Simple Gluten Free Banana Brownies

I’ll be honest—I used to think “healthy brownies” was just code for “sad, dry squares that taste like cardboard.” Every recipe I tried ended up either too cake-like or so dense you could use them as doorstops.

Then I figured out the secret: bananas and almond butter. These two ingredients give you that fudgy, rich texture you actually want in a brownie, without any flour or butter. And because they’re naturally sweet, you don’t need much added sugar. The best part? You probably won’t even notice these are gluten-free. They’re just good brownies that happen to work for anyone avoiding gluten.

What Kind of Bananas Should I Use?

The ripeness of your bananas really matters for this recipe. You’ll want to use overripe bananas – the ones with lots of brown spots or even completely brown skins work perfectly. These super ripe bananas are naturally sweeter and mash up much easier, which means they’ll blend smoothly into your brownie batter. If your bananas are still yellow or just slightly spotted, let them sit on the counter for a few more days until they’re good and spotty. And here’s a bonus tip: if you’re in a rush, you can speed up the ripening process by baking unpeeled bananas in a 300°F oven for about 15-20 minutes until the skins turn black.

Options for Substitutions

These brownies are pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Almond butter: Any nut or seed butter works here – try peanut butter, cashew butter, or sunflower seed butter if you have a nut allergy. Just make sure it’s well-stirred and creamy before using.
• Cacao powder: Regular cocoa powder is a perfect substitute and works exactly the same way. The flavor will be slightly different but still delicious.
• Coconut sugar: You can use brown sugar, maple syrup, or honey instead. If using liquid sweeteners like maple syrup or honey, you might need to bake them a few minutes longer to get the right texture.
• Baking powder: This is pretty important for the brownies to rise properly, so try not to skip it. If you’re out, you can make your own by mixing 1/2 teaspoon baking soda with 1 teaspoon cream of tartar.
• Chocolate chips: Use whatever chocolate you like – dark chocolate chunks, milk chocolate chips, or even chopped chocolate bars. You can also add nuts or dried fruit instead if you prefer.
• Bananas: The riper the better for these brownies. If your bananas aren’t quite ripe enough, they’ll still work but might not be as sweet or moist.

Watch Out for These Mistakes While Baking

The biggest mistake with these gluten-free brownies is overbaking them, which can turn your fudgy treats into dry, crumbly squares – start checking at 20 minutes and look for edges that are set while the center still has a slight jiggle.

Make sure your bananas are super ripe with lots of brown spots, as underripe bananas won’t provide enough natural sweetness and moisture to balance the cacao powder.

Another common error is not mixing the batter thoroughly enough, especially the almond butter, which can leave you with pockets of oil or dry cacao powder – take an extra minute to really combine everything until smooth.

Finally, resist the urge to cut into these brownies right away, since gluten-free baked goods need at least 30 minutes to cool and firm up, otherwise they’ll fall apart when you try to slice them.

What to Serve With Banana Brownies?

These banana brownies are pretty rich on their own, so I like to keep things simple and serve them with a big scoop of vanilla ice cream or some fresh whipped cream. If you want to play up the chocolate-banana combo, try slicing up some extra bananas and drizzling them with a bit of almond butter for dipping alongside your brownie. A cold glass of milk is always a good call, or if you’re feeling fancy, brew up some coffee or hot chocolate to go with them. Since these brownies are naturally sweetened and gluten-free, they also pair nicely with a handful of fresh berries like strawberries or raspberries to balance out the sweetness.

Storage Instructions

Store: Keep your banana brownies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. They actually taste amazing cold from the fridge – almost like fudgy chocolate bites!

Freeze: These brownies freeze really well for up to 3 months. Just cut them into squares and wrap each one individually in plastic wrap, then store them all in a freezer bag. Perfect for when you need a quick chocolate fix!

