Healthy Banana Brownies

Healthy banana brownies that are gluten free, naturally sweetened with coconut sugar and topped with a decadent chocolate drizzle.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Servings

Calories 297kcal

1 1/4 cup mashed over ripe banana about 3 large average sized over ripe bananas or 4 frozen and thawed
2 eggs
2 teaspoon vanilla extract
1/4 cup melted coconut oil
1/3 cup coconut sugar can add up to 1/2 cup to make sweeter or reduce to make less sweet
3/4 cup blanched almond flour look for "super fine" or "extra fine" for best texture
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder*
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Preheat oven to 350° F (175° C).
Line an 8x8" pan with parchment paper and set aside.*
In a large mixing bowl add banana, eggs and vanilla. Blend using an electric mixer or wire whisk. Add melted coconut oil and coconut sugar and beat again to combine.
Add almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt and either beat until just blended in with a hand mixer or stir in by hand.
Stir in chocolate chips* and spread batter into parchment lined baking pan until evenly distributed (batter will be very thick).
Bake in preheated oven for 20-25 minutes until a toothpick inserted into the center of the pan comes out without wet batter on it (toothpick may be tinged brown and might have crumbs or melted chocolate on it but shouldn't have batter stuck to it).
Allow to cool in the pan for 20-30 minutes until brownies are cool. While brownies are cooling, place 3 tablespoons chocolate chips and 1 teaspoon coconut oil into a microwave safe container for 30 seconds. Stir and microwave for additional 10 second intervals if needed until chocolate is melted. Alternatively, chocolate can be melted in a small pan on the stovetop on low heat.
Use a spoon to drizzle melted chocolate over brownies in a zig zag pattern. Once chocolate has dried, cut into 9 brownies and serve. Store in an airtight container on the counter for up to 3 days.

To line a baking pan with parchment paper, cut a piece of parchment paper that is 3-4 inches larger than the pan. Press the sheet down firmly into the pan and run your finger along the base along each edge to crease the parchment so it stays. Fold the edges back over the top rim of the pan as best as you can. It won't be perfect but will keep the brownies from sticking! You can use metal clips along the top rim to secure the parchment paper to the pan if you have them but don't use plastic or they will melt in the oven.
To make vegan, use flax eggs or an egg replacement like Just Egg or flax eggs and replace standard chocolate chips with dairy free such as Enjoy Life.
To make paleo replace chocolate chips with naturally sweetened or unsweetened chocolate pieces like Hu brand. If using unsweetened chocolate, you may want to increase the coconut sugar to 1/2 cup or even 2/3 cups. Also leave out the baking powder or replace with paleo compliant baking powder.
Store fully cooled brownies in a tightly sealed container on the counter for up to 3 days.
To freeze for later use, wrap each brownie tightly in parchment paper and store in either a plastic freezer bag or a reusable freezer bag. Defrost on the counter for about an hour or in the refrigerator. You can also defrost using the defrost setting on your microwave but be careful and do so in short intervals since over heating will dry them out.