Vegan and gluten free but you’d never know!! Layers of rich chocolatey brownie, fresh banana, and vanilla coconut custard topped with more bananas and whipped cream. This dessert is the best of the best.
- 1 ripe banana
- 1/4 cup Kokada Brownie
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/2 cup cocoa
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Banana Cream Pudding:
- 1 can of Coconut Cream (13.5 oz), we like Whole Foods brand
- 3 tbsp of arrowroot
- 1/4 cup Kokada Original Spread
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1/4 tsp salt
- 1 banana, sliced
- Preheat oven to 350
- Mash the banana in a bowl. Mix in the wet ingredients – @eatkokada brownie, maple syrup, and vanilla extract
- In a separate bowl, whisk together the oat flour, cocoa powder, salt, and baking powder
- Add the dry ingredients and the chocolate chips to the wet ingredients. Fold in until combined. Don’t over mix.
- Pour into a parchment lined 8×8 pan. Two edges of the parchment should fold over the pan so it is easy to remove.
- The brownie batter is thick so use a spatula to spread it evenly in the pan. Try to make the edges a little higher, like a pie crust would be.
- Bake for 10 minutes.
- Let cool for 1-2 hours.
- In a medium saucepan whisk together the coconut cream and the arrowroot powder until it’s well combined. Then on medium heat, whisk for 5-10 minutes until it thickens. Scrape the sides of the pot down occasionally.
- Remove from the heat. Add the remaining ingredients in (except the banana slices) and whisk until combined.
- Pour into a glass bowl. Let it cool for 15 minutes. Then cover and put in the fridge for 1-2 hours.
Putting it all together
- Once the brownie has cooled, layer the sliced banana to the top of it.
- Scoop the chilled pudding on top of the sliced banana and spread evenly.
- Cover with plastic wrap and set in the fridge overnight.
- Enjoy the next day with more banana slices and dairy free whipped cream!!
- Category: Dessert
- Method: Oven