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.

Healthy Brownies

Okay real talk: These bananas 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:

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.

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.

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!

• 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.

• 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.

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

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