frosting…made from freakin’ avocados! Just be sure you refrigerate these guys; in too hot weather they will get moldy real quick.
For the bars:
- 1 1/2 C. sugar
- 1 C. cashew cream
- 1/2 C. vegan butter, softened
- 2-3 tsp Ener-G Egg Replacer, mixed thoroughly in four (4) tbsp of warm water, OR other replacement for two eggs
- 1-3/4 C. (3 to 4) ripe bananas, mashed
- 2 tsp vanilla extract
- 2 C. flour
- 1 tsp baking soda
- 3/4 tsp salt
For the Frosting
- 1 1/2 C. avocado, cubed
- 1/3 C. oil (we used veggie, but coconut works great too)
- 1 C powdered sugar
- 1/4 tsp salt
- 1/8 tsp vanilla extract
- 1/4-1/3 C. chocolate powder
The How To
- Heat oven to 375F. Oil a 13×9-inch pan. Using a stand mixture (or in a large bowl), beat together sugar, cashew cream, vegan butter, and egg replacer until creamy. Add the bananas and vanilla extract, blending until smooth. Add flour, baking soda, salt, and blend for one minute.
- Spread the batter in the pan and bake 25 to 30 minutes, or until a tooth pick comes out clean.
- For the frosting, begin by combining all ingredients except the powdered sugar and chocolate powder in a blender or food processor—blend until smooth. Once the mixture has a silky consistency slowly add in the dry components. Continue blending until everything is combined.
- Place the frosting in fridge to chill.
- Once the brownies are done let them cool; then frost ’em.
- Eat. Lots. Of. Them.