A friend came over and brought a beautiful, ripe banana with him. I was supposed to make a banana-coconut pudding, because that’s his favouite, but not only was this the wrong banana (this one was the big, soft one), it was also perfectly ripe for making a baked banana item. Something like a bread. Or a brownie.

I wracked my brains and googled for the best gluten-free recipes, and finally just combined two recipes to come up with this. As you can see, it didn’t cut evenly – we were too impatient for it to cool down. And the beauty of banana breads/ cakes is that it gets better with time. So 2 days later, it was beyond divine. “Made in Heaven”, he said.. “I’m going to call them Divine Brownies. I could eat this all three times everyday for the rest of my life!”

I hope you love this one just as much as we did.
Skip the banana if you don’t have one, add 2 tbsp butter extra instead.

Ingredients:

3 tbsp butter
2/3 cup brown sugar
¼ cup + 2 tsp cocoa powder
1 egg
¼ cup flax seed powder
1/3 cup buckwheat flour
¼ tsp baking soda
¼ tsp nutmeg powder
¼ cup chocolate chips
¼ cup walnuts

Method:

• Preheat oven to 180 C and grease an 8 inch square baking pan.
• Mix buckwheat flour, flax seed powder, baking soda and nutmeg powder, and whisk together.
• Mix butter, sugar and cocoa powder and warm over bain marie until melted and mixed.
• Let cool and add egg and whip.
• Mix in mashed banana
• Stir in  flour
• Stir in chocolate chips and walnuts.
• Bake for 30 min until the toothpick comes out almost clean. Cool and cut into squares.