The Best Gluten Free Banana Brownies
Charlie said my Gluten Free Banana Brownies are the best thing I’ve ever made. And from someone who samples a different bake a day from “Jessica’s Kitchen”, that’s a big statement haha.
Before you get cracking, you should know its a super gooey, indulgent brownie with the classic crispy, crunchy top and ever so slightly cakey sides. The banana cuts through the richness to give a smooth, caramelly twist. If you’re in the market for a pure cakey brownie, you’re in the wrong place haha. It’s adapted from a BBC recipe, but I’ve made it more gluten, dairy free friendly and added the banana because it is a winner!!!
Its all pretty basic and easy to get hold of! That said, here’s some substitutions just incase you need them!
- Golden Caster Sugar: Regular caster sugar would work but golden caster sugar will make it more caramelly and delicious if you can get your hands on some.
- Bananas: Ok, I think you’re mad. I LOVE them in this brownie. But you can easily leave out the bananas and replace with another fruit. Maybe raspberries? Or nuts? Or just scatter the choc chips over the top.
- Choc Chips: Leave them out all together if you want to. Or just use broken up pieces of choc like I have here.
Chocolate-wise: if you’re dairy free I recommend Nomo!
This is a fool-proof recipe, I promise. The only thing you can do “wrong” is one of these, so read this and you’re going to nail it 😉
- Do not overwhisk the egg and sugar in step 6 of the recipe. Set a timer and stick to that.
- Once cooked, do not try to take the brownie out of the tin or try to cut any of it until it has cooled COMPLETELY. It will take hours to cool but I promise that it will be worth it. If you try to hurry up the process, it wont be set and you will not be able to cut it. It will run everywhere.
The Best Gluten Free Banana Brownies
- 185 g dairy-free spread – I use Flora Dairy Free or Original (orginal is a 'may contain dairy' but ok when I'm just cooking for me as I'm intolerant, not allergic)
- 185 g chocolate – I go for half milk, half dark
- 100 g plain flour
- 40 g cocoa powder
- 50-100 g white/milk chocolate chips – or just a bar, broken up into bits
- 3 eggs
- 275 g golden caster sugar
- 2 bananas
- Prep your baking tin.>I line the base with baking paper and then add two strips of foil to help lift the brownie out when its cooked.
- Add the spread and 185g chocolate (not the chips) to a mixing bowl.
- Place the bowl over a pan of simmering water. Stir frequently, until both have melted. >Do not let the boiling water touch the bottom of the bowl. It will burn the chocolate.
- Once its completely melted, remove the bowl from the pan and leave the mix to cool to room temperature.
- Whilst that is cooling, add the eggs and sugar to another mixing bowl.
- Whisk for 3-5 mins, on full power.>It will turn into a pale, frothy, milkshake type mixture. >Don't over whisk it. Long story short, if you overwhisk the mixture will rise LOADS in the oven and then just sink when it comes out. If you whisk it perfectly, it will rise and little bit and then just stay there when it comes out – no sinking 😉 If your whisk hasn't got much power, go for 5 mins. If you're using a super duper whisk, go for 3. >Put a timer on so you make sure you work out the time perfectly – 3 mins can feel like a long time when you're whisking!
- Put your little finger into the melted choc mix. If it feels room temperature, if not wait for it to cool. Do not move onto the next step until its cooled!!>It will cook the egg and scramble the mix.
- Pre-heat your oven to 160oC (fan).
- Pour the melted choc into the egg/sugar and use a spatula to draw a circle around the outside of the bowl and then down the middle. Repeat until its JUST mixed in.
- Add the flour and repeat the same action until the flour is fully incorporated and there's no flour patches.>Get right to the bottom of the bowl. Some sneaky flour tends to sit there!
- Add the choc chips and quickly stir in.
- Pour the mix into your baking tin and add sliced banana to the top of the mix.
- Place the tin into the oven for 35 mins. There should be a crust ontop of the brownie but it will still be very, very wobbly. Leave for at least 2 hours before trying to remove from the tin. The longer you leave it, the more it will set.>I know, it smells incredible, and you just want to try a tiny bit. But trust me it wont be at all set yet, it'll still be almost runny and it wont be salvagable if you try to remove it at this stage.
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