Chocolate Banana Brownies

Chocolate Banana Brownies are so rich and fudgy,  you would never guess they are low in fat (and can be made vegan)!

I’ve been on a bit of a brownie kick lately and found myself choosing between three different brownies recipes to share with you today.  These Chocolate Banana Brownies were at the top of the list.  A brownie that is so rich and fudgy, you would never guess it’s low in fat (and can be made vegan)?  Yes please!

The addition of bananas not only puts a tasty twist on these brownies, but it also helps reduce some of the added fat.  There are also no eggs in this recipe.  Changes from the original recipe include using whole wheat pastry flour instead of all-purpose (either one works fine, I just wanted a whole wheat brownie) and using brown sugar instead of granulated, because I love the flavor brown sugar adds to baked goods.  Use your favorite non-dairy milk and non-dairy chocolate chips, and you have a delicious vegan dessert that everybody will love!

Chocolate Banana Brownies
Serves: 13x9-inch pan of brownies (see note for servings)
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 2 cups packed brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
  1. Preheat oven to 350*F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve.
Note: 24 squares = 150 calores/brownie, 36 squares = 100 calories/brownie. These amounts are approximations based on the ingredients I used.


Have more overripe bananas?  Here are some other healthy, easy recipes to try:

Pumpkin Banana Muffins

Banana Buttermilk Muffins

Healthy Banana Cookies




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  1. ooooh healthier yet delicious brownies? Sign me up!

  2. OMG! My mom just told me about putting bananas in brownies. I’d never heard of it before. These look so good!

  3. These brownies sound amazing! I’m going to give them a try.

  4. I just made them and the boys went crazy for them! The batter was really thick so i was worried they might turn out dry, but they were nice and moist.

  5. This recipe is totally addicted … really thanks for sharing it
    i made it last night and couldn’t imagine brownies without eggs and butter
    really thank you :)

  6. Just made these! I used 1/2 whole wheat & 1/2 all purpose & coconut oil. My batter was VERY thick, Probably because of the coconut oil or flour combo, but it was still great!
    Really like the texture & flavor.

  7. Awesome brownies!!! Never would have thought to use bananas this way! Consistency similar to “No Pudge” brand box mix. There is a noticeable banana flavor but we love it!

  8. I was looking for a new recipe to try using ripe bananas. Sooo thankful to have landed here. I used white whole wheat flour. I was worried that my batter was way too thick, so I added 50% each of milk and oil. The brownies turned out awesome!! So fudgy and NOT dry ( just can’t use that “m” word lol). They looked exactly like the ones in the pictures. This is a keeper! Can’t wait to make these again. Thanks so much for sharing!!


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