Name: Healthy Banana Chocolate Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Wet Ingredients:; 2 ripe bananas, mashed (about 1 cup); 2 large eggs; 1/4 cup maple syrup (or honey); 1/4 cup unsweetened Greek yogurt (or applesauce); 1 teaspoon vanilla extract; 2 tablespoons coconut oil, melted; Dry Ingredients:; 1/3 cup unsweetened cocoa powder; 1/2 cup oat flour (or almond flour for grain-free); 1/4 teaspoon baking soda; 1/4 teaspoon sea salt; Optional: 1/4 teaspoon cinnamon; Mix-ins:; 1/4 cup dark chocolate chips or chopped dark chocolate (70% or higher); Optional: chopped walnuts or pecans

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These Healthy Banana Chocolate Brownies are one of my favorite ways to turn overripe bananas into a fudgy, satisfying dessert. Naturally sweetened and packed with wholesome ingredients, they strike the perfect balance between indulgent and nutritious.

Healthy Banana Chocolate Brownies

Why You’ll Love This Recipe

I love how these brownies let me enjoy a chocolatey treat while still keeping things healthy. The bananas add natural sweetness and moisture, and the combination of cocoa powder and dark chocolate delivers that rich brownie flavor I crave. They’re easy to make, perfect for meal prep, and kid-approved.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients:
2 ripe bananas, mashed (about 1 cup)
2 large eggs
1/4 cup maple syrup (or honey)
1/4 cup unsweetened Greek yogurt (or applesauce)
1 tsp vanilla extract
2 tbsp coconut oil, melted

Dry Ingredients:
1/3 cup unsweetened cocoa powder
1/2 cup oat flour (or almond flour for a grain-free option)
1/4 tsp baking soda
1/4 tsp sea salt
Optional: 1/4 tsp cinnamon for added warmth

Mix-ins:
1/4 cup dark chocolate chips or chopped dark chocolate (70% or higher)
Optional: chopped walnuts or pecans for a crunchy topping

directions

I begin by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper for easy removal.

In a large mixing bowl, I mash the ripe bananas until smooth. Then I whisk in the eggs, maple syrup, Greek yogurt, vanilla extract, and melted coconut oil until everything is fully combined.

Next, I sift in the cocoa powder to prevent clumps, and then I add the oat flour, baking soda, sea salt, and cinnamon if using. I stir until a thick, fudgy batter forms.

I gently fold in the dark chocolate chips or chopped chocolate. If I’m in the mood for extra texture, I add chopped walnuts or pecans at this stage.

Then I pour the batter into the prepared pan, spreading it evenly. For a bakery-style finish, I like to sprinkle a few more chocolate chips or nuts on top.

I bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. After removing the pan from the oven, I let it cool for at least 20 to 30 minutes.

Using the parchment paper, I lift the brownies out and place them on a cutting board. Then I slice them into 9 squares or 12 smaller bites.

Servings and timing

This recipe makes 9 to 12 brownies. It takes about 10 minutes to prepare, 25 minutes to bake, and 30 minutes to cool, for a total time of about 1 hour.

Variations

I like to switch things up by using almond flour for a grain-free version or adding shredded coconut to the batter for a tropical twist. Sometimes I mix in a spoonful of peanut butter or almond butter for extra richness. A sprinkle of sea salt on top after baking also adds a nice contrast.

storage/reheating

I store the brownies in an airtight container at room temperature for up to 3 days. For longer freshness, I refrigerate them for up to 7 days. If I want to keep them even longer, I freeze individual portions in a sealed container for up to 2 months. When I’m ready to eat one, I let it thaw at room temperature or microwave it for 20 to 30 seconds.

FAQs

Can I use frozen bananas?

Yes, but I make sure to thaw and drain them well before using to avoid extra moisture.

What can I use instead of coconut oil?

I sometimes use melted butter or avocado oil as a substitute.

Can I omit the eggs?

Yes, I use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for an egg-free version.

Are these brownies sweet enough?

They’re mildly sweet. If I want a sweeter version, I add an extra tablespoon of maple syrup or a few more chocolate chips.

Can I use regular flour instead of oat flour?

Yes, I substitute all-purpose flour if I don’t need the recipe to be gluten-free.

How do I know when they’re done?

I look for a toothpick to come out with a few moist crumbs but no wet batter.

Can I add protein powder?

Yes, I replace a few tablespoons of flour with chocolate or vanilla protein powder.

Are these brownies good for kids?

Definitely. They’re naturally sweetened and have hidden fruit, making them a hit with kids.

Can I double the recipe?

Yes, I use a 9×13-inch pan and bake a little longer, checking doneness with a toothpick.

What kind of chocolate is best?

I prefer 70% dark chocolate for a rich, not-too-sweet flavor.

Conclusion

These Healthy Banana Chocolate Brownies are a delicious way to use ripe bananas and enjoy a guilt-free dessert. With a soft, fudgy texture and deep chocolate flavor, they satisfy my sweet tooth while keeping things wholesome. Whether I’m baking for myself or sharing with others, these brownies are always a hit.