Healthy Banana Brownies That Are Actually Fudgy (Not Dry or Cakey)
These are the fudgy, crackly-top banana brownies that prove healthy doesn't have to taste like cardboard. Sweetened mostly by ripe bananas, they're gluten-free, dairy-free, and ready in 30 minutes. One bite and you'll forget they're good for you.
Equipment
- 8x8-inch Baking Dish
- Parchment Paper
- Large bowl
- Whisk
Ingredients
- 2 large very ripe bananas, mashed (1 cup)
- 1/3 cup melted coconut oil (or unsalted butter)
- 1/2 cup unsweetened cocoa powder
- 1/3 cup maple syrup or honey
- 2 large eggs
- 1/4 cup almond flour (or oat flour)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/3 cup dark chocolate chips (optional)
Instructions
- Mash the bananas in a large bowl until mostly smooth. A few tiny lumps are fine, but aim for a wet, uniform paste. (Photo tip: You want a thick, glossy paste with maybe one or two tiny specks of banana left.)
- Add the melted coconut oil, maple syrup, vanilla, and eggs to the bowl. Whisk vigorously until fully combined and glossy, about 30 seconds.
- Sift the cocoa powder, almond flour, salt, and baking soda over the wet mixture. Fold gently with a spatula until just combined. Over-mixing makes tough brownies. Fold in chocolate chips if using.
- Pour the thick batter into the prepared 8x8 pan and spread evenly. Bake at 350°F for 20 to 24 minutes. The top should look set, shiny, and crackled. A toothpick inserted should come out with a few moist crumbs – not clean.
- Cool completely in the pan on a wire rack, at least 20 minutes. The brownies continue to set. Lift out using the parchment paper and slice into 9 or 12 squares. They get fudgier on day two.
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days. Freeze individual wrapped brownies for up to 3 months. Thaw at room temp for 10 minutes.
Banana ripeness is non-negotiable: Use bananas covered in brown spots for maximum sweetness. If your bananas aren't spotty, the brownies won't be sweet enough.
Don't over-bake: The toothpick should come out with a few moist crumbs, not clean. Clean means dry brownies.
Substitutions: Nut-free: use oat flour instead of almond. Vegan: use 2 flax eggs and coconut oil. Extra fudgy: add one extra egg yolk.