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Carob Banana-Nut Brownies Recipe

Course: Dessert
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
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 Carob Banana-Nut Brownies

Photo by: Joseph DeLeo

A carob-loving friend claims these brownies are the best he has ever tasted. They are moist and rich with the perfect amount of sweetness. If you want to go all out, serve them warm from the oven with a scoop of vanilla Soy Delicious or Rice Dream frozen dessert, and a drizzle of Carob Orange Sauce

Yield: 16 brownies (2-inch squares)


  • 1½ cups spelt flour
  • 1/3 cup carob powder
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1½ cups mashed ripe bananas (about 3 medium)
  • 2/3 cup refined safflower oil
  • 1 cup rice syrup
  • ½ cup soymilk or rice milk
  • 1 teaspoon vanilla
  • 2/3 cup chopped walnuts

Carob orange sauce:

  • 1 tablespoon carob powder
  • 1 cup cool water
  • 1 tablespoon arrowroot
  • ½ cup orange juice
  • ½ cup rice syrup
  • 1 tablespoon orange zest


To Make the Brownies:

1. Preheat the oven to 350°F. Oil and flour an 8-inch-square baking pan and set aside.

2. Whisk together the flour, carob powder, baking powder, and salt in a large mixing bowl and set aside.

3. Place the bananas, oil, rice syrup, soymilk, and vanilla in a blender and blend until well mixed. Stir the blended mixture into the dry ingredients and mix well. Fold half the nuts into the batter.

5. Pour the batter into the prepared pan and sprinkle the remaining nuts on top.

6. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Cool in the pan before cutting into squares and serving.

To Make the Carob Orange Sauce:

1. Place the carob powder in a small saucepan, add the water and mix well. Bring to a boil, then reduce the heat to low and simmer for 10 minutes while stirring often.

2. Place the arrowroot in a cup, add the orange juice, and stir to dissolve. Add to the carob mixture along with the maple syrup and orange zest. Bring back to a boil while stirring constantly. Reduce the heat to low and simmer about 1 minute or until thickened.

3. Enjoy the sauce hot, warm, or cool. It can be stored in the refrigerator for up to three days, and reheated before using.


• For chocolate brownies, use cocoa powder instead of carob.

• For a sweeter brownie, substitute maple syrup for the rice syrup

© 2007 Sandy Pukel

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of one brownie.

252kcal (13%)
112mg (5%)
13g (20%)
1g (5%)
0mg (0%)
2mcg RAE (0%)
6mg (10%)
64mg (6%)
1mg (4%)

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