Chocolate Banana Brownies

If you're craving something rich, chocolatey, and indulgent—but want to keep it on the wholesome side—these banana chocolate brownies are calling your name. Made with just a handful of simple ingredients, they're fudgy, naturally sweetened, and completely gluten-free, dairy-free, and vegan.

No weird substitutes, no complicated steps—just pure, brownie bliss you can feel good about. Trust me, you won’t miss the eggs or butter one bit.

Course Cake and cookies

Cuisine International

Keyword chocolate

Diet Gluten free, lactose free, Paleo

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Calories 281

Author Simone

Ingredients

1 tbsp chia seeds + 3 tbsp water
2 bananas ripe
170 gr almond paste = 1 jar
50 gr coconut blossom sugar
1 tsp vanilla
1 tsp cinnamon
½ tsp aniseed
200 gr almond flour
¼ tsp salt
½ tsp baking soda
100 gr dark chocolate chopped
60 gr pecans chopped, extra for on top

Metric - Us customary

Instructions

Mix the chia with the water and set aside for at least 10 minutes.
Preheat the oven to 180˚C/350˚F and line a square baking pan with baking paper.
This cake is easiest to make if you put all the ingredients (except the chocolate and pecans) in the bowl of a food processor and whirl it smooth.
Spoon it over into the baking tin and smooth out. Spread the extra pecans on top.
Transfer to your baking tin and bake in the oven for 30 minutes or until firm and golden brown. Check with a wooden skewer in the center.
Let cool completely before cutting.
Serve with fresh banana if desired

Notes

Storage: You can keep these brownies outside of the fridge for about 3-4 days. You can also easily freeze them for three months.

Nutrition