Healthy Banana Brownies
Indulge in these rich, chocolatey banana brownies made with ripe bananas and whole ingredients, perfect for a quick, nutritious treat.
Ingredients
Wet ingredients
- 2 pieces ripe bananas, mashed (about 1 cup) The riper, the sweeter and more flavorful.
- 2 pieces large eggs
- 1/4 cup maple syrup (or honey) Adjust to taste.
- 1/4 cup unsweetened Greek yogurt (or applesauce for dairy-free) Adds tenderness and a bit of protein.
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted (or neutral oil like avocado)
Dry ingredients
- 1/3 cup unsweetened cocoa powder
- 1/2 cup oat flour (or almond flour for a grain-free option) Measure by scooping and leveling.
- 1/4 tsp baking soda Natural acids in banana and yogurt activate for lift.
- 1/4 tsp sea salt
- 1/4 tsp cinnamon (optional) Adds warmth.
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal.
- In a medium bowl, mash the ripe bananas with a fork until mostly smooth.
- Add the eggs, maple syrup, Greek yogurt (or applesauce), vanilla, and melted coconut oil. Whisk until combined and slightly glossy.
- Sift in the cocoa powder, then add the oat flour, baking soda, sea salt, and cinnamon (if using). Stir gently until a uniform batter forms.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the counter to settle the batter.
Baking
- Bake for about 20 minutes. Check at 18 minutes—insert a toothpick in the center; it should come out with a few moist crumbs but not raw batter.
- Cool completely in the pan on a wire rack for at least 30–45 minutes. Use the parchment overhang to lift out and slice into 9 squares.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze individual squares tightly wrapped for up to 3 months.