These Banana Almond Flour Brownies are ready in just 40 minutes! Enjoy the perfect mix of ripe bananas and almond flour in these soft, gluten-free brownies.
I love this brownie recipe and use it every week. I add chopped nuts which work really well. Thank you Nena!
- Sarah
Recipe Summary
- ✅ Recipe Name: Banana Almond Flour Brownies
- 🕒 Prep Time: 15 minutes prep time, 25 minutes cook time
- 🧑🧒🧒 Serves: 6 brownies
- 🍽️ Calories: 148 kcal per brownie
- 🥣 Ingredients: Bananas, almond flour, cocoa powder, vanilla extract, bakind soda, salt, maple syrup, chocolate chips, walnuts (optional)
- 👏 Why You'll Love It: Quick, gluten-free, no added sugar, no butter, great for kids and adults.
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I tried making traditional brownies several times but they never turned out right. They were either too hard, had too much butter, or simply failed. For a while I gave up and bought boxed mixes, but that did not feel right since I avoid processed foods. I much prefer making things from scratch, like my Gut Health Shots with Ginger or my 3-Ingredient Anti-Inflammatory Smoothie.
After experimenting with different combinations, I finally perfected these banana almond flour brownies. They are soft, flavorful, and much healthier than traditional brownies. Just like my Oat Crisp with Apples and Coconut Oil, they prove you can enjoy dessert without the guilt. If you love banana treats, you might also enjoy my Whole-Wheat Banana Pancakes for a wholesome breakfast.
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Why You'll Love this Recipe
- Healthy banana almond flour brownies are one of the easiest desserts you can make. Unlike traditional brownies that require multiple bowls and steps, this recipe comes together in just one bowl with about 15 minutes of prep.
- Ripe bananas add natural moisture, which means you do not need butter or coconut oil.
- Paired with almond flour, they create a soft, flavorful, and healthier alternative to classic brownies. Perfect for a quick and easy homemade treat.
Benefits of Using Almond Flour when Making Brownies
Almond flour is a popular alternative to wheat flour in baking and cooking. It is especially beneficial for those with gluten sensitivities or celiac disease, and the best part is that it does not compromise the texture or taste of baked goods.
Why should someone with gluten sensitivity miss out on enjoying a birthday cake? It is easy to make a delicious gluten-free dessert, like my Almond Flour Chocolate Cake with Chocolate Ganache.
Almond flour offers many health benefits. It is rich in protein, healthy fats, fiber, vitamins, and minerals, which can support muscle repair and growth, aid digestion, and provide a powerful dose of vitamin E (often called the "elixir of youth").
Ingredients
- Ripe bananas
- Super fine almond flour: A gluten-free flour alternative that keeps the brownies soft and tender while adding healthy fats, protein, and vitamin E.
- Unsweetened cocoa powder: Provides that rich, deep chocolate flavor without added sugar.
- Egg: Helps hold the brownies together and gives them structure.
- Vanilla extract
- Baking soda
- Sea salt
- Chocolate chips: Optional, but they make the brownies extra indulgent with little bursts of melted chocolate in every bite.
- Maple syrup: You can also use agave or honey for a slightly different flavor. You can also blend soaked dates for a natural sweetener with added fiber.
See recipe card for quantities.
Instructions
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- Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
- In a large bowl, mash the banana until smooth using a fork. Mix the maple syrup and vanilla extract with the mashed banana.
- Whisk together the almond flour, cocoa powder, baking soda, and a pinch of salt in another large mixing bowl. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Ensure there are no lumps.
- Whisk one egg in a medium bowl and add it to the mixture. Mix well until combined. Fold in dark chocolate chips or chunks and mix until combined.
- Pour the brownie batter into the prepared pan and spread it evenly. I used a 4x6 inch baking dish for a small batch of 6 brownies. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes clean.
- Once done, remove the brownies from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cut into six squares and enjoy your healthy chocolate brownies!
Hint: If desired, fold in ½ to 1 cup of finely chopped walnuts for added crunch and flavor.
Variations
- Use ripe bananas for enhanced sweetness and easier mashing.
- If not using parchment paper, ensure proper greasing of the baking pan to prevent sticking.
- Get creative with toppings like chopped nuts, chocolate chips, or a dusting of coconut sugar, just like in my Homemade Nutella with Coconut Sugar.
- Incorporate flaxseed meal, chia seeds, or protein powder for added nutrients without compromising taste.
- Store brownies in an airtight container at room temperature for a few days or in the refrigerator for a longer shelf life.
