Decadent, chocolaty and yet healthy Eggless Banana Chocolate Brownies recipe by step by step pictures. Easy one bowl Eggless Banana Chocolate Brownies are perfect for those sudden chocolate cravings!
I have been really excited to share this recipe of Eggless Banana Chocolate Brownies ever since I tried them a couple of weeks ago and finally, here I am 🙂 At the beginning of the covid lockdown, the world survived on a couple of things – banana bread and sourdough. Suddenly, everyone was either making banana cake, banana muffins and banana bread or started with their sourdough process (including moi) Both the interests are slowly dwindling down, but not in our household! The husband has made it his weekly ritual to make Eggless Whole Wheat Banana Bread to have as a side with our evening tea and I am still going strong with my Sourdough baking every week.
I have been wanting to try a simpler, healthier and easier chocolate brownies recipe for a long time now. When we had an abundance of overripe bananas lying around, I stopped my husband from making his signature banana bread and decided to make some Eggless Banana Chocolate Brownies. I was skeptical about the results, all the while I was making it but still in the hopes that my experiment clicks, I was taking pictures of the preparation.
With baking, not just the ingredients and measurements – there are many other things that determine the success. When I removed the banana brownies out of the oven, I was surprised. The crust was definitely promising and I waited with bated breath to cut into them. Viola! Lovely texture and the eggless banana chocolate brownies tasted absolutely decadent too.
What makes Eggless Banana Chocolate Brownies special?
These brownies are special in that they are slightly healthier than the regular brownies. Let me tell you what one big banana can do to a chocolate brownie and you can -
- Cut down the amount of sugar, as the overripe bananas are sweeter.
- Increase the amount of cocoa powder to satiate your chocolate cravings and it is rich & chocolaty.
- Reduce the amount of oil (fat) and still get moist but slightly dense brownies. I just used 2 tablespoon of oil to make 9 slices of eggless banana brownies!
I added semi-sweet chocolate chips to the Banana chocolate brownies, to make them richer and decadent. If you want to keep these brownies completely healthy, feel free to skip them.
How to store Eggless Banana Chocolate Brownies?
I stored them in an airtight container lined with kitchen tissue and kept them refrigerated. They stayed fresh for over 10 days. Since I love my brownies slightly dense, I had them straight out of the fridge but you can choose to microwave it for 15-20 secs before serving.
How to make Eggless Banana Chocolate Brownies –
📖 Recipe
Eggless Banana Chocolate Brownies
Equipment
- 9" Square Baking Pan
- OTG/convection oven
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup All-Purpose Flour
- ½ cup Mashed Overripe Bananas I used 1 big overripe banana
- ⅓ cup Unsweetened Cocoa Powder Dutch Processed
- ⅓ cup Sugar
- ½ teaspoon Baking Powder
- 2 tablespoon Milk or Water + 1 tablespoon extra if needed
- 2 tablespoon Oil
- 1 teaspoon Vanilla Essence
- ¼ cup Semisweet Chocolate Chips
- 2 Pinches Salt
Instructions
- Prep step: Grease and line a 9” square baking pan and preheat the oven at 180°C for 15 mins.
- In a mixing bowl add ½ cup mashed bananas, 2 tablespoon oil, 2 tablespoon milk and 1 teaspoon vanilla essence.
- Next add powdered sugar (measure ⅓ cup sugar and grind it smooth in a blender).
- Whisk well until the wet ingredients are combined well.
- In another mixing bowl add 1 cup all purpose flour, 2 pinches of salt, ½ teaspoon baking powder and ⅓ cup dutch processed cocoa powder.
- Mix well until all the dry ingredients are combined well.
- Make a well in the center of the dry mixture and add the wet mixture.
- Fold both the wet and dry ingredients making sure there are no dry patches.
- Now ¼ cup add semi-sweet chocolate chips and fold them in.
- Place the brownie batter in the greased & lined baking pan. Optionally, you can place some chocolate chips on top.
- Bake in preheated oven at 180°C for 25-30 mins. Remove from oven.
- After 5 mins, invert the baked brownie onto a wire rack and once cooled down slightly, cut into desired size squares. Store in an airtight container and keep refrigerated for upto 10 days.
Nutrition
Detailed step-wise picture recipe of making Eggless Banana Chocolate Brownies –
Prep step: Grease and line a 9” square baking pan and preheat the oven at 180°C for 15 mins.
In a mixing bowl add ½ cup mashed bananas, 2 tablespoon oil, 2 tablespoon milk and 1 teaspoon vanilla essence.
Next add powdered sugar (measure ⅓ cup sugar and grind it smooth in a blender).
Whisk well until the wet ingredients are combined well.
In another mixing bowl add 1 cup all purpose flour, 2 pinches of salt, ½ teaspoon baking powder and ⅓ cup dutch processed cocoa powder.
Mix well until all the dry ingredients are combined well.
Make a well in the center of the dry mixture and add the wet mixture.
Fold both the wet and dry ingredients making sure there are no dry patches.
Now ¼ cup add semi-sweet chocolate chips and fold them in.
Place the brownie batter in the greased & lined baking pan. Optionally, you can place some chocolate chips on top.
Bake in preheated oven at 180°C for 25-30 mins. Remove from oven.
After 5 mins, invert the baked brownie onto a wire rack and once cooled down slightly, cut into desired size squares. Store in an airtight container and keep refrigerated for upto 10 days.
Note –
- Increase the quantity of sugar if you desire a sweeter chocolate brownie.
- If the mixture is too dry, add 1-2 extra tablespoon of milk or water.
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Aishwarya
Hi can I replace all purpose flour with wheat flour
Ramya
Yes, you can but the brownies will be denser than usual 🙂