These healthy banana brownies are a simple, flourless treat that lets ripe bananas and almond butter shine. They bake up moist and fudgy with a deep chocolate aroma. They taste lightly sweet, have a soft, dense crumb, and a little snap from dark chocolate chips if you add them. They make a quick dessert or an afternoon pick-me-up that feels indulgent but uses whole-food ingredients. Pair them with a light salad or snack — for example, try a creamy tuna pasta salad for a savory contrast: creamy tuna pasta salad.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 22 minutes (average; bake 20–25 minutes)
- Total Time: 32 minutes
- Servings: 9 squares
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 9 servings, with dark chocolate chips included):
- Calories per serving: 192 kcal
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 11 g
- Fiber: 4 g
- Sugar: 16 g
- Sodium: 33 mg
Why Make This Healthy Banana Brownies
You make these brownies when you want a quick, less-processed dessert. They are flourless and use ripe bananas and almond butter for moisture and natural sweetness. The texture is fudgy rather than cakey, and the cocoa gives real chocolate depth without added flour. They are great for using overripe bananas and for a gluten-free option that still feels like a treat.
How to Make Healthy Banana Brownies
This recipe is straightforward. Mash bananas, mix wet ingredients, fold in dry cocoa and leavening, add chips if you like, then bake until set. The batter smells rich and chocolatey before it goes in the oven. During baking you’ll notice a warm, chocolate aroma and edges that firm up while the center stays soft. Let them cool to finish setting for clean slices.
Ingredients:
- 2 ripe bananas
- 1/2 cup almond butter
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease a baking pan. Use an 8×8-inch pan or similar. Line with parchment for easy removal. Greasing and parchment help give clean edges and prevent sticking.
Step 2: Mixing
In a large bowl, mash the ripe bananas until smooth. Stir in the almond butter, honey (or maple syrup), and vanilla extract until well combined. Sift in the cocoa powder, baking soda, and salt. Mix until just combined so you keep a fudgy texture.
Step 3: Cooking
Gently fold in the dark chocolate chips if using. Pour the batter into the prepared baking pan and spread it evenly. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). The top will feel set and a bit glossy.
Step 4: Finishing
Let cool before slicing into squares and enjoy your guilt-free brownies! Cooling for at least 20 minutes helps them firm up and slice neatly. Serve warm for gooey chips or at room temperature for easier squares.
How to Serve Healthy Banana Brownies
- Serve warm with a dollop of Greek yogurt or a scoop of low-fat vanilla ice cream.
- Sprinkle flaky sea salt on top to balance the sweetness.
- Cut into small squares as a snack or larger pieces as dessert.
- Pair with fresh berries for brightness or a warm cup of coffee for a cozy treat.
How to Store Healthy Banana Brownies
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for 4–7 days. Let come to room temp before eating for best texture.
- Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge, then bring to room temperature or warm gently in the oven or microwave.
Expert Tips for Perfect Healthy Banana Brownies
- Use very ripe bananas (lots of brown spots). They add sweetness and moisture.
- Don’t overmix after adding cocoa to keep a fudgy texture. Mix until just combined.
- If almond butter is thick, warm it slightly for easier stirring.
- Test doneness with a toothpick — a few moist crumbs are okay. Overbaking dries them out.
- For a nut-free version, substitute sunflower seed butter. Expect a slightly different flavor.
- Add a pinch of espresso powder (1/4 tsp) to deepen the chocolate flavor without adding coffee taste.
Delicious Variations
- Peanut Butter Swirl: Use peanut butter instead of or mixed with almond butter. Swirl a spoonful on top before baking.
- Nut-Free: Use sunflower seed butter for a nut-free option.
- Extra Fudgy: Reduce baking time by 2–3 minutes for a gooier center.
- Add-ins: Fold in chopped nuts, shredded coconut, or dried cherries.
- Less Sweet: Use 2 tbsp maple syrup instead of 1/4 cup and increase banana ripeness.
Frequently Asked Questions
Q: Are these brownies gluten-free?
A: Yes. This recipe contains no flour, so it is naturally gluten-free. Check your cocoa powder and chocolate chips labels if you need certified gluten-free.
Q: Can I use peanut butter instead of almond butter?
A: Yes. Use a 1:1 swap. The brownies will taste slightly different but remain fudgy and delicious.
Q: My brownies were too wet in the center — what happened?
A: You may need more bake time or your pan was too small. Test with a toothpick and bake a few more minutes if it has wet batter. Also make sure bananas were mashed well for even texture.
Q: How ripe should the bananas be?
A: Very ripe — heavy brown spotting or fully brown skins. They are sweeter and mash smoothly.
Q: Can I make these ahead for meal prep?
A: Yes. Refrigerate for up to a week or freeze portions for up to 3 months. Thaw in the fridge overnight and warm slightly before serving.
Q: Can I reduce the sugar?
A: You can reduce honey/maple to 3 tablespoons, but the brownies will be less sweet and slightly denser. Riper bananas help if you cut back on syrup.
Q: Do I need to sift the cocoa powder?
A: Sifting helps prevent lumps and gives a smoother batter, but you can whisk well instead if you don’t have a sifter.
Conclusion
These healthy banana brownies are an easy, flourless way to enjoy a chocolate treat that feels indulgent but uses whole ingredients. They are quick to make, store and transport well, and adapt to many diets with simple swaps. For another simple flourless banana-brownie idea, see Healthy Banana Brownies (3 Ingredients, Flourless) – The Conscious Plant Kitchen: Healthy Banana Brownies (3 Ingredients, Flourless) – The Conscious Plant Kitchen.
Enjoy baking — and don’t be afraid to experiment with mix-ins and toppings. These brownies reward small tweaks and make a reliable, comforting treat.
Print
Healthy Banana Brownies
- Total Time: 32 minutes
- Yield: 9 squares 1x
- Diet: Gluten-Free
Description
These delicious flourless banana brownies are moist and fudgy, made with ripe bananas and almond butter, perfect for a quick dessert or snack.
Ingredients
- 2 ripe bananas
- 1/2 cup almond butter
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line with parchment paper for easy removal.
- Mash the ripe bananas in a large bowl until smooth. Stir in almond butter, honey (or maple syrup), and vanilla extract until well combined. Sift in cocoa powder, baking soda, and salt. Mix until just combined.
- Gently fold in dark chocolate chips if using. Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let cool for at least 20 minutes before slicing into squares and serving.
Notes
Serve warm with Greek yogurt or ice cream. Can be stored in an airtight container for up to 2 days at room temperature or 4-7 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 192
- Sugar: 16g
- Sodium: 33mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
