When the school year started about two weeks ago in my town, I immediately noticed a difference. Traffic on my street resembled the bumper-to-bumper Los Angeles freeways just before 8 am and at 3 pm, restaurants looked strangely empty during the midweek dinner hours, and the nearly every adult customer flocked to the snack aisles at the grocery store, snatching granola bar boxes and potato chip bags off every shelf until almost nothing remained.
That last sighting brought a small smile to my face when I spotted the patrons pushing their overflowing shopping carts around like bumper cars. Throughout my grade school days, Dad prepared lunches for my younger brother and me every evening while he threw together something to bring to work for himself, so Mom always stocked our pantry and fridge with plenty of options for him to choose from.
As somewhat picky eaters, my brother and I typically requested the same meals with very little variation. In my lunch box, I usually received half of a bagel filled with cream cheese or half of a whole wheat sandwich with an extra thick layer of creamy peanut butter (no jelly please—that made the bread too soggy!), along with apple slices, a juice box, and a treat.
Although Dad generally put the same three final things in my brother’s lunch, he added honey to the peanut butter sandwich (my brother’s favorite!) or gave him a single-serving yogurt cup instead. My brother preferred the plain strawberry or strawberry banana flavors, but sometimes Mom bought other types like blueberry, raspberry, or lemon if the grocery store ran out that week.
One day, we somehow managed to finish off both the loaf of whole wheat bread and the entire stash of bagels, so Dad resorted to putting yogurt in my lunch too. Even though I ate every last spoonful of that banana yogurt, I definitely preferred (and still do!) my bananas baked into treats like banana bread, banana muffins, or…
Raspberry Chocolate Chip Banana Bread Brownies! These healthy treats are bursting with sweet fruity flavors and plenty of decadent chocolate. They taste exactly the same as banana bread, but the have the same fudgy texture as brownies—and they’re just 67 calories!
I think I might sneak a second one… ?
To make these fun treats, you’ll start with white whole wheat flour. White whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. Although they both have the same health benefits (like extra fiber!), this gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, which is perfect for this recipe. It allows the banana flavor to truly shine!
The mashed banana plays three main roles in these treats: flavor (although I’m sure you figured that out already!), natural sweetness, and an egg replacer. That’s right—these brownies contain no eggs, so the batter is perfectly safe to eat raw! (Always a good thing, if you’re like me and lick the spoon to sneak taste tests…) The extra dark and spotty bananas yield the best flavor and texture, so try to use the most speckly ones you can find!
To increase the sweetness of this dessert, you’ll use one of my favorite ingredients: vanilla crème stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. A little goes a long way! This is the kind that I buy because I love its warm vanilla flavor and don’t notice any strange aftertastes like some other stevia products can have. You can find it at many health-oriented grocery stores, although I almost always buy mine online here. (And you’ll use it in all of these recipes of mine, too!)
Finally, the best part… The mix-ins! Both fresh and frozen raspberries will work, and if you choose the latter option, be sure to let them thaw completely and pat them dry to soak up that extra moisture from thawing. Then I highly recommend using mini chocolate chips because their smaller size ensures that every bite contains a bit of chocolate. (That’s totally a necessity for a chocoholic like me! Have you seen my Healthier Chocolate Treats cookbook??) I love these mini chips because they have a super rich flavor and melt really well!
Time for dessert! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see your picture! ?) I’d love to see your banana bread brownies and feature them in my Sunday Spotlight series!
| Raspberry Chocolate Chip Banana Bread Brownies | | Print |
- 1 ¼ cups (150g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 tsp baking powder
- ¼ tsp salt
- 1 ½ tbsp (21g) coconut oil or unsalted butter, melted
- ¾ cup (195g) mashed banana (about 2 large)
- 2 tsp vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- ¾ tsp vanilla crème stevia
- 2 tbsp (30mL) nonfat milk
- 6 tbsp (53g) raspberries, finely diced (fresh or frozen and completely thawed)
- 2 tbsp (28g) miniature chocolate chips, divided
- Preheat the oven to 300°F, and lightly coat a 9”-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the coconut oil, mashed banana, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain.* Mix in the stevia and milk. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries and 1 ½ tablespoons of chocolate chips.
- Spread the batter into the prepared pan, and sprinkle the remaining chocolate chips on top. Bake at 300°F for 17-20 minutes. Cool completely to room temperature in the pan, and let the brownies rest for an additional 3 hours before slicing for the fudgiest texture.
Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. In a pinch, regular whole wheat flour will work, but the brownies will have a slightly more wheat-y flavor that may mask some of the banana flavor.
The combined amount of mashed banana and Greek yogurt should equal ¾ cup. If you have slightly more than ¾ cup mashed banana, you can substitute some of the extra for some of the Greek yogurt, and vice versa.
For a vegan version, substitute mashed banana for the Greek yogurt, and substitute any non-dairy milk in place of the nonfat milk.
The best substitute I can recommend in place of the vanilla crème stevia is 2 ¼ teaspoons of this powdered stevia. If substituting a different sweetener (i.e. coconut sugar, honey, pure maple syrup, etc.), you’ll need 5-6 tablespoons of those options listed or the equivalent of 5-6 tablespoons of sugar. The baking time and texture will most likely be different.
