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Photo Credit: Elizabeth Newman

Banana Bread Brownies

This recipe is a win win - half banana bread, half brownie, no dairy, no gluten, and barely any sugar. These banana bread brownies are just as tasty for dessert as they are for a midday snack... and with oats, bananas, almond flour and almond butter, they're even virtuous enough to eat for breakfast! Plus, I think these are even better the next day, or after hanging out in the fridge (covered!) for a few days.

In the mood for something more traditional? Try Giada's Blueberry Banana Bread or her Gluten Free Chocolate Chip Banana Bread.

banana bread brownies
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Banana Bread Brownies

Category

Dessert Snack

Servings

16

Prep Time

10 minutes

Cook Time

45 minutes

Calories

135

Author:

Giada De Laurentiis

Image of Banana Bread Brownies

Ingredients

  • 3 bananas (very ripe)
  • 1/4 cup almond butter
  • 3 tablespoon coconut oil (melted and cooled)
  • 1/4 cup almond milk
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup almond flour
  • 1/4 cup quick oats
  • 1 teaspoon baking powder
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 cup bittersweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Oil an 8x8 inch pan with coconut oil and line with one strip of parchment paper. Set aside. 
  2. In a medium bowl, use a fork to mash together the bananas, almond butter, coconut oil, almond milk, sugar and salt until almost smooth and just a few lumps remain. Add the almond flour, rolled oats and baking powder. Using a rubber spatula, fold the dry ingredients into the wet until combined. Pour half of the batter into the prepared pan. To the remaining batter add the cocoa powder and chocolate chips. Pour the chocolate mixture on top of the plain batter and spread gently. Bake for 40 to 45 minutes or until just set. Allow to cool completely in the pan before cutting into squares to serve.

Nutrition

Nutrition

per serving
Calories
135
Amount/Serving % Daily Value
Carbs
12 grams
Protein
3 grams
Fat
9 grams
Saturated Fat
4 grams
Cholesterol
1 milligrams
Sodium
111 milligrams
Fiber
2 grams
Sugar
6 grams
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dairy free
gluten free
vegan
vegetarian

15 reviews & comments

  • Author's avatar image
    Maria Wattier

    I have recently discovered Giada's recipes and absolutely love them. My current two favorites are California Turkey Chili and the Vegetable Bolognese. However, these banana brownies were just not tasty. Not quite sweet enough and the banana part too soft to pick up like a brownie. Thought I could salvage them by making some chocolate frosting for the top. Didn't help and I unfortunately had to throw them out. I'm going to try the skillet brownies next. Love this source for recipes though. This is the only bummer that I've tried!

  • Author's avatar image
    Jessica Toler
    ★★★★★
    ★★★★★

    I made this today and didn’t have the quick cook oats- I used old fashioned rolled oats. This came out super moist. I’ll try with quick cooking oats and cooking a few minutes longer next time. Other than that, it was good. A little bitter, but more sugar (maybe a tsp) could fix that.

  • Author's avatar image
    Brooke P
    ★★★★★
    ★★★★★

    Two stars are for the original recipe. If you were disappointed by this recipe, try these mods (I think it turned out much better and worth the slightly less healthy outcome). I also used natural peanut butter instead of almond butter. Increase to 3 tbsp sugar Increase to 1/2 cup oats Add one egg (if not trying to keep recipe vegan) Change from bittersweet to semi sweet chocolate chips (I used mini chips for more coverage). Refrigerate for 2 hours before cutting and serving.

  • Author's avatar image
    Carol Premji
    ★★★★★
    ★★★★★

    Wanted to love these as they tick a lot of boxes for being a healthy dessert. First, the recipe did not specify whether to use dutch processed cocoa or natural. I used dutch – maybe that was a problem? The recipe was easy to put together and cook. Had to cook it an extra 30 minutes. It still came out gummy and totally flat. Would not make these again.

  • Author's avatar image
    Jen Man
    ★★★★★
    ★★★★★

    These were not delicious. The texture was gummy. The brownie part had no chocolate flavor and ended up soggy. Will not make again.

  • Author's avatar image
    Abby Carr
    ★★★★★
    ★★★★★

    Could not make this recipe work. Seems like too much coconut oil. Did not rise at all. So disappointed.

  • Author's avatar image
    Madison Tubb
    ★★★★★
    ★★★★★

    I’ve made these twice and they taste delicious, but the texture is more like cake. Not sure if I’m doing something wrong but it’s definitely not a brownie.

  • Author's avatar image
    Melanie Moore

    You probably should make something else

  • Author's avatar image
    Melanie Moore
    ★★★★★
    ★★★★★

    I’ve made these 3 times this week! It’s a decadent and rich but kind of guilt free treat which works a little against me because I end up eating most or all of it in one day ? I actually leave out the sugar because I think they’re sweet enough without. I use peanut butter since I had it avalable, and I’ve added coconut once which was also tasty! Thanks for this one! It’s going in my family recipe book.

  • Author's avatar image
    Our Family
    ★★★★★
    ★★★★★

    Awesome recipe! A family hit for everyone. Moist and delicious.

  • Author's avatar image
    Kerry Vlahantones

    Can’t wait to try. Question: in ingredients it says quick oats and recipe it says rolled, which one should I use?

  • Author's avatar image
    Debra Forrest

    So delicious and gluten free is an added bonus!

  • Author's avatar image
    Tanina LaRosa

    What can I use in place of bananas? I am allergic to them.

  • Author's avatar image
    Diana Petruzzelli

    How much oat flour? Thank you

  • Author's avatar image
    Annette Yorke

    In the list of ingredients it doesn't list oat flour, however the instructions list to include oat flour? Is that an error?

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