These Healthy Banana Brownies are the most delicious fudgy brownies made with wholesome ingredients.
Plus, they are naturally vegan, dairy-free, and nut-free, so you can share them with all your family and friends.
Banana brownies are usually made with butter, eggs, and dairy. So here is our healthier brownie version using only natural ingredients, healthy, and plant-based.
What Are Healthy Banana Brownies?
Healthy banana brownies are chocolate banana brownies, packed with fiber, healthy fats from seed butter, and refined-sugar-free.
They are also made with oat flour to boost proteins and fiber and make the brownies fulling. They are naturally:
- High in Healthy Fats – Low in saturated fat as these brownies don’t contain butter or egg yolks.
- Refined Sugar-Free
How To Make Healthy Banana Brownies
It’s very easy to whip up a batch of healthy brownies using a few bananas and basic staple ingredients.
All you need to make this healthy brownies are:
- Mashed Bananas – You can use yellow bananas or ripe bananas. Both options work perfectly, but the riper the bananas are, the sweeter the brownies will be.
- Unsweetened Cocoa Powder – like Dutch cocoa powder
- Coconut Sugar or unrefined cane sugar
- Pure Maple Syrup, honey, or agave syrup
- Vanilla Extract
- Baking Powder
- Milk of Choice – Soy milk, almond milk, or oat milk works well.
- Tahini, sunflower seed butter, or any nut butter you love, including peanut butter and almond butter.
Making Oat Flour
First, add about 3 cups of old-fashioned rolled oats to a high-speed blender.
Blend on high speed to pulse the oats into a fine flour. Measure the amount called by the recipe and set it aside in a bowl.
Store any leftovers for up to 6 months in the pantry in an airtight container.
Mash the bananas before measuring them. All bananas have different sizes, and if your brownies are short on bananas, they end up dry.
You can mash the bananas with a fork or potato masher. Then, pack the mashed bananas in a measuring cup and measure the amount required by the recipe. Set aside in a bowl.
Now that all your ingredients have been measured precisely in a small bow, it’s time to make the brownie batter.
Add the oat flour, cocoa powder, coconut sugar, baking powder, and salt in a large bowl. Stir very well to evenly combine the ingredients and break any lumps of cocoa powder.
Now add the wet ingredients: mashed bananas, maple syrup, milk of choice, vanilla extract, and fresh drippy tahini.
If the batter is too dry, add a bit more milk, one tablespoon at a time. The brownie batter should be dense and thick but not dry.
If you like, stir some chocolate chips in the batter.
Line an 8-inch x 8-inch square baking pan with parchment paper. Slightly oil the pan and paper with oil spray. Set it aside.
Baking The Brownies
Preheat the oven to 350°F (180°C).
Transfer the brownie batter to the pan and spread it evenly in a single layer. Sprinkle some extra chocolate chips on the top if you like.
Bake the brownies for 15 to 22 minutes maximum. If you insert a pick in the center of the brownie, it should come out with a bit of sticky batter, meaning the brownies are still fudgy.
Don’t overbake this healthy banana brownie recipe, or it will come out dry.
Let the brownies cool down immediately on a cooling rack. Pull out the brownies from the pan using the hanging parts of parchment paper.
Cool down completely at room temperature before slicing into 16 squares.
Serve the brownies plain or with some frosting, like our healthy vanilla frosting or melted chocolate on top.
Store the banana brownies in the fridge in an airtight container for up to 3 or 4 days.
You can freeze the brownies as well up to 1 month and thaw them at room temperature the day before.
If you are allergic or missing some of the ingredients in this recipe, you can try some of the options below:
- Tahini Swap – You can swap the tahini for any nut butter like peanut butter, almond butter, or cashew butter.
- Nut-Allergy – Use any nut-free plant-based milk, like oat milk or soy milk.
- Coconut-Free – Replace the coconut sugar with brown sugar, unrefined cane sugar, or classic table sugar.
- Banana-Free – If you love the idea of this brownie recipe, but you have an allergy to bananas, try orange sweet potato puree instead.
- Sugar-Free – Feel free to use a natural sugar free sweetener, like brown erythritol instead of coconut sugar and monk fruit syrup instead of maple syrup.
Frequently Asked Questions
Below I answered your most frequent questions about baking healthy brownies with bananas.
What Can I Do If My Batter Is Dry?
This happens if you added too much cocoa powder or oat flour.
Simply thin out the batter by stirring extra milk, one tablespoon at a time, but no more than 4 tablespoons or the brownies will taste like cake and won’t firm up very well.
Can I Use All-Purpose Flour Or Almond Flour?
No, this recipe has been designed with high-fiber oat flour.
All-purpose flour would make the brownies gummy while almond flour won’t bind the ingredients together.
Can I Skip The Sweetener?
You can skip the coconut sugar, but you must use the liquid sweetener, or the brownies will be very dry.
I didn’t try the recipe with no sweetener at all. If you skip maple syrup, you may need to add some liquid to balance the texture of your brownies.
More Chocolate Dessert Recipes
If you like simple, healthy chocolate dessert recipes, you’ll love these other recipes:
Have you tried this healthy banana brownie recipe? Share a comment or review below.
Healthy Banana Brownies
- ½ cup Dark Chocolate chips
- Line an 8-inch x 8-inch square pan with parchment paper. Slightly oil the pan and paper with oil spray. Set aside.
- Preheat the oven to 350°F (180°C).
- Peel the bananas, mash them on a chopping board with a fork, and pack the mashed banana in measuring cups to measure the exact amount of 1 cup + 1/4 cup. Set aside in a bowl.
- In a large mixing bowl, stir oat flour, cocoa powder, salt, baking powder, and coconut sugar.
- Add the wet ingredients: maple syrup, tahini, mashed bananas, vanilla extract, and two tablespoons of almond milk.
- Stir until all ingredients come together into a thick brownie batter. If too dry, add the extra two tablespoons of milk.
- Fold in dark chocolate chips and stir to incorporate.
- Transfer the brownie batter to the prepared brownie pan. Sprinkle extra dark chocolate chips on top if desired.
- Bake in the center rack of the oven for 15 to 22 minutes or until the top of the brownies is dry and set. If you insert a toothpick in the brownies, it should be slightly sticky – not dry – or it means you overbaked the brownies.
- Remove from the oven and pull out from the pan using the hanging part of parchment paper.
- Transfer to a cooling rack and completely cool down before slicing.
- Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 1 month. Thaw at room temperature the day before.