If you like sweet plantains, then you’re in for a treat. These Chocolate 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 Chocolate Plantain Brownie recipe is Paleo, Vegan and free of the top 8 allergens. These simple brownies are made with just 7 ingredients, grain free, egg free and sweetened with dates.
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 a great baking ingredient so long as you enjoy the flavor of plantains.
So, obviously these plantain brownies use plantains. Slightly ripe plantains to be exact. Meaning, yellow with a few brown/black spots. But, what other ingredients do you need to make Paleo and Vegan friendly plantain brownies?
Ingredients in Allergy Free Chocolate Plantain Brownies
For the plantains, they don’t necessarily have to be “slightly” ripe. You could use fully ripe (black) plantains as well. In addition, the plantains can be substituted with bananas. However, substituting with bananas will change the flavor.
Instead of cacao powder, you may use cocoa powder.
Plant Based Milk
For this recipe, I used almond milk. To make these brownies allergy free (nut free), then use coconut milk or a seed milk such as hemp milk.
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.
How to Make Chocolate Plantain Brownies
First, preheat oven to 350 degrees F.
Next, peel and cut plantain into about 1/2 inch slices.
Add plantain and dates to food processor. Blend.
Next, add remaining ingredients to mixture. Stir with a spatula, then blend until smooth.
Spread batter into a foil lined 8″ x 8″ glass baking pan.
Bake in preheated oven at 350 deg for 25 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.
Frosting is optional. But, once they have cooled, you can top them with coconut cream or your favorite frosting.
Store in fridge.
Best Paleo Brownie Toppings
Any frosting would work well on these plantain brownies. For this particular recipe, I added coconut cream frosting, cacao nibs, bee pollen and cinnamon.
Coconut Cream Frosting
- 1/3 cup coconut cream
- 1/2 Tbsp maple syrup
For the frosting, simply mix together the coconut cream and maple syrup using a fork. Spread the frosting onto the cooled brownies prior to cutting.
For more Vegan plantain recipes check out these posts:
Simple, fudgy brownies for a healthy, naturally sweetened treat. Made with just 7 ingredients, free of the top 8 allergens, Paleo and Vegan friendly.
- Preheat oven to 350 degrees F.
- Peel and cut plantain into about 1/2 inch slices.
- Add plantain and dates to food processor. Blend.
- Add remaining ingredients. Stir with a spatula, then blend until smooth.
- Spread batter into foil lined 8″ x 8″ glass baking pan.
- Bake in preheated oven at 350 deg for 25 minutes.
- Remove from oven and cool to room temperature in pan.
- Optional: top with coconut cream or favorite frosting.
- Store in fridge.
*ripe plantain meaning: yellow with many black/brown spots
Keywords: plantain, brownies, Paleo, Vegan, Allergy free, nut free, egg free, dessert