Donna Hay’s choc-banana brownies

Looking for a healthy brownie recipe with a twist? Donna Hay’s choc-banana brownies get their sweetness from dates, cacao and maple syrup for a more nutritious take on the classic treat.

William Meppem and Chris Court


10 soft fresh dates (200g), pitted
2 bananas (400g), peeled and chopped
70g raw cacao or cocoa powder
180g ground almonds
60ml light-flavoured extra virgin olive oil
2 tsp vanilla extract
60ml maple syrup

1 Preheat the oven to 160C/gas 2½. Line a 20cm square cake tin with nonstick baking paper.
2 Place the dates, banana, cacao or cocoa powder, almonds, oil, vanilla and maple syrup in a food processor and process until smooth.
3. Pour the mixture into the prepared tin, scraping the sides of the processor with a spatula if you need to. Smooth the top and bake for 20 minutes or until just firm around the edges.
4. Wearing oven gloves, carefully remove the brownies from the oven and allow to cool in the tin for 20 minutes. Place in the fridge until chilled.
5. Turn the brownies out on to a large board and, using a sharp knife, cut into squares to serve. Keep the brownies in an airtight container in the refrigerator.

Basics to Brilliance Kids by Donna Hay is published by Fourth Estate, price £20. To order a copy for £15 until 1 July, visit or call 0844 571 0640; p&p is free on orders over £15.