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

Ingredients:
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

Instructions:
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.