1. Blend the banana.
Add the cocoa powder, peanut butter, and baking powder.
Mix well.
The batter will be a little sticky.
2. Bake in the oven for 15 minutes at 180°C (350°F).
Let the brownie cool for 5 minutes.
3. Microwave the chocolate and coconut milk for 30 seconds until melted.
Pour the glaze over the cake.
Refrigerate for at least 3 hours.
Ingredients for
servings
100g of
banana
30g of
100% cocoa
125g of
peanut butter
165g of
70% dark chocolate
115ml of
coconut milk
10g of
baking powder
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
Per serving
% RDA
Energy value
141 kcal
7 %
Fat
10,4 g
15 %
of which saturated
7,02 g
35 %
Carbohydrates
7,48 g
3 %
of which sugar
4,79 g
5 %
Protein
2,72 g
5 %
Fibers
3,35 g
?
More data
Salt
?
?
Cholesterol
1 mg
?
sodium
148 mg
?
magnesium
56 mg
19 %
phosphorus
153 mg
19 %
potassium
299 mg
15 %
calcium
107 mg
13 %
manganese
1 mg
26 %
iron
4 mg
27 %
copper
0 mg
41 %
zinc
1 mg
5 %
selenium
0 µg
1 %
iodine
?
?
vitamin A
0 µg
0 %
beta-carotene
3 µg
?
vitamin D
0 µg
9 %
vitamin E
0 mg
2 %
vitamin K
1 µg
2 %
vitamin C
1 mg
1 %
vitamin B1
0 mg
2 %
vitamin B2
0 mg
1 %
vitamin B3
0 mg
1 %
vitamin B5
0 mg
2 %
vitamin B6
0 mg
1 %
vitamin B12
0 µg
6 %
vitamin B9
15 µg
8 %
Less data
* As an indication, before cooking, RDA of the EU.