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.
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?
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.
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.
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.
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 consider coming back to share your experience with others by leaving a comment below with a star rating!
Fudgy Chocolate Banana Brownies
- 2 bananas
- ⅓ cup unsweetened applesauce, can substitute 1 egg
- 1 cup unsweetened cocoa powder
- ⅓ cup maple syrup, can substitute honey
- 2 tablespoons coconut or almond milk, can substitute dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dairy-free chocolate chips or chunks, can substitute regular chocolate chips
- Powdered sugar, optional
- Preheat oven to 350°F. Spray an 8×8 pan with nonstick spray and set aside.
- In a food processor, blend bananas for 5-10 seconds until mostly smooth.
- Add applesauce, cocoa powder, maple syrup, milk, vanilla and espresso powder and blend until smooth.
- Add baking soda, baking powder and chocolate chips and pulse for a couple seconds to blend.
- 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!
- 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!
- 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 :)