Naturally gluten free and packed full of protein and bananas, these Healthy Banana Brownies are a treat you can indulge in without any guilt! They taste like a real treat and the kids will think they're eating dessert, when really you're being a sneaky mom that knows how to give them the healthy stuff whether they like it or not. Ha!
Ready in just 30 minutes, this brownie recipe is a staple in my house year round. Whenever I've got bananas that are over ripe, I either make these or our popular Everyday Banana Muffins.
This was inspired by my Protein Brownie Bites that use protein powder. It also became a necessity when I started eating brownies and ice cream every night for dessert (hello, stress eating). Now I can eat one of these brownies and feel like I'm indulging, but really I'm eating something healthy! (And yes, sometimes I still put ice cream on top.)
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Ingredients
Our goal is always to use the least amount of ingredients and use only ingredients that are common and easy to find, or pantry staples. And this recipe is a total pantry staples recipe, so I'm whipping up a batch all the time!
- Bananas — smashed with a fork, or use a hand beater to make it quick.
- Smooth Almond Butter — or nut butter of your choice
- Pure Maple Syrup — this is optional, but really adds that extra sweetness you expect in a brownie.
- Pure Vanilla Extract
- Large Eggs — room temperature
- Unsweetened Cocoa Powder
- Baking Soda — typically brownies do not contain any raising agents, but the weight of the bananas needed to be offset so these brownies can set.
- Chocolate Chips — I like to use dairy free chocolate chips, but use whatever you have on hand.
- A pinch of sea salt
See recipe card for quantities.
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking dish with unbleached parchment paper and set aside.
- In a large mixing bowl, mash over ripe bananas with a fork. Add almond butter, pure maple syrup, vanilla extract and eggs. Mix well until smooth.
- Add unsweetened cocoa powder, baking soda, and a pinch of salt to the wet ingredients. Mix until just combined.
- Gently fold ⅔ cup chocolate chips into the batter
- Add the brownie batter to prepared baking dish, then add the rest of the chocolate chips on top. Swirl a few spoonfuls of almond butter (optional, but makes it look so pretty!).
- Bake for 20 minutes, or until mostly set in the center. The edges will pull away a little bit, and that's ok. Sprinkle with a pinch of sea salt (optional).
- Slice into 9 equal squares (or smaller for the kids) and serve warm.
Hint: Mix brownie batter all in one large bowl and use only one wooden spoon to save time and reduce clean-up!
Substitutions
It's easy to modify this recipe to fit your diet or preferences. See below for a few ideas.
- Vegan Brownies — To make these brownies vegan, simply replace the egg with a flaxseed egg, like the one used in our Vegan Vanilla Donut recipe. Simply combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Mix and set aside for 5 minutes while it thickens. Also be sure to use dairy free chocolate chips (Trader Joe's and Costco both have dairy free chocolate chips as well).
- Nut Butters — To make these allergen friendly, replace the nut butter with sunflower seed butter or your favorite nut butter alternative.
- Toppings — If you want to make these special or a bit more indulgent, consider adding m&m's, oreos, or your favorite candy.
Variations
Make these in a mini muffin pan to make individual little brownies, perfect for packing in lunches or eating on the go! Try a silicone muffin pan for easy and clean removal.
- Keto — skip the maple syrup and chocolate chips, and be sure your nut butter does not have any added sugar to keep this recipe really low in sugar.
- Add More Sugar — if you prefer a sweeter brownie, consider adding more chocolate chips, or peanut butter chips to make it a little more indulgent.
See these Protein Brownie Bites for a similar take on this Healthy Banana Brownie Recipe on my website!
Equipment
Use an 8x8 baking dish for 9 servings, or double this recipe and use a 9x13 baking dish for about 15 servings (or just to be sure you have enough for the family for the week).
Place the rack in your oven in the center to ensure even baking. No need to turn or move these healthy banana brownies while they're baking.
Storage
Store brownies in the baking dish covered with aluminum foil at room temperature for up to 5 days. Or slice and place in a zip top bag lined with a paper towel (to soak up moisture). Brownies can also be refrigerated for up to 7 days.
Top tip
Do not over bake! Remember all ovens cook differently, so be sure to check on these healthy banana brownies after about 15 minutes, to be sure they're not getting burned around the edges. Mine were perfect after 20 minutes. Set in the center and firm around the edges, but still soft and a bit gooey throughout.
Healthy Banana Brownies
Ingredients
- 3 ripe bananas smashed
- ½ cup smooth almond butter or nut butter of your choice
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 cup chocolate chips divided
- A pinch of sea salt
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking dish with unbleached parchment paper and set aside.
- In a large mixing bowl, mash ripe bananas with a fork. Add almond butter, pure maple syrup, vanilla extract and eggs. Mix well until smooth.
- Add unsweetened cocoa powder, baking soda, and a pinch of salt to the wet ingredients. Mix until just combined.
- Gently fold ⅔ cup chocolate chips into the batter
- Add the brownie batter to prepared baking dish, then add the rest of the chocolate chips on top. Swirl a few spoonfuls of almond butter (optional).
- Bake for 20 minutes, or until mostly set in the center. The edges will pull away a little bit, and that's ok. Sprinkle with a pinch of sea salt (optional).
- Slice into 9 equal squares (or smaller for the kids) and serve warm.
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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