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Banana Brownies

These fudgy banana brownies are naturally sweetened and perfect for a healthier indulgence. Made mostly from ripe bananas, they offer a delicious alternative to traditional brownies while being easy to prepare.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Serving Size 9 pieces

Ingredients

Main ingredients

  • 2 ripe bananas, mashed very ripe bananas work best for sweetness and moisture
  • 2 large eggs room temperature helps them mix more evenly
  • 1/4 cup maple syrup or honey maple keeps it vegan-friendly if you swap eggs
  • 1/4 cup unsweetened Greek yogurt or unsweetened applesauce for dairy-free
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil, melted substitute neutral oil if preferred
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup oat flour or almond flour for a grain-free/paleo option
  • 1/4 tsp baking soda small amount reacts with the banana’s acidity for lift
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon optional, adds warm depth

Instructions

Preparation

  • Preheat the oven to 180°C (350°F). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang to lift the brownies out easily.
  • Mash the bananas in a medium bowl until mostly smooth. A few small lumps are okay.
  • Add the eggs, maple syrup (or honey), Greek yogurt (or applesauce), vanilla, and melted coconut oil. Whisk until combined.
  • Stir in the cocoa powder, oat flour (or almond flour), baking soda, sea salt, and cinnamon. Mix until you have a smooth batter — don’t overmix.

Baking

  • Pour the batter into the prepared pan and spread it evenly with a spatula. Smooth the top.
  • Bake for about 20 minutes. The center should be set but slightly soft — a toothpick will come out with a few moist crumbs. Avoid overbaking to keep them fudgy.
  • Cool completely in the pan on a wire rack (at least 30 minutes). Use the parchment overhang to lift the slab out, then slice into 9 brownies.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt. Add chopped nuts or a drizzle of nut butter on top for texture and protein. Store in an airtight container for up to 24 hours at room temperature, or refrigerate for 3-4 days. For freezing, wrap individual brownies tightly and store for up to 2-3 months.