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Chocolate Chip Brownie Squares with a rich, fudgy texture.
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Healthy Chocolate Banana Brownies (Vegan, Fudgy, Easy)

These Chocolate Banana Brownies are soft, fudgy, and full of rich chocolate flavor. Made with ripe bananas and cocoa powder, they’re vegan, dairy-free, and ready in under 30 minutes—no mixer needed.
Course Dessert, Snack
Cuisine American, eggless, Gluten-Free, Vegan
Keyword banana, banana bread, brownies, chocolate, chocolate chips, dairy-free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 brownies
Calories 144kcal
Author Sireesha A.

Equipment

  • 1 8×8-inch baking pan
  • 1 Mixing Bowls
  • 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

Notes and Tips:
  • 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

Serving: 1g | Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Fiber: 3g