A Rowan Recipe; Busy Bee Banana Brownies


As a British student on a measly-low budget, as well as being a Vegan, it is crucial that I know how to cook up wide variety of delicious, nutritious and affordable dishes to keep me nourished and happy through my time at university, and also the rest of my life!

It’s a common misconception that being a Vegan is costly and inconvenient, and this makes it highly difficult for a poor student to get by with this choice of lifestyle. Thankfully, this is far from the truth.

With a little enthusiasm for cooking, and resourceful shopping, it is highly achievable to have tasty and healthy treats, all made from the comfort of one’s own home! I’d like to share with you a recipe, which I made up a couple of days ago. I call it ‘Busy Bee Banana Brownies’, as I conjured up the recipe in a rather busy time in my life, and there are bananas involved. I made mine experimenting with gluten free flour (which is Rice flour, tapioca flor & potato starch mixed in), however you can easily replace that with normal flour.

This recipe includes mashed sweet potato, to increase the nutritional benefits and quality of the brownies, as well as enhancing the texture and flavour.

Even my banana and nut despising housemate commended these lovely brownies!

You will need:


Dry ingredients:

  • 250g Gluten-free flour mix
  • 40g of coconut flour
  • 50g banana chip flour
  • ½ tsp bicarbonate of soda
  • Dark chocolate chips
  • 1 tsp cinnamon
  • A handful of chopped brazil nuts, walnuts, dates and golden linseeds

Wet Ingredients:

  • 2 tbsp. peanut butter
  • 2 tbsp. dairy free chocolate spread (or any suitable dairy-free chocolate)
  • 2 tsp dairy free alternative margarine spread (I used ‘Vitalite’)
  • 150ml Almond milk (or any other dairy alternative)
  • 2 ripe and mashed bananas
  • 1 mashed sweet potato


  • Sift all the flours into a mixing bowl, and then add in all the other dry ingredients. Stir well.
  • In a saucepan, melt the peanut butter and the chocolate with the margarine for a few minutes
  • Preheat the oven to gas-mark 6/200 degrees
  • Mix in the mashed banana, steamed potato and almond milk into the melted mixture
  • Make a well in the mixing bowl, and pour the wet mixture into the centre. With a wooden spoon, fold in the mixture into the dry ingredients, ensuring not to over mix!
  • Grease a baking dish with the margarine, and place the mixture evenly (using a wooden spoon and spatula) into the dish. The thickness should be between 1.5 and 2 inches.
  • Place the dish into the oven, and leave for half an hour, occasionally checking if they are done with a knife (the mixture will stick to the blade if it hasn’t cooked through).
  • Once baked, take out and leave to cool, and then cut into squares, and enjoy!

I made some extra chocolate peanut butter sauce to put on top, for an extra tasty treat.

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