Healthy Banana Brownies – Soft, Sweet & Naturally Delicious

When ripe bananas meet rich chocolate, the result is pure magic: Banana Brownies! These ultra-moist, fudgy bars combine the deep flavor of cocoa with the natural sweetness and moisture of bananas for a dessert that’s as comforting as it is crave-worthy.

Whether you’re looking to use up overripe bananas, reduce added sugar, or simply switch up your brownie routine, this recipe is a winner for chocolate lovers and banana bread fans alike.

---

The Perfect Cross Between Banana Bread and Brownies

Brownies and banana bread are two beloved baked goods, but when combined, they create a rich, moist bar with the dense chew of a brownie and the soft, sweet aroma of banana. These are not cake-like, dry banana bars. These are deeply chocolaty, gooey, and full of banana flavor.

Perfect for:

• Using up ripe bananas

• Healthier snacking with less sugar

• School lunches or after-school treats

• Chocolate lovers looking for something new

They’re quick to mix, use basic ingredients, and can be made in one bowl—ideal for everyday baking.

---

Ingredients Overview: Simple, Wholesome, and Delicious

Bananas

• Use very ripe bananas—the spottier, the better!

• Add natural sweetness and moisture.

• Also replace some of the fat and sugar usually needed.

Unsweetened Cocoa Powder

• Brings intense chocolate flavor.

• Dutch-processed or natural both work—Dutch will be richer.

Butter or Coconut Oil

• Adds richness and the classic brownie texture.

• You can use melted butter for a more traditional taste, or coconut oil for a dairy-free option.

Sugar

• Just enough to sweeten—bananas already do a lot of the work.

• Brown sugar can be used for extra moisture and caramel notes.

Egg

• Helps bind and create a fudgy texture.

Flour

• All-purpose is standard, but whole wheat pastry flour also works.

• Use gluten-free flour if needed (1:1 blends work well).

Chocolate Chips or Chunks (optional but highly recommended)

• For melted pockets of chocolate in every bite.

---

Step-by-Step Instructions: From Mash to Bake in Under 10 Minutes

Ingredients (For an 8×8-inch pan)

• 2 ripe bananas, mashed (about 1 cup)

• ½ cup (100g) granulated or brown sugar

• ½ cup (115g) melted butter or coconut oil

• 1 large egg

• 1 tsp vanilla extract

• ½ cup (45g) unsweetened cocoa powder

• ½ cup (60g) all-purpose flour

• ¼ tsp salt

• ½ cup (85g) chocolate chips or chunks (optional)

---

Step 1: Prepare the Batter

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.

2. In a large bowl, mash the bananas until mostly smooth.

3. Whisk in melted butter, sugar, egg, and vanilla extract.

4. Sift in cocoa powder, then stir until fully combined.

5. Add flour and salt, and mix just until no dry flour remains.

6. Fold in chocolate chips, if using.

---

Step 2: Bake

1. Pour the batter into the prepared pan and spread evenly.

2. Sprinkle more chocolate chips on top if desired.

3. Bake for 22–25 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.

4. Let cool in the pan for at least 15 minutes before slicing.

---

Tips, Variations & Substitutions

Tips for Fudgy Success

• Don’t overbake. The center should be slightly soft—residual heat will finish the job.

• Use a metal pan for more even baking.

• Let them cool completely for the best texture when slicing.

---

Flavor Variations

• Peanut Butter Banana Brownies: Swirl in ¼ cup of peanut butter before baking.

• Walnut Banana Brownies: Add ½ cup chopped walnuts for crunch.

• Salted Caramel Banana Brownies: Drizzle caramel sauce on top before baking.

• Espresso Banana Brownies: Add ½ tsp espresso powder to deepen the chocolate flavor.

---

Dietary Swaps

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.

• Dairy-Free: Use coconut oil or vegan butter, and dairy-free chocolate chips.

• Egg-Free: Replace the egg with ¼ cup applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water).

---

Serving Ideas & Occasions

Banana brownies are perfect for:

• Midweek baking when bananas are getting spotty

• Lunchboxes and meal prep snacks

• Picnics or potlucks

• Comfort baking on rainy days

Serving Suggestions:

• Warm with a scoop of vanilla ice cream

• With a drizzle of chocolate sauce or nut butter

• Dust with powdered sugar for a bakery-style look

---

Nutrition & Health Notes

These brownies strike a balance between indulgence and natural sweetness. Thanks to the bananas, they’re lower in added sugar and pack a few nutrients too.

Estimated per square (1 of 12):

• Calories: ~180

• Sugar: 14g

• Fat: 10g

• Carbs: 20g

• Protein: 2g

Healthier adjustments:

• Reduce sugar to ⅓ cup

• Add 2 tbsp flaxseed meal or chia for fiber

• Use dark chocolate for antioxidants

---

Frequently Asked Questions (FAQ)

1. Can I use frozen bananas?

Yes! Thaw completely, drain off excess liquid, and mash. Frozen bananas are often even sweeter.

---

2. Do banana brownies taste like banana bread?

They have a subtle banana flavor but the texture is more fudgy and dense, like classic brownies. If you want less banana flavor, use underripe bananas.

---

3. Can I double the recipe?

Yes. Use a 9×13-inch pan and bake for 28–32 minutes, checking doneness with a toothpick.

---

4. Can I make them vegan?

Absolutely! Use:

• Coconut oil instead of butter

• A flax egg instead of regular egg

• Vegan chocolate chips

---

5. How do I store banana brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze well for up to 2 months.

---

6. Can I use cacao powder instead of cocoa powder?

Yes, but use slightly less (about ¼ cup + 1 tbsp) since cacao is more intense and bitter.

---

7. Are banana brownies healthier than regular brownies?

They can be! Using bananas cuts down on sugar and fat while adding potassium and fiber. It’s a more wholesome twist on a beloved dessert.

Print