Desserts & Treats

Fudgy & Moist Plantain Brownies

October, 2015 (Last Updated: August, 2019)

Plantain Brownies - easy, moist with a yum texture!

I’m in love with plantains, they are literally the food of life and so it is not a question that I bring you another plantain recipe! To be honest, I didn’t even realise how vastly dynamic plantains were until I went Paleo. How can one vegetable give me sweet, savoury, breakfast, lunch, dinner, dessert… like come on people, definitely top five in the best exotic foods list.

As most plantain recipes so delightfully are, this one is really easy. Even if you’ve never baked before in your life, this will make you feel like an expert in the first try (see how much faith I have in plantains? Oh and you of course!).

Before Paleo, I was never really the biggest brownie fan. I actually always thought they were TOO chocolate-y, like people made the brownies out of pure chocolate. However, once I found out how to make Plantain Bread  I simply thought to myself, “Wouldn’t it be awesome to use plantain like a flour in more recipes?”. So, I ransacked Google search in order to find a way.

Thankfully, it came in the form of Gina from Seriously, the moment I found the recipe I ran straight to my kitchen! I was totally prepared to make some plantain sweet treats as the overripe plantains were gloriously awaiting me in my fridge (yes, I frequently put my plantains in the fridge to slow down the ripening process but they shouldn’t really go in the fridge. Just to quickly point that out.) To cut my story short, the brownies were so good, plus, the caramel sauce was like a match made in heaven. Thanks Gina!

I did make some slight changes to the original recipe as I tried to infuse the concept of my plantain bread recipe into the mix. It definitely made a difference for me but feel free to give both recipes a try – more brownies for everybody (mostly for you ha). Oh and my changes may have just made this like 2% non-paleo? Depends on where you source your chocolate!

Lastly, I feel as though this is more of a disclaimer, Paleo treats are great. However, they are just that, TREATS. Please understand that extreme consumption of these will not really be in your best interests, even though they use healthier ingredients. Just to be forewarned. As for me though, I am NOT one to talk, I eat a bunch of these brownies for breakfast…

Plantain Brownies - easy, moist with a yum texture!

5 from 1 vote
Plantain Brownies - easy, moist with a yum texture!
Fudgy & Moist Plantain Brownies
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Fudgy & Moist Plantain Brownies
Course: Treats
Cuisine: Dairy Free, Gluten Free, Paleo
Keyword: paleo
Servings: 9 -12 servings
Calories: 138 kcal
Author: Whitney Williams
  • 2 Black Plantains (seriously yellow with black spots simply will not do)
  • 3 Eggs
  • 3 tablespoons of melted Coconut Oil
  • 3 tablespoons of Raw Honey (can add a little more but it really is sweet enough!)
  • 1/2 cup of melted Chocolate (Organic, at least 70% cocoa)
  • 1 teaspoon of Baking Soda
  • 2 teaspoon of dried vanilla (or you could do a tsp of Vanilla extract)
  • 2 teaspoons of Cinnamon
  • 1/2 teaspoon of Sea Salt
Caramel sauce
  • 1/2 cup of Coconut Cream or Coconut Milk
  • 1/2 cup of Raw Honey
  • 1 tablespoon of Coconut Oil (Ghee or Grass-Fed Butter)
  • Pinch of Sea Salt (make it a teaspoon if you want the more Salted Caramel flavour)
  1. Preheat your oven to 175°C (350°F).
  2. Pull out your blender or food processor, add in your eggs, coconut oil and honey.
  3. Peel and cut up your plantains, just to make for easier processing and add to your blender. Blend until processed.
  4. Add in the melted chocolate and the rest of your ingredients and blend to mix it all in.
  5. Pull out a 9 inch baking pan and pour the mixture in. Place it in the oven for about 35-40 minutes (toothpick test is quite unreliable so don’t pull them out until 35 minutes are up).
  6. While your brownies are baking, you can start on the sauce. Pull out a small pan and place your honey on a low-medium heat for about 5 minutes.
  7. Once your honey has changed its colour to a more darker brown, add in the rest of your ingredients and stir until fully mixed in.
  8. Leave the sauce on a low heat and allow it to thicken up. It must be noted that this sauce can get pretty sticky so check it every 3-5 minutes to ensure it isn’t TOO thick or you could have a hard time getting it out of the pan (ha, it’s not like that happened to me or anything…). Once it has thickened to your liking, remove it from the cooker to cool (just a little bit).
  9. While the brownies are cooling, please feel free to smother on all of your warm and wonderful caramel sauce.
  10. Once the brownies are cool, slice up your portions and ENJOY!


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  • Reply
    November, 2019 at 1:40 PM

    These turn out so moist and chocolatey, my favourite thing to make when I have some overripe plantains

  • Reply
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