Banana Date Brownie Cake | Healthy, Gluten-Free & Refined Sugar-Free
Delight in these Easy Gluten-Free Chocolate Banana Brownie Date Cakes, made with wholesome ingredients like almond flour and date paste. These rich, moist cakes are naturally sweetened and perfect for a guilt-free treat.
Ingredients
- 2 cups almond Flour
- 2 ripe Bananas, Mashed
- 1 egg
- 1 egg Yolk
- ⅓ cup cocoa Powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla Extract
- 1 teaspoon baking Powder
- ½ teaspoon baking Soda
- ⅓ cup melted Unsalted Butter, or Melted Coconut Oil (for Paleo and dairy-free)
- 6-8 dates
- 3 tablespoon boiling Water
For Serving (Optional but Recommended):
- Creamy Peanut Butter Dessert Sauce, link at note
Instructions
- Prepare the Date Paste: Remove the seeds from the dates and place the dates in a small bowl. Pour 3 tablespoons of boiling water over the dates. Use a fork to push the dates down into the water to ensure they are fully submerged. Cover the bowl and let it sit for 5 minutes to soften.
- Mix the Date Paste: After 5 minutes, use a fork to mix the dates and water together until you achieve a thick paste. It doesn’t need to be perfectly smooth, as it will blend with the batter.
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.
- Prepare the Pan: Grease an 20x20cm (8x8 inch) baking pan and line it with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, mash the bananas. In a separate small bowl, whisk together the egg and egg yolk, then add them to the mashed bananas. Stir in the vanilla extract, melted butter or ghee (make sure it's cooled), and date paste. Mix with a mixer until well combined.
- Combine Dry Ingredients: Place a fine-mesh strainer over the bowl and add the almond flour, cocoa powder, baking powder, baking soda, and cinnamon. Sift the dry ingredients into the wet mixture, then stir with a spoon or spatula until well combined.
- Bake: Pour the batter into the prepared baking pan. Optionally, sprinkle a little extra cocoa powder over the top. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool and Slice:Allow the cake to cool, then cut it into 9-12 bars.
- Serve: Serve your cake bars with a drizzle of Creamy Peanut Butter Dessert Sauce for extra richness and flavour.
Notes
Serving :
- This recipe makes 9 to 12 cake bars, depending on how big you cut them and your appetite and preference.
- For a richer, more indulgent finish, serve with my Creamy Peanut Butter Dessert Sauce.
Nutrition per serving: 1 of 9 slices Calories: 234 kcal, Protein: 5.5 g, Carbohydrate: 18.5 g, Net Carb: 15.8 g, Sugars: 9.0 g, Fat: 16.2 g, Saturated Fat: 3.8 g, Fiber: 2.7 g, Sodium: 62 mg
Nutrition per serving: 1 of 12 slices
Calories: 176 kcal, Protein: 4.1 g, Carbohydrate: 13.9 g, Net Carb: 11.9 g, Sugars: 6.8 g, Fat: 12.1 g, Saturated Fat: 2.9 g, Fiber: 2.0 g, Sodium: 47 mgNutrition Facts Notes:
✔️ Sweetened naturally with ripe bananas and dates, no added sugar ✔️ Almond flour adds healthy fats, protein, and vitamin E ✔️ Cocoa powder provides antioxidants and deep chocolate flavor ✔️ High in fiber from almond flour, dates, and bananas ✔️ Contains no refined flour, grains, or dairy (if using coconut oil) ✔️ Suitable for gluten-free and paleo-style diets ✔️ Not low carb or keto due to natural sugar content from fruit ✔️ Protein and fat content help balance the glycemic impact of natural sugars ✔️ Can be made dairy-free by using coconut oil instead of butter
Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
