black bean banana brownies

The perfect sweet treat for kids (and adults!) that's packed with hidden nutrients and tastes like brownies.

Black Bean Banana Brownies Recipe

Every day in my daughter's lunchbox, I pack her a muffin, typically made using my chickpea cake, double chocolate zucchini bread, or chocolate chip banana bars recipe. She loves it because it has chocolate chips in it, and I love it because there are so many good-for-her ingredients inside. Last week, I made these brownies for her and knew I had to remake them to share. They're super moist, packed with delicious dark chocolate, are gluten- AND dairy-free, and have SO many added nutrients from the bananas and black beans that I feel great about packing a brownie in her lunchbox. It's already time to make another batch—the two of us have already cleaned the plate.

Ingredients for Black Bean Banana Brownies

  • 2 overly ripe bananas
  • 2 large eggs
  • 1 15 oz. can black beans, drained and rinsed
  • 1 teaspoon vanilla
  • 1/2 cup maple syrup
  • 3 tablespoons coconut oil
  • 1/3 cup cocoa powder
  • 2 tablespoons dehydrated spinach (optional)
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup oats
  • 3/4 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup chocolate chips, divided

How to Make Black Bean Banana Brownies

  1. Preheat the oven to 350F and line a 9 x 9 square pan with parchment paper.
  2. Add the bananas, eggs, black beans, vanilla, maple syrup, coconut oil, cocoa powder, spinach powder (if using), sugar, and salt to a blender and pulse until smooth.
  3. Add the oats, almond flour, baking powder, and baking soda, and pulse again.
  4. Fold in 1/2 cup chocolate chips.
  5. Pour the batter into the prepared pan and use a spoon or offset spatula to smooth it. Top with the remaining chocolate chips.
  6. Bake for 40-45 minutes, until a toothpick inserted comes out with just a few crumbs (or your kitchen smells like chocolate).

What You’ll Need

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