a vegan couple: eating; running; living–minimally.

Tag: banana

Banana Brownies w/ Chocolate Avocado Frosting

2013-09-15 16.43.29

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

  1. 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.
  2. Spread the batter in the pan and bake 25 to 30 minutes, or until a tooth pick comes out clean.
  3. 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.
  4. Place the frosting in fridge to chill.
  5. Once the brownies are done let them cool; then frost ’em.
  6. Eat. Lots. Of. Them.

Breakfast Bowl

Well, we wanted to get at least ONE more post in before the end of 2012, and since we didn’t put up a Recipe Sunday post here is a belated one.

One recent night we had some left over millet from the previous nights dinner. We decided to add some bananas to make a breakfast bowl and voila!…delicious! This is another versatile recipe that allows you to sub in whatever up I have around, which can be handy when you are trying to simply get some food in your stomach.


  • 1-2 Bananas (riper the better)
  • A grain (quinoa, oat bran, millet, etc.)
  • Non-dairy milk (we use almond, but soy, rice, or hemp are just fine)
  • Assorted toppings and add-ins (e.g., nuts, raisins, cinnamon, maple syrup, etc.)

The How To:

  1. Cook the grain according to the specifications using the non-dairy milk instead of water. E.g., quinoa is a 2:1 ratio.
  2. After the grain has finished cooking (or when it is just about done). Add the banana and mash with a potato masher, fork, or wooden spoon.
  3. Add the toppings and/or add-ins.

The great thing about this recipe is that you can make the grain the night before and the just add some more liquid, the bananas, and the add-ins when you have breakfast. Also, you can use any grain and any combination of ingredients.

There you have it. The last Recipe Sunday post of 2012. Enjoy, and eat well in the new year!

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