Gluten-Free, Dairy-Free, Serves 16

• 4 ripe bananas
• 1 Tbsp lemon juice
• 1/2 cup vegan butter
• 1 tsp pure vanilla
• 1/4 tsp sea salt
• 1 1/2 tsp baking powder
• 1/2 cup almond meal
• 1 cup coconut flour

Glaze:

• 3 Tbsp vegan butter
• 8 Tbsp date syrup

Directions:

Preheat the oven to 375 degrees F. Pretreat a brownie pan with a non-stick option of choice. Parchment paper is a great choice. Mash 2 1/2 of the bananas in a bowl. Slice the remaining bananas and toss the slices with lemon juice. Cream the butter and sugar together for 5 minutes until pale and fluffy, then beat in the vanilla. Beat the eggs in one at a time; on the second and third eggs, add 1 Tbsp of flour. Sift the remaining flour, baking soda, and salt. Fold in, followed by the ground almonds and mashed bananas. Pour the batter into the pan, top with banana slices, and bake for about 45 minutes or until a toothpick comes out clean. Remove from the oven. Put the butter, syrup, and 3 Tbsp boiling water into a small pan for the glaze. Stir over medium heat until melted. Boil for 3 minutes and remove from heat. Pour the glaze over everything.