Brownies, bananas and little people are a regular occurence in our house these days…I buy around 25 bananas a week (I don’t know how they all get eaten but they always do), we have play dates a plenty and brownies disappear at a rate of knots. I get lots of lovely mamas asking me for recipes that they can give to their little ones, many of whom are gluten/dairy/nut free and trying to avoid refined sugar, so I thought it about time to create a brownie recipe that ticked all those boxes too.

These brownies are just sweetened with bananas and dates, but if you want to use less dates you can do that too. They’re only seven ingredients including the frosting, which by the way is just so gooey and chocolatey and amazing! Just a little warning though. You may want to have wet wipes/tea towels at the ready though if they’re around little fingers as they can get a tiny bit messy. But that’s the fun thing about being little isn’t it? Alllll the mess. Because if there’s one thing mums love more than anything, it’s cleaning up. And of course eating brownies while we do it.

• 2 medium ripe bananas
• 1 cup medjool dates

• 3/4 cup cacao powder
• 3/4 cup oat milk
• 1/2 cup coconut oil (soften it on the hob/in the microwave a little if it’s really hard)
• 1/3 cup nut butter (or use tahinij/seed butter for nut free option)
• 1/2 cup ground almonds (or use ground oats for nut free)

For the frosting

• 2 ripe bananas
• 2 tbsp nut butter (or tahini/seed butter)
• 4 medjool dates
• 1/4 cup cacao powder
• 1 tbsp coconut oil

Preheat your oven to 180C. To make the brownies, just pop the ingredients in a food processor and whizz for around 2 minutes until completely smooth. Spoon into an 8″ lined square baking tray or mould and bake for 25 minutes. Allow to cool before you make the frosting.

To do this, just pop the ingredients in a blender or food processor and whizz until they form a smooth chocolatey frosting. Spoon this on top of the brownies, then cut into slices and enjoy. Store in an airtight container in the fridge for upto 2 days or freeze for upto 2 months.

Love, Mrs H xx