Healthy Avocado Banana Brownies
User Reviews
5
Healthy Avocado Banana Brownies
Description
Healthy Avocado Banana Brownies blend mashed bananas and ripe avocado into a smooth batter with almond flour, coconut sugar, and unsweetened cocoa powder. The bananas contribute moistness and natural sugar, while avocado adds creaminess and healthy fats. Baking soda leavens the batter gently, resulting in a soft, fudge-like brownie. Chocolate chips folded in and sprinkled on top create pockets of melted chocolate throughout. Baking in an 8x8-inch pan at 350°F produces a tender but set texture.
The flavor is dominated by deep chocolate and sweet banana, with subtle nutty undertones from almond flour and richness from avocado. The brownies can be enjoyed as a snack or dessert and suit those avoiding gluten or refined sugar. They offer a balance of fruity sweetness and chocolate intensity without excess sugar.
For best results, use high-quality unsweetened cocoa powder to avoid chalkiness and bring out robust chocolate notes. These brownies should be cooled completely before serving to allow them to set. Store leftovers in an airtight container at room temperature or refrigerate for longer freshness. They also freeze well for convenient make-ahead portions.
Maple syrup can be substituted with honey or agave syrup, and light brown sugar works instead of coconut sugar. Almond flour is important for texture, so avoid swapping with other flours. These tips help maintain the intended moist, fudgy and naturally sweet characteristics of the brownies.
Ingredients
- 2 medium banana with lots of brown spots for extra sweetness, over-ripe
- 1 medium avocado ripe
- 1 large egg
- 2 tablespoon maple syrup
- 2 teaspoon vanilla extract
- ½ cup coconut sugar
- ½ cup almond flour spooned & leveled, super-fine, blanched
- ½ cup cacao powder use a high quality brand like Ghirardelli!, unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips optional
Instructions
- Preheat your oven to 350°F and lightly grease and line an 8x8-inch baking tin with parchment paper.
- Break up the bananas into small pieces and add to a food processor. Then add the rest of the ingredients, excluding the chocolate chips. Blend until completely smooth and silky.
- Remove the blade and fold in the chocolate chips with a spatula (this is optional).
- Evenly pour and spread the brownie batter into the lined baking tin and sprinkle extra chocolate chips on top.
- Bake for 25 - 35 minutes, or until a tooth
- Let cool before serving, and enjoy!
Notes
- Use high-quality cocoa powder such as Ghirardelli for rich flavor and to avoid chalkiness.
- Maple syrup can be substituted with honey or agave syrup if preferred.
- Coconut sugar can be replaced with light brown sugar but avoid other sugar types.
- Almond flour is essential for texture; do not substitute with other flours.
- Store brownies in an airtight container at room temperature up to 2 days or refrigerate up to 6 days.
- Freeze leftovers in a freezer-safe container for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12brownies
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 210mg | 9% |
| Potassium | 220mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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