Oh heyyyy {lower carb – sugar Free} choc fudge banana bread brownies with an optional (but not really) mocha fudge frosting!
Where have you been all my life?!
Think –> rich flavors of your fave choc fudge brownies meets the comforting sweetness of cozy banana bread! Naturally sweetened with superrr ripe bananas and a touch of maple syrup!!!! These paleo, gluten free, dairy free choc fudge banana bread brownies will be your new fave thing to bake whenever you have extra, over-ripe, bananas on your hands (which if you’re anything like me will be on a weekly basis) and instantly make you feel like your winning at life!
The banana bread brownies —> subtly sweet, seriously chocolate-y!! They really are perfect all on their own – super moist, rich, fudgey, dangerously moorish etc etc & don’t even get me started on that mocha fudge frosting!!!!! But, in the interest of full disclosure, the frosting, as delicious as it is . . . I totally did it for the gram’ – it’s just so much prettier this way && alsoooo, I think we can both agree that life’s just better with frosting?
Am I right? You know I am – you’re cool like that! ♥
Anywayssss these lower carb – sugar free choc fudge banana bread brownies with an optional (but not really) mocha fudge frosting … it’s a need my friend, a neeeeed!
Tips for making your low carb, sugar free choc fudge banana bread brownies:
Here are some of my top tips to make sure your gluten free, secretly healthy choc fudge banana bread brownies come out perfectly:
- Follow the recipe. The best way to guarantee success when making these healthy choc fudge banana bread brownies is to follow the recipe! Use the ingredients as written. I haven’t tested this recipe with different flour substitutes or alternative ingredients other than those Ive stated, so I’m not sure how your brownies will turn out if you substitute them.
- Use overripe bananas. Use bananas that have LOTS AND LOTS of brown spots and are very soft! The mankier looking, the better! This will help keep your healthy banana bread brownies sweet, moist and deeeeeeelicious. Trust me.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results!
- Enjoy it the next day. Banana bread is alwayssss best a day (or 2) after it’s baked! This is because over time the natural sugars release which means the bread gets sweeter, more moist, fudgier, richer & even more delicious!
- Add your fav mix-ins. Feel free to add in a handful of chopped nuts (walnuts or pecans are my faves here) for a touch of crunch & some healthy fats!
Storing & freezing tips
- To store: your healthy chocolate banana bread brownies will keep well-covered in foil or plastic wrap in the fridge for up to 5 days (if it lasts that long!!) if you’re keeping it any longer than that I suggest transferring to the freezer.
- To freeze: simply wrap, air tight in plastic/ cling wrap (I like to do my individually in single slices/serving sizes so they’re ready for a quick grab on-the-go snack), and place in a ziplock or reusable bag, freezer-friendly bag. They should keep well this way for up to 3 months.
- Then – thaw at room temperature (or throw it in the toaster or air fryer) when you are ready to eat.
Made with just a handful of ingredients that I bet you have on hand already & can be ready to devour within the hour = deliciously winning on so many levels!
Gluten free – Dairy free – Grain Free – Sugar free – Lower Carb – Paleo – Keto-ish and 100% Vegan friendly!
But, most importantly, it really is a little slice of chocolate covered heaven right here on earth and you need it in your life because, yummmmm!!!!
From my dark chocolate, coffee loving, brownie eating heart to yours, enjoy xo
If you’re a visual learner, click here to cook along with me.
Healthy, Low Carb, Sugar Free, Paleo Choc Fudge Banana Bread Brownies
- Cook Time: 30-40 mins
- Persons: 6-9
- Difficulty: Easy
- Ingredients
- For the Healthy, Low Carb, Sugar Free, Paleo Choc Fudge Banana Bread Brownies –
- 1 egg – or flax egg
- 1 large (manky over-ripe) bananas = 1/2 C
- 1 Tbsp vanilla
- 1 Tbsp almond milk (or milk of choice)
- 2 Tbsp vanilla yogurt
- 1/4 C maple syrup – I use sugar-free monk fruit maple
- 1 C almond flour
- 2 Tbsp cacao
- 2 Tbsp choc collagen (or protein pwd)*
- 1/2 tsp instant espresso pwd
- 1 tsp baking pwd
- 1/2 tsp baking soda
- For the mocha fudge frosting –
- 1 C dark chocolate (chips or chopped)
- 1 C coconut cream – thick part only – can sub regular cream
- 1 Tbsp cashew butter – optional but makes it extra lush
- 1/2-1 tsp finely ground instant espresso
- A pinch of salt
- Optional add-in –
- 1 Tbsp collagen – adds an extra hit of protein & is great for hair, skin nails & gut healing goodness.
- Instructions
- Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
- Place eggs, banana, vanilla, maple syrup, yogurt and almond milk into your blender & blend until smooth, creamy and well combined.
You can just mash with a fork but I find the bread turns out lighter and smoother when you make it this way – 100% worth the washing up IMO but, #youdoyou - Add all remaining ingredients for your low:er carb, sugar-free choc fudge banana bread brownies into a large bowl and stir to combine.
- Pour batter in to your prepared baking tray smoothing to the edges. Then gentle tap the tray on the counter a few times to help the batter settle & remove any pesky air bubbles then bake for 25-30 mins until the top is set, your kitchen smells like heaven and a toothpick has just a few moist crumbs attached when inserted into the middle.
If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake. - Once cooked, set aside to cool while you make your frosting.
- To make the frosting –
- Place chocolate + cashew butter (if using) into a heat-proof bowl and set aside.
- Heat the cream in a small saucepan over low heat just until bubbles appear just around the edges and it’s warm (not boiling!)
- Pour the cream over the chocolate/ nut butter and let it sit for 30 seconds without touching or stirring it, then, once the 30 seconds have passed stir continuously until it’s smooth and glossy then let it sit and cool slightly until it thickens and is spreadable without dripping.
- Slather over your entire life, ermmm I mean over your banana bread . . .
- Slice
- Devour!
Notes:
* The protein powder I use is Macro Mike’s clean treats – almond protein (deluxe chocolate, vanilla or the white chocolate work best here) you could also just leave it & add an extra Tablespoon of cacao but, all proteins are plant based, gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! use AMB-EM to get your cheeky discount of you want to try it & believe me, you do!
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Question of the day –
What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy! ♥
Do it, do it You know you want to
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