I love brownies and miss them with all my heart.  I've had a few that tasted alright (more than alright) but it's just not the same.  One thing that I never have nor ever will add to my brownies are nuts and chocolate chips.  I don't know why but I just don't like those in my brownies.  Well, the other night I was wandering around my kitchen aimlessly wanting something.  Something sweet.  Low and behold, I had a banana sitting all by it's lonesome on my counter.  Now, I could have just smothered the banana with Nutella and eaten it that way (which I do absolutely adore) but it's not what my taste buds wanted.  They wanted brownie.  Now the roll around my middle absolutely did not want brownie but since it does not have a say so in the matter, I got brownie.  Just to let you know, this tastes like banana, very distinctly like banana.  I think you could add a little less banana and a bit more Nutella® but I have not tried it.  This does not rise as you can see in the picture above.  It is a small simple snack to just get rid of that pesky sweet tooth.
Hope you enjoy.
Serves 1


1/2 Banana ( small to med size ripe banana)
1 TBSP Sugar
2 tsp Gluten Free Flour
1 TBSP Nutella®
1 tsp Cocoa Powder
Oil or butter for inside of the mug

Mash banana (really well unless you like the chunks of banana), 
Add Nutella and mix thoroughly 
Add Sugar and stir
Add Cocoa Powder and stir
Add Flour and stir
You can place all into a food processor to make it smooth (I don't)
Grease lightly or butter lightly the inside of the mug
Place mixture in microwavable mug
Cook for 2 minutes on high
Remove carefully
If you eat this hot it will be ooey and gooey
If you cook it too long, it turns hard as a rock, so be careful!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com