Thaw: Let frozen brownies sit at room temperature for about 30 minutes, or if you’re impatient like me, pop them in the microwave for 15-20 seconds. They’ll be soft and gooey again in no time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 20-24 g
• Fat: 70-80 g
• Carbohydrates: 180-200 g

Ingredients

• 3 ripe bananas, mashed until smooth
• 1/2 cup almond butter
• 6 tablespoons cacao powder
• 1/3 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup chocolate chips

Step 1: Prepare the Oven and Pan

Preheat your oven to 375°F.

While it heats, line an 8×8 inch baking dish with parchment paper, leaving a slight overhang on two sides for easy removal after baking.

This prevents sticking and makes cleanup effortless.

Step 2: Create the Wet Base with Mashed Bananas and Almond Butter

• 3 ripe bananas, mashed until smooth
• 1/2 cup almond butter

In a medium bowl, mash the ripe bananas until completely smooth—there should be no lumps remaining.

Add the almond butter and stir vigorously until well combined and creamy.

The bananas and almond butter form the fat and binding base of these brownies, replacing traditional eggs and oil, so this mixture needs to be fully integrated.

Step 3: Fold in the Dry Ingredients

• wet mixture from Step 2
• 6 tablespoons cacao powder
• 1/3 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Add the cacao powder, coconut sugar, baking powder, vanilla extract, and sea salt to the wet mixture from Step 2.

Stir gently but thoroughly until everything is evenly combined and no dry streaks of cacao remain.

I like to sift the cacao powder in first so it incorporates more smoothly without creating lumps in the batter.

Step 4: Add Chocolate Chips and Transfer to Pan

• batter from Step 3
• 1/2 cup chocolate chips

Fold the chocolate chips into the batter from Step 3, reserving a small handful if you’d like them on top for extra richness.

Pour the entire batter into your prepared dish and spread evenly with a spatula.

I sprinkle the reserved chocolate chips on top before baking so they create little pockets of melted chocolate throughout.

Step 5: Bake Until Set

Place the dish in your preheated 375°F oven and bake for 20-25 minutes.

The brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs—they should still be slightly fudgy inside since they’ll continue to set as they cool.

Don’t overbake or they’ll become dry.

Step 6: Cool and Serve

Remove the brownies from the oven and let them cool in the pan for at least 15 minutes before cutting.

This resting time is crucial—it allows them to firm up enough to hold their shape when sliced.

Once cooled, lift the brownies out using the parchment overhang, then cut into squares and serve.

Simple Gluten Free Banana Brownies

Delicious Simple Gluten Free Banana Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 9 pieces

Calories 1425 kcal

Ingredients

  

• 3 ripe bananas, mashed until smooth
• 1/2 cup almond butter
• 6 tablespoons cacao powder
• 1/3 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup chocolate chips

Instructions

 

• Preheat your oven to 375°F. While it heats, line an 8x8 inch baking dish with parchment paper, leaving a slight overhang on two sides for easy removal after baking. This prevents sticking and makes cleanup effortless.
• In a medium bowl, mash the ripe bananas until completely smooth—there should be no lumps remaining. Add the almond butter and stir vigorously until well combined and creamy. The bananas and almond butter form the fat and binding base of these brownies, replacing traditional eggs and oil, so this mixture needs to be fully integrated.
• Add the cacao powder, coconut sugar, baking powder, vanilla extract, and sea salt to the wet mixture from Step 2. Stir gently but thoroughly until everything is evenly combined and no dry streaks of cacao remain. I like to sift the cacao powder in first so it incorporates more smoothly without creating lumps in the batter.
• Fold the chocolate chips into the batter from Step 3, reserving a small handful if you'd like them on top for extra richness. Pour the entire batter into your prepared dish and spread evenly with a spatula. I sprinkle the reserved chocolate chips on top before baking so they create little pockets of melted chocolate throughout.
• Place the dish in your preheated 375°F oven and bake for 20-25 minutes. The brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs—they should still be slightly fudgy inside since they'll continue to set as they cool. Don't overbake or they'll become dry.
• Remove the brownies from the oven and let them cool in the pan for at least 15 minutes before cutting. This resting time is crucial—it allows them to firm up enough to hold their shape when sliced. Once cooled, lift the brownies out using the parchment overhang, then cut into squares and serve.