Do you ever go into the kitchen, fish out a recipe, and make so many substitutions that you can only hope what the result will be? I found a basic cake recipe and got to work. I switched a double-portion of bananas for oil and sugar. Bananas make a gooey brownie, so I subbed flaxseed for the eggs, just in case. Corn syrup? Um, no. Maple syrup instead. Gluten free flour for regular... I ended up with what I was aiming for! That NEVER happens!
Banana brownies! They are soft and delicious when served as soon as they cool enough to slice. (One night in the fridge did not hurt them but they were better warmed up.) I spread a wee bit of unsweetened, just-peanut butter on top just before serving. They had no official name until I presented one to the Cadet. After shoving one in his mouth and dancing around, he called to me in the kitchen, "Monkey Bar! Oo oo! Aah aah! More Monkey Bar, please!" If our nearly-two-year-old says they are "Monkey Bars," then that is what they shall be.
3 medium, ripe bananas (a scant 2 cups when mashed)
1/2 cup water
1/4 cup maple syrup
1/2 tsp vanilla
1 1/2 cups Bob's red Mill gluten free flour blend
1/4 cup golden flaxseed meal
4 tsp baking powder
1 tsp salt
1 tsp xanthan gum
Preheat the oven to 350F. Grease a 9x13 pyrex dish with coconut oil (or butter.)
Mix the flour blend, flaxseed meal, baking powder, salt and xanthan gum together. Blend the bananas, water, maple syrup and vanilla until homogenous. Stir the banana mixture into the flour mixture, and pour it all into the pan.
Bake for about 40 minutes. (A knife will not come out clean, but should not have raw batter stuck to it.)
Cool for about 15 minutes and slice into bars. "Ice" each bar with unsweetened, just-peanuts butter.
For more healthy recipes, check out these recipe shares: Meatless Mondays, Monday Mania, Make Your Own! Monday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten Free Wednesday, Real Food Wednesday, Healthy 2Day Wednesday and the Friday Vegetarian Potluck.