Banana Coconut Brownies for Two – Paleo, low FODMAP, gluten, nut, egg & dairy free

No need for Cupid if you make up a batch of these!


So it’s Valentine’s week and the blogosphere is spewing out chocolate recipes like there’s no tomorrow.

I thought I’d add to that – it makes sense as chocolate will always be my first love.

Also I’m especially qualified as I live so near dear St. Valentine’s final resting place. #relevant

But more importantly, the cool people at Chocolate Log Blog and Recipe for Perfection are hosting a fun Chocolate Challenge this month. The theme is brownies, aka portable chocolate heaven.

My Whole 30 at an end, I surely couldn’t turn down such a challenge.

And so, I bring to you:


From Tessa the Domestic Diva; adapted a tiny bit.

  • 1/8 cup unsweetened chocolate (I used a bar of 85% dark chocolate purchased in Tesco);
  • 1/8 cup coconut milk;
  • 1.5 tablespoons coconut oil;
  • 1/4 cup maple syrup;
  • 1/4 cup mashed banana;
  • 1/8 teaspoon sea salt;
  • 1/8 teaspoon baking soda;
  • 1/8 cup unsweetened cocoa powder;
  • 1/8 cup coconut flour;
  • 1/8 cup tapioca flour;
  • About a teaspoon of desiccated/flaked coconut and some sea salt crystals, for the top.
  1. Turn on the oven to 180 degrees Celsius and prepare your pan – I used a greased loaf tin as this mixture is just enough for about 2 extra large brownies as a decadent Valentine’s dessert, or else 4-6 smaller brownies for mid-week snacking. 😉
  2. Melt the chocolate, coconut milk and coconut oil together – I did so in a (heat-proof) bowl over a saucepan of boiling water. You could also use the microwave; just keep an eye on things if you so.
  3. Add in the maple syrup (feel free to use a little more or less if desired – this really depends on your sweet tooth), finely mashed banana, salt and baking soda.
  4. Next add your cocoa powder, coconut flour and tapioca flour. Fold them in carefully, ensuring that there are no pockets of flour hidden in the mixture.
  5. Pour into a greased pan – I used a loaf tin. Top with the desiccated/flaked coconut and a light sprinkle of sea salt flakes.
  6. Throw into the oven, which should be preheated to about 180 degrees Celsius. They should be done in about 15 minutes; you’ll know when you stick in a knife to the middle and it comes out clean.
  7. Allow to cool and serve with some coconut cream and strawberries. ❤
So dense & fudgy.
*Angels weep*





14 thoughts on “Banana Coconut Brownies for Two – Paleo, low FODMAP, gluten, nut, egg & dairy free

  1. Oh bravo. I was wondering what your brownies would be like without eggs, but they look to have a perfect fudgy brownie consistency. I’ll be making mine with coconut oil too, but I will be using eggs. Thank you for joining in with We Should Cocoa. I’m sort of wondering now, where St Valentine was buried.


  2. I do love a good brownie, those look like my favourite kind, nice and fudgy! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!


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