Ripe Banana Recipe: Healthier Banana Brownies

If you’ve got a bunch of leftover ripe banana’s laying around and fancy something sweet and chocolatey, then these healthier chocolate banana brownies are the perfect option. Oh, and they’re gluten-free too!

While my Easy Vegan Banana Bread is usually my go-to recipe for overripe bananas, I fancied something a little sweeter this time around that would promise to hit my chocolate craving on the head.

Healthy chocolate brownies

My healthier version of the classic chocolate brownie recipe swaps your usual refined sugar (and eggs) for ripe bananas and coconut sugar – which are both free from refined sugar – while keeping the same sweetness that is needed for a good batch of brownies. If you’re vegan, feel free to also swap the butter for vegan-friendly butter.

How to make chocolate banana brownies

Thankfully, this recipe is super easy to make and even easier to get the kids involved with! You’ll only need one mixing bowl, a baking tray and your ingredients. Pretty easy, right?

To get started, you’ll need to mash your ripe bananas in a bowl and add the coconut sugar, melted butter and vanilla to the mix and stir thoroughly.

You’ll then add the rest of the ingredients to the bowl, mix and pour into a square greased baking tray ready to bake.

How to store your brownies

To keep your brownies as fresh as possible, I recommend wrapping them in a loose foil parcel and popping them in an airtight container. You may wish to keep them in the fridge but I personally like them served at room temperature as they’re extra moist and cakey.

Healthier chocolate banana brownies recipe

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Serves: 8 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 ripe bananas
• 1 cup organic coconut sugar
• 1/2 cup melted unsalted butter + 1 tbsp (or vegan-friendly butter)
• 3/4 cup gluten-free plain flour
• 30g cacao powder
• 1 large pinch sea salt

Instructions

Begin by preheating your oven to 180c.

Grease a square baking tray (9x9) with butter and place to one side.

Mash your bananas in a mixing bowl and add the butter, sugar and vanilla to the mix. Stir everything together.

Slowly add the flour, cacao powder, and salt to the mix and mix until everything has combined into a brownie-like texture.

Pour your brownie mixture into the baking tray and flatten by gently tapping against the kitchen countertop.

Place in the middle of the oven to bake for 20 minutes.

Once firm, remove your brownies from the oven and leave to cool completely. You'll find that your brownies boast a cake texture when slightly warm, but don't worry, they'll firm up once they cool.

Store in an airtight container and consume within 3 days. Enjoy!

Notes

- If you don't have a gluten intolerance, feel free to use regular plain flour. - I recommend using coconut sugar for this recipe as it adds a hint of caramel. - If you're allergic to banana's, try swapping them for apple sauce instead. Although, I haven't personally experimented with this alternative so please bear this in mind.