It’s rare to find a recipe that successfully combines beans, bananas, and oatmeal.
(I use the term “successful” to mean edible, appetizing, and delicious.)
Those are some of my favorite ingredients, but I never intended to use them all at once.
I only wanted to experiment with the mocha flavor of one of my family’s favorite desserts.
This resulting creation is one of my new favorites — and a great triumph, since it uses the crazy combination I already mentioned.
It’s not surprising that these brownies have a different texture than the traditional kind.
But it did surprise me how light—even delicate—they are (who thinks “delicate” when they think of beans and oatmeal?).
Besides being ridiculously easy (and meeting the aforementioned criteria for success), this recipe is a great way to use overripe bananas.
(The bananas add sweetness – so the really ripe ones are best.)
Fresh out of the oven, these taste like chocolate banana brownies.
It’s a pretty good combination.
But if you can wait a day, the banana fades and a strong mocha flavor takes over.
And that’s what I was going for!
Mocha Bean Brownies
- 1 ¾ C cooked black beans (15 oz. or 425g)
- 2 ripe bananas
- ¼ C cocoa
- 1 T instant coffee granules
- ¼ C honey (or other sweetener, to taste)
- 1 tsp vanilla
- ½ tsp baking powder
- ¼ tsp salt
- 1/3 C oats
- 1/4 C chopped walnuts
Blend all ingredients in a food processor or blender—but add the oats and nuts after the other ingredients are blended smooth (unless you want to pulverize them).
Taste and see if the mixture is as sweet as you like it, and adjust accordingly.
Then spread into a square pan and bake at 350°F (177°C) for about 30 min.
(The brownies should be pulling away from the edge of the pan and baked through.)
If you haven’t learned to appreciate delayed gratification, this would be a good time to start (and until you do, stay away from cheesemaking).
If chocolate-banana desserts are your thing, have at it!
But believe me—these will be better tomorrow.