Caramelized Banana Brownies with Tahini Drizzle (vegan, gluten-free)

INGREDIENTS

FOR THE BROWNIE: 

3 small ripe bananas, mashed or 1 cup mashed banana

1/3 cup coconut milk

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

2 tablespoons maple syrup 

3 tablespoons melted coconut oil

1 cup almond flour 

2 tablespoons ground flaxseed

1/4 cup unsweetened cacao powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

chocolate chips 

FOR THE TAHINI DRIZZLE:

2 tablespoons tahini

2-3 teaspoons maple syrup (depending on how sweet you want it)

2-3 tablespoons coconut milk 

FOR THE CARAMELIZED BANANAS:

sliced bananas

coconut oil

cinnamon

TO GARNISH:

flakey salt

sesame seeds

METHOD

1. preheat oven to 350 degrees F. grease an 8x8 baking dish with melted coconut oil. you can additionally put a piece of parchment paper for easy removal of brownies.

2. in a small bowl, combine coconut milk with apple cider vinegar. let sit for 10 minutes.

3. in a large bowl, combine almond flour, flaxseed, cacao powder, baking powder, baking soda, and salt. whisk well.

4. in another bowl, combine mashed banana, coconut oil, coconut milk mixture, maple syrup, and banana. mix well.

5. add wet mixture to the dry. mix together and then fold in chocolate chips.

6. pour into prepared baking dish and spread into an even layer. sprinkle with more chocolate chips. 

7. bake for 25-35 minutes (25 min for a fudgy brownie) or until edges of brownie release from the dish. allow to cool.

8. in a bowl, combine tahini with maple syrup and coconut milk. whisk together. add water until drizzle consistency is reached. taste and adjust.

9. heat up coconut oil in a pan. add sliced bananas and sprinkle cinnamon. once underside is golden, flip and cook for a couple more minutes.

10. remove brownies from pan and slice, drizzle with tahini, garnish with bananas, and sprinkle with sesame seeds. enjoy:)