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Fudgy Chocolate Banana Brownies

Super fudgy chocolate banana brownies that you could easily eat for breakfast! This dairy-free, gluten-free and vegan treat will satisfy any chocolate craving without destroying your diet. If you like the idea of dessert for breakfast, try my paleo banana berry breakfast cookies, too.

Fudgy Chocolate Banana Brownies stacked on top of parchment paper with a banana

Let’s talk brownies. Specifically, these Fudgy Chocolate Banana Brownies. I know, I know – two banana recipes in one week. Clearly I’ve living on the wild side.

They’re brownies, sure – but you know what they’re not? Unhealthy. They’re, dare I say, healthy. Good for you.

Brownies that are suitable as breakfast! Okay, maybe that’s a difficult thing to sell… or is it?

Side shot of brownies stacked on top of parchment paper with a banana

Ingredients for fudgy chocolate banana brownies

Let’s take a look at the ingredients:

  • Banana – source of vitamin C and potassium
  • Applesauce – source of fiber, makes the brownies moist as a substitute for eggs
  • Cocoa powder – also a source of fiber and antioxidants
  • Maple syrup or honey – source of antioxidants, adds sweetness
  • Almond milk – free of cholesterol and saturated fat
  • Espresso powder – enhances the chocolate flavor
  • Dairy-free chocolate chips – perfect for the allergy-prone because they’re gluten, dairy, nut, egg and sulfite free

Can I substitute some of the ingredients?

You can swap ingredients to your liking and I’ve noted those substitutions in the recipe card below.

This doesn’t have to be dairy-free, gluten-free and vegan – but why not let it be?

With that said, don’t swap all the things. If you swap all of the ingredients for different things, you may not end up with the same result, and I unfortunately can’t predict that outcome for you.

Fudgy Chocolate Banana Brownies stacked on top of parchment paper with a banana

Tips for the perfect fudgy brownies

The omission of flour isn’t a typo! This recipe was developed with the intention of being flourless. No flour, no baking powder. That’s why they’re super fudgy and rich.

You have to let them set – I’m serious. When they come out of the oven they’re not yet going to be completely set. This step is critical to your success.

These have strong banana and chocolate flavors, so if you don’t like bananas or chocolate – this probably isn’t the recipe for you. If that’s the case, maybe you should try my Paleo Double Chocolate Brownies or No-Bake Date Brownies!

You don’t have to include the espresso powder, but I highly recommend it. It enhances the chocolate flavor, but won’t affect the texture of the final recipe if it’s not present.

Close up of Fudgy Chocolate Banana Brownies stacked on top of parchment paper topped with a dusting of powdered sugar

I mean, c’mon. How could you say no to these things? I’ll tell you right now that people in my office were to the point of harassing me for this recipe they loved them so much.

And then my coworker’s spouses were harassing me.

And I’m fairly confident that a random crow flew by while I was on a walk and asked me about it.

Fudgy Chocolate Banana Brownies stacked on top of parchment paper with a banana

These are so moist that they almost fall apart a little… but in a good way.

So keep some napkins and a glass of milk (non-dairy or otherwise) nearby!

After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo to the Pin of what you make to the pin to share your experience!

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Fudgy Chocolate Banana Brownies


  • Author: Leslie Kiszka
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 30 minutes (including setting time)
  • Yield: 916 bars (depending on size) 1x
  • Diet: Vegan

Description

Super fudgy chocolate brownies that you could easily eat for breakfast! This dairy-free, gluten-free and vegan treat will satisfy any chocolate craving without destroying your diet.


Scale

Ingredients

  • 2 bananas
  • 1/3 cup unsweetened applesauce (can substitute 1 egg)
  • 1 cup unsweetened cocoa powder
  • 1/3 cup maple syrup (can substitute honey)
  • 2 tablespoons coconut or almond milk (can substitute dairy milk)
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup dairy-free chocolate chips or chunks (can substitute regular chocolate chips)
  • Powdered sugar (optional)

Instructions

  1. Preheat oven to 350°F. Spray an 8×8 pan with nonstick spray (aff link) and set aside.
  2. In a food processor, blend bananas for 5-10 seconds until mostly smooth.
  3. Add applesauce, cocoa powder, maple syrup, milk, vanilla and espresso powder and blend until smooth.
  4. Add baking soda, baking powder and chocolate chips and pulse for a couple seconds to blend.
  5. Pour batter into pan and bake for 25 minutes or until the top is no longer shiny and slightly cracked. The inside should be slightly under-baked – it will set as it cools, and will be the perfect fudgy consistency!
  6. Very important: Let sit at least a couple hours to cool before cutting and serving (they’ll be even more firm if you can leave them overnight). Store in fridge in an airtight container. Enjoy!

Notes

  • You could swap ingredients to your liking and I’ve noted those in the recipe above – but keep in mind if you swap all of the things, you may not end up with the same result, and I unfortunately can’t predict that outcome for you.
  • These are very fudgy and moist, and don’t hold together the way a more cake-like brownie would. Embrace it! Top it with some fruit or ice cream and eat it with a spoon 🙂
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: banana brownies, chocolate banana, brownies, dessert, healthy dessert

Recipe Card powered byTasty Recipes

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Let us know what you think!

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roaming through baja

Sunday 30th of August 2020

This was really good! I can't eat chocolate so I substituted carob powder and we can't tell the difference. Delicious and gooey, and came out exactly like the photos. Glad I saw this recipe and I'll start looking at others on your site. Thanks!

Leslie Kiszka

Monday 31st of August 2020

So glad you liked them! Thanks so much for coming back to leave a comment and rating, I really appreciate it. Hope you find other recipes you like on the site :)

roaming through baja

Sunday 30th of August 2020

Forgot to add that I used an egg and regular milk.

willewanka

Tuesday 23rd of June 2020

I'm ;pking for the banana cocoa fudge brownies recipe <3 as a topper for my breakfast, plant based / vegan As mine came together this a.m. there's one more medium sized stalk of rhubarb in the fridge to mince to add <3 The lectins in the nuts reduce ti the heat reactions of baking Love the site & please do share ma 'halo namaste~ wille wanka

Monica

Sunday 6th of September 2020

Made this this afternoon. Had it with ice cream. Sooooo yummy. Thanks for the recipe.

Jacquelin Matz

Wednesday 22nd of April 2020

This is a nice blog. Keep it up. I Just shared it on my Facebook profile.

Elisa

Sunday 12th of April 2020

I used egg instead of applesauce, added 1/3C pastry flour, and omitted the chocolate chips as I didn't have any on hand. They looked beautiful and baked perfectly to the recipe's instructions, I was so happy! However, the cocoa flavor was too much for me and they tasted kind of bitter. I'm definitely going to try this again with a little more flour and a little less cocoa. Thanks for posting!

Leslie Kiszka

Sunday 12th of April 2020

I've never made these adding flour (since my goal was to have it be flourless), so I can't speak to your results - but glad you'd like to try it again!

Katie

Wednesday 15th of January 2020

These brownies are DIVINE. I love to use very ripe bananas in recipes because of their natural sweetness so I'm always on the lookout for new banana recipes to try out. I love how easy this recipe was to throw together! I left them in the fridge and the next day they had the most perfect gooey fudgy brownie texture. I could barely taste the banana but the sweetness was there and the cocoa and espresso powder gave a beautifully dark intense flavour. Perfect with a splash of soya cream. This will definitely be my go-to brownie recipe from now on. Thank you!

Leslie Kiszka

Wednesday 15th of January 2020

I'm so happy to hear that you loved them, thank you so much for coming back to leave a comment with your experience as well as a rating!

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