This banana, cocoa, and agave brownie is the perfect way to use up those overripe bananas you have on your counter. It's egg-free, sugar-free, and mixer-free — and yes, it's so fudgy it melts in your mouth. If you love healthy chocolate treats, this recipe will become one of your favorites.
Tips and Substitutions
The riper the bananas, the sweeter they will be without any sugar.
You can add nuts, peanut butter, or even a little orange zest.
Serve it with yogurt, ice cream or melted chocolate.
Instead of agave syrup, you can use honey (if you're not vegan) or maple syrup.
Instead of whole wheat flour, you can use oat flour or plain flour.
Instead of olive oil, you can use coconut oil.
You can add chocolate drops to the banana brownie for a more chocolatey effect.
How is banana brownie preserved?
It can be kept in the refrigerator for 3–4 days, tightly sealed in a tupperware container.
You can freeze it cut into pieces for up to 1 month.
Nutritional value (per half piece / 1 serving out of 9):
Calories: 160 kcal, Protein: 2.2 γρ, Fats: 7.5 γρ, Carbs: 22 γρ
Banana Brownie Without Eggs, Butter and Sugar
Ingredients
- 4 ripe bananas (400 g)
- 60 ml olive oil
- 3 tbsp agave syrup
- 40 gr. cocoa powder
- 60 gr. whole wheat flour
- 1/2 tsp baking powder
- 1 salt
- 1 1 tsp vanilla extract
Instructions
- I start by blending the bananas in a blender.
- I transfer them to a bowl and mix with the olive oil, agave syrup, cocoa, whole wheat flour, baking powder, salt and vanilla.
- Mix well and transfer to a 20×20 baking pan lined with non-stick paper.
- Bake in a preheated oven at 180C for 20-25 minutes.
- I want the brownie to be slightly moist in the center. I let it cool completely before removing it from the pan and cutting it into pieces.
- I serve it with ice cream or with yogurt and tahini if I want to enjoy it for breakfast.
Notes
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