Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum

Banana Brownie

Make it happen!

Inspiration: Amy Artherton


3 ripe bananas, mashed (about 1 cup mashed)
1 cup organic peanut butter
3 whole eggs
½ cup shredded coconut (optional)
¼ cup almond bits (optional)
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla extract

Frosting (optional):

½ cup unsweetened cocoa powder
¼ cup agave
1 tsp vanilla extract
1 tbsp almond milk
1 tbsp organic peanut butter


  • Preheat oven to 350F
  • lightly coat a 9”-square pan with nonstick coconut cooking spray or parchment paper
  • Combine all of the ingredients in bowl and mix until smooth.
  • Spread the batter evenly into the prepared pan.
  • Bake the brownies at 350°F for 30 minutes.(The bake time may vary, so check for doneness using the toothpick test.)
  • Cool completely in the pan, and let the brownies rest for at least 1 hour at room temperature before slicing into squares.
  • To prepare the frosting, combine the cocoa powder, agave, vanilla, and milk in a small bowl, stirring until smooth. Spread on top of the cooled cake.
  • Notes
  • Store in a sealed container in the fridge for up to a week!