Plantains may be a bit unusual in a brownie recipe, but they actually make a perfect base for oil-free baking. They add moisture just like bananas and help bind the brownies together, but don’t affect the flavor the way bananas do. The plantains need to be very ripe—quishy, mushy, almost-black ripe. They can take weeks to ripen, but your patience will be rewarded in the form of tasty chocolate brownies that have a light texture and are delicious to nibble warm from the oven or perfect under a scoop of frosty, non-dairy ice cream.
Plantain Brownies [Vegan, Gluten-Free]
- 2 very ripe plantains (they should be almost black)
- 1 cup oat flour
- ½ cup cocoa powder
- 2/3 cup coconut sugar
- 1 ½ tsp baking powder
- ½ cup non-dairy milk
- Preheat the oven to 350F.
- Puree the plantains in a food processor.
- Add the rest of the ingredients. Process until everything is combined.
- Spread the batter into an 8x8" square pan lined with parchment paper (or greased).
- Bake for about 25 minutes at 350F.
- Let them cool before cutting.