Healthy Chocolate Chip Banana Bread Brownies
Yields: 16 brownies
These sweet treats have the same familiar flavor as banana bread but the fudgy texture of brownies. It’s such an irresistible combination, especially when you add in the chocolate chips! Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
  1. Preheat the oven to 300°F, and lightly coat a 9”-square pan with nonstick cooking spray.
  2. 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 2 ½ tablespoons of chocolate chips.
  3. 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.
Notes: For the gluten-free flour, use as follows: ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) should work as well, if measured like this.

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.

Measure the mashed banana by grams or cups, NOT by bananas! Not all "large" bananas are the same size.

The combined amount of mashed banana and Greek yogurt should equal 1 ¼ 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.

I highly recommend using the liquid stevia! I buy it online here because that's the cheapest price I've found, and you'll use it in all of these recipes of mine, too. (I promise it's not a one-time-use ingredient!)

The best substitute I can recommend in place of the liquid stevia is 2 ¼ teaspoons of this powdered stevia. If substituting a different sweetener (i.e. coconut sugar, honey, maple syrup, etc.), you’ll need 5-6 tablespoons, and the baking time and texture will be different.

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!).

VEGAN + DAIRY-FREE VERSION: Use the coconut oil option, your favorite non-dairy yogurt (ie soy-based, almond-based, coconut-based, etc) or additional mashed banana in place of the Greek yogurt, your favorite non-dairy milk in place of the nonfat milk, and vegan-friendly miniature chocolate chips (these are my favorite!).

{gluten-free, vegan, clean eating, low fat, low calorie, lower sugar}
Recipe by Amy's Healthy Baking at