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The foundation of these brownies is ripe bananas, ideally with spots for the best flavor, though she notes that yellow bananas without spots still work. The ripeness enhances sweetness and moisture. Medium to large bananas are preferred, but if using smaller ones, four should suffice. For ease of blending, an immersion blender is recommended to purée the bananas smoothly, resulting in better texture.
Nut Butter and Other Core Components
The recipe calls for one cup of unsweetened almond butter, but other nut butters can be used based on preference. Once mashed bananas and nut butter are combined, Kayla adds key ingredients such as:
1 teaspoon of baking soda
1 teaspoon of vanilla extract
A pinch of sea salt
2 eggs
¼ cup of cacao powder (or cocoa powder)