- Preheat oven to 350 degrees F.
- Cut the ends off of the plantain. Slice the peel vertically down the plantain and remove the peel. Add the plantain, sunflower seed butter, maple syrup, vanilla extract, cocoa powder, baking soda, and sea salt to a high-powered blender or food processor. Blend until smooth. The batter will be thick! I use my Vitamix tamper to push everything down and make sure it’s smooth. If you don’t have a tamper for your blender, just stop the blender and scrape the sides periodically until everything is nice and smooth.
- Add melted coconut oil to a 6-inch cast iron skillet and swirl it around to oil the bottom. Scoop the batter out of the blender and add to the skillet. Push the batter to the sides of the skillet and smooth the top as best you can. Bake for 20-25 minutes. Top with coconut cream or dairy-free ice cream and DEVOUR.
Keywords: Flourless Plantain Skillet Brownie