Chocolate-Topped Paleo Plantain Brownies.

Plantains are one of my superhero foods, and they’ve become absolutely indispensable to my marathon training.

[Leaf Parade. Chocolate-Topped Paleo Plantain Brownies.]

And to my happiness.

[Leaf Parade. Chocolate-Topped Paleo Plantain Brownies.]

You see, I eat to run, but I also run to eat.

[Leaf Parade. Chocolate-Topped Paleo Plantain Brownies.]

So before long training runs, I have considered it both an obligation and a privilege to eat as many plantains in as many different applications as possible.

[Leaf Parade. Chocolate-Topped Paleo Plantain Brownies.]

Sauteed plantains, roasted plantains, plantain chips, plantain bread, plantain pancakes

[Leaf Parade. Chocolate-Topped Paleo Plantain Brownies.]

Plantain brownies…

[Leaf Parade. Chocolate-Topped Paleo Plantain Brownies.]

I have a complex carbohydrate complex.

[Leaf Parade. Chocolate-Topped Paleo Plantain Brownies.]

These aren’t just brownies, they’re marathon training brownies. Which means they are technically a health food and you should technically eat as many of them as you can handle. And if you find yourself capable of handling, say, I don’t know, all of them in a single afternoon (not that I would know anything about that), consider sharing with a friend. Maybe they’d like to be a superhero too.


Chocolate-Topped Paleo Plantain Brownies.


Paleo Plantain Brownies. (Adapted from Comfy Belly.)

  • 1 medium ripe plantain, chopped
  • 1 tablespoon ghee
  • 1 teaspoon + 1/2 cup maple syrup
  • Sea salt
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup palm shortening (melted coconut oil also works well)
  • 2 tablespoons coconut milk/almond milk/milk of your choice
  • 1/3 cup dairy-free, soy-free chocolate chips (I use Enjoy Life brand)

Chocolate Frosting. (Adapted from Paleo Spirit.)

  • 1 perfectly ripe avocado
  • 1/2 cup unsweetened cocoa powder
  • 1/4 – 3/4 cup maple syrup (depending on the size and softness of your avocado)
  • 1 teaspoon vanilla extract
  • A pinch of salt


  • 1 cup plantain chips, crushed
  • 1/4 cup dairy-free chocolate chips


First, caramelize the plantains. Add the ghee to a saute pan and then add the plantains. Coat the plantains in the ghee and saute for a few minutes, until they get soft on the inside and crispy on the outside (this may take longer for plantains that are not very ripe). Once they are nearly done, drizzle with 1 teaspoon of maple syrup, stir to coat, allow to cook a minute longer, then top with sea salt and remove from the heat. Set the plantains aside to cool.

Next, make the brownies. Preheat your oven to 350 degrees Fahrenheit and prepare an 8×8 inch baking pan with coconut oil or cooking spray. In a small bowl, mix together the coconut flour, cocoa powder, salt, and baking soda. In a larger bowl, whisk together the eggs, 1/2 cup maple syrup, vanilla extract, palm shortening, and  milk. Add the dry ingredients to the wet ingredients and mix well with a food processor, stand mixer, or immersion blender. Stir in the chocolate chips and the cooled caramelized plantains.

Pour the batter into the prepared pan, and bake for 25-27 minutes, until a toothpick inserted into the center comes out clean.

Next, make the frosting. Add all of the ingredients to a food processor and pulse to combine. Continue to pulse until the mixture is smooth and fudgy, scraping down the sides as needed.

When the brownies have cooled completely, top them with the frosting and then sprinkle with plantain chips and chocolate chips. Slice and serve. (And then run.)


  1. Why don’t mine look like that D:

  2. Veronica says:

    Should the plantain be just ripe or blackening?

  3. Brooke williams says:

    Can you skip the plantains and just use the brownie recipe?:)

  4. Thank you:) and also by honey did you mean maple syrup? I can’t find the ingrideient for honey in the brownie section of this recipe..

    • Emily K. says:

      Yes! Thanks for catching that. You could use maple syrup or honey, but the instructions should have said maple syrup. Enjoy!

  5. Rebecca says:

    seems like a TON of sugar for a paleo approved recipe – why so much? What can be substituted? Banana? Applesauce? Thanks!

  6. What consistency should the batter be? For some reason, mine is very dry.

    • Emily K. says:

      It should be *so* dry — pretty average as far as brownie batters go. Maybe you added too much coconut flour? It tends to be extremely drying.

  7. the first time around mine were quite dry as well so I added more palm shortening, more vanilla, more coconut milk, honey, an extra plantain, a banana, apple butter, pecans and some of the chocolate chips to the batter and subbed almond flour and arrowroot for the coconut flour. I keep trying coconut flour in recipes because it’s cheap and I have a 5lb bag but it’s so grainy and drying.
    As for the worry about the sugar, I believe that a banana has a higher glycemic load than maple syrup, honey and sucrose. But if you have some other issue with maple syrup yes throw in a banana and apple sauce/butter, or even chopped up apples, figs, raisins, nuts etc.


  1. […] 2. Chocolate-Topped Paleo Plantain Brownies These brownies use plantains, which are similar to bananas, but have a different texture and also contain less sugar. This makes them a great food while on Paleo, since you’ll still getting many of the benefits of a banana, including the fiber, without the added sugar. It’s not like these brownies don’t have their fair share of the sweet stuff, with maple syrup being used. You won’t feel like these are bad for you, but at the same time you won’t feel like they’re good for you either, since they won’t have that classic “health food” taste to them. […]

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