While you probably know by now that I am not a killer baker, I do love experimenting with recipes, especially from my favorite brands like Enjoy Life Foods – the sponsor of this post. This recipe is from Enjoy Life Foods’ Spiced Banana Rum Blondie. The recipe is credited to Laurie Sadowski, who I think is one of the best underrated recipe developers in the food allergy world! Find more about Laurie on her website: lauriesadowski.com. I highly recommend her book “The Allergy-Free Cook Bakes Cakes and Cookies.” (Amazon affiliate link).
I love that these came out edible – which is like, a big plus when I bake. Just ask Non-GFBF. Here are the details for how to make these Gluten-Free Banana Rum Brownies.
- 1/4 C. oil (I used Carrington Farms Unscented Coconut Cooking Oil – affiliate link)
- 1/4 C. mashed ripe banana
- 1 t. ground flaxseed
- 3/4 C. packed golden brown sugar
- 2 T. rum (okay, I might have added more than this, and then drank a high-ball class while cooking…)
- 1 t. vanilla extract (I used Rodelle pure vanilla extract – affiliate link)
- 1 C.Enjoy Life Foods All-Purpose Flour Mix (If you use an AP flour, omit any of the below ingredients below that it contains like xanthan gum).
- 1 t. baking powder
- 1 t. pumpkin pie spice or cinnamon
- 1/2 t. xanthan gum
- 1/4 t. salt
- 2/3C. Enjoy Life Foods Semi-Sweet Chocolate Mega Chunks (I used their mini chip)
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, or use smaller baking pans for individual brownies like I did! I didn’t use parchment paper – I sprayed using Chosen Foods coconut oil spray.
- Put the oil, mashed banana, and flaxseeds in a small saucepan. Heat until just steaming, then whisk in the brown sugar, rum and vanilla extract until smooth and well combined. Cool slightly.
- Put the flour mix, baking powder, spice, xanthan gum, and salt in a large bowl. Whisk to combine.
- Add the cooled oil mixture to the flour mixture. Mix to combine. Stir in the chocolate chips. Please note that if you don’t let the banana rum mixture cool enough, the chocolate will instantly melt and this will become more of a brownie than a blondie – like mine did. I’m just really really impatient.
- Scrape the mixture into the prepared pan/pans. I added thin banana slices on top, along with a handful of mini chips, because I think it looked good. I sprayed the bananas with coconut oil so they didn’t overbake.
- Bake for 22 to 25 minutes, until golden brown. Do not overbake.
- Let the brownies cool completely in the pan before cutting into squares or cutting with a cookie cutter, or pop out of the greased mini pans like I did. Mine made about 4 of these small baking pans.
- Serve, or store in an airtight container for up to 2 days, moving leftovers to the refrigerator or freezer. Trust me, they won’t last that long. Mine was gone in a night.
While (unfortunately) the alcohol is burned out, these Banana Rum Brownies do have a good slight rum taste, which works well with the banana and chocolate. I think the mashed banana adds a lot to this recipe, and it makes me think that maybe my banana bred would be much better with rum in it too! If you love this, you can find a jillion more recipes on EnjoyLifeFoods.com
**Enjoy Life Foods is a sponsor of Celiac and the Beast and I just love them with every inch of my body! Especially my stomach – since they’re free from all the things I can’t have.**