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These fudgy banana bread brownies combine the best of two worlds: moist banana bread and rich chocolate brownies. Made with simple ingredients (no eggs or butter), they’re a delicious healthy dessert that’s perfect for using up overripe bananas!
Brownies have always been a source of joy in my kitchen. Over the years, I’ve started to find that healthier spins on classic treats can be just as delicious as the originals—sometimes even more so! This banana bread brownies recipe is proof of that philosophy.
What makes these so special? First, they’re the perfect delicious combination of moist banana bread and rich, fudgy brownies. They also use a very simple ingredient list with no eggs or butter, making them an accidentally vegan dessert (I didn’t set out to make a plant-based treat—it’s just an added bonus here). And, if you’ve been looking for a way to use up those overripe bananas on your counter, this recipe is just the thing!
Key ingredients
This banana bread brownies recipe uses wholesome ingredients but tastes amazing. Here’s what you’ll need to transform those spotty bananas into something extraordinary:
- Very ripe bananas: The spottier, the better! Overripe bananas provide natural sweetness and that classic banana bread flavor we all love.
- Almond butter: This adds richness and a subtle nutty undertone without requiring as much oil as traditional brownies. It’s also packed with healthy fats and protein.
- Cocoa powder: The foundation of our chocolate flavor—no need for melted chocolate in this simplified recipe.
- Olive oil: Just a small amount contributes to the moist texture while adding heart-healthy monounsaturated fats. The fruity notes of olive oil complement the banana.
Allergy swaps
Have a nut allergy? Substitute the almond butter with sunflower seed butter or tahini. Need them gluten-free? Swap in your favorite cup-for-cup gluten-free flour blend. The recipe adapts beautifully to dietary needs without sacrificing taste.
Essential equipment and steps for baking
You won’t need any specialized tools for this recipe—just standard baking essentials that most home kitchens already have! A 9×9″ or 8×8″ baking pan is perfect for achieving the right thickness. I recommend lining it with parchment paper to make removal and cleanup effortless. A mixing bowl is all you need here: no mixer required! This is truly a one-bowl wonder that keeps cleanup to a minimum, always appreciated on busy days.
Here are the basic steps (or jump to the full recipe):
- Mash those ripe bananas until smooth.
- Mix in the almond butter, cocoa powder, and other wet ingredients.
- Add the dry ingredients until a thick batter forms.
- Fold in some chocolate chips for melty pockets of goodness.
- Spread into your prepared pan and sprinkle more chocolate chips on top.
- Bake until just set in the center—about 30 minutes.
Flavor tip: use dark chocolate
My husband Alex and I discovered years ago that the quality of chocolate makes a significant difference in baked goods. For these banana brownies, I recommend using high-quality dark chocolate chips with at least 60% cacao. The complex, slightly bitter notes of dark chocolate balance the natural sweetness of the bananas perfectly.
Serving ideas
These versatile brownies fit into so many occasions. Here are some of my favorite ways to enjoy them:
- Dessert platter: Cut into smaller squares and arrange on a platter with fresh berries and a dollop of coconut whipped cream.
- Lunchbox surprise: They hold up well for several days, making them perfect for school or work lunches.
- Warm dessert: Briefly heat a square in the microwave and top with a small scoop of vanilla ice cream for a decadent.
5-Star review
⭐⭐⭐⭐⭐ “Oh my gosh, these are soooo tasty! The crumb and overall texture are so toothsome and leave me wanting more. It is not too sweet but still feels wonderfully decadent. Everyone at work loved them and said variations of ‘omg this is fantastic’!”
-Tanvee
Storing leftovers
These banana bread brownies keep well at room temperature in an airtight container for up to 3 days. If you need them to last longer, refrigerate for up to a week, though the texture becomes slightly more dense when chilled. I recommend bringing refrigerated brownies to room temperature before serving to restore their fudgy quality.
For longer storage, these freeze well for up to 3 months. If you’ve like, you can wrap each square in parchment and store in a freezer bag. Then you can thaw just what you need!
These banana bread brownies represent everything I love about healthier baking—they’re simple, adaptable, and genuinely delicious without relying on excessive sugar or fats. The next time those bananas start spotting, you’ll know exactly what to do 😊 Let us know what you think in the comments below!
Dietary notes
This banana bread brownies recipe is vegetarian, vegan, plant-based, and dairy-free.
Banana Bread Brownies
These fudgy banana bread brownies combine the best of two worlds: moist banana bread and rich chocolate brownies. Made with simple ingredients (no eggs or butter), they’re a delicious healthy dessert that’s perfect for using up overripe bananas!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baked
- Cuisine: Dessert
- Diet: Vegan
Ingredients
- ½ cup mashed very ripe banana (about 1 large banana)
- ½ cup creamy almond butter (substitute sunflower butter for allergies; see Notes)
- ½ cup cocoa powder
- ¾ cup granulated sugar
- ½ cup all purpose flour (or 1-for-1 gluten-free flour for gluten-free)
- ¼ cup water (or milk of choice)
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- ½ cup semi sweet or dark chocolate chips (we prefer 60% dark chocolate, which is typically vegan)
Instructions
- Preheat the oven heat to 350°F. Line an 8 x 8″ (or a 9 x 9″) pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper.
- Measure out ½ cup ripe bananas. Add the almond butter, cocoa powder, sugar, flour, water, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in ¼ cup of the chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup chocolate chips on top.
- Bake for 30 minutes, until set in the center. Cool 1 hour. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months. (The brownies do become drier when refrigerated; allow them to come to room temperature before serving.)
Notes
These banana bread brownies keep well at room temperature in an airtight container for up to 3 days. If you need them to last longer, refrigerate for up to a week, though the texture becomes slightly more dense when chilled. I recommend bringing refrigerated brownies to room temperature before serving to restore their fudgy quality.
For longer storage, these freeze well for up to 3 months. If you’ve like, you can wrap each square in parchment and store in a freezer bag. Then you can thaw just what you need!
I like the neutral flavor of almond butter in this recipe. You can also use any type of nut butter: peanut butter has a stronger flavor. Sunflower butter works well for nut allergies!
Frequently asked questions
These brownies are already completely vegan! The recipe uses plant-based ingredients like almond butter and olive oil instead of dairy products, and the chocolate chips specified are dark chocolate/dairy-free for a fully vegan treat. No substitutions needed!
Absolutely! While almond butter adds a wonderful nutty undertone, you can substitute cashew butter for a milder flavor or sunflower seed butter for a nut-free option. You can also use peanut butter for a PB banana flavor.
Yes! These brownies freeze beautifully for up to 3 months. Wrap individual squares in parchment paper, then store in an airtight container or freezer bag. Thaw at room temperature before enjoying.
More healthy brownie recipes
Looking for more wholesome treats? Try these favorites from our kitchen:
Hello,
I was wondering if maple syrup could be substituted for the sugar?
Thank you
I made these at high altitude (Denver) and just added 1/4c more flour. I also used a cashew butter and milk as the liquid option. After 30 minutes, it appeared done so I removed it from the oven to cool. After 1 hour, the batter was still very soft so next time I would probably bake it about 3-4 minutes more. The taste is delicious and I will leave it at room temp for a few days to see how it holds up but will also freeze some in parchment for a rainy day when I need a chocolate fix! I used 70% imported Belgian chocolate chips because….why not? Great use of ripe bananas and chocolate and very simple to throw together!
Oh my gosh, these are soooo tasty! The crumb and overall texture are so toothsome and leave me wanting more. It is not too sweet but still feels wonderfully decadent. Everyone at work loved them and said variations of “omg this is fantastic”!