My chocolate banana brownies are made with Trade Aid organic cocoa and Heilala pure vanilla bean sugar ( both quality products). A delicious moist and slightly spicy dessert when served with some lightly whipped cream/icecream (and if you must, some maple syrup!)
3 ripe bananas
100 g of softened butter
100 g of Heilala pure vanilla bean sugar
100 g of self-raisng flour
50 g of ground almonds
30 g of Trade Aid organic cocoa
1 teaspoon of cinnamon
2 large free range eggs
75 ml of milk
Chop the bananas into pieces and scatter over the base of a 23 cm square baking paper lined baking tin.
Sift the self-raising flour over the dry ingredients and stir in lightly
Beat the sugar and butter together until they are light and fluffy.
Beat the eggs in one at a time.
Fold in the dry ingredients.
Add the milk and stir in,
Spread this batter over the bananas.
Bake at 180 degrees C for about 30 minutes until the sponge is firm at the top and the brownie is cooked through.
Serve warm dusted with icing sugar.