Print

The Best Banana Bread Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

These Banana Bread Brownies combine the rich, chocolatey goodness of brownies with the moist, fruity flavor of banana bread. Made with wholesome ingredients like ripe bananas, almond butter, and dark chocolate, they offer a naturally sweet, gluten-free treat perfect for snacks or dessert. With a fudgy texture and optional coconut milk chocolate frosting, these brownies are easy to make and irresistible.

Ingredients

Main Ingredients

  • 2 very ripe bananas (medium, mashed)
  • 2 eggs or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and set for 10 minutes)
  • 1/4 cup pure maple syrup
  • 2 tbsp coconut sugar
  • 1/2 cup + 2 tbsp almond butter (natural and runny works best)
  • 1/2 cup dark chocolate chips or chopped dark chocolate (85–90% dark, vegan if needed), melted
  • 1/3 cup almond flour
  • 1 tbsp cornstarch, arrowroot or tapioca flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp vanilla paste or extract

Optional Topping

  • 1/2 cup dark chocolate chips
  • 3–4 tbsp full-fat canned coconut milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easier.
  2. Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add eggs or prepared flax eggs, pure maple syrup, coconut sugar, and vanilla extract or paste. Whisk these ingredients together until the mixture is smooth and well combined.
  3. Add Almond Butter and Melted Chocolate: Stir in the almond butter and melted dark chocolate into the banana mixture until fully combined, creating a creamy, rich base.
  4. Combine Dry Ingredients: In a separate area or directly to the bowl, add almond flour, cornstarch (or arrowroot or tapioca flour), unsweetened cocoa powder, baking soda, and sea salt. Stir gently until all dry ingredients just come together into a thick, glossy batter.
  5. Pour Batter and Bake: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 26 minutes, or until the edges are set and the center looks soft but not liquid. Avoid overbaking to maintain fudgy texture.
  6. Cool Completely: Allow the brownies to cool completely in the pan for about 30 minutes. Cooling is critical for the texture to set properly and for easier slicing.
  7. Prepare and Add Frosting (Optional): If using the optional frosting, mix the 1/2 cup dark chocolate chips with 3 to 4 tablespoons full-fat canned coconut milk until smooth. Spread the chocolate frosting evenly over the cooled brownies.
  8. Chill the Brownies: Place the frosted brownies in the refrigerator for 20 to 30 minutes to set the topping. The brownies improve in texture the longer they cool.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Flax eggs are a great vegan substitute for eggs in this recipe.
  • Do not overbake; the center should remain slightly soft for fudgy brownies.
  • Almond butter should be natural and runny to fold into the batter smoothly.
  • The coconut milk chocolate topping is optional but adds extra richness and moisture.
  • Letting the brownies cool completely before slicing helps achieve clean cuts and better texture.
  • These brownies are gluten-free and can be made vegan by using flax eggs and vegan chocolate.

Find it online: https://yumntasty.com/the-best-banana-bread-brownies-recipe/