Things To Bake With Ripe Bananas — if you’ve got a couple of overripe bananas sitting on the counter, these Healthy Banana Brownies are the perfect rescue mission. They’re fudgy, chocolatey, and made with smart swaps (oat flour, Greek yogurt, maple syrup) so you can enjoy a dessert that actually fits your health goals. Want brownies that feel indulgent but don’t wreck your meal plan? Read on.
Introduction — why these brownies belong in your rotation
You want chocolatey satisfaction that doesn’t wreck dinner? These brownies deliver. They use ripe bananas and natural sweeteners to keep things simple and wholesome. They come together in one bowl, freeze well, and taste like the kind of treat you’d actually want after a tough workout or a long day. Think of them as Healthy Dinner Desserts that double as snack-time fuel.
What makes these brownies so irresistible?
Why reach for these instead of a store-bought bar? A few reasons:
- Real sweetness from fruit. Ripe bananas provide sugar and moisture, so you avoid refined sugar spikes.
- Rich, fudgy texture. Cocoa powder and a little coconut oil keep the mouthfeel indulgent.
- Protein and fiber. Greek yogurt and oat flour add body and staying power—no quick crash.
- Minimal cleanup. One bowl, one pan—hello, easy weeknight baking.
Bold tip: Use very ripe bananas (the riper, the sweeter) for maximum flavor and moisture.
Ingredients — what you need and why it matters
Here’s a quick breakdown so you understand the role each ingredient plays. Keep it flexible—this recipe adapts.
Wet ingredients (binders + flavor)
- 2 ripe bananas, mashed: natural sweetener, moisture, banana flavor.
- 2 large eggs: structure and lift.
- 1/4 cup maple syrup: extra sweetness and a touch of flavor.
- 1/4 cup plain Greek yogurt (or applesauce): protein and moist crumb.
- 1 tsp vanilla extract: rounds flavors.
- 2 tbsp melted coconut oil: fat for fudginess and mouthfeel.
Dry ingredients (structure + chocolate)
- 1/3 cup unsweetened cocoa powder: chocolate depth.
- 1/2 cup oat flour (or almond flour): gluten-free option; adds fiber.
- 1/4 tsp baking soda: gentle lift.
- 1/4 tsp sea salt: balances sweetness.
- Optional 1/4 tsp cinnamon: cozy warmth.
Mix-ins (optional)
- 1/4 cup dark chocolate chips (70%+): pockets of melty heaven.
- Chopped nuts: for crunch—skip them for Healthy Nut Free Desserts.
Bold tip: If you need a gluten-free version, use certified gluten-free oat flour and you’ll have one of the best Recipes With Bananas Gluten Free options around.
Simple how-to — one-bowl method (fast & reliable)
- Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
- Mash bananas in a large bowl until smooth. Add eggs, maple syrup, Greek yogurt, vanilla, and melted coconut oil. Whisk until combined.
- Sift in cocoa powder, then stir in oat flour, baking soda, salt (and cinnamon if using). Mix until thick and fudgy—don’t overwork it.
- Fold in dark chocolate chips and/or nuts.
- Spread batter in the pan; top with a few extra chips.
- Bake 20–25 minutes. A toothpick should come out with a few moist crumbs.
- Cool 20–30 minutes, slice, and enjoy. Store extras in an airtight container in the fridge.
Bold tip: For the best fudgy texture, don’t overbake. Pull them when the center still looks slightly underdone—carryover heat finishes the job.
The story behind these brownies
This recipe grew from two simple ideas: first, waste-not cooking (what else to do with overripe bananas?), and second, healthier dessert swaps that still taste like dessert. I started swapping typical brownie ingredients with pantry-friendly alternatives—oat flour for structure, Greek yogurt for protein—and the results surprised everyone. Friends asked for the recipe. Kids loved them. Coaches gave them the nod. That’s when I knew: these brownies belong in the “Recipes To Use Old Bananas” Hall of Fame.
Pro tips for perfect results every time
- Use very ripe bananas. Brown-speckled means sweeter and moister.
- Measure flour by spooning and leveling. Too much flour = cakier, not fudgy.
- Room-temp eggs and yogurt blend more smoothly.
- Try a toothpick check early. Test at 18 minutes if your oven runs hot.
- Freeze portions. Make a double batch and freeze single squares—grab-and-go snacks for the week.
Bold tip: Want a low-protein, low-amino acid option? For specialized diets, consult a nutritionist—these can be adapted into Low Methionine Recipes with guidance.
Variations — tweak to match your goals
- Single-banana batch: Halve the recipe for a small batch. Great as a Dessert With 1 Banana.
- Peanut/almond butter swirl: Stir in 2 tbsp of nut butter for richness (skip for Healthy Nut Free Desserts).
- Vegan: Replace eggs with flax eggs and use dairy-free yogurt—still decadent.
- Higher-protein: Fold in a scoop of neutral protein powder (adjust liquid).
