This decadent dessert combines the rich, dense texture of classic fudge brownies with the sweet, fruity flavor of ripe bananas. It’s moist, sweet, and so flavorful, with a delightful balance of chocolate and banana. Perfect for a sweet treat, breakfast bites, or special occasion healthy indulgence.

Banana Chocolate Fudge Brownies Recipe

• Bananas: Use ripe bananas with dark spots for natural sweetness and a moist texture.
• Oat Flour: It’s a gluten-free alternative to regular flour that adds a subtle nutty flavor.
• Cacao: Or cocoa powder. Both provide a rich, chocolatey flavor.
• Vanilla Bean: Or vanilla paste. Adds a deep, floral aromatic flavor.
• Yogurt: Plain Greek yogurt adds moisture, richness, and provides some extra protein.
• Chocolate Chips: Use semi-sweet or dark chocolate chips for the best flavor.
• Pecans: Chosen for their sweeter and less bitter taste compared to walnuts.
• Salt: A small amount of table salt is added to balance the sweetness.
• Sweetener: Optionally; coconut sugar or raw honey can be added for extra sweetness.

Ingredients for Banana Chocolate Fudge Brownies

• 3 ripe bananas, about 300 grams in total weight, peeled
• 1/2 cup (60 g) oat flour (pulse rolled oats, not quick-cooking oats, in a food processor to make fine-grind flour)
• 1/4 cup (26 g) raw cacao powder or cocoa powder
• 1 vanilla bean, seeds scraped or vanilla paste, about 1 teaspoon, for flavor
• 3/4 cup (7 oz./200 g) plain Greek yogurt or any thick yogurt
• 1/3 cup (1 oz./30 g) dark chocolate baking chips (more if used for topping)
• 1/4 cup (1 oz./28 g) chopped pecans (more if used for topping)
• 1/8 teaspoon table salt or pink salt
• Optional: 1 teaspoon (5ml) of raw honey, or 1-2 tablespoons (12.5-25 g) coconut sugar

Recommended Equipment

• Small Masher: To mash bananas into a creamy texture.
• 6-inch/15cm or 7-inch Baking Pan: A metal square (not glass) baking pan will provide the best results.
• Knife: To cut the brownies into squares

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How to Make Banana Chocolate Fudge Brownies

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 6-inch or 7-inch metal square baking pan with parchment paper, leaving some overhang for easy removal.

Prepare the Bananas: In a mixing bowl, mash bananas using a small masher until smooth and creamy.

Wet Ingredients: Add the Greek yogurt, vanilla bean seeds, cacao powder, and honey if using. Mix thoroughly until the batter is smooth and well combined.

Dry Ingredients: Add the oat flour, salt, chopped pecans, and chocolate chips to the wet batter. Gently fold everything in (do not stir) until just combined and evenly distributed throughout the batter. Be careful not to overmix, as this can result in tougher brownies.

Oat Flour Tip: You can make oat flour by pulsing rolled oats (not quick-cooking oats) in a food processor until finely ground.

Mixing Tip: Folding rather than stirring vigorously helps maintain the proper texture of the brownies.

Bake the Brownies: Pour the batter into the prepared baking pan, spreading it out evenly. Optionally, sprinkle some extra chocolate chips or nuts over the top. Bake in the preheated oven for 25 minutes, or until the top is set and dry to the touch.

Cool and Cut: Cool brownies completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and use a knife to cut them into squares.

Cutting Tip: Alternatively, you can cover the pan and refrigerate brownies for about 30 minutes before cutting them into squares for cleaner slices.

Serve: Enjoy your banana chocolate fudge brownies as a sweet treat, breakfast bite, or indulgent snack! These brownies are deliciously moist with a perfect balance of chocolate and banana flavor.

Recipe Tips for Best Results

• Bananas: Use ripe bananas with dark spots; they’re full of sweetness.
• Cacao: Add with the wet ingredients to ensure a good mix.
• Oat Flour: Use fine-grind store-bought or pulse rolled oats in a food processor.
• Pecans: Pecans are sweeter, less bitter than walnuts, and perfect for desserts.
• Cut brownies into bars once cooled, or refrigerate before cutting for cleaner slices.

Storage and Serving

Storage: Store cooled brownies in an airtight container and refrigerate for up to 5 days, or freeze them for up to 2 months.

Serving: Enjoy banana brownies cold, right from the fridge. They taste better and maintain their creamy texture.

Yields: 9 brownies / 648 grams in total
Servings: 9 servings of 1 piece / 72 grams

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