Gluten-Free Brownies with Banana Flour

Before starting this Gluten-Free Banana Flour Brownies recipe, organise all the necessary ingredients for the brownie.

For the brownie: Place the dark chocolate pistoles into a bowl and melt in the microwave, stirring every 30 seconds so the chocolate doesn't burn.

Place the banana flour into a mixing bowl.

Add the cocoa powder...

... Muscovado sugar...

... baking powder...

... fleur de sel...

... and combine all the elements.

Add the grape seed oil...

... and the vegetable milk (I used coconut milk).

Peel a banana...

... and smash 120 grams with a fork.

Add the banana purée to the bowl...

... and combine with a rubber spatula...

... until homogeneous.

Add the melted dark chocolate...

... and whisk until smooth and homogeneous.

Grease a stainless steel mould using oil spray. I used a food prep tray.

Line the mould with a sheet of greaseproof paper (cut to the right dimensions).

Grease the baking parchment with the oil spray...

... and cross another sheet of greaseproof paper over the one at the bottom.

Grease the baking parchment with the oil spray.

Pour the brownie preparation into the mould...

... and even the surface with a small metallic cranked spatula.

For the finish: Scatter dried fruits over the surface (whole hazelnuts and almonds)...

... as shown in the photo.

Add banana crispy cubes...

... over the whole surface.

Bake in a fan-assisted oven preheated at 180°C (gas 4) for 15 to 20 minutes.

When cooked, remove the mould from the oven...

... and leave to cool at room temperature. When the brownie has cooled down, refrigerate for 1 hour until firm.

Take the brownie out of the fridge...

... and sprinkle the surface with icing sugar or Codineige decorating sugar.

Carefully remove the baking parchment, making sure not to break the brownie.

Arrange the brownie on a serving plate.

Refrigerate until ready to serve. Enjoy!