Directions

  1. Beat 3 eggs, 70 ml of maple syrup and the salt to form a creamy mixture. Stir in the oil.
  2. Finely grind 150 g of pecan nuts. Mash 2 bananas with a fork. Mix the ground nuts, banana, cocoa powder, flour and baking powder with the egg foam. Spread out the mixture on a greased tray with a high edge (approx. 22 x 17 cm).
  3. Whisk the coconut yoghurt with 20 ml of maple syrup and 1 egg and spread it over the brownie mixture. Mix with a spoon to form an irregular pattern. 
  4. Cut the rest of the bananas into slices at an angle. Spread the banana slices, raspberries and the rest of the pecan nuts over the dough and bake in a preheated over at 160  (top/bottom heating) for approx. 40 minutes.

Feeling downie – eat a brownie!

Your Dole Team