Simple, chocolate-filled, gluten-free brownies made with ripe bananas and plenty of dark chocolate chips – what could be better?

I whipped up these dark chocolate banana brownies last Sunday morning when the weather started to feel a bit like fall: cool, gray, and rainy. It was the perfect morning to stay in pajamas, drink extra coffee, and bake up a storm – my favorite kind of days. With so much wedding planning (less than 1 month till we tie the knot!), it was also so nice to just relax and do my thang in the kitchen. For some, baking and cooking can seem like a chore or a less-than-desirable activity. I urge you to find the joy in baking or cooking by making recipes you love, creating a kitchen that you want to spend time in, and creating foods for people that make you smile. These brownies? Yeah, they’ll totally bring some joy into your kitchen and life. Seriously.

I especially love these brownies for their minimal ingredients. All you’ll need are some ripe bananas, oat flour (or rolled oats), and some cacao powder and dark chocolate chips, along with some other pantry staples. Bananas are one of my favorite fruits to bake with. They help bind ingredients together and add in essential sweetness, fiber, and nutrients too. Bananas specifically are a good source of prebiotic fibers, B vitamins, manganese, magnesium, and potassium.

These super chocolaty brownies taste amazing warmed with a big glass of almond milk. They’re an amazing little treat and a delicious way to warm up your kitchen this upcoming fall and winter. I hope you love them as much as I do!

Ripe bananas + plenty of chocolate + oat flour + dark chocolate chips = gooey, naturally sweet and chocolate-filled brownies.

Double Dark Chocolate Banana Brownies

Ingredients:

1 cup oat flour
1/2 cup cacao powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 egg
3 ripe bananas
1/4 cup maple syrup
1/2 cup dark chocolate chips, plus 3 Tablespoons
1 tsp. coconut oil

Directions:

Preheat oven to 350 degrees Fahreinheit and line an 8×8 baking tray with parchment paper.

Whisk together oat flour, cacao powder, baking powder, baking soda, and sea salt. Set aside.

In a high speed blender combine egg, bananas, and maple syrup. Blend on high, or until smooth and creamy.

Pour banana mixture into dry ingredients and stir to combine. Fold in 1/2 cup dark chocolate chips.

Pour banana brownies into lined baking tray. Bake for 20-25 minutes, or until toothpick inserted into center comes out clean. Remove brownies from oven and let cool in pan for 10-15 minutes.

While brownies cool, melt together 3 Tbsp. chocolate chips and coconut oil in the microwave or on the stove. Carefully drizzle melted chocolate overtop banana brownies.

Cut brownies into squares and enjoy!

Notes:

-No oat flour? Simply blend rolled oats in a blender or food processor, until they resemble a fine flour.
-Use raw honey as a replacement for maple syrup, if desired.
-If never tried this recipe with a flax egg, but feel free to swap with regular egg if making this recipe vegan!
-Banana brownies will keep in an airtight container in the refrigerator for a week. Alternatively, you can freeze them for up to 3 months!