Plantain Protein Cake Brownies

What’s your favorite part of a brownie? Is it the dense, fudgy center or the crisp, chewy edge? And is that even a question?

These brownies have it all. Sweet, cakey and fudgy they will fulfill all of your expectations of a great, healthy treat.

Now lets talk ingredients. As a Latin American let me just say plantains are practically embedded in my DNA. Fried, baked, steamed, they are a culinary staple. Even so, it had never occurred to me to try baking them into brownies. Plantains after all, at least where I come from, are usually associated with the savory.

I was inspired by a few bloggers who used plantains as the base for grain-free breads and crackers and thought well, why not? In the past I had great success using sweet potato in brownie batter and figured I could have similar results using the starchy plantain.

Fortunately I was right and the plantain makes a great base for these cakey, chocolaty treats! Rest assured you cannot taste the plantain in them at all besides the subtle sweetness they provide. The protein powder makes this a great balanced and satisfying snack and also adds a rich, chocolaty flavor.

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Plantain Protein Cake Brownies (Dairy, Gluten, Refined Sugar Free)

Makes 12 brownies

Ingredients

  • 2 ripe plantains (should be yellow with black spots)
  • 3 eggs
  • 1/4 cup extra virgin coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/2 cup of your favorite chocolate or vanilla protein powder (I used a grass fed whey)
  • 5 tbsp raw cacao powder or cocoa powder
  • 1/4 tsp cinnamon
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup coconut sugar (optional)*
  • 1/3 cup mini chocolate chips (I used Enjoy Life brand)

Directions

  1. Preheat your oven to 350 F (180 C) and lightly grease a 9 x 9 inch square baking pan and line with parchment paper.
  2. In a food processor or high speed blender combine plantains, eggs, vanilla and coconut oil. Blend until smooth, about 1 minute.
  3. Pour plantain batter into a bowl and whisk in protein powder, cacao or cocoa, cinnamon, coconut flour, baking soda, sea salt and optional coconut sugar.
  4. Fold in the chocolate chips.
  5. Pour batter into your greased pan and bake for 30 minutes. Allow brownies to cool in the pan, then slice and serve.

Notes

*I personally prefer my brownies without the addition of the coconut sugar but if you have a strong sweet tooth or are serving these to a non-healthy eating crowd, I would add it in.

*You can omit the protein powder if you want and it won’t affect the texture much, it may lower the sweetness so you can add an extra tablespoon or two of coconut sugar or some stevia.

 

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6 thoughts on “Plantain Protein Cake Brownies

  1. I’ve never heard of using plantains for baking, but those brownies look amazing so I think it’s safe to say it works pretty well! Those probably are not Whole30 approved, though, right? I’ll have to wait a few to try them out!

    • Allie, they taste as amazing as they look! These are Whole 30 approved so long as you omit the protein powder and coconut sugar and add some stevia and and extra tbsp of coconut flour. Shouldn’t affect the final result much at all!

  2. Pingback: Marvelous Monday | The Holistic Health Diary

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