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Healthy Chocolate Chip Banana Bread Brownies! Banana bread flavor + fudgy brownie texture + chocolate chips = AMAZING! And this easy dessert is secretly healthy enough for breakfast! ♡ healthy vegan banana brownies. clean eating banana bars. healthy banana brownies no sugar. fudgy eggless banana brownies recipe. easy banana brownies recipe. best banana bread brownies recipe.

Healthy Chocolate Chip Banana Bread Brownies

© Amy's Healthy Baking
Yields: 16 brownies
These sweet treats have the same familiar flavors as banana bread but the extra 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.
4.84 from 12 votes
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Ingredients 

  • 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 – and see Notes!)
  • 2 tsp vanilla extract
  • ½ cup (120g) plain nonfat Greek yogurt (see Notes!)
  • ¾ tsp liquid stevia (see Notes!)
  • 2 tbsp (30mL) nonfat milk
  • 3 tbsp (42g) miniature chocolate chips, divided

Instructions

  • 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 2 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.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of will make your brownies cakey, bready, or dry, instead of moist and fudgy.
 
IMPORTANT BANANA NOTES – READ BEFORE BEGINNING: Use the ripest, most speckled bananas you can find! Ones that are almost purely brown or black are the best. They have a stronger, sweeter flavor and yield a fudgier brownie texture.
 
Measure the mashed banana by grams or tablespoons — not by “2 large bananas.” Not all large bananas are the exact same size, which often affects both the taste and texture of your brownies.
 
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.
 
IMPORTANT MIXING NOTES – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held electric mixer! Use a whisk where explicitly instructed, and use a fork for everything else.
 
IMPORTANT STEP 2 NOTE – READ BEFORE BEGINNING: If the coconut oil or butter re-solidifies upon adding the Greek yogurt, microwave the mixture for 8-12 seconds to re-melt it (ONLY if your bowl is microwave safe!).
 
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: The brownies are ready to come out of the oven when the edges look firm but the center still looks glossy and underdone! The heat from the pan continues to cook the center while they cool. If the edges of the brownies pull away from the edges of your baking pan within 10 minutes of pulling them out of the oven, then you’ve baked them for long enough!
 
If you’re too impatient to wait for 3+ hours once your brownies are at room temperature, then you can stick the pan in the refrigerator for 1-2 hours after they’ve reached room temperature to speed up the process. (The brownies turn fudgier the longer they're allowed to rest. If you cut into them sooner, they'll be more cakey than fugdy.)
 
FLOUR ALTERNATIVES: 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 slight "wheat-y" flavor that may mask some of the banana flavor.
 
COCONUT OIL / BUTTER ALTERNATIVES + NOTE: Stick-style vegan butter may be substituted for the coconut oil or unsalted butter. For stick-style vegan butter, I really like this one and this one. (← I was surprised by how well that one melted in the microwave. It didn’t splatter or pop at all like some other brands do!)
 
I do not recommend substituting additional mashed banana for the coconut oil or butter. That will give your brownies a more bready or dry texture.
 
STEVIA NOTES + ALTERNATIVES: I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too. Many stevia brands and products have different sweetness levels, so they're not necessarily 1-for-1 substitutes for each other. For the best results, I recommend using the same one I do. I buy it online here because that’s the cheapest price I’ve found.
 
If you prefer, 2 ¼ teaspoons of this powdered stevia may be substituted in place of the liquid stevia. Another option is 6 tablespoons of this granular stevia or this granulated sucralose (← those two granular products dissolve down into next to nothing, which is why you can get away with substituting larger amounts of them for the liquid stevia!).
 
You can also substitute ¼ cup (48g) of coconut sugar, light brown sugar, or coconut sugar in place of the liquid stevia AND milk.
 
If substituting a different "classical" liquid sweetener (ie honey, pure maple syrup, etc.), you’ll need 5-6 tablespoons, and the baking time and texture will be different because of the added liquid volume.
 
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
 
EGG-FREE OPTION: No modifications needed!
 
GLUTEN-FREE OPTION: 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. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) should work as well, if measured like this.
 
VEGAN + DAIRY-FREE OPTION: Use the coconut oil option or stick-style vegan butter (I like this one and this one), 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 dairy-free milk in place of the nonfat milk, and vegan-friendly miniature chocolate chips (these are my favorite!).
 
HOW TO STORE: Store leftover brownies in an airtight container in the refrigerator. They should keep for at least five days, if not longer. They freeze and thaw well too!
 
{gluten-free, egg-free, dairy-free option, vegan option, clean eating, low fat, low calorie, lower sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.