Flourless Tahini Banana Brownies – that’s right! Brownies sweetened with BANANAS! These easy grain-free brownies are refined sugar-free, dairy-free, incredibly moist, and are quite possibly the healthiest brownie you’ll ever eat!
Banana brownies…can you dig?
Since you’re undoubtedly a chocolate lover, I know you’ve had the same thought as me…
How can I make brownies that are ultra chocolatey and fudgy, but aren’t LOADED with sugar?
Well…
BANANAS.
And tahini. Because we’re woke and trendy, that’s why.
If you made my 4-Ingredient Flourless Healthy Brownies I posted last summer, you’re already familiar with what we have going on here!
The main difference is we’re using tahini instead of almond butter.
Tahini brownies…you can definitely dig!
It may seem strange at first thought, but rest assured, these banana tahini brownies are actually quite pleasing to the ol’ palate!
Ripe bananas add natural sweetness and creaminess, while keeping the brownies super moist and fudgy.
Of course, these aren’t your Betty Crocker boxed brownies (which are my all-time favorite, just to be clear)…but they do quench a craving in a pinch.
These healthy brownies have more of a fudge-like texture than a cakey/brownie texture, and they are plenty moist and rich!
AND they are easy to prepare!
AND the macros check out pretty famously if you care about that sort of thing.
AND…if you’re like me, you have engineered this situation to be a brownie sundae sort of affair, where you combine fresh out of the oven hunk of joy with a hefty scoop of low-carb ice cream. 😉
We know how to party!
Let’s talk ingredients.
Ingredients for Tahini Banana Brownies:
Tahini: Tahini takes the place of flour in this brownie recipe. It not only help bind the ingredients together, but it adds healthy fats, which lend to the flavor! I have not tested the brownies using almond butter or peanut butter yet, but I’m guessing it would work just as well. Just be sure whatever nut or seed butter you use is well-stirred.
Tahini is rich in antioxidants, is a natural antibiotic for harmful bacteria, and is touted as an anti-inflammatory food. Not to mention, sesame seeds a great for balancing a woman’s cycle, so adding tahini to your chocolate treat is a fabulous way of beating PMS!
Ripe Bananas: The majority of the sweetness and much of the bulk of these brownies come from ripe bananas! In fact, I have tested the recipe using only bananas as the sweetener, and it is enough sweetness for me, although most people would likely prefer added sweetness (hense the optional coconut sugar). Be sure the bananas you use are ultra ripe, meaning they have many brown spots or are even fully brown.
Coconut Oil: Adding fat and deliciousness to the brownies, we use coconut oil for palatability. If you’re trying to keep these brownies lower in fat, you can replace the coconut oil with ¼ cup additional mashed banana.
Eggs: A leavening and binding agent, the eggs are the glue that hold these beauties together. Because we aren’t using flour, eggs play a crucial role in keeping the brownies nice and solid.
Raw Cacao Powder: The chocolate portion of these brownies! Raw cacao powder yields that chocolatey richness and goodness. You can easily replace it with unsweetened cocoa powder if you’d like.
Ground Cinnamon: For some added flavor! While the ground cinnamon is not necessary, it does provide a nice kick of flavor for a tasty treat.
Sea Salt & Baking Powder: Sea salt enhances the sweetness and richness of the brownies, and baking powder helps to leaven them. Don’t skip either one!
Coconut Sugar (optional): If you are looking for a sweet treat, be sure to add the 3 tablespoons (or more) of coconut sugar. Without coconut sugar, the brownies are only mildly sweet, which I love…but most folks will want them to be sweeter. If you only have pure maple syrup on hand, you can use ¼ cup of pure maple and only use 1 cup of mashed banana.
Optional Add Ins:
- ⅔ cup chocolate chips (either stevia sweetened or sugar-sweetened)
- 1 to 2 teaspoons of vanilla extract
- ½ to ⅔ cup chopped walnuts or pecans
- ½ cup shredded coconut
None of the above are mandatory, but all will enhance the brownie experience!
How to Make Flourless Tahini Banana Brownies:
Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.
Add everything to a blender or food processor and blend until completely creamy. If adding chocolate chips or nuts, wait to add after blending. Batter will resemble pudding. Stir in any solid add ins, like chocolate chips, nuts, seeds, or shredded coconut.
Transfer batter to the parchment-lined baking dish and smooth into an even layer.
Bake 30 to 40 minutes, or until brownies have risen, puffed up, and are pulling away from the edges slightly.
Allow brownies to cool at least 30 minutes before slicing and serving.
Banana brownies for the love of chocolate!
More Healthy Brownie Recipes:
- Espresso Keto Brownies
- Flourless Avocado Brownies
- Death By Chocolate Keto Brownies
- Flourless Zucchini Fudge Brownies
- Paleo Sweet Potato Brownies
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 1 1/4 cups mashed ripe banana, about 3 ripe bananas
- 2 eggs
- 1/2 cup tahini, well stirred
- 1/4 cup coconut oil, melted
- 1/2 cup raw cacao powder
- 3 Tbsp coconut sugar, optional
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.
- Add everything to a blender or food processor and blend until completely creamy. Batter will resemble pudding. (If adding chocolate chips or nuts, wait to add after blending. Stir in any solid add ins, like chocolate chips, nuts, seeds, or shredded coconut.)
- Transfer batter to the parchment-lined baking dish and smooth into an even layer. Bake 30 to 40 minutes, or until brownies have risen, puffed up, and are pulling away from the edges slightly.
- Allow brownies to cool at least 30 minutes before slicing and serving.
Nutrition
