I started playing with this recipe at Christmas time, when we had loads of people coming over, and I wanted to have some sweet treats on standby for them. It was ok, but not quite what I had in mind. After some adapting and trialing, we have landed on this recipe. It has become Steve's new favourite with a cuppa!
Preheat the oven to 175C. Make sure you have a cooking rack halfway down the height of the oven, where you will put the brownie to cook.
In a food processor, using the S shaped chopping blade, add the bananas. Break them into segments about 5cm long. Then add the other ingredients.
Run the food processor until the mixture is smooth. During the mixing, open the food processor from time to time and push the mixture down the sides. This ensures all the ingredients are well mixed.
Line a 8" or 9" square cake tin with baking paper. There is no need to be fussy with how you do this. A flat piece of paper will be fine. Pour the mixture into the tin and spread it evenly, being sure to get it into the corners of the tin. See the picture below to see how it should look.
Add toppings, if using. Press them down gently to ensure they will stay stuck to the brownie once it is cooked.
Bake for 30 minutes. Do not be tempted to test if it is cooked, and trust that this amount of time is correct. Cool the brownie on a wire rack before removing from the tin and slicing - we usually get 16 slices per brownie. Store brownie in a container in the fridge. Microwave for 10 seconds before serving, if desired.
DATE PASTE
Date Paste is one of my "Kiwi Ingredients", and you can read more about it here.
0 servings
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