Last week I was craving something cakey. And chocolaty, but that goes without saying. Naturally, I headed over to Pinterest for a little inspiration and decided to try this Paleo mug cake recipe from The Wannabe Chef. It was delicious! Honestly, it was the first mug cake that I ever truly enjoyed. The only problem is that it was too much cake. So I set about to tweak it a little to my liking and to better feed a family of 5.
This recipe makes a standard-sized pan of gluten-free brownies. The best part? It doesn’t require any exotic specialty flours — I think most people have all these ingredients in their pantries right now! While you can certainly mix everything up by hand, I highly recommend using a food processor. It makes the batter silky smooth and as someone sensitive to texture, I think chunks of banana would ruin this recipe for me. (Just make sure you cover that opening with your hand because the cocoa powder flies everywhere!
Gluten-free Peanut Butter Banana Brownies
3 medium bananas
3 large eggs
1/3 c. smooth peanut butter
6 Tbsp. cocoa powder
3 packets of stevia *
1/2 c. chocolate morsels *
Pre-heat oven to 350 degrees. Combine bananas, eggs, peanut butter, cocoa powder, and stevia in the bowl of a food processor. Combine until smooth (be sure to periodically scrape down the sides). Pour batter into a buttered 8×8 baking dish. Sprinkle chocolate chips over the top and gently mix them in. Bake for 30 minutes. Cool.
Yield: 16 servings
* These are both optional ingredients, but I like the extra sweetness they deliver. You could could use fewer chocolate morsels to cut down on the sugar.
As prepared here, there are about 97 calories per serving and 10.4 grams of carbs.
So there you have it! A delicious, guilt-free, grain-free, gluten-free, dairy-free (if you omit the chocolate morsels) treat that is chock-full of healthy fats and protein (and potassium). You can certainly substitute another nut butter for the peanut butter and I’m sure it would be just as good!