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Banana Brownie (Egg-free Nut-free Hidden Greens)

No sugar, no nuts, no eggs, no grains or gluten (obviously), no nasties. Contains hidden kale and spinach. And the best thing? The kids LOVE it!

Egg-free Nut-free Hidden Greens Banana Brownie

Add 1-2 tbsp of honey or maple syrup if prefer a sweeter taste and substitute the cacao with carob if cacao intolerant eg AIP.

Banana Brownies
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free, Egg-free

Makes 10-16 brownies

2 large ripe bananas (weighing 300g unpeeled)*
1 small handful of kale (15g), washed, dried of all water, woody stalks removed
1 large handful baby spinach (35g), washed and dried of all water
2 heaped tbsp (40g) tahini**
2 tsp vanilla extract
1/2 cup (125ml) coconut milk
1/4 cup (35g) coconut flour, sifted
1/2 cup (50g) raw cacao or unsweetened cocoa powder, sifted
1 tbsp cinnamon
pinch salt
1 tsp gluten-free baking powder

Optional: tahini for drizzling, handful of chocolate chips, chopped nuts or cacao nibs to stir though 

 * I use yellow bananas but spotty brown ones will yield a much sweeter taste (excessively banana-y for my taste!) and green tipped ones will clearly be less sweet - but also less sticky in texture.
**can sub nut butter if preferred

1. Preheat oven to 170 degrees celisus (340 degrees farenheit) and line a brownie tin with baking parchment (or lightly grease with coconut oil). Alternatively use a loaf tin which makes a deeper brownie but fewer of them!
2. In a high speed blender or processor, combine peeled bananas, kale, spinach, tahini, vanilla and coconut milk. Blend until completely smooth with no fibrous kale pieces remaining. Set aside.
3. In a mixing bowl, add coconut flour, cacao (or cocoa), salt and baking powder. Ensure well combined.
4. Add the wet mix to the dry bowl and gently fold through until thoroughly combined.
5. If using chocolate chips, nuts or cacao nibs in your brownies, stir these through now. I prefer mine unadulterated.
6. Transfer mix to prepared brownie tin and smooth surface gently. If decorating with tahini, drizzle a small amount over the surface and create swirls with the tip of a knife/ toothpick.
7. Bake in preheated oven for approx 30mins. Skewer inserted should come out clean though the texture may still feel slightly too soft when pressed.
8. Allow to cool in tin for 5-10mins before removing from tin and transferring to a cooling rack to cool completely before slicing (it firms up when cold) and removing from parchment.

9. Store in fridge in sealed container.


  1. Is there a link to a printer friendly version?

    1. apologies Amanda but I don't think there is - if you send me your email I can email you the recipe directly without images which will be much easier to print. Best Rgds, Angela

  2. These look delish! Think Swiss chard would be too strong a taste? I don't have any kale at the mo.

    1. Hi Florence - I have never tried this recipe with Swiss chard (though I currently have a bunch in my fridge and will be eating it for dinner tonight!) so couldn't be certain of the results. I don't think the taste is any stronger than kale and it is no less fibrous - just make sure to remove the tougher stalks, dry it properly after washing and blend it properly before incorporating it into the mix! Good luck and would love to hear how you get on x

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    1. Thanks, I will try them soon and let you know!

  4. happy 2017! catching up on your recent posts. hope you've recovered somewhat since the burglary. wanted to let you know i tried this recipe today substituting purple sweet potato for the banana, and a few raspberries in place of the kale for some sweetness (still used spinach as listed). pretty much leftover bits i had in my fridge to use up, which wasn't a lot so also halved everything exactly. it turned out great :-) love that you've not used eggs here as i prefer to not use animal products where possible. thank you for your recipe!

    1. Aw Chelle thanks so much for your feedback. I absolutely love hearing the successes and substitutions using my recipes - it makes me so happy to hear that they are being enjoyed! Raspberries sound like a delicious addition as do purple sweet potato which I love but often struggle to find. Wishing you all the best of health and happiness for 2017 x

  5. 3 Researches SHOW How Coconut Oil Kills Waist Fat.

    This means that you actually get rid of fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 studies from major medicinal journals are sure to turn the conventional nutrition world around!


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