These Healthy Brownies are a delicious option when you have some over-ripe bananas to use up and you’re in the mood for a chocolate dessert. These are fast to make, are just sweet enough, and store amazingly well in the fridge for an entire week.

sliced healthy brownies on parchment paper.

Healthy Brownies

Okay real talk: These brownies are so delicious. They are tender, fudgey, and perfect for snack or dessert. They’re made with a base of bananas and oats, but really, they taste like a delicious chocolate brownie.

The method to make these involves mashing banana and stirring everything together in a bowl, then simply waiting for them to bake up in the oven. So straight-forward. And then they store so well in the fridge for days and days, which means you can enjoy them all week…if they last that long!

Ingredients You Need

To make this recipe, you’ll need:

ingredients in healthy brownies on countertop.

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe. For the full information, scroll to the recipe card at the bottom of this post.

how to make healthy brownies step by step in grid.
  1. Mash the banana really smooth and stir it together with the wet ingredients.
  2. Add the dry ingredients.
  3. Chop up the chocolate chips. This helps it be more evenly distributed throughout the batter, for a better overall flavor. You can also use mini chocolate chips.
  4. Pour batter into a parchment-lined baking pan and bake.

These will slice best if you let them cool entirely before slicing. Lift the parchment paper edges to remove the brownies from the pan, place onto a cutting board, and cut with a serrated knife.

How to Store

To store, you can slice up the brownies and wrap them individually before storing them in the fridge so you can pack them in lunches. Or, place them into an airtight storage container and store in the fridge for up to 5 days. We prefer to eat them chilled right out of the fridge, though room temperature works, too.

hand holding brownie.

Best Tips for Success

  • Use very ripe bananas for the best flavor.
  • Let cool fully in the fridge before removing from the pan and slicing. This will ensure that the brownies hold together well.To make these gluten-free, use gluten-free rolled oats.
  • Dairy-free: Use dairy-free chocolate chips and coconut oil.
  • Gluten-free: Use certified gluten-free oat flour
  • Because these brownies are so wonderfully fudgey, you want to make sure they cool fully before slicing, and it’s actually easiest to slice them after they chill a little bit. When you’re ready, use the foil to lift the entire bar out of the pan and place them onto a cutting board to slice.
  • I like to chop up the chocolate chips so they’re evenly distributed throughout the batter. You can also use mini chocolate chips.

I’d love to hear your feedback on this recipe, so please comment below to chime in!

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sliced brownies on parchment paper.

Favorite Healthy Brownies (with Banana)

These Healthy Brownies are a delicious option when you have some over-ripe bananas to use up and you’re in the mood for a chocolate dessert. These are fast to make, are just sweet enough, and store amazingly well in the fridge for an entire week.
5 from 65 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Dessert
Calories 139kcal
Servings 12

Ingredients

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Instructions

  • Preheat oven to 350F. Line an 8” x 8” inch pan with parchment paper, leaving a 2-Inch overhang on two sides.
  • Add the mashed banana, eggs, honey, butter, and vanilla to a medium bowl. Whisk well to combine into a smooth mixture.
  • Add the oat flour, cocoa powder, baking powder, salt, and chocolate chips. Stir in to combine fully.
  • Pour batter into the prepared pan and smooth evenly with a spatula.
  • Bake for 20-22 minutes or until the center is set.
  • Remove from the oven and let cool fully In the pan before slicing.

Notes

  • Store brownies at room temperature or the fridge in an airtight container for up to 5 days.
  • Dairy-free: Use dairy-free chocolate chips and coconut oil.
  • Gluten-free: Use certified gluten-free oat flour
  • Because these brownies are so wonderfully fudgey, you want to make sure they cool fully before slicing, and it’s actually easiest to slice them after they chill a little bit. When you’re ready, use the foil to lift the entire bar out of the pan and place them onto a cutting board to slice.
  • I like to chop up the chocolate chips so they’re evenly distributed throughout the batter. You can also use mini chocolate chips.

Nutrition

Serving: 1brownie, Calories: 139kcal, Carbohydrates: 19g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 72mg, Potassium: 135mg, Fiber: 2g, Sugar: 11g, Vitamin A: 170IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first posted January 2019. The recipe was recently fully revised to ensure that it works and is delicious!

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Comments

  1. 5 stars
    These were so yummy and a hit for everyone in the family. I didn’t quite have enough banana so I made up the difference with applesauce. Worked just fine.

