Carob Banana Brownies
Indulge in the naturally sweet and fudgy goodness of Carob Banana Brownies, a wholesome twist on a classic treat! This recipe swaps traditional cocoa for nutrient-rich carob powder, lending a delightfully rich, caffeine-free chocolate flavor that pairs perfectly with the natural sweetness of ripe bananas. Made with gluten-free almond flour and naturally sweetened with maple syrup, these brownies are not only easy to make but also packed with feel-good ingredients. Add optional dark chocolate chips or walnuts for an extra layer of indulgence and crunch. Ready in just 40 minutes, these plant-based brownies are soft, moist, and perfect for a healthy dessert or a midday snack. Whether you're vegan, gluten-free, or simply craving a guilt-free twist on a classic, these brownies are guaranteed to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 0.25 cup melted coconut oil
- 2 teaspoons vanilla extract
- 0.25 cup maple syrup
- 0.5 cup carob powder
- 0.75 cup almond flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.25 cup dark chocolate chips (optional)
- 0.25 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted coconut oil, vanilla extract, and maple syrup to the mashed bananas, and whisk together until well combined.
Sift in the carob powder, almond flour, baking soda, and salt. Fold the dry ingredients into the wet mixture until fully incorporated. Be careful not to overmix.
If using, gently fold in the chocolate chips and/or walnuts for added texture and flavor.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine, as these brownies are fudgy).
Remove the brownies from the oven and let them cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Once cooled, slice into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 145.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
