Looks a bit questionable, but tastes like a delicious, decadent brownie, without the gluten!
3 medium bananas mashed (extra ripe, with lots of brown spots)
¼ cup pure maple syrup
1 teaspoon vanilla extract
2 ½ cups packed almond flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit (or 177 for Celcius-cooking friends). Line a loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
Whisk mashed bananas, eggs, pure maple syrup, and vanilla extract until well combined in a large bowl. Add almond flour, cocoa powder, baking soda, and salt, using a wooden spoon to combine.
Pour batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-65 minutes or until the tester comes out almost clean.
Cool for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely.
Cut into slices and top with your favorite butter or spread. Sprinkle with sea salt. Enjoy!