1cupgluten-free flour blendthe blend should include xanthan gum. If not add 1/2 tsp to the recipe.
1/4cupplus 2 tbsp unsweetened cocoa powder
1/2tspbaking soda
1/2tspsalt
2/3cupwater
2/3cupbeet sugar; regular granulated sugar is fine too.
1/3cupmashed banana
1/4cupnut butter of choice; I prefer almond or peanut butter ~ sun flower seed butter for nut-free.
2tspvanilla extract
1/3cupsemi-sweet allergy-friendly chocolate chips or mini semi-sweet chocolate chips. I used Enjoy Life Dark Chocolate Morsels which are allergy-friendly.
Instructions
Preheat oven to 350
Prepare an 8"x8" pan with parchment paper.
In a medium mixing bowl combine the first 4 ingredients. Mix well.
In a small mixing bowl combine water, sugar, mashed banana, nut butter, and vanilla. Mix well.
Combine mixtures in a medium mixing bowl and mix well with a spoon. Pour into prepared pan and bake for 30 minutes.
Enjoy your cake at room temperature or chilled.
For a gooey brownie-like texture bake 25 minutes. Let cool to room temperature and serve chilled or frozen. I like these frozen they taste like fudge!
Store leftovers in the refrigerator or freezer
Notes
I prefer to only line the bottom of the pan, but feel free to line the sides as well. Sometimes for me, it just gets to be too much paper to work around.These are amazing with regular or dairy-free ice cream too!Enjoy Life Dark Chocolate Morsels**Cut into 12 servings for 2.5 WW points.