Healthy Banana Brownies Recipe
The first time I made Healthy Banana Brownies, I knew they were keepers—especially because my nephews go wild for brownies, and this version is a lighter take on the classic. They’re perfect for potlucks, picnics, or even holidays when you want to keep the sugar as low as possible without losing that fudgy bite.
Why Will You Love this Recipe?
- Just 4 real ingredients. Bananas, peanut butter, cocoa, and dark chocolate make magic with zero fuss. You still get rich, fudgy flavor without a laundry list of add-ins.
- Naturally sweetened and kid-approved. Ripe bananas do the heavy lifting, so there’s no refined sugar in the base. It’s a treat you can feel good about sharing.
- Quick to make, quicker to eat. Stir, bake, cool, slice—done. Cleanup is easy because it’s basically a bowl-and-pan situation.
Recipe Variations
- Swap the nut butter. Almond butter gives a slightly toastier note; cashew butter makes it extra creamy. If you need nut-free, use sunflower seed butter and a nut-free chocolate.
- Boost the texture. Stir in chopped walnuts or pecans for crunch. A handful of chocolate chips on top turns them into bakery-style squares.
- Add flavor twists. A splash vanilla, a pinch cinnamon, or espresso powder deepens the chocolatey vibe. Orange zest is amazing for a holiday feel.
Tools You’ll Need
- Mixing bowl and spatula. You’ll mash the bananas and fold everything together right in the bowl. A sturdy spatula makes the batter come together smoothly.
- 8-inch square pan lined with parchment. Lining helps you lift the brownies out in one piece. Lightly grease the sides for extra insurance.
- Chef’s knife and cooling rack. Chop the chocolate before adding, then cool the baked slab so you get clean, fudgy cuts.
FAQ
Can I freeze these brownies?
Absolutely. Wrap slices tightly in plastic, then place in a freezer bag for up to 2 months; thaw at room temperature or warm briefly in the microwave.
How should I store them?
Store in an airtight container at room temperature up to 2 days, or in the fridge up to 5 days. Chilling makes them extra fudgy.
How long do they last?
They’re best within 3–4 days if refrigerated. For longer storage, freeze as noted above.
What should I serve with them?
A dollop Greek yogurt or whipped coconut cream is lovely. Fresh berries make a bright, juicy contrast.
Are these suitable for keto, gluten-free, vegan, or paleo diets?
They are naturally gluten-free as written, provided your chocolate is GF. They’re not strictly keto due to bananas, and not vegan unless you choose vegan dark chocolate; they can be paleo-ish with almond or cashew butter and paleo-friendly chocolate.
Can I use almond butter instead of peanut butter?
Yes—use the same amount of creamy almond butter. Expect a slightly different flavor and a touch less salt.
Can I make them nut-free?
Use sunflower seed butter and nut-free chocolate. Note that sunflower seed butter can react with baking soda to turn baked goods green—not an issue here since there’s no soda, but good to know!
Can I add protein powder?
You can add 1–2 tablespoons unsweetened chocolate protein powder. If you do, the batter will thicken slightly; don’t overbake.
Other Recipes You’ll Love
- Healthy Sweet Potato Brownies
- Chickpea Brownies
- Healthy Raspberry Brownies
- Healthy No-Bake 2 -Ingredient Chocolate Cake
- Healthy Chocolate Chip Cookies
- Moist Easy Banana Bread with Walnuts
- No Bake Chocolate Banana Cake
- Protein-Packed Banana Oat Pancakes
Healthy Banana Brownies
Ingredients
- 3 ripe bananas about 1½ cups mashed
- ⅓ cup creamy peanut butter 90 g
- ⅓ cup unsweetened cocoa powder 30 g
- 2.3 oz dark chocolate 85% cocoa chopped (65 g)
Instructions
- Mash bananas in a mixing bowl until mostly smooth. Stir in peanut butter until fully combined.
- Mix in cocoa powder until no dry spots remain. Fold in chopped dark chocolate.
- Line an 8-inch square pan with parchment, leaving overhang. Spread batter evenly in the pan.
- Bake at 350°F (180°C) for 20–25 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
- Cool completely in the pan on a rack. Lift out using parchment and slice into 16 squares.
