Healthy Banana Brownies: Fudgy, Gluten-Free, & Guilt-Free Chocolate Bliss!
Healthy Banana Brownies | Guilt-Free Chocolate Treat!
🍌 Healthy Banana Brownies 🍫 are here to satisfy your sweet tooth without derailing your health goals! Packed with natural sweetness from bananas and dates, fiber from almond flour and flax, and a boost of protein from collagen powder, these brownies are the perfect guilt-free dessert or snack. 🥳
✨ Why You’ll Love These Banana Brownies:
Naturally sweetened with bananas and dates
No eggs or dairy
High in fiber, healthy fats, and protein
Gluten-free and refined sugar-free
Easy to make and absolutely delicious!
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Healthy Banana Brownies -Gluten-free
Recipe: Serves 16
Macros (Approximate): 1 Serving
Calories: 132 kcal | Protein: 4.7g | Fat: 9.2g | Carbs: 10.6g | Fiber: 2.6g | Net Carbs: 8.0 | Sugar 4.8g
3/4 cup almond flour, toasted (or oat flour, no need to toast)
¼ cup ground flax (or additional almond flour or oat flour)
½ cup Dutch-processed cocoa powder – If using Natural cocoa (alkalized), replace the baking powder with baking soda.
1 teaspoon baking powder (replace with baking soda if using Natural cocoa)
1 teaspoon cinnamon
1 serving of collagen powder (optional, or ½ serving of unflavored protein powder)
½ teaspoon fine sea salt
1 cup mashed overripe banana (about 2 large bananas) – Use bananas with a lot of dark spots
½ cup dates (soaked) (or same amount of your sweetener of choice)
1 tablespoon brewed coffee or non-dairy milk
2 teaspoons vanilla extract
⅓ cup runny almond butter, unsalted – Or any nut/seed butter you like
½ cup chopped raw pecans or walnuts
Instructions
1. Preheat oven to 350 degrees F (177C) and line an 8×8 baking pan with parchment paper. Toast your almond flour on a baking sheet with parchment for 7-8 min until slightly golden. Set aside.
2. Pit your dates, and add enough very hot water over the dates, let them soak for 10 min.
3. In a food processor, add your drained dates, nut butter, bananas, coffee or milk, vanilla and collagen powder (if using). Blend on high for 1-2 min, scrape down the sides a few times throughout. Once the mixture is very smooth, add your cinnamon, baking powder and salt. Mix on high for 30 seconds, scrape down the sides, mix again for 10 seconds.
4. Next add your almond flour, ground flax, & cocoa powder. Pulse 10-15 times, scrape the sides once or twice.
5. Add your chopped nuts and stir by hand with spatula or wooden spoon.
6. Transfer batter to the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
7. Let brownies rest in the pan for 30 minutes, then lift out by parchment paper. Allow to cool completely before cutting into 16 squares.
Storage
Store banana brownies in an airtight container. If you need to stack them, just fold over the existing parchment paper or place a new piece of parchment between the layers to prevent sticking.
The brownies may be kept at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for a month or two.
From frozen, the brownies thaw fairly quickly. So just transfer them to the refrigerator about an hour before you’d like to eat.
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