Banana Cocoa Brownies (oil-free no whip), a dessert you can eat even if you're on a diet!

I’ve been craving chocolate lately, but I also wanted to watch my calorie intake. So, I made this banana cocoa brownie using quinoa flour and added a few chocolate chunks to satisfy my cravings.

Ingredients:

• 1 ripe banana
• 2 eggs
• 80g quinoa flour
• 75g oat milk
• 15g unsweetened cocoa powder
• 5g baking powder
• 15g sugar substitute
• Some chocolate chunks
• Some almonds (for decoration)
• Some oat flakes (for decoration)

Instructions:

Blend the banana, eggs, and oat milk until smooth. Add quinoa flour, cocoa powder, sugar substitute, and baking powder. Mix until well combined.   Line a baking mold with parchment paper and pour in half of the batter. Spread the chocolate chunks on top (adding more will create a gooey center).   Pour in the remaining batter and smoothen the surface.   Preheat the oven to 165°C. Decorate the batter’s surface with nuts or oat flakes, if desired. Gently tap the mold. Place it in the oven and bake at 165°C for 30 minutes.   Soon, the cake will rise.   Once done, remove from the mold and enjoy the tempting aroma. This cake looks great, tastes delicious, and provides a strong sense of satiety. On cutting it open, you’ll find a soft and fluffy texture that’s so irresistible, I couldn’t resist having it all in one go. Paired with the molten chocolate, it’s just perfect! Including nuts and chocolate, the approximate calorie content of the whole cake is around 700 kcal. For those on a weight loss journey, be mindful not to overindulge.