Book or brownie? Or maybe both…

Yesterday, I decided to go for both 🙂 Only I didn’t read but wrote.

I was working on part two of The Echo of Time series when I felt I wanted something sweet… I’m sure you know the feeling I’m talking about 😀

Since we did not have any sweets at home, I decided to bake a plantain brownie, which is my favorite cake lately. And by the way, it’s my family’s original recipe, so I’m happy to share it with you. It’s very simple and delicious.

Vegan plantain brownie:

10 ripe plantains (preferably ones that have brown skin already; green ones won’t be good)

4 ripe bananas (the worse they look on the outside the better because they’ll be sweet)

4 tablespoons of flour

5-6 tablespoons of unsweetened cocoa powder (depending on how dark it is)

1 dark chocolate bar (vegan)

A handful of almonds

Peel and cut the plantains into slices around 5mm thick. Put them into a pot with boiling water and cook them over low heat for some 20 minutes (a little longer if they are not soft).

While waiting for the plantains:

  • cut the chocolate bar into small pieces,
  • cut almonds into quarters,
  • peel the bananas.

Once the plantains are cooked, drain them, and let them cool down for some 5-10 minutes. Then add almonds and mash the plantains. Add flour and cocoa powder, and mix everything until your dough gets a uniform brown color. The dough should be soft and sticky.

Put your dough on the baking tray covered with baking paper and form a mound.

Insert chocolate into the dough.

Bake at a temperature of 170-180ºC / 340-355ºF for 45 minutes.

Enjoy 😀

Although the smell will probably be killing you, it’s good to wait half an hour before you start cutting the cake, because it needs to set. It’s absolutely delicious when it’s hot, but it’s still soft and sticky. When it cools down, it has a proper texture, and you can actually cut it into nice, and even pieces. The next day, I usually take the cake out of the fridge and heat it in a microwave 🙂