If you like sweet plantains, then you're in for a treat. These plantain brownies are a great, healthy brownie recipe; sweetened with ripe plantains and dates, moist, decadent and healthy enough for breakfast.
In addition, this easy plantain brownie recipe is paleo, vegan and free of the top allergens. These simple brownies are made with just 8 ingredients, grain free, egg free and sweetened with dates.
I've been experimenting with quite a few plantain recipes as of late and these plantain brownies are my newest obsession.
Plantains are great for baking because they add moisture to baked goods and work well as a binding agent. They're great for making egg free recipes, even without the use of egg substitutes. In addition, they're relatively inexpensive and high in fiber.
Are you convinced yet?! 😉
But in all seriousness, plantains are great for paleo baking, so long as you enjoy their flavor.
These paleo plantain brownies have a lot of qualities to be admired...
- paleo: grain free, gluten free, dairy free, no refined sugar, no vegetable oils
- vegan friendly: made without animal products
- allergy friendly: free of top allergens
- refined sugar free: these plantain brownies are only sweetened with plantains and dates
- flourless: no flour is used in this plantain brownie recipe
- easy to make: the batter is blended in a food processor (or high powered blender)
Ingredients in Paleo Plantain Brownies
Plantains of any ripeness should work for this recipe, but I recommend ones that are yellow with a lot of brown and black spots. Ripe plantains are sweeter and give these brownies a better texture than unripe plantains.
For this recipe, I used homemade almond milk. However, any plant based milk will work. To make these brownies allergy free (nut free), then use coconut milk or a seed milk such as hemp milk.
How to Make Plantain Brownies
These vegan plantain brownies are super easy to make! The batter is blended in a food processor (or high powered blender), spread into a lined baking dish and then baked for 25-30 minutes in the oven. Here's what you need to do:
First, preheat your oven to 350 degrees F. Line an 8" x 8" glass baking dish with parchment paper and set aside.
Next, peel and cut plantain into about ½ inch slices.
How to Peel a Plantain
The riper the plantain, the easier it is to peel. Which, makes sense because riper plantains have thinner, softer skin. However, no matter the ripeness, these are the steps I take when peeling plantains:
- Using a sharp knife, cut off both ends of plantain.
- Cut plantain in half (so you have two small plantains).
- Use your knife to slice the plantain skin lengthwise (tip to tip).
- Peel off skin.
Make the Batter
Add the chopped plantains and pitted dates to the food processor. Blend.
Next, add the remaining ingredients to mixture. Stir with a spatula, then blend until smooth.
Spread batter into the lined baking dish and place the brownies in the oven.
Bake the Brownies
Bake at 350 degrees for 25-30 minutes.
Lastly, remove brownies from the oven and cool to room temperature in the pan. This step is important! You need to let the brownies cool in the glass pan because they continue to bake.
Frost the Brownies
Frosting is optional, but highly recommended. I made a coconut cream frosting for these plantain brownies and decorated them with miniature dark chocolate chips, dried edible flowers and bee pollen.
These brownies need to be stored in the fridge. Place them in a sealed, air-tight container in the fridge for up to one week.
Frequently Asked Questions
How ripe should the plantains be?
These plantain brownies are best made with ripe plantains. Ripe meaning yellow with many brown and black spots. Green plantains will make these brownies less sweet and slightly change the texture.
Do I have to use avocado oil?
The avocado oil helps make these brownies fudgy and moist. It may be replaced with plant based milk, but I prefer the outcome with a bit of oil.
More Paleo Recipes using PlantainsPrint
Healthy plantain brownies made with ripe plantains, dates and cocoa powder. Paleo, vegan, gluten free and nut free!
- 2 large, ripe plantains (300g peeled)*
- ½ cup packed pitted dates (100g)
- 2 Tbsp avocado oil
- 2 Tbsp plant based milk
- 1 tsp vanilla extract
- ⅓ cup cocoa powder (32g)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup coconut cream**
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- Preheat oven to 350 degrees F and line an 8" x 8" glass baking dish with parchment paper.
- Peel and cut plantain into about ½ inch slices.
- Add plantain and pitted dates to food processor. Blend until well combined.
- Add remaining ingredients. Stir with a spatula, then blend until smooth.
- Spread batter into the lined baking dish.
- Place brownies in the oven and bake at 350 degrees F for 25-30 minutes.
- Remove brownies from oven and cool to room temperature in pan.
- In a small bowl, combine coconut cream, maple syrup and vanilla. Whisk until smooth.
- Spread frosting over cooled brownies.
*ripe plantain meaning: yellow with many black/brown spots
**use just the cream from a can of full fat coconut milk or canned coconut cream
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