Amp up your daily protein intake while indulging your sweet tooth with these Banana Protein Brownies. Rich, fudgy, and naturally sweetened with bananas (no added sugar!), these flourless brownies make the perfect “everyday” dessert you can feel good about enjoying
"I love that I can have these fudgy satisfying, and sugar-free treats without compromising on flavor. Simple and delicious!" -Katie
A Quick Look At The Recipe
- ⏲️Ready In: 28 Minutes
- 👪Serves: 8
- 🍽 Calories and Protein: 221 kcals and 10 grams of protein
- 📋Main Ingredients: Ripe bananas, almond butter, vegan chocolate protein powder, cacao powder, and mini chocolate chips.
- 📖 Dietary Notes: Dairy-free, gluten-free, and vegan.
- ⭐ Why You'll Love It: Fudgy, chocolatey, and protein-packed, these banana brownies satisfy dessert cravings while doubling as a post-workout snack.
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As a mom who loves chocolate and a coach, I’m always looking for ways to actually enjoy what I eat (my sweet tooth is real!). These banana protein brownies hit that perfect balance of indulgence and fuel, especially when topped with a swipe of protein frosting. They’re the kind of treat I include often, and the same philosophy you’ll find throughout the Strong and Sweet Protein Guide: dessert-like snacks with 17+ grams of protein.
This easy protein brownie recipe is made without flour, uses vegan protein powder, and gets its natural sweetness from ripe bananas and chocolate chips. That makes them incredibly simple to make and even easier to enjoy when cravings strike. If you want a little extra boost, these coffee brownies are a great option for low-energy days.
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💭Why You'll Love Them
Easy to make: Measure, mix, pour, and bake. These brownies come together really easily (though not as easily as a vegan protein mug brownie).
Delicious: They're thick, fudgy, and the best possible way to kick a craving.
High in protein: Each square of brownie comes with 10 grams of protein, which makes this dessert tasty and fueling.
Ingredients and Substitutions
- Bananas: This helps to keep the brownies sweet while giving them a fudgy texture. The riper the better. In a pinch, applesauce could work too.
- Almond butter: All nut butter can be used, the creamier the better! Cashew butter is one of our favorites in place of almond (especially for cashew butter cookies). Make sure to use fresh nut butter and not the hardened part at the bottom of the jar.
- Vegan chocolate protein powder: The protein powder you choose will affect the taste and flavor of the flourless brownies (just like this 2-bite protein brownies recipe), as all protein powders absorb differently (learn more about how to choose a protein powder).
- Cacao powder: Though cocoa powder can be used in its place, using raw cacao powder has many more benefits.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
- White chocolate: If you can find dairy-free white chocolate chips, they make a delicious and easy swap.
- Caramel: Instead of classic chocolate banana protein brownies, drizzle the top with a thick, coconut milk caramel sauce.
- Toppings: Decorate the brownies with sprinkles, crushed candy canes, or Halloween skulls to be festive.
How To Make Banana Protein Brownies
Important Teaching Tips
Keep in mind that the batter for these healthy banana protein brownies is thicker than a normal pour-based brownie mix. You won’t be pouring it into the pan so much as scraping.
This also means you need to use a spatula to press it into the bottom and even it out.
If you want the brownies to be even fudgier, remove them from the oven when they’re finished cooking. This makes it so that they still have that “undercooked”, fudge-like feel, almost like this half-baked vegan mug brownie.
If you're trying to use a beef isolate protein powder, know that you would have to add a binder (probably gluten-free flour or arrowroot powder) into the mix for them to hold and not turn into sticky yum.
How To Store Them
The banana protein brownies can be stored on the counter in an airtight container for 2-3 days.
However, they'll last longer if stored in the fridge. Let them cool fully before placing them in an airtight container. In the fridge, they should last 10-14 days.
To enjoy them, let them sit at room temperature before. Straight out of the fridge, they tend to be denser and chewier.
Banana Protein Brownies FAQs
To replace flour in brownies, you can use flour alternatives like coconut flour, almond flour, chocolate protein powder, oat flour, or quinoa flour. Know that each flour will react differently, and not all flours (for example, almond flour) will bind a batter.
Most brownies do not need to be stored in the fridge. However, they will last longer if chilled. That said, brownies that are stored in the fridge tend to become denser and need to soften at room temperature prior to eating.
You cannot use chocolate whey protein powder for these brownies as vegan protein powder absorbs differently than whey protein.
Adding protein powder to brownies helps thicken them up and gives you more fuel to stay full longer after eating them. This makes them a healthier dessert choice.
More High-Protein Desserts
If you tried this Banana Protein Brownies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Banana Protein Brownies (Dairy and Gluten-Free)
Video
Ingredients
- 1.5 ripe bananas mashed
- ½ cup almond butter
- 1 tbs cacao powder cocoa powder works too
- ½ cup vegan chocolate protein powder
- ⅓ cup mini chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup pecans chopped
- 2 tbs pecans for topping
- ¼ cup hemp milk
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a bowl, combine the bananas, nut butter, and vanilla.
- Add in the cacao and protein. Mix well. Add in the milk and mix again. Let sit for 1-2 minutes.
- Mix in the chocolate chips & pecans. The batter will be thick and very sticky.
- Line an 8x4 baking pan with parchment paper and scrape the brownie batter into it.
- Use a spatula to press the protein brownies batter down evenly into all corners. Sprinkle the pecans over top.
- Bake for 22 minutes, turn the oven off and let cool inside.
- Slice into eight squares and enjoy!
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Jamie says
I love how these brownies turned out. They are moist, fudgy and dense. But I couldn't get my husband to eat them because he's not a big fan of protein powder. You mentioned that I could also use quinoa flour. Will it affect the texture?
fitasamamabear says
My hubby won't touch them either lol If you use quinoa flour in these in place of the protein it may not absorb as much so not sure how they'd end up texture wise.
Katie says
I love that I can have these fudgy satisfying, and sugar-free treats without compromising on flavor. Simple and delcious!
fitasamamabear says
Pretty much my life motto lol
Carissa says
So so good. Really fudgy and chocolatey and super indulgent. 10/10 would make again!
fitasamamabear says
Glad you liked it!
Lou says
I actually ate this entire thing in two days I couldn’t stop eating them they’re so good and so easy I already had all the ingredients. Definitely my new go to sweet treat!
fitasamamabear says
Haha I have been there multiple times!
Gwen says
I used a different protein powder and added more coconut milk, our milk of choice. This was super delicious and so easy to make. I love getting more protein in my diet!
fitasamamabear says
Coconut milk makes everything better lol
GRETA says
This was just the perfect dessert I needed on my diet. I love brownies and this just the best treat for me. Thanks for sharing.