Who doesn’t love a good brownie? These super easy banana chocolate brownies are gluten free, lactose free and paleo proof. And – more importantly – they are super delicious!

Banana chocolate brownies

Banana chocolate brownies

Hands up if you love a good brownie! Who doesn’t right? (now don’t all start telling me you hate chocolate. I do know there are people out there who hate it. If so, this recipe is not for you!) These banana chocolate brownies are just what you need for a quick pick me up. They are made without dairy and are gluten free.

Also it’s good to know that they are made without any eggs. The binding factor in these banana chocolate brownies is actually chia seeds. If you make sure that the chocolate you’re using is vegan, than the entire brownie is vegan too. I’ve got to say that I don’t usually bake anything vegan but I was pretty much blown away by the deliciousness of these ones.

Try them for yourself! The recipe is super easy. Once you’ve soaked the chia seeds it’s a matter of adding all the ingredients together (keep chocolate and pecans separate), mixing it through and than you’re pretty much done.

Chocolate Banana Brownies

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 14 squares
Calories 243
Super delicious, gluten free and easy to make; these chocolate banana brownies are a perfect snack!


  • 1 tbsp chia seeds ( + 3 tbsp water)
  • 2 bananas (ripe )
  • 170 gr almond paste (= 1 jar)
  • 50 gr coconut blossom sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp aniseed
  • 200 gr almond flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • 100 gr dark chocolate (chopped )
  • 60 gr pecans (chopped, extra for on top)


  • Mix the chia with the water and set aside for at least 10 minutes.
  • Preheat the oven to 180˚C and line a square baking pan with baking paper.
  • This cake is easiest to make if you put all the ingredients (except the chocolate and pecans) in the bowl of a food processor and whirl it smooth.
  • Spoon it over into the baking tin and smooth out. Spread the extra pecans on top.
  • Transfer to your baking tin and bake in the oven for 30 minutes or until firm and golden brown. Check with a wooden skewer in the center.
  • Let cool completely before cutting.
  • Serve with fresh banana if desired
Calories: 243kcal
Course: Cake & Cookies
Cuisine: Healthy
Keyword: banana, chocolate


Calories: 243kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 0.2mg | Sodium: 84mg | Potassium: 174mg | Fiber: 4g | Sugar: 12g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg

Hi my name is Simone and I am a food photographer and blogger from the Netherlands. I strongly believe in the power of good food and think that making good choices every day will definitely create a healthier future. I've recently turned 61 and now more than ever, realize that health is everything. Check the link below to learn more about my story. I'm a certified health coach and live in the Netherlands with my two cats Humhrey and Buffy.

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