Banana Brownies
Moist, chocolatey banana brownies made with whole-food ingredients, perfect for snacks or dessert.
Ingredients
Main Ingredients
- 2 pieces ripe bananas, mashed (about 1 cup) The riper the bananas, the sweeter and more flavorful the brownies.
- 2 large eggs Can be substituted with 2 flax eggs for a vegan option.
- 1/4 cup maple syrup (or honey) Can reduce to 3 tbsp for less sweetness, but texture will be denser.
- 1/4 cup unsweetened Greek yogurt (or applesauce for dairy-free)
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted (sub: neutral oil like avocado)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup oat flour (or almond flour for a grain-free option) Measure by weight if homemade oat flour to avoid gummy texture.
- 1/4 tsp baking soda Provides lift from the acidity of the bananas.
- 1/4 tsp sea salt
- 1/4 tsp cinnamon (optional) For warmth and depth of flavor.
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang to lift the brownies out.
- In a medium bowl, mash the ripe bananas until smooth.
- Add the eggs, maple syrup, Greek yogurt, vanilla, and melted coconut oil. Whisk until evenly combined.
- Sift or add the cocoa powder, oat flour, baking soda, sea salt, and cinnamon (if using) to the wet mixture. Stir gently until just combined; avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for about 20 minutes. The edges should be set and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
Cooling
- Cool completely in the pan on a wire rack — cooling fully helps the brownies firm up so you can slice neat squares.
- Lift using the parchment overhang and slice into 9 brownies.
Notes
Store in an airtight container for up to 2 days at room temperature or 4–5 days in the refrigerator. Freeze individual squares in plastic wrap for up to 3 months.