Serving: 120 x 20 cm. tray (12 bars)
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Ingredients
- 1 Whole Egg
- ½ can/200g U.S. Navy Beans, cooked, rinsed, and drained
- ½ can/200g U.S. Navy Beans, cooked, rinsed, and drained (for processing)
- 1 Banana
- 1 tbsp Vanilla Extract
- ⅓ cup Brown Sugar
- ⅔ cup Unsweetened Cocoa Powder
- ⅔ cup All Purpose Flour
- 1 tsp Coconut Oil
- ¼ tsp Baking Soda
- ¼ tsp Baking Powder
- 1 pinch of Salt
- ⅓ cup Chocolate Chips (for baking)
- 2 tbsp Chocolate Chips (for garnish)
Directions
- Preheat the oven to 200oC.
- Grease a 20 x 20cm. baking pan.
- Place ½ can of U.S. navy beans, banana, egg, vanilla extract, coconut oil, and brown sugar into a bowl and process with a blender until smooth.
- Add in flour, cocoa powder, baking soda, and baking powder. Combine with a spatula until well incorporated.
- The batter will be thick. If the batter is too thick, you can add in a tablespoon or two of milk, whipping cream, or cooking cream.
- Fold in chocolate chips, then transfer to the greased pan. Use a spatula to spread evenly. Sprinkle 2 tablespoons of the remaining chocolate chips on top.
- Bake at 180oC for 20-30 minutes or until a knife inserted in the center comes out somewhat clean.
- Cool the pan completely on a wire rack, then cut into 12 bars.
