Banana Almond Flour Brownies without Butter (Edit recipe)

Notes

Substitutions/Variations I have two types of almond flour in my pantry – super fine almond flour from whole almonds and blanched super fine almond flour. I only tried the blanched one to make these brownies because it’s lighter and better for cookies, brownies, pastries, etc. But almond flour from whole almonds should work as well. As a sweetener, I used maple syrup. But you can also use agave or honey for a slightly different flavor. You can also blend soaked dates for a natural sweetener with added fiber. For a unique taste and flavor enhancement, experiment with cinnamon, nutmeg, or cardamom. For fruit infusion, you can incorporate dried cranberries, raisins, or chopped dried apricots for bursts of sweetness. Incorporate vanilla or chocolate protein powder for an extra protein punch. Walnuts, pecans, or almonds can add a crunchy texture. Use ripe bananas for enhanced sweetness and easier mashing. If not using parchment paper, ensure proper greasing of the baking pan to prevent sticking. Get creative with toppings like chopped nuts, chocolate chips, or a dusting of coconut sugar. Incorporate flaxseed meal, chia seeds, or protein powder for added nutrients without compromising taste. Store brownies in an airtight container at room temperature for a few days or in the refrigerator for a longer shelf life. Quick Tip: These chocolate banana brownies go great with a drizzle of honey, a scoop of ice cream for indulgence, or a cup of fresh fruit. They are also a great addition to your cup of coffee. Tried this recipe? I would love to see it on Instagram! Mention @nenaswellnesscorner or tag #nenaswellnesscorner