Healthy Chocolate Banana Brownies (Vegan + Gluten Free Option)
These Healthy Chocolate Banana Brownies are rich, fudgy, and full of real chocolate flavor. They’re made with ripe bananas, cocoa powder, and just a few simple ingredients you may already have at home. No eggs, no dairy, no refined sugar. Just one bowl, 10 minutes of prep, and a soft, chocolatey dessert that everyone will love.
This recipe is vegan, dairy-free, and can be made gluten-free with oat flour. It’s perfect when you have overripe bananas and need a quick chocolate fix.
Brownies are a great pick me up anytime of the year - but I would have loved to indulge in these healthier brownies if I known you could make them with bananas!
If you love my Vegan Banana Bread, this will be your next favorite. These brownies also pair perfectly with Coconut Whipped Cream or a scoop of Vegan Chocolate Ice Cream!
Table of contents
- Why You'll Love These Chocolate Banana Brownies
- Ingredients for Healthy Chocolate Banana Brownies
- How to Make Vegan Chocolate Banana Brownies
- Substitutions and Variations
- Equipment
- Storage and Freezing Tips
- Expert Tips for Fudgy Vegan Brownies
- FAQs About Chocolate Banana Brownies
- Looking for Other Recipes Like Chocolate Banana Brownies?
- Pairing your Chocolate Banana Brownies
Why You'll Love These Chocolate Banana Brownies
- 100% vegan and dairy-free
- Naturally sweetened with bananas and maple syrup
- Easy to make in one bowl
- Soft, fudgy, and full of chocolate flavor
- Kid-approved and freezer-friendly
These brownies are great any time of year, but they’re especially popular in summer and fall when bananas ripen fast.
Ingredients for Healthy Chocolate Banana Brownies
Here's goes into these healthy brownies (see recipe card below for full list of ingredients and exact amounts):
Ripe bananas - adds natural sweetness to make this a healthier alternative to traditional brownies. If you are unsure how ripe your bananas need to be, check out this useful banana ripeness guide to visually test the ripeness of your banana.
Unsweetened applesauce - vegan alternative to eggs to keep brownies soft
Maple syrup or agave - use sugar free syrup to reduce calories (adjust sweetness)
Coconut oil (melted) - gives this an added nutty taste.
Vanilla or maple extract
Whole wheat flour - use oat flour for gluten free option (1:1 ratio)
Dark chocolate chips (use dairy-free chocolate chips to make this dairy free)
Chopped nuts: Optional to use, you can also use coconut flakes or peanut butter for extra flavor boost.
Why These Ingredients Work Well as a Healthier Alternative to Traditional Brownies
Bananas add sweetness and moisture. And that means, less refined sugar.
Applesauce keeps the brownies soft.
Coconut oil makes them rich. Cocoa powder and dark chocolate chips give deep chocolate flavor. The flour keeps everything together.
How to Make Vegan Chocolate Banana Brownies
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper. If you are using a different size pan, you will need to adjust the times and/or temperatures.
Some Key Tips:
- For a 9x9 inch pan, I recommend baking for 20-25 minutes. If you are using a 9x5 inch loaf pan, bake for 30-35 minutes.
- Use Ripe bananas if possible. Mash them until smooth while your oven is on preheat. Prep your dry and wet ingredients.
- Mix together your dry ingredients (flour, cocoa powder, baking powder, and salt) and slowly start adding in your wet ingredients as you mix.
- Add Mashed bananas, applesauce, maple syrup, melted coconut oil, and vanilla.
- Mix well so there are no obvious clumps. Fold in chocolate chips and nuts (if using)
- Pour batter into the pan. Spread evenly and bake for 25-30 minutes.
Be sure to allow the brownies to cool completely before slicing your squares.
Hint: Warm your knife under hot water before slicing for cleaner edges.
Substitutions and Variations
Here is my recommended set of substitutions
- Flour: Use oat flour for gluten-free brownies.
- Oil: Swap coconut oil with melted vegan butter or avocado oil. To make these oil-free, replace coconut oil with equal parts applesauce, but expect a softer crumb.
