I Scream For… Bananas!

Let’s take a break from brownies.

“I screamed for ice cream” as a child, but eventually learned it may not be the best for me.

Just a few months ago I converted frozen bananas into… yes, ice cream, or at least something that tastes as delectable as ice cream, satisfies your sweet tooth, has that creamy texture, and best of all, is good for you! So you get the remarkable taste and texture, and leave behind the unwanted 40+ ingredients in most brands!

I made this the first time only with bananas and my siblings thought the taste of banana was overpowering, so tossing in berries not only covers up the banana flavor, but it adds a nice color too.



4 Frozen bananas peeled and pre-sliced

½ cup milk (I used almond milk or canned organic coconut milk the fat adds to the creaminess)

1 cup blackberries (or any other fruit, get creative!)

Optional toppings: raw walnuts, antioxidant and benefit full goji berries, or raw cacao nibs

Directions: (can’t get easier than this!)


Place your frozen bananas and almond milk in the food processor and blend on high until creamy.

You may need to stop, turn off the machine, and scrape the sides a few times with a spatula.

Frozen bananas

Frozen bananas

Stopping to scrape sides down...

Stopping to scrape sides down…


Add the blackberries (or other fruit) and blend until well mixed and smooth. 

Add blackberries (or fruit)!

Add blackberries (or fruit)!




Serve in desired bowls. Top with fresh berries, mango, or other fruit, and if you’re a nut-a-holic like me, pile on raw walnuts, pistachios, or cashews. Toppings are unlimited, there are no rules. 😉 


Fresh mango slice.

Fresh mango slice.

I pile on raw walnuts and pistachios.

I pile on raw walnuts and pistachios.

 Now tell me, what’s better… going to the store and grabbing a bucket of junk-full ice cream, or enjoying a plate of this?

Pumpkin Cinnamon Nutty Brownies

In using the initial recipe of making black bean brownies, like I’ve mentioned earlier you can make a few variations. Omitting the nut butter, adding chunky walnuts on top, or even throwing in raspberries for an extra kick would work perfectly well.

One variation includes swapping the black beans for white northern beans, an imitation for the popular “blondie brownies” minus all the junk. I clearly love nut butters, especially walnut and almond butter. You can slather them on your celery or toss them in these white bean brownies. The incredible benefits of nut butters…let’s not go there. But, let me tell you, not all nut butters are created equal. The majority of peanut butters are full of junk like hydrogenated oils, sometimes even added sugar or salt. These nut butters below or pure, raw, and clean. Once I started buying them, I couldn’t stop.


Swirl of Cinnamon

  • 1 Tbsp Cinnamon, ground
  • About 1 tbsp Organic Raw Honey, or Organic Coconut Palm Sugar 


Begin with roasting a fresh pumpkin at 400 degrees for about 20 minutes. Remove seeds, peel and place in a bowl. Mash it well with a potato masher or a fork.

Roasting fresh pumpkin


Measure and place all your ingredients out and place them in the food processor. (Make sure the oven is on 350 not 400 degrees now).

Place ingredients in food processor


Pour into a baking pan and top with the sugar replacement and cinnamon mixture. Swirl with a knife.

my white swirl brownies 2

Cinnamon mixture


Bake for approximately 25-30 minutes. Cool and cut. Enjoy.


Oh- yeah.

Oh- yeah.

*Top with a scoop of homemade pumpkin frozen yogurt for an extra kick and a delicious, healthy, and filling dessert.

Topped with my homemade pumpkin frozen yogurt.

Secrets Behind Noor’s 1-2-3 Black Bean Brownies

Zoom in on the good stuff. No bean in sight.

Zoom in on the good stuff. No bean in sight. 😛 Dairy, gluten, soy, refined sugar, and preservative junk free. 

Noor's famous sunnah-full black bean brownies.

Noor’s famous sunnah-full black bean brownies. Topped with raw almond butter swirl.

Okay putting up a picture of delicious looking brownies does not justify the cravings. “How can these be guilt free?” one asks. Forget gluten free, these are JUNK free. 

My recipe answers the question. Forget the hydrogenated oils, bleached flour, and worst of all, pounds of refined sugar found in usual brownies. Forget the list of unpronounceable ingredients in boxed brownies. Throw in black beans for a hidden kick of protein, fiber, and a fudgy texture. Your kids will never know, and neither will your husband. 😉

Personally my favorite part about these brownies is this: all you do is toss the ingredients in your food processor all at once, and pulse away! No messy bowls, no sticky whisks, no hand blender, none of that!

I secretly add in whole black seeds and cold-pressed black seed oil. Black seed has been mentioned in the sunnah of the prophet (pbuh) and is suddenly showing up in research now. The benefits of black seed for many health conditions and diseases is breathtaking. Shhh don’t tell the kids.

Now, I don’t want to keep you holding any longer, let’s get to the bottom of these.

Black Bean Brownie Ingredients:


Nutty Swirl Ingredients:

  • 5 tbsp Organic Almond Butter (you can use any nut butter or nut butter powder)
  • 1 Tbsp Organic Raw Honey or Organic Coconut Palm Sugar (sugar replacement)
  • Pinch of Celtic Sea Salt/Himalayan Pink Salt
  • Dash of Vanilla Extract (make sure it’s pure and alcohol free)


Preheat oven to 350 degrees. Place ALL “Black Bean Brownie Ingredients” in your food processor. Pulse well. Pour into desired pan (13 by 9 works perfectly well for me. The thicker you want your brownies, the smaller the pan)


In a small bowl place the “ Nut Butter Swirl Ingredients” and mix well. Spoon on top of brownie batter and create a swirl with a knife. I personally prefer walnut or pecan butter.


Place in oven for approximately 25-30 minutes. The deeper the pan the more time they’ll need.

Okay here you have it, my secret way of indulgence without sabotaging my health. Enjoy now, you have some baking to do.

Noor's Black Bean Brownies :)

Noor’s Black Bean Brownies dark raw cocoa version w/ cashew butter swirl 🙂

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