Overripe bananas usually mean banana bread but this recipe instead twists them into fudgy banana flavored brownies that are vegan, AIP, grain-free, and have no added sweeteners. Yes, it’s the holy grail of dessert yumminess! Whether you just need something that is gluten-free and all natural, or have multiple allergies or intolerances, this IS the recipe you have been looking for!
Notes on ingredients
As I set out to experiment with this recipe I resisted the urge to use any coconut products, since I frequently hear from readers who have trouble with coconut butter or flour. Instead I turned to my new favorite AIP-friendly flour, tiger nut flour. If this isn’t already in your pantry, it’s time to give it a try! There are a couple brands available, but my favorite is this one.
This recipe also calls for carob powder, which is what gives these banana brownies their fudginess while still keeping them AIP-compliant. You can probably find carob powder at your local grocery store, but make sure you check the labels and verify that it is produced in a gluten-free facility.
I tested this recipe with this brand of refined avocado oil, but I think it would work with other compliant liquid oils as well, including melted coconut oil or olive oil.
By the way… My favorite online store for all things for healing diets these days is ShopAIP because I know everything is 100% compliant with the elimination phase of the paleo autoimmune protocol. If you haven’t checked them out yet, you can use the discount code SHOP to get 10% off your first order.
Fudgy Banana Brownie Recipe
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Fudgy Banana Bars (Paleo, AIP, Vegan)
- Total Time: 35 mins
- Yield: 16 bars 1x
Description
Usually we turn overripe bananas into banana bread, but this recipe is a twist on that and instead turns them into fudgy banana flavored brownies that are grain-free and have no added sweeteners.
Ingredients
- 3 very ripe bananas
- 1/3 cup carob powder
- 1 cup tigernut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup apple sauce
- 1/4 cup avocado oil plus more for greasing the pan
Instructions
- Preheat oven to 350° F.
- Prepare a 8 inch square glass baking pan by brushing the bottom and sides with a small amount of avocado oil.
- In the bowl of a stand mixer, combine all ingredients until a smooth batter forms.
- Pour batter into prepared baking pan and place in oven.
- Bake for 30 minutes.
- Remove and allow to cool completely before cutting into squares.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dessert
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20 replies on “Fudgy Banana Bars (Paleo, AIP, Vegan)”
These look delicious! Is there another flour option such as almond or coconut?
Definitely not coconut flour as the liquid-flour ratio would need to be very different. But I suspect almond flour would work for people who are able to tolerate it.
[…] Fudgy Banana Bars – Gutsy By Nature […]
Do you think this would work with cassava flour as well?
Looks yummy! Can’t wait to try it out
These look amazing! Are your ripe bananas still yellow with some brown/black spots or are they almost all brown/black for this recipe? Thanks!
Thank you! Mine where still yellow with brown spots… but I think this recipe would work at any stage of ripeness, as long as they had some brown spots.
[…] year I compiled this post of some of my favorite AIP-friendly recipes that use it. They make these fudgy banana bars perfectly moist and these no-bake “energy bites” both flavorful and nutrient […]
Have you ever tried it with ripe plantains instead of bananas? Do you think that would work?
I haven’t, but I think it would work. The texture would probably be chewier, but I imagine the flavor would be good.
I made these today and they are really yummy, thank you for such a great recipie.
My husband even liked them and he is not even on the AIP diet like I am.
Finding something like this makes me think it’s going to be ok, I can do this.
Thank you
I used a combination of cassava and almond flours and they turned out great.
I accidentally left it in the oven for an extra 8 minutes and they were perfect…fudgy and sweet. I also added a little honey, erythritol & vanilla because I like them sweeter. My daughter and I are doing strict AIP diets without coconut and these were such a welcomed treat. Thanks so much.
Thank you for a delicious coconut free AIP dessert! After 2 months of eating AIP my Food Immune Reactivity Screen came back and I found out half of what I was eating was continuing to cause reactions for me – including all things coconut. Your Fudgy Banana Bars are moist, flavorful and easy to make! After cooling I sliced them up, individually wrapped and popped in the freezer for when I get one of my sweet cravings. So wonderful!
Where do you get a Food Immune Reactivity Screen? Thanks
[…] -Fudgy Banana Bars (Paleo, AIP, Vegan), Gutsy by Nature […]
I used a Rae Dunn dish instead of glass and it took forever to cook! Glass next time! Thanks for sharing! Love that it’s coconut free! I used olive oil too so may be part of it. But still good!
My 10 year old son and I loved them! He said hmm kind of like chocolate banana bread. He was pleasantly surprised as he did not think they would be good as we made them together hah. Taught him!
Hello Hello Thank you for all your great AIP dishes, I’m going through CHA now and find your tips so helpful. Just a quick note about your favorite Tigernut Flour. I ordered this flour directly from the company (not through Amazon, because I know Amazon takes their cut). I never received the items I paid for or an email or a returned call. Very disappointed with Gemini.
These were incredible! I caramelized the bananas in some coconut oil for my toddler who reacts to raw banana, and we used cacao powder, but these were the closest thing to a brownie that I’ve tasted in almost a year. My two toddlers, husband and I all devoured it, and I’ve shared it in one of our food allergy Facebook groups for any other chocolate-loving mamas who need a dose of joy lol. Thank you so much!
Thank you for this great recipe! I started the Modified AIP diet a few weeks ago and tried these brownies. .. SO good. So today, I changed the recipe slightly, used brown rice flour instead of tigernut (which I reacted to), skipped the carob, substituted canned pumpkin for the applesauce, used ghee & olive oil instead of avocado oil, and then added instant coffee powder. Yum! And no added sugar, a huge bonus!