AuthorLeah St John, CHN
RatingDifficultyBeginner

These heavenly Double Chocolate Banana Beet Brownies are oil-free, gluten-free, and vegan. Plus they're low in sugar as they are naturally sweetened by bananas.

They would be wonderful for making as a special treat for friends and family (or for yourself!), and you'd never know that they contain a healthy serving of beets!

Beetroots contain potent phytonutrients called betalains, which give them their vibrant red or golden colors and boast antioxidant and anti-inflammatory properties. In addition, beets may help lower blood pressure, enhance athletic endurance and performance, and promote digestive health.

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Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Wet Ingredients
 4 bananas
 1 ½ cups beetfresh & grated or steamed in chunks, about 1 medium beet
 ¼ cup water
 1 tsp vanilla extract
 1 tbsp lemon juiceor apple cider vinegar
Dry Ingredients
 2 cups oat flour
 ¾ cup cacao powderor cocoa powder
 ¼ cup ground flaxseed
 ¼ cup coconut sugar
 2 tsp baking powder
 1 tsp Ceylon cinnamon
 ½ tsp baking soda
Additional Ingredients
 ½ cup dark chocolate chips or chopped chocolate
 ½ cup walnutsoptional

1

Preheat oven to 375°F, and line a 9" x 13" baking dish with parchment paper.

2

Add all of the wet ingredients to a blender, and blend until smooth. Add in the dry ingredients, and blend until all of the ingredients are combined and there are no lumps of the dry ingredients left.

3

Stir in the walnuts and chocolate, and pour into the baking dish. Bake for 25 - 30 minutes, or until you can press down on the top and it springs back.

4

Once baked, carefully transfer to a cooling rack or wooden board by holding the edges of the parchment paper, and allow to cool for at least 10 minutes before slicing into 12 brownies.

Notes
5

This recipe makes a batch of 12 large brownies.

6

Once cooled, the brownies can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer.

Ingredients

Wet Ingredients
 4 bananas
 1 ½ cups beetfresh & grated or steamed in chunks, about 1 medium beet
 ¼ cup water
 1 tsp vanilla extract
 1 tbsp lemon juiceor apple cider vinegar
Dry Ingredients
 2 cups oat flour
 ¾ cup cacao powderor cocoa powder
 ¼ cup ground flaxseed
 ¼ cup coconut sugar
 2 tsp baking powder
 1 tsp Ceylon cinnamon
 ½ tsp baking soda
Additional Ingredients
 ½ cup dark chocolate chips or chopped chocolate
 ½ cup walnutsoptional

Directions

1

Preheat oven to 375°F, and line a 9" x 13" baking dish with parchment paper.

2

Add all of the wet ingredients to a blender, and blend until smooth. Add in the dry ingredients, and blend until all of the ingredients are combined and there are no lumps of the dry ingredients left.

3

Stir in the walnuts and chocolate, and pour into the baking dish. Bake for 25 - 30 minutes, or until you can press down on the top and it springs back.

4

Once baked, carefully transfer to a cooling rack or wooden board by holding the edges of the parchment paper, and allow to cool for at least 10 minutes before slicing into 12 brownies.

Notes
5

This recipe makes a batch of 12 large brownies.

6

Once cooled, the brownies can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer.

Double Chocolate Banana Beet Brownies