Banana Bread Brownies
Recipe by Giada De Laurentiis
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
Serves:
16 Squares
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
45 minutes
Inactive Time
Total Time
55 minutes
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:
- 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.
- 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:
Calories: 135kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 111mg | Potassium: 153mg | Fiber: 2g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
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Photo Credit: Elizabeth Newman
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.
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.
Could not make this recipe work. Seems like too much coconut oil. Did not rise at all. So disappointed.
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.
Awesome recipe! A family hit for everyone. Moist and delicious.
So delicious and gluten free is an added bonus!
Can’t wait to try. Question: in ingredients it says quick oats and recipe it says rolled, which one should I use?
What can I use in place of bananas? I am allergic to them.
You probably should make something else
How much oat flour? Thank you
In the list of ingredients it doesn't list oat flour, however the instructions list to include oat flour? Is that an error?