- Sweetener: Use Honey for a less refined alternative or sugar free syrup to reduce calories. Adjust to your level of sweetness.
- Try Different Add-ins: You can also opt for shredded coconut flakes or 1 tablespoon of peanut butter for an extra flavor.
The best thing about these brownies is how versatile they can be with added ingredients. Here are some of my favorite:
- Double Chocolate: Add extra chocolate chips on top.
- Mocha Brownies: Add 1 teaspoon espresso powder for a coffee twist.
- Spiced Brownies: Add cinnamon or a pinch of cayenne for warmth.
Equipment
You will need the following:
- 8×8-inch baking pan
- Mixing bowls
- Whisk and spatula
- Measuring cups
- Parchment paper
If you use a glass pan, bake 2–3 minutes longer.
Storage and Freezing Tips
Store at room temperature for 2 days.
Keep in the fridge up to 5 days.
Freeze up to 3 months. Wrap tightly in parchment or foil.
Reheat in the microwave for 10–15 seconds for a gooey texture..
Expert Tips for Fudgy Vegan Brownies
Use very ripe bananas with brown spots. They add more sweetness and help your brownies stay soft and moist.
FAQs About Chocolate Banana Brownies
They have a light banana flavor, but the cocoa and chocolate chips make them taste mostly like rich, fudgy brownies.
Yes. Replace the whole-wheat flour with oat flour or a 1-to-1 gluten-free baking blend. Texture will stay soft and chewy.
Yes. Swap the coconut oil for the same amount of applesauce. The brownies will be extra moist and a bit softer.
Bake for 25 minutes, then let them cool completely before slicing. Cooling helps the center set and keeps them dense.
Yes. Replace 2 tablespoons of flour with an unsweetened chocolate or vanilla protein powder. Add a splash of milk if the batter thickens too much. If using sweetened protein powder, reduce your maple syrup quantity to fit your level of sweetness.
Yes. Once cooled, cut into squares, wrap tightly, and freeze for up to 3 months. Reheat in the microwave for 15 seconds before serving.
At room temperature, up to 2 days. In the fridge, up to 5 days. Keep them in an airtight container.
Looking for Other Recipes Like Chocolate Banana Brownies?
Try these alternatives that pack banana, chocolate, or both!
Pairing your Chocolate Banana Brownies
Try these brownies warm with:
- Fresh strawberries or raspberries
- Vegan ice cream
- Coconut whipped cream
Here are some other suggestions.
Equipment
- 1 8×8-inch baking pan
- 1 Whisk and spatula
- 1 Measuring cups
- 1 Parchment paper
Ingredients
- 3 ripe bananas mashed
- ½ cup unsweetened applesauce
- ¼ cup maple syrup or agave nectar
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour Oat Flour for a gluten-free option
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips optional, also can use dairy-free chocolate chips
- ¼ cup chopped nuts optional, for added texture and flavor
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8x8 inch baking dish with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. Add the unsweetened applesauce, maple syrup or agave nectar, melted coconut oil, and vanilla extract. Mix well until all ingredients are combined.
- In a separate bowl, whisk together the whole wheat flour (or oat flour), cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the dark chocolate chips and chopped nuts (if using).
- Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the brownies to cool completely in the baking dish on a wire rack. Once cooled, cut into squares and enjoy!
Notes
- Use very ripe bananas with lots of brown spots for the sweetest flavor and softest texture.
- If using oat flour, the brownies will be slightly denser and more moist.
- For extra fudgy texture, bake for 25 minutes and let cool completely before cutting. For less fudge texture, add 5-10 minutes of baking time.
- To make them oil-free, replace coconut oil with equal parts applesauce, but expect a softer crumb.
- Don’t overmix the batter once you add the dry ingredients; it keeps the brownies tender.
- You can add 1 tablespoon espresso powder to deepen the chocolate flavor.
- For nut-free brownies, skip the nuts or use sunflower seeds for crunch.
- If your batter feels too thick, add 1–2 teaspoons of non-dairy milk to loosen it.
- Let the brownies cool in the pan before slicing for cleaner edges.
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Nutrition
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