Make sure the raspberries are cut very finely, no larger than the size of the miniature chocolate chips, to ensure the brownies bake evenly. If using frozen and thawed raspberries, gently pat them dry with a paper towel to remove the excess moisture that results from thawing.
*If the coconut oil or butter re-solidifies upon adding the Greek yogurt, microwave the mixture for 10-14 seconds to re-melt it (ONLY if your bowl is microwave safe!).
{gluten-free, vegan option, clean eating, low fat, low calorie, lower sugar}
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You may also like Amy’s other recipes…
♥ Peanut Butter Banana Bread Brownies
♥ Chocolate Chip Banana Bread Brownies
♥ Chocolate Chip Banana Mini Muffins
♥ Chocolate Drizzled Raspberry Banana Bread
♥ Chocolate Chip Banana Bread Oatmeal Cookies
♥ Mini Dark Chocolate Banana Cupcakes
♥ Chocolate Chip Banana Bread Scones
♥ Strawberry Banana Bread Oatmeal Cookies
♥ Chocolate Chip Peanut Butter Banana Cookies
These look delicious, Amy! I love how they incorporate banana AND raspberries – how many of these brownies do I need to eat to count as 2 of my 5-a-day??? I definitely need to get some vanilla creme stevia – for the blueberry lemon pound cake I substituted 140g unrefined muscovado sugar instead, which worked nicely, but I’d really like to try the vanilla creme stevia as you use less than a teaspoon in this! Does the vanilla creme stevia bottle last quite a long time? When I do buy some, I will make this recipe and come back to tell you how it went!? I can’t wait to try them!
Well… If you eat the whole pan, you get 5 servings of fruit! 😉 The vanilla creme stevia lasts for a very long time! It’s shelf-stable, so you don’t have to worry about it going bad. There are about 12 teaspoons per bottle (at least of the one I always use and link to in my blog posts!), so depending on how many of my recipes that you make and how often you use it on a daily basis (I add about 8-12 drops to my bowl of oatmeal, to give you an example of how much I use at a time!), it’ll last quite a while. And for me, it’s totally worth the price! 🙂 I can’t wait to hear what you think of these banana bread brownies Katie!
Haha, I suppose I’ll have to eat the whole pan then!? Ah right, ok. I will definitely get some vanilla creme stevia – it’s good that it lasts quite a long time. Well, I’m not sure how long it would last over here, as I’d be making LOTS of your recipes!? It’ll be interesting to try a new sugar substitute that’s quite different to what I’m used to baking with! Thanks for the detailed response. I reckon the stevia might take a few days to arrive, but as soon as it does, I’ll be making these brownies!☺
I won’t judge one bit if you eat the whole pan! ? It’s my pleasure! I have Amazon Prime, so the vanilla creme stevia always comes within 2 days (if you buy it from the link I included!). I hope it arrives quickly for you as well, and I can’t wait to hear what you think of these brownies! And the pound cake… And… And… ??
Haha? Ah right okay, I’ve got Amazon Prime too, so it shouldn’t be long before I’ll get it, then. Of course, I’ll make sure to buy it through your link?. ☺?
Perfect!! Amazon Prime is the best. 😉 Thanks for purchasing through my link Katie! I can’t wait to see everything you bake with it!
My mom always made lunch for my brother and I too, and we always had yogurts in our lunches too! My favorite kind were the Yoplait Whips because they were so light and fluffy! But I love my bananas in baked goods too! 🙂 These brownies look SO GOOD. I’m a fudgy brownie person for sure!! 🙂
That’s SO funny Marina — we always ate Yoplait too! Although my brother ate the classic ones (the red labels) and I went for the light ones (the blue labels). Yet again, twins separated at birth! 😉 And brownies that aren’t fudgy are just chocolate cake without frosting!
Could I use some combo of liquid stevia and vanilla? Easier to find the plain stevia at a reasonable price.
Yes, you can! The amount will depend on the brand of liquid stevia that you have because different brands have different levels of sweetness. If you use the same brand as the vanilla creme stevia that I linked to, then you can use the same amount and an additional ½ teaspoon of vanilla. 🙂 I can’t wait to hear what you think of the banana bread brownies Tracy!
These look and sound amazing! I’d love to try them tonight, but I do not have the vanilla crème stevia. I do have a stevia baking blend. Can I sub? If so, how much?
It completely depends on the brand of your stevia blend because different brands contain different levels of sweetness. You’ll need your blend’s equivalent of 5-6 tablespoons of sugar, and the baking time and the texture may be different. I can’t wait to hear what you think of the banana bread brownies!
Hi Amy,
I’m baking these right now and mine are taking a lot longer then your directions. I thought they were done after being in for 25min I took them out and let them cool a little and noticed they still aren’t baked. So I threw them back in the oven, hopefully letting them sit out for a few minutes won’t ruin them. I’m very excited to try them assuming they cook.
Is the top supposed to get golden brown?
Thanks
Stacey
The banana bread brownies will still look underdone when they’ve finished baking. The center shouldn’t quite be set, but the edges will look firm. (That’s why the recipe says to let them cool completely to room temperature, then let them rest for at least 3 hours. The warm pan continues to cook the center of the brownies while they come to room temperature.) The edges should start pulling away from the sides of the pan within about 10 minutes after removing the pan from the oven — that’s my telltale sign that they’re done! The top is not supposed to be golden brown. I can’t wait to hear what you think of them Stacey!