Breakfast
Desserts

Gluten Free Banana Brownies

These Gluten Free Banana Brownies are a great way to use up those spotty bananas that are sitting on your counter. This recipe is both vegan and gluten free, but you'd never know it. These brownies are fudgey, gooey and rich!

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a hand holding a banana brownie

Why You’ll Love This Recipe

  • Gluten Free Banana Brownies are rich, fudgey and super moist.
  • This recipe is a great way to use up those spotty bananas on your counter that are about to go bad.
  • As written, this recipe is vegan, gluten free, grain free, plant based, and dairy free.
  • Absolutely no flour needed at all.
  • Can be made nut-free with the use of a seed butter instead of a nut butter.
  • Healthy enough for breakfast, but sweet enough for dessert!
  • Check out my Banana Bread Coffee Cake for another great way to use spotty bananas.

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Banana Brownies. Scroll down to the recipe card for a full list of ingredients and instructions.

Use spotty, ripe bananas for best results. These are naturally sweeter and are much easier to mash.

I prefer almond butter or cashew butter in this recipe, but feel free to use your favorite nut or seed butter such as peanut butter, pecan butter, or oat butter for a nut-free option.

Unsweetened cacao powder is going to be best for this recipe.

Coconut sugar is an all natural sweetener that I love to use in my recipes. You can however use cane sugar, monk fruit sweetener or brown sugar instead.

A touch of baking powder helps these brownies rise and have a fluffy texture.

Use dark chocolate, milk chocolate or any type of chocolate chips or chunks.

all the ingredients that you need to make these banana brownies in individual containers.

How To Make

ONE: In a bowl, mix together spotty bananas, almond butter, cacao powder, coconut sugar and baking powder.

TWO: Then, fold in chocolate chips. Add batter to a prepared baking dish and bake.

Tips And Tricks

Use spotty over ripe bananas for best results. These are much sweeter than regular green bananas.

Want to make these nut free? Use a seed butter or oat butter instead.

Let brownies cool completely before slicing into.

How To Serve And Store

Serve these Flourless Banana Brownies once cool enough to handle. Enjoy warm or at room temperature. If you’re looking for a luscious dessert, try adding a scoop of vanilla ice cream!

Store banana brownies in an airtight container on the counter and enjoy within 3-4 days. Or store in the fridge to extend the life to 7-10 days.

the brownies cut into small squares.

Taste And Texture

These Gluten Free Banana Brownies are the perfect twist between brownies and banana bread. They are chewy, moist and incredibly fluffy.

Frequently Asked Questions

Can I make these without banana?

No, the banana is the main ingredient in this recipe.

Can I make these nut-free?

YES! Use sunflower seed butter, tahini or oat butter.

How long do these last for?

Store banana brownies in an airtight container on the counter and enjoy within 3-4 days. Or store in the fridge to extend the life to 7-10 days.

Other Recipes You May Like

If you make these Gluten Free Banana Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Banana Brownies

These Gluten Free Banana Brownies are a great way to use up those spotty bananas that are sitting on your counter. This recipe is both vegan and gluten free, but you'd never know it. These brownies are fudgey, gooey and rich!
4 based on 6 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
25 minutes
TOTAL TIME:
35 minutes
Author - Hannah

Ingredients

  • 3 spotty bananas 
  • 1/2 cup almond butter 
  • 1/3 cup cacao powdered
  • 1/4 cup coconut sugar
  • 1 tsp baking powder 
  • 1/2 cup chocolate chips, + more for topping

SCALE:

1X

YIELDS:

8 brownies

Directions

  1. Preheat oven to 375F and prepare an 9x6 or 8x8 baking dish with parchment paper. 
  2. In a medium bowl, add in the spotty bananas and mash until there are little to no chunks left.
  3. Next, add in the almond butter, cacao powder, coconut sugar and baking powder. Mix well. 
  4. Fold in the chocolate chips last then add batter to prepared dish. 
  5. Spread evenly and top with more chocolate chips if desired. 
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. 
  7. Let cool completely before slicing into and enjoy! 

Notes

  • Use spotty over ripe bananas for best results. These are much sweeter than regular green bananas.
  • Want to make these nut free? Use a seed butter or oat butter instead.
  • Let brownies cool completely before slicing into.

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Leave A Comment And Rate This Recipe!

Rating:

Enjoying now with fresh strawberries AND WILL be going to get ice cream to pair tomorrow! I am off social media and you popped up on Pinterest for me which is great bc I loved watching your tik toks!! I made the recipe slightly smaller with 2 bananas, I always never have 3!! Oh and I salted the top!!

ahh this is amazinggg! i’m so pleased to hear you’re enjoying it and i’m going to have to try with strawberries next!!

hi seah, any nut or seed butter such as peanut, cashew. tahini oat butter will work too. or you can do 2 eggs instead.

Super easy recipe! However, it was quite bitter and mine was very very flat. I also had to cook it about 20 minutes longer than the recipe called for just to make sure it wasn’t liquid. My toddler loved it though 🙂

Hi Alison! How strange that it took that much longer, did you use the same size pan by chance and did you change anything in the recipe? Also, the bitterness can be due to the type of chocolate chips that were used, plus you can also add in more sugar to sweeten them up. 1/4 cup is hardly any but it all depends on preference. happy your toddler loved them though so they didn’t go to waste 🙂

These were fantastic. They definitely have a banana flavor but I expected that. I followed the recipe as is, throwing everything into a blender to make it easy. I did add a teaspoon of vanilla as well.
They froze just fine and thaw quickly for a premade treat on demand.
Thanks for the great recipe!