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Healthy banana brownies - Image 3

Healthy Banana Brownies

These incredibly fudgy and rich brownies are made with ripe bananas, almond butter, and cocoa powder for a naturally sweetened, gluten-free treat. They're packed with protein and come together in one bowl in under 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium ripe bananas The spottier, the better for maximum sweetness
  • 1/2 cup creamy almond butter or any nut or seed butter of choice
  • 1/3 cup pure maple syrup or honey
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1/2 cup vanilla protein powder whey or plant-based; see FAQ for substitutions
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/3 cup dark chocolate chips plus extra for topping

Equipment

  • 8x8-inch square baking pan
  • Parchment paper
  • Large mixing bowl
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is non-negotiable for clean slices.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with just a few small lumps. Add the almond butter, maple syrup, eggs, and vanilla extract. Whisk vigorously for about 60 seconds until the mixture is completely smooth and emulsified. This step builds structure.
  3. Sift the cocoa powder, protein powder, baking soda, and salt directly into the wet ingredients. This prevents lumps. Use a spatula to fold the dry ingredients into the wet until just combined and no dry streaks remain. Be careful not to overmix.
  4. Fold in the dark chocolate chips. Pour the thick, glossy batter into your prepared pan, spreading it evenly into the corners. Sprinkle a few extra chocolate chips on top for a bakery-style finish.
  5. Bake for 22-25 minutes. The brownies are done when the top is set and looks dry, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Trust me, they will continue to set as they cool.
  6. Let the brownies cool completely in the pan on a wire rack. This is the hardest part, but crucial for that fudgy texture. Once cool, use the parchment paper to lift them out and slice into 9 squares with a sharp knife.

Notes

Chef's Tips:
• For clean cuts, chill the brownies for 20 minutes before slicing.
• The most common mistake is overbaking. They will look slightly underdone when you take them out.
• Serve slightly warmed for an extra gooey, decadent experience.
Food Safety:
• Ensure eggs are cooked through; the internal temperature should reach 160°F (71°C)
• Store cooled brownies in an airtight container to prevent spoilage