Healthy Banana Brownies
Craving a chocolatey treat that’s vegan-friendly and naturally sweetened? These Healthy Banana Brownies are your perfect match! Made without eggs or dairy, they’re ideal for anyone with dietary restrictions or preferences. Packed with wholesome ingredients like almond flour, bananas, and dates, these brownies are fudgy, rich, and completely guilt-free.
Enjoy,
SiLLibake
Healthy Banana Brownies
Enjoy these Healthy Banana Brownies for a treat that’s egg-free, dairy-free, and packed with wholesome ingredients. Fudgy, rich, and naturally sweet, they’re a treat everyone can enjoy!
Why You’ll Love These Healthy Banana Brownies
Gluten-Free: Perfect for those with dietary restrictions.
Naturally Sweetened: Bananas and dates add a natural sweetness without refined sugars.
Customizable: Use your favorite nut butter or mix-ins for a personalized touch.
Nutrient-Dense: Packed with healthy fats, fiber, and optional protein.
Egg-Free & Dairy-Free: No eggs or milk, making them suitable for plant-based diets.
Make It Your Own
Add Chocolate Chips: For an extra chocolatey kick, stir in ¼ cup of dark chocolate chips.
Nut-Free Option: Replace almond butter with sunflower seed butter.
Boost Protein: Add a full serving of unflavored protein powder if desired.
Frequently Asked Questions
Can I make these nut-free?
Yes! Replace almond flour with oat flour and almond butter with sunflower seed butter for a nut-free version.
Can I skip the dates?
Absolutely. Substitute with your preferred sweetener like maple syrup or honey. In this case, you can simply use a bowl to make this recipe, no food processor required.
Are these brownies freezer-friendly?
Yes! Wrap individual brownies in plastic wrap and freeze for up to 3 months.
Healthy Banana Brownies
PREP TIME: 15 MIN
COOK TIME: 25-30 MIN
TOTAL TIME: 45 MIN
SERVING: 16
Healthy Banana Brownies
These Healthy Banana Brownies are made without eggs or dairy, they’re ideal for anyone with dietary restrictions or preferences. Packed with wholesome ingredients like almond flour, bananas, and dates, these brownies are fudgy, rich, and completely guilt-free.
Ingredients:
1 cup mashed overripe banana (about 2 large bananas) - Use bananas with a lot of dark spots
½ cup dates (soaked) (or same amount of your sweetener of choice)
1 tablespoon brewed coffee or non-dairy milk
2 teaspoons vanilla extract
⅓ cup runny almond butter, unsalted - Or any nut/seed butter you like
3/4 cup almond flour, toasted (toasting is optional or use oat flour, no need to toast)
¼ cup ground flax (or additional almond flour or oat flour)
½ cup Dutch-processed cocoa powder - If using Natural cocoa (alkalized), replace the baking powder with baking soda.
1 teaspoon baking powder (replace with baking soda if using Natural cocoa)
1 teaspoon cinnamon
1 serving of collagen powder (optional, or ½ serving of unflavored protein powder of choice)
½ teaspoon fine sea salt
½ cup chopped raw pecans or walnuts
Instructions:
Preheat oven to 350 degrees F (180C) and grease and line an 8x8 baking pan with parchment paper.
Add your almond flour to a parchment lined baking sheet. Spread the almond flour in a thin layer so it toasts evenly. Toast in the oven for 7-8 minutes. Mix the flour halfway through baking. Cool completely.
Pit your dates, and add enough very hot water over the dates, let them soak for 10 min.
In a food processor, add your drained dates, nut butter, bananas, coffee or milk, vanilla and collagen powder (if using). Blend on high for 1-2 min, scrape down the sides a few times throughout. Once the mixture is very smooth, add your cinnamon, baking powder and salt. Mix on high for 30 seconds, scrape down the sides, mix again for 10 seconds.
Next add your almond flour, ground flax, & cocoa powder. Pulse 10-15 times, scrape the sides once or twice.
Add your chopped nuts and stir by hand with spatula or wooden spoon.
Transfer batter to the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let brownies rest in the pan for 30 minutes, then lift out by parchment paper. Allow to cool completely before cutting into 16 squares.
Storage
Store banana brownies in an airtight container. If you need to stack them, just fold over the existing parchment paper or place a new piece of parchment between the layers to prevent sticking.
The brownies may be kept at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for a month or two.
From frozen, the brownies thaw fairly quickly. So just transfer them to the refrigerator about an hour before you'd like to eat.
Macros (Approximate): 1 Serving
Calories: 132 kcal | Protein: 4.7g | Fat: 9.2g | Carbs: 10.6g | Fiber: 2.6g | Net Carbs: 8.0 | Sugar 4.8g
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