  2. 5 stars
    There are so yummy! The banana taste is very mild, and gives a lovely depth to the flavor. The texture is lovely as well and my kiddos ate these up.

  3. 5 stars
    Simply delish!! My second favorite after chocolate avocado pudding! My kid asked for these for breakfast, morning and evening snack.

  4. 5 stars
    I have made these several times as written and they are excellent. Today, I decided to try baking them in a cupcake pan and it worked surprisingly well! I was able to get 12 nice looking brownie bites by putting about 3 tablespoons in each cupcake well and baking them for 14 minutes.

  5. 5 stars
    Really liked it for myself and my toddler. If I were to change the oat flour for almond flour, what do you recommend I change?

  6. 5 stars
    So easy to whip up, satisfying, banana forward, and I love that they are not from a box and full of junk. Topped with your whipped peanut butter and that was a winning idea!

  7. 5 stars
    SO GOOD! Very chocolatey, can taste the banana which gives it quite a bit of sweetness. Could probably cut back on the honey if you wanted. I used coconut oil, very moist and soft.

    Definitely will be making these again!

  8. 5 stars
    These brownies are delicious! I was too lazy to grind my oats, so used 2/3 cup whole wheat flour and they turned out great. Thanks for the recipe!

  9. 5 stars
    So I was a bit skeptical about these and while they aren’t brownies like we know them, they are so delicious. Highly recommend chilling them like you suggested!

      1. Due to the fudgy nature of brownies, I think almost any egg replacer is a fine option here. They may be a little moister, but that should be fine with a brownie!

  10. 5 stars
    These were amazing! I reduced the sweetener and oil and the brownies turned out so well. I think the game changer is chopping up the chocolate chips as it creates a better texture and disperses the flavour more. I don’t think I need any other brownie recipe, ever. 😄

  11. 5 stars
    These brownies are delicious for not having much sugar in them! I used maple syrup and did 1/2 wheat flour of wheat flour instead of the oat flour and left out the chocolate chips. My husband and I both think they are super good, but my 1.5 year old isn’t the biggest fan! I think it’s because he’s not used to the cocoa flavor, but he will learn to like that! Thank you!

  12. 5 stars
    My 3-year old and I made these brownies this morning. We used Ghirardelli cocoa powder so they came out a beautiful dark brown. Another fantastic recipe, thank you!

  13. Hi Amy, for this healthy banana brownies, what can I substitute oat flour with for wheat allergy? Is almond flour ok?

    1. Hi- I don’t know that almond flour will work the same, but you can do 1/2 cup wheat flour or gf cup for cup blend, or the oat flour listed in the recipe

  14. Question for you, in the list up top you say coconut milk, but in the recipe calls for coconut oil?

      1. I haven’t but I would guess 2 tablespoons of thawed frozen spinach with all of the liquid squeezed out.

  15. Hi! I made this recipe, and the result was great, but a little sour. Do you think it was because of the applesauce?

  16. Hi, first time visitor to your site and love it already! I made these and they came out kinda dry. Certainly not as moist as everyone else’s sounds! Any tips? I did the oats option and almond butter option. I’m a butter-lover though, maybe that would help or add some coconut oil?
    Thanks!!

    1. Hi Trina! Let’s see, you could try baking it a little less next time or try it with the butter option—though still check it starting at 28 minutes. The batches I’ve made with the combo you did were super moist, so it could be a difference in the moisture of the zucchini/squash or our ovens. You could also reduce the cocoa powder to 1/4 cup to see if that helps. Sorry that they turned out dry but I hope your family still enjoys them! (Maybe chill them overnight and see if that helps them moisten up:)

      1. Hi Amy, in response to Trina, who said that they came out dry, you recommended she try to check them after 28 minutes? However, on the directions it says to cook for 20-22 minutes? I cooked mine for 27 minutes and they were still too moist….and gelatinous on the inside.
        Please advise.

        Thanks!

      2. I will try to test them again soon and will update the recipe to answer these questions.

  17. Thank you for the recipe. These are so easy to make and super delicious and moist. I didn’t have any apple sauce so substituted with one grated dessert apple instead and I used coconut oil. I used the choc chips as I was slightly concerned they wouldn’t be sweet enough with the cocoa powder, etc., but needn’t have worried. I would use this recipe over a standard choc brownie recipe (laden with sugar and fat), any day!