Banana Brownie Cake with Chocolate Coconut Glaze

It’s been a while since I’ve baked anything because it’s been pretty hot out, so I didn’t want to use the oven.  We have a few days of rain ahead of us, and cooler weather, so I decided to take advantage and indulge my sweet tooth.  I was craving some chocolate and I had a few bananas that really needed to be used up so I started brainstorming.  This recipe is quite easy.  It’s a cross between banana bread, brownies and cake.  Initially I wanted to make chocolate icing but I actually didn’t have enough icing sugar so it turned into more of a glaze.  I made a chocolate-coconut glaze because coconut compliments both chocolate and banana really well.  In the photos you will see only about half of the cake left because James and I already ate some of it… and I must admit… I ate some more this morning… Not the healthiest choice, but we’ve all had cake for breakfast, at least once in our lives, right?

Prep time: 10 mins

Cook time: 45 mins

Use 9×9 baking dish

Ingredients

• 2 very ripe mashed bananas
• 1/4 cup maple syrup
• 1/2 cup cane sugar
• 1/4 cup melted coconut oil
• 1 cup of brown rice flour
• 1 cup wholewheat flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup chocolate chips

Chocolate Coconut Glaze:

• 2 tbsp melted coconut oil
• 1 cup icing sugar
• 2 tbsp vanilla extract
• 5 tbsp almond-coconut milk (or other non-dairy milk)
• 1/4 cup cocoa powder
• 1/4 cup shredded coconut

Directions

1. Preheat the oven to 350 degrees and line a 9×9 square baking dish with parchment paper.
2. In a small mixing bowl, add all of the wet ingredients: mashed bananas, maple syrup, cane sugar, and coconut oil and mix until well-combined.
3. In a medium mixing bowl, combine all of the dry ingredients: brown rice flour, wholewheat flour, baking powder, baking soda, cocoa powder, and salt.
4. Add the wet ingredients to the medium mixing bowl and mix well to create the cake batter.  Mix in the chocolate chips.
5. Pour the batter into the 9×9 baking dish and use a spatula to spread the batter evenly throughout the pan.
6. Bake for 45 mins.  Remove from heat and let cool for 30 mins.
7. While cake is cooling, make the chocolate coconut glaze.  In a small mixing bowl, add icing sugar, coconut oil, vanilla extract, non-dairy milk, cocoa powder and mix together.  This mixture will be quite liquidy (that’s ok).  Stir in the shredded coconut.
8. When the cake has cooled, pour the glaze over top of the cake.
9. Refrigerate for 30 mins, and then serve.  You can keep the cake in the refrigerator for a few days, or freeze to store for longer.  Enjoy!