Banana Protein Brownies (Dairy and Gluten-Free)
User Reviews
5
Banana Protein Brownies (Dairy and Gluten-Free)
Description
This recipe uses ripe mashed bananas and almond butter as foundational ingredients, along with cacao powder and vegan chocolate protein powder to add chocolate flavor and protein content. The batter is notably thick and sticky, requiring pressing into an 8x4 parchment-lined pan with a spatula rather than pouring. Mini chocolate chips and chopped pecans integrated into the batter contribute texture and bursts of sweetness and crunch.
After baking at 375°F for 22 minutes, the brownies are allowed to cool in the oven to help set their structure. Cutting them into eight squares produces a snack or dessert that is chewy with a fudgy consistency. The pecans sprinkled on top toast gently during baking, adding to the overall flavor.
Because the protein powder can affect texture, adjustments in liquid or baking time may be needed if using different protein powders. Cooling completely before slicing ensures cleaner cuts and better shape retention.
Ingredients
- 1.5 banana mashed, ripe
- ½ cup almond butter
- 1 tbs cacao powder cocoa powder works too
- ½ cup vegan chocolate protein powder
- ⅓ cup mini chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup pecans chopped
- 2 tbs pecans for topping
- ¼ cup hemp milk
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a bowl, combine the bananas, nut butter, and vanilla.
- Add in the cacao and protein. Mix well. Add in the milk and mix again. Let sit for 1-2 minutes.
- Mix in the chocolate chips & pecans. The batter will be thick and very sticky.
- Line an 8x4 baking pan with parchment paper and scrape the brownie batter into it.
- Use a spatula to press the protein brownies batter down evenly into all corners. Sprinkle the pecans over top.
- Bake for 22 minutes, turn the oven off and let cool inside.
- Slice into eight squares and enjoy!
Notes
- The batter is thick and requires spreading with a spatula, not pouring.
- Allow the brownies to cool fully before slicing to maintain shape.
- For a fudgier texture, remove brownies immediately after baking while still soft.
- Protein powder variations may require adjustments to liquid amounts or baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 224mg | 9% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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