Juicy chocolate banana brownies

paleo | grain free | gluten free

Recipe by: Johanna von glutenfreerecipeworld.de

Ingredients: for a cake tin with a diameter of 24 cm

• 2 ripe bananas
• 3 eggs
• 120 grams of honey
• 120 grams of butter
• 100 g dark chocolate eg 70%
• 1 tbsp unsweetened cocoa powder
• 40g Ruut cassava flour
• 2 tbsp finely ground almonds
• 1 1/2 tsp baking powder
• 40 g pecans or walnuts

PREPARATION:

Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

1. Beat the eggs and honey for about 7 minutes until fluffy.
2. The mass will then be a bit thick because the egg white will start to stiffen.
3. Melt butter and chocolate in a saucepan over low heat, stirring occasionally. Add cocoa powder to it. Slowly add the melted butter-chocolate to the egg mixture and stir well.
4. Roughly chop the pecan nuts and add to the chocolate egg mixture with the remaining ingredients, except for the banana.
5. Line a springform pan with baking paper, pour in the batter, peel the banana, cut in half lengthways and place on the cake with the cut side of the banana facing up.
6. Bake in a preheated oven at 175 degrees for about 25 minutes.
7. Let cool on a wire rack, sift some cocoa powder over it and serve.