Top Tip
These chocolate banana brownies taste amazing with a little honey on top, a scoop of ice cream, or some fresh fruit. They also pair perfectly with a cup of coffee. For a Greek twist, I highly recommend trying my Greek Frappe Recipe!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these brownies:
Banana Almond Flour Brownies without Butter
Video
Ingredients
- 1 banana large, or 2 small
- ½ cup almond flour super fine
- 1 egg
- ¼ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup chocolate chip or chunks
- 2 tablespoon maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
- In a large bowl, mash the banana until smooth using a fork.
- Mix the maple syrup and vanilla extract with the mashed banana.
- Whisk together the almond flour, cocoa powder, baking soda, and a pinch of salt in another large mixing bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Ensure there are no lumps.
- Whisk one egg in a medium bowl and add it to the mixture. Mix well until combined.
- Fold in dark chocolate chips or chunks and mix until combined.
- Pour the brownie batter into the prepared pan and spread it evenly. I used a 4x6 inch baking dish for a small batch of 6 brownies.
- Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes clean.
- Once done, remove the brownies from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Cut into six squares and enjoy your healthy chocolate brownies!
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- I have two types of almond flour in my pantry - super fine almond flour from whole almonds and blanched super fine almond flour. I only tried the blanched one to make these brownies because it's lighter and better for cookies, brownies, pastries, etc. But almond flour from whole almonds should work as well.
- As a sweetener, I used maple syrup. But you can also use agave or honey for a slightly different flavor. You can also blend soaked dates for a natural sweetener with added fiber.
- For a unique taste and flavor enhancement, experiment with cinnamon, nutmeg, or cardamom.
- For fruit infusion, you can incorporate dried cranberries, raisins, or chopped dried apricots for bursts of sweetness.
- Incorporate vanilla or chocolate protein powder for an extra protein punch.
- Walnuts, pecans, or almonds can add a crunchy texture.
- Use ripe bananas for enhanced sweetness and easier mashing.
- If not using parchment paper, ensure proper greasing of the baking pan to prevent sticking.
- Get creative with toppings like chopped nuts, chocolate chips, or a dusting of coconut sugar.
- Incorporate flaxseed meal, chia seeds, or protein powder for added nutrients without compromising taste.
- Store brownies in an airtight container at room temperature for a few days or in the refrigerator for a longer shelf life.
Jo says
The recipe looks great - would a 4"x8" loaf pan work instead of the 6"x4" pan that is listed in the recipe? Or, would doubling the recipe fit in an 8"x8" or 9"x9" pan?
Thank you for your help!
Nena says
Thanks for the great question! I’ll be sure to add this to the recipe, as I’m sure others are wondering too. A 4×8-inch pan can be used instead of a 4×6, but the brownies will be a bit thinner. To keep the original thickness, increase the recipe by about 1.33×. As for an 8×8 pan—it's a perfect fit for a doubled 4×6 recipe!
Haley Carroll says
I made these tonight and instead of maple syrup I used unsweetened applesauce. They are a little flatter than yours pictured but taste amazing! Thank you for the recipe 😄
Nena says
That's a fantastic idea to use applesauce! I also enjoy substituting applesauce for butter in some recipes. I'm thrilled you liked them!
Sarah says
I love this brownie recipe and use it every week. I add chopped nuts which work really well. Thank you Nena!
Nena says
Thank you, Sarah! I’m so glad you enjoy them! They’re a regular in my house too!
Desire says
Thank you for this recipe, Nena! I made it with 2 small bananas and no maple syrup to fit my diet, and the brownies are wonderful even with the modifications! I took a double batch to church, and even those with the strictest diet restrictions were able to eat them (I used allergy-friendly chocolate chips), and everyone, including those without dietary restrictions, enjoyed them!
Nena says
Thank you so much for your comment, Desire! I'm thrilled to hear that you and your friends enjoyed the brownies. I make them often, and my kids love them too—they can't even tell they're made with almond flour!
gls says
These brownies are excellent & smelled wonderful coming out of the oven! The texture is perfect. I used walnuts instead of chocolate chips because that is my preference with brownies. I can even share these with my gluten-intolerant friends & family 🙂
Nena says
I'm thrilled to hear that you enjoyed them! Although I can tolerate gluten, I prefer these almond flour brownies over regular ones because they're so light and delicious.
Monda says
Made these yesterday added walnuts but everything else was exactly as the recipe stated. Awesome and love that it doesn't feel that I am cheating on a diet.
Nena says
Thank you for your comment, and I am glad the recipe worked out for you! Walnuts are a great addition; I love adding walnuts whenever possible. We are in the same boat; I never feel guilty eating these healthy brownies 😀.