These super gooey healthy banana brownies are rich, decadent, and made with good-for-you ingredients like avocado, almond flour, and bananas. They're gluten-free, dairy-free, refined sugar-free, and made without oil or butter!
Preheat your oven to 350°F and lightly grease and line an 8x8-inch baking tin with parchment paper.
Break up the bananas into small pieces and add to a food processor. Then add the rest of the ingredients, excluding the chocolate chips. Blend until completely smooth and silky.
Remove the blade and fold in the chocolate chips with a spatula (this is optional).
Evenly pour and spread the brownie batter into the lined baking tin and sprinkle extra chocolate chips on top.
Bake for 25 - 35 minutes, or until a tooth
Let cool before serving, and enjoy!
Notes
Use high-quality cocoa powder. This is my #1 baking tip for this recipe, especially these fudgy banana avocado brownies. Make sure to use a high-quality cocoa powder like Ghirardelli for the best-tasting, rich, chocolatey brownies. If you use a poor-quality brand like Trader Joe’s or Hersey’s, your brownies will lack the chocolate flavor and can be chalky.Maple Syrup: Honey is the best substitute for maple syrup. You can also use agave syrup or sugar-free sweetener.Coconut Sugar: The best substitute for coconut sugar is light brown sugar.Almond Flour: No, do not substitute the almond flour with coconut flour, regular flour, oat flour, or gluten-free flour. The brownies will not turn out the same.Storing: For best results, store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 6 days.Freezing: Place leftovers in a freezer-safe bag or container and store them in the freezer for up to 6 months.