Yes, you read that right. Banana bread brownies. If you love banana bread and brownies, this creative and good + good for you combination is going to rock your world. The recipe swept into my life a few weeks ago and I thought, “I need to try that.”
It’s a Giada de Laurentiis recipe and though the reviews aren’t all that encouraging, I never let that stop me from trying something new. With three overripe bananas on the counter and a craving for brownies, banana bread brownies were inevitable. Happily, I discovered a trick to ensure they turn out perfectly and I am thrilled to pass this secret on to you.
Banana Bread Brownies
The recipe is simple enough. It requires only one bowl and it’s gluten-free, dairy-free and vegan. The best part is that it uses one tablespoon of sugar which means the bananas serve as the natural sweetener. These healthy banana bread brownies can be a quick breakfast, tasty snack or light dessert.
The combination of almond butter, almond flour and a small amount of oats mixed in with the mushy bananas makes the brownies surprisingly moist and tender. Once you add half of the batter to the baking dish, a tablespoon of cacao powder goes into the remaining batter with a generous dose of dairy-free chocolate chips or chunks. Pour the brownie batter on top and spread evenly. The two-layered effect is not only beautiful but adds more flavors and textures making this banana bread brownie one will you want more of.
This is the Trick
Most of the reviews indicate the brownies are crumbly and fall apart after baking. And that’s true. But if you refrigerate the brownies after they cool, they develop a more dense consistency that is brownie-like once they are thoroughly chilled. And this is the trick.
The brownies maintain their moisture even after being in the fridge for a few days. Whether a way to get the morning engines running or a celebration at night, these banana bread brownies offer a sense of decadence without the guilt of a truly decadent treat.
For banana bread lovers, this is a novel twist on a classic. For brownie lovers, it’s a healthy spin on a typically sugary and unhealthy option. And this simple combination of ingredients may await you at home, so why not give it a try? All you need are a few overripe bananas and we all know those are easy to come by.
Banana Bread Brownies
This brilliant combo of ripe bananas and chocolate makes for a great treat, a healthy breakfast on the go or a stellar dessert. However you enjoy them, you will enjoy them. They are gluten-free, dairy-free, vegan and almost sugar-free. Made in one bowl, they come together easily and are another way to utilize those overripe bananas on the counter that no one wants to eat.
- 3 very ripe bananas
- 1/4 cup almond butter
- 3 tablespoons coconut oil melted and cooled
- 1/4 cup non-dairy milk of choice I use oat milk
- 1 tablespoon coconut sugar
- 1/2 teaspoon kosher or sea salt
- 3/4 cup almond flour
- 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1 tablespoon cacao powder
- 1/2 cup dairy-free chocolate chips I use Enjoy Life brand
Preheat the oven to 350 degrees. Oil an 8x8 inch baking dish with coconut oil. Line with parchment paper and set aside.
In a medium bowl, mash the bananas with a fork. Add the almond butter, coconut oil, non-dairy milk of choice, coconut sugar and salt and mix until almost smooth and few lumps remain.
Add the almond flour, rolled oats and baking powder and, using a rubber spatula, fold the dry ingredients into the wet until thoroughly combined.
Pour half the batter in the prepared and lined dish.
To the remaining batter, add the cacao powder and carefully stir to incorporate.
Add the dairy-free chocolate chips and stir well.
Pour the brownie batter on top of the banana batter and spread gently.
Bake for 40-45 minutes or until the edges are golden and the inside is set.
Allow to cook thoroughly and refrigerate overnight or at least 5-6 hours.
Cut into squares and serve. Refrigerated brownies will keep up to 3 days, but they shouldn't last that long.