Chocolate is always a good way to use up overripe bananas!
I am always trying to come up with ways to use those extra bananas that are so ripe no one will eat them. We love them in banana bread, gluten free banana bread, banana baked oatmeal, gluten free banana muffins, banana breakfast cookies, and more.
There are so many ways to use up ripe bananas. Some of my kids favorite recipes are when I mix bananas and chocolate like in these flourless banana brownies. This recipe is a new favorite way to use up bananas at our house!
I love that I was able to come up with a recipe that not only uses up bananas, but is also regular food that happens to be gluten free. This recipe is gluten free, but it doesn’t contain any strange ingredients. The taste is also delicious! No one will know that these are gluten free.
Flourless Banana Brownies
The flavors of bananas and chocolate are combined in these delicious flourless banana brownies.
Ingredients
- 1 3/4 cup chocolate chips, divided
- 1/2 cup cornstarch
- 1/2 cup baking cocoa
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine cornstarch, cocoa, baking powder, and salt. Set aside.
- In a microwave-safe bowl combine 1 cup of chocolate chips and butter. Microwave for 45 seconds on 50% power. Stir and repeat until melted and smooth when stirred together.
- Stir in brown sugar, eggs, and vanilla. Stir until smooth.
- Stir in cornstarch cocoa mixture and stir until well combined.
- Stir in mashed bananas and remaining 3/4 cup chocolate chips.
- Spread into greased 8x8 baking pan. Bake for 40-42 minutes or until the toothpick inserted in the center comes out clean.
- Cut into squares and serve!
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 400Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgSodium: 265mgCarbohydrates: 55gFiber: 3gSugar: 41gProtein: 3g
Nutritional values are approxomite and aren't always accurate.
Those look so good! Makes me wish I had some over-ripe bananas. 🙂
Should the pan be greased?
Yes. I forgot to put that in the directions. I will add it!
Hi Lynn, thanks for another creative GF recipe!
I have a question though. Do you think this would work if I substitute baby food prunes? For some crazy reason, I developed an allergy to bananas after several decades of enjoying them frequently. If you don’t think that would work, do you have any other suggestion? Or maybe another reader might know? Thanks so much!
I think it would be worth trying. Or another similar textured fruit. I think pumpkin might work too if you like the flavor of pumpkin and chocolate. I have been planning to try this recipe with pumpkin this fall, but I haven’t done it yet. I think as long as long as the texture is about the same as mashed bananas it should work. Or at least would be worth trying. I hope that helps.
Can i freeze these?
I haven’t frozen this exact recipe, but I have froze brownies a lot and it works fine. So I don’t see why this recipe wouldn’t freeze well. I hope that helps!