Healthy Banana Brownies
These healthy banana brownies are moist, chocolatey, and use whole-food swaps for sweetness and fat, making them a guilt-free indulgence perfect for snacks or light desserts.
Ingredients
Key Ingredients
- 2 pieces ripe bananas, mashed (about 1 cup) Use very ripe bananas with brown spots for maximum sweetness.
- 2 large eggs
- 1/4 cup maple syrup (or honey) Maple syrup gives a milder flavor.
- 1/4 cup unsweetened Greek yogurt (or applesauce for dairy-free) Yogurt adds protein; applesauce keeps it dairy-free.
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted Can substitute with a neutral oil if preferred.
- 1/3 cup unsweetened cocoa powder
- 1/2 cup oat flour (or almond flour for a grain-free option) Pulse rolled oats in a blender to make your own oat flour.
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cinnamon (optional) For warmth.
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper and lightly grease the sides.
- In a large bowl, mash the ripe bananas until mostly smooth (a few small lumps are okay).
- Add the eggs, maple syrup (or honey), Greek yogurt (or applesauce), vanilla extract, and melted coconut oil. Whisk until the mixture is uniform.
- Sift or whisk in the cocoa powder, oat or almond flour, baking soda, sea salt, and optional cinnamon. Stir gently until just combined — don’t overmix.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
Baking
- Bake for about 20 minutes. Check for doneness by inserting a toothpick in the center — it should come out with a few moist crumbs but not wet batter.
- Let the brownies cool completely in the pan (this helps them set). Lift them out using the parchment, slice into 9 squares, and serve.
Notes
Store brownies in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator. They can be frozen for up to 2 months. Use very ripe bananas for sweetness and to prevent a cakier texture.