- No-sugar-added: Use mashed dates or a bit more banana instead of maple syrup for stricter no-added-sugar goals.
- Spiced cocoa: Add espresso powder or a pinch of chili for grown-up depth.
Bold tip: These brownies adapt well—swap almond flour for oat flour or vice versa depending on your diet and enjoy one of the most flexible Easy Baking With Bananas recipes out there.
Best way to serve — meal-prep and plating ideas
- Post-workout snack: Pair a brownie with Greek yogurt for extra protein.
- Dessert: Top warm with a spoonful of ricotta or a dollop of coconut whipped cream.
- Breakfast treat: Serve a small square alongside a latte or protein smoothie for balanced Breakfast Stuff.
- Party platter: Cut into smaller squares and arrange with fresh fruit for a healthier dessert table.
Bold tip: Top warm brownies with a few slices of banana and a sprinkle of sea salt to make the flavors sing.
Storage, leftovers & freezing
- Room temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps 5–7 days; bring to room temp or warm briefly before eating.
- Freeze: Wrap pieces individually and freeze up to 2 months. Thaw at room temp or zap for 15–20 seconds in the microwave.
Bold tip: To revive a frozen brownie, warm it in the oven at 300°F for 6–8 minutes instead of microwaving—crisp edges, fudgy center.
FAQs — short, helpful answers
Can I make these nut-free?
Yes—skip nuts or use sunflower seed butter if you want a nut-free alternative that still adds richness. These work perfectly as Healthy Nut Free Desserts.
Can I replace maple syrup with honey?
Yes—honey works, though maple adds a deeper flavor. If keeping vegan, use maple.
Are they gluten-free?
Use certified gluten-free oat flour and confirm your cocoa is GF—then they fit into Recipes With Bananas Gluten Free.
Can I use just one banana?
You can scale the recipe or try the smaller-batch version—these make a lovely Dessert With 1 Banana if you halve everything.
Are they low-calorie?
They’re healthier than typical brownies, but still calorie-dense due to banana and oil—portion control matters.
Final thoughts — why you’ll make these again and again
These Healthy Banana Brownies sit at the sweet spot: simple, flexible, and genuinely satisfying. They rescue overripe fruit, travel well, and fit into meal prep plans. Whether you need Things To Bake With Ripe Bananas, a lighter Healthy Dinner Desserts option, or a freezer-friendly treat for busy weeks, this recipe checks the boxes.
Bold takeaway: Use ripe bananas, don’t overbake, and personalize—these brownies are your new go-to for delicious, health-conscious chocolate fixes.
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Healthy Banana Brownies – Things To Bake With Ripe Bananas
- Category: Dessert
Description
A fudgy, chocolatey tray bake that uses ripe bananas for sweetness and moisture. Easy one-bowl method — perfect for a snack, dessert, or portioned lunchbox treat.
Ingredients
Liquid mix
- 2 very ripe bananas, mashed (≈1 cup)
- 2 large eggs
- 1/4 cup maple syrup (sub honey if you prefer)
- 1/4 cup plain Greek yogurt (or applesauce for a dairy-free option)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
Dry mix
- 1/3 cup unsweetened cocoa powder
- 1/2 cup oat flour (or almond flour to make it grain-free)
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Optional: 1/4 teaspoon ground cinnamon
Add-ins
- 1/4 cup dark chocolate chips or chopped dark chocolate (70%+)
- Optional: 1/4 cup chopped walnuts or pecans for texture (leave out for nut-free)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking tin with parchment, leaving a little overhang to help lift the brownies out later.
- In a large mixing bowl, mash the bananas thoroughly with a fork until mostly smooth. The darker the bananas, the richer the flavor.
- Add the eggs, maple syrup, Greek yogurt, vanilla, and melted coconut oil to the mashed bananas. Whisk until the mixture looks uniform and glossy.
- Sift (or whisk) the cocoa powder into the wet mixture to avoid lumps. Stir in the oat flour, baking soda, salt, and cinnamon if using. Combine gently until you have a thick, fudgy batter—avoid vigorous stirring.
- Fold in the dark chocolate pieces and nuts (if using), making sure they’re evenly distributed without overworking the batter.
- Spread the batter into the prepared pan and smooth the top lightly. Scatter a few extra chips or nuts across the surface if you like a bakery-style finish.
- Bake for 20–25 minutes. The center should still have a few moist crumbs when tested with a toothpick—this keeps the brownies dense and fudgy. Remove from the oven and let cool in the pan for 20–30 minutes.
- Use the parchment overhang to lift the slab from the tin. Transfer to a cutting board and slice into 9 or 12 squares, depending on preferred portion size.
Notes
- Don’t overbake — pull them when the center still looks slightly underdone; they finish setting as they cool.
- For a gluten-free version, use certified gluten-free oat flour.
- Store airtight at room temperature for up to 3 days, refrigerate for up to a week, or freeze individual squares for up to 2 months. Thaw at room temp or warm briefly in the microwave.
