These incredible Double Chocolate Banana Brownie Bars are made with Almond and Coconut Flour, making them incredibly light, moist, and delicious! Feel free to substitute the Almond Flour + Coconut Flour for regular flour – just be aware that the texture may be different, so bake accordingly.
I also added several Superfood ingredients, including Chia Seeds, Hemp Seeds and Moringa Powder (because you know how I roll J). All of these ingredients pack a powerful nutritional punch and really add a nice taste and texture to these brownies. However, if you don’t have them, no worries. Feel free to omit them, and/or swap them for flaxseed or some other kind of nuts or seeds.
Best of all, this no-sugar-added treat only takes 30 minutes to make, from start to finish, and tastes AMAZING – making it one of my new favorite go-to recipes whenever I have extra bananas on-hand!
INGREDIENTS:
- 5 medium Bananas (the riper, the better)
- 3 large Eggs
- 1 tsp. Vanilla Extract
- 1 Tb. Chia Seeds
- 2 Tb. Hemp Seeds
- 1 cup Almond Flour
- ½ cup Coconut Flour, packed
- ½ cup Cocao Powder (I used Healthworks Cacao Powder I bought on Amazon, although Cocoa Powder works too)
- 1 Tb. Moringa Powder, optional
- ½ tsp. Baking Soda
- 1 tsp. Baking Powder
- ¼ tsp. Salt
- ½ cup Dark Chocolate Chips (I used Enjoy Life’s)
DIRECTIONS:
Preheat oven to 350 degrees F. Spray a 9×12 inch baking pan with nonstick cooking spray and set aside. In my case, I didn’t have this size available so I used two pans: an 8×6 and 7×5 (meaning that the Brownies were a little bit thinner and baked a little bit quicker – which was great for my overly anxious children)! My point is, just use what you have – you can make it work J.
Smash the Bananas with a fork and then add in the Eggs, beating until thoroughly combined. Stir in the Vanilla, Chia Seeds and Hemp Seeds.
In a separate bowl, sift together the Almond Flour, Coconut Flour, Cocoa Powder, Moringa Powder, Baking Soda, Baking Powder and Salt. I say “sift” because all of these ingredients generally tend to have small chunks in them – and biting into a chunk of baking soda doesn’t sound that appetizing.
Gently fold the wet mixture into the dry, and stir until well combined. Next, stir in the chocolate chips, reserving a few tablespoons. Spread the batter evenly into your prepared pan (or pans, as was my case), and sprinkle the remaining chocolate chips on top.
Bake for 15-23 minutes, or until a toothpick comes out clean. For me, the little pan was done at 15 minutes, the larger at 18, so it really will depend on the exact size you are using, as well as your oven. (Remember, it’s always better to take them out a tad too early than to have overly cooked, dry brownies).
Once done baking, transfer the pans to a wire rack and let them cool for 20 minutes before cutting.
Enjoy!
NOTES:
- To make these Brownies Vegan: Replace the Eggs with Flax Eggs (1 Tb. Flaxseed + 2 ½ TB. Water = 1 egg). Also make sure to use Vegan Chocolate Chips.
- Store in the fridge for added longevity and freshness.
