Description
These Banana Bread Brownies combine the best of both worlds – the moist, comforting flavor of banana bread with the fudgy, rich texture of brownies. Perfect for any occasion, they’re a sweet, indulgent treat that’s easy to make and even easier to enjoy!
Ingredients
2 ripe bananas, mashed
1/2 cup almond butter (or peanut butter)
1/4 cup maple syrup (or honey)
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the almond butter, maple syrup, melted coconut oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan before cutting into squares.
Notes
If you don’t have whole wheat flour, you can use all-purpose flour or gluten-free flour with great results.
Feel free to substitute almond butter with peanut butter, depending on your preference.
To make these brownies vegan, use maple syrup instead of honey and ensure your chocolate chips are dairy-free.
You can add mix-ins like walnuts, pecans, or dried fruit for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg