Sometimes you just need something sweet and chocolatey without the sugar crash. It is hard to find a treat that feels indulgent but stays nutritious and light. These healthy avocado banana brownies are the perfect solution for your afternoon cravings.
You get all the fudgy texture you love from standard brownies. However, these use fresh fruit and healthy fats instead of heavy butter. They are a wonderful way to use up those overripe bananas sitting on your counter.
Why This Recipe Is a Winner
This recipe is a total lifesaver during a healthy reset or a busy week. You can whip these up in one blender and a bowl. They provide a boost of fiber and potassium in every single bite.
Kids absolutely love the rich chocolate flavor and never guess the secret ingredients. It is a great way to sneak healthy fats into their lunchboxes. You will feel good serving these as a snack or even breakfast.
Simple Method
Making these brownies is incredibly straightforward and beginner-friendly. You simply blend the wet ingredients until they are silky smooth. Then, you fold in your dry ingredients by hand to keep things light.
There is no need for complicated creaming or melting chocolate over a stove. Even if you rarely bake, you can achieve a perfectly fudgy result. The food processor does most of the hard work for you.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fruit bowl. Using pure maple syrup keeps the sweetness natural and balanced.
- 1 medium ripe avocado, pitted and peeled
- 2 medium ripe bananas, peeled
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.5 cup unsweetened cocoa powder
- 0.5 cup almond flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.33 cup dark chocolate chips (70% cocoa)
Step-by-Step
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a food processor or high-speed blender, combine avocado, bananas, maple syrup, and vanilla extract; process until completely smooth.
- Add eggs to the mixture and pulse briefly until incorporated.
- In a separate bowl, whisk together cocoa powder, almond flour, baking soda, and salt.
- Fold the dry ingredients into the wet avocado-banana mixture until no streaks remain.
- Gently fold in half of the dark chocolate chips.
- Pour batter into the prepared baking pan and smooth the top with a spatula.
- Sprinkle remaining chocolate chips over the surface.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow brownies to cool completely in the pan before slicing to ensure the structure sets.
Best Ways to Enjoy It
Serve these brownies slightly chilled for the ultimate fudgy experience. They pair beautifully with a glass of cold almond milk or hot coffee. You can even top them with a few fresh raspberries.
Pack them into containers for easy weekday lunches or post-gym snacks. They stay moist and delicious throughout the week. Your family will reach for these over store-bought snacks every time.
Storage & Reheating
Store your leftover brownies in an airtight container in the refrigerator. They will stay fresh and tasty for up to five days. For longer storage, you can freeze individual squares for three months.
If you prefer them warm, reheat a square in the microwave for 15 seconds. This makes the dark chocolate chips melty and gooey again. Always let them cool fully after the initial bake before storing them.
Tips for Best Results
- Don’t skip the cooling time or the brownies might fall apart.
- Avoid using underripe avocados as they won’t blend smoothly into the batter.
- Use a high-quality cocoa powder for the deepest chocolate flavor.
- Line your pan with parchment paper to make removal and slicing effortless.
- For a healthy reset, use chocolate chips with at least 70% cocoa.
- Try adding a pinch of flaky sea salt on top before serving.
- Ensure your bananas are spotty and soft for the best natural sweetness.
Ways to Switch It Up
- Swap almond flour for oat flour for a different nut-free texture.
- Add a handful of chopped walnuts for an extra crunch.
- Stir in a spoonful of peanut butter for a marbled effect.
- Use honey instead of maple syrup for a slightly different flavor profile.
Quick Answers
Can I taste the avocado in these brownies?
Not at all! The avocado provides a creamy texture but the chocolate completely masks the flavor. Your picky eaters will never know it is there.
How do I know when they are done baking?
Insert a toothpick into the center after 25 minutes of baking. It should come out with a few moist crumbs attached. Do not wait for it to be completely dry.
Can I make these vegan?
You can try replacing the two eggs with flax eggs. The texture may be slightly more dense, but they will still be delicious. Ensure your chocolate chips are dairy-free as well.
I hope these healthy avocado banana brownies bring a little sweetness to your week. They are such a simple way to enjoy a treat while fueling your body. Happy baking!
— Alex
Ingredients
- 1 medium ripe avocado, pitted and peeled
- 2 medium ripe bananas, peeled
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 large egg s
- 0.5 cup unsweetened cocoa powder
- 0.5 cup almond flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.33 cup dark chocolate chips (70% cocoa)
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a food processor or high-speed blender, combine avocado, bananas, maple syrup, and vanilla extract; process until completely smooth.
- Add eggs to the mixture and pulse briefly until incorporated.
- In a separate bowl, whisk together cocoa powder, almond flour, baking soda, and salt.
- Fold the dry ingredients into the wet avocado-banana mixture until no streaks remain.
- Gently fold in half of the dark chocolate chips.
- Pour batter into the prepared baking pan and smooth the top with a spatula.
- Sprinkle remaining chocolate chips over the surface.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow brownies to cool completely in the pan before slicing to ensure the structure sets.
