As a fudgy, gooey brownie lover, these healthy banana brownies are right up my alley. I have been on a chocolate + peanut butter kick recently…I’ve always loved the flavor combo, but lately I can’t get it out of my mind!
And the fact that I can whip these babies up in just a few minutes?? Awesome and dangerous.
I’ve played around with gluten-free brownies in the past (like these delish black bean ones), but they weren’t what I’d call *healthy*.
But these tick that box…they’re grain-free, gluten-free, dairy-free, naturally vegan, and don’t have refined sugar added (outside of a tiny bit of optional maple syrup). And yet, addictively gooey and rich. This is a weeknight treat I don’t have to feel any guilt over.
Now, some people may be put off by the idea that these are healthy banana brownies. But the banana is really providing the bulk and a great creamy texture, when blended with peanut butter—it’s not meant for a strong flavor.
I do recommend using a high-quality cocoa powder because when you only have a few ingredients, that flavor really shines through. This is my everyday cocoa powder, gives a great taste.
So let’s get started…15 minutes or thereabouts from start to finish, minus preheating your oven 🙂 So preheat the oven to 350 F.
Break up the banana in pieces in your food process or blender. Add all the remaining ingredients except the peanut butter chips or chocolate chips (which are for sprinkling).
Blend until smooth and thick.
Pour the batter into a small baking dish. You can line it with parchment paper if you’d like, or just spray with non-stick cooking spray.
Bake for at least 10 minutes, but I usually need more like 15 and sometimes even 20 depending on how thick I make them.
Start checking at 10, you want the top puffy and not wet to the touch, but for them to still have a bit of jiggle.
Let the brownies sit and cool for 5-10 minutes before digging, so they set a bit.
These definitely are best fresh vs. leftover…I feel like the banana flavor comes out more as leftovers and they don’t have quite the same gooey, fudgy texture once they completely cool. But as a healthy treat when my sweet tooth strikes, they’ve been a lifesaver!
Note: The below recipe is halving the original recipe, and makes a pretty big one-person serving or nice smaller treat for two. The recipe proportions are fairly forgiving, and once I started making it regularly I have tended to eyeball. So you can do roughly half or two-thirds of this for a smaller portion and it has always turned out well for me.
Other healthy dessert recipes you’ll love:
- Indulgent-Feeling Dark Chocolate Banana “Nice Cream” (GF, dairy-free, sugar-free)
- Creamy 5-Minute Peanut Butter Pudding (dairy-free, gluten-free, vegan)
- Peanut Butter & Honey Ice Cream with Sea Salt
- Banana Almond Butter Donuts with Chocolate Glaze (gluten-free, dairy-free, no refined sugar)
- Perfect Black Bean Brownies (these are less healthy, but are gluten-free)
Adapted slightly from Fit Foodie Selma
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- 1 ripe medium banana (but not overripe, see notes)
- 1/4 cup of peanut butter (almond butter works fine too)
- 1 1/2 Tablespoons of good cocoa powder (see notes)
- 1 1/2 Tablespoons of maple syrup (optional), if your bananas aren't as ripe)
- 1/4 teaspoon of baking powder
- Heavy pinch of sea salt
- Sprinkle of cinnamon
- Splash of vanilla extract
- Optional: Peanut butter chips (or chocolate chips) for sprinkling
- Preheat the oven to 350 F.
- Break up the banana in pieces in your food process or blender. Add all the remaining ingredients except the peanut butter chips or chocolate chips (which are for sprinkling), and blend until smooth and thick.
- Pour the batter into a small baking dish. You can line it with parchment paper if you'd like, or just spray with non-stick cooking spray.
- Bake for at least 10 minutes, but I usually need more like 15 and sometimes even 20 depending on how thick I make them. Start checking at 10, you want the top puffy and not wet to the touch, but for them to still have a bit of jiggle.
- Let the brownies sit and cool for 5-10 minutes before digging, so they set a bit.
- You want your bananas to be ripe...yellow, with brown spots forming. But not super overripe, where it's all squishy and brown. That will make these too sweet and watery.
- Peanut butter makes these amazing, but other nut butters should work fine (I can vouch for almond butter).
- I always strongly recommend using quality cocoa powder, it makes so much difference in flavor! Hershey's Special Dark and Rodelle Dutch Process are my go-to's.