Delicious Gluten-free Banana Brownies Recipe

Brownies
Gluten-Free Baking
Whole Grain Baking

Last Updated: Nov 4, 2023

(from 7 reviews)

Delicious Gluten-free Banana Brownies Recipe | Eggless Cooking (2)

Off late I’m getting a lot of requests for gluten-free, egg free baking recipes. Earlier this summer I tried to bake gluten-free but I was not pleased with the results. I realized that baking gluten-free and egg free is quite a task.

It also finally dawned to me that I should be trying less challenging recipes like brownies and cookies instead of cakes and muffins, because brownies don’t have to rise like the latter and so using gluten-free flours, should not be much of an issue.

I set out to make gluten-free brownies also because my eldest son has been asking for it for quite some time now.

I had bought a packet of all-purpose, gluten-free baking mix from Costco. It’s a combination of rice flour, potato/cornstarch, tapioca flour and xanathan gum. More about it in another post. I was in a dilemma to choose between that mix and a variety of gluten-free flours I have stocked from the Indian grocery store like ragi (finger millet) flour, buckwheat flour, amaranth flour (rajgaro flour), bajra (black millet flour).

Since I was baking brownies and because it doesn’t need to rise a lot I decided to use amaranth flour. I’m so glad that I took a leap of faith because the brownies turned out awesome. I chose the chocolate chunk banana brownies recipe from the book Canada’s 150 Best Diabetes Desserts and made changes to make it gluten-free and egg free.

Delicious Gluten-free Banana Brownies Recipe | Eggless Cooking (3)

TOP RATED

Prep Time	Cook Time	Makes
20 Mins	26 Mins	16 Brownies
Author	Category	Method
Madhuram	Brownies	Baking

5.0 from 7 reviews

Use any gluten-free flour you have in your pantry to make these decadent and delicious brownies at home.

Ingredients:

1/2 cup coconut palm sugar
3 tablespoons avocado oil
1/4 cup plain yogurt
1 banana, mashed
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup amaranth flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons mini chocolate chips
1/4 cup chopped walnuts
2 tablespoons water (optional)

Substitutes:

coconut palm sugar – white or brown sugar
avocado oil – any other oil of your choice
yogurt – unsweetened applesauce or flax seed meal
amaranth flour – any other flour of your choice

Procedure:

Preheat the oven to 350F/180C for 15 minutes. Line a 9-inch square pan with aluminum foil with the foil hanging on two sides of the pan (so that you can lift the brownie easily off the pan once it is baked) and grease it lightly with non-stick cooking spray.
In a large bowl, beat sugar, oil and yogurt using an electric mixer for about 2 minutes.
Add the mashed banana, vanilla extract and cocoa powder and beat on low speed.
In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the cocoa mixture and stir it well with a spatula to mix well. If you feel the batter is too thick add water one tablespoon at a time until the desired consistency is reached.
Stir in chocolate chips and chopped walnuts. Spread the batter evenly in prepared pan.
Bake in the oven until just set, 23-26 minutes. Leave the pan on a cooling rack for about 5 minutes. Now that we have left the aluminum foil hanging, you should be able to lift it off without any trouble. Cool it for another 20-30 minutes before you can cut it into slices.

My Notes:

As always make sure that all the ingredients you use is gluten-free if you are baking it for somebody who is severely allergic. Be it the baking powder, flour or chocolate chips.
This is a very chocolaty brownie. So you may want to cut back the cocoa powder to 5 tablespoons maybe if you want it less chocolaty.
Amaranth flour is available in Indian stores as Rajgaro/rajgira flour.
I used Greek yogurt which is thicker than regular yogurt. So I had to use 2 tablespoons of water to the batter at the end to make it less thicker. This may not be required if you use regular yogurt.
These brownies can very well be veganized by using flax seed meal or unsweetened applesauce as an egg substitute instead of yogurt. In that case I would be blending a tablespoon of flax seed meal with 3 tablespoons of lukewarm water until its thick and foamy.
This recipe can be doubled. Use a 13×9 inch pan and bake it for 25-30 minutes. You can get 24-36 brownies approximately.

Nutrition Facts

Gluten-free Banana Brownies

Amount Per Serving

Calories 74Servings 16

% Daily Value*

Total Fat 2.7g3%

Saturated Fat 0.8g4%

Cholesterol 0mg0%

Sodium 44mg2%

Potassium 121mg3%

Total Carbohydrates 12.6g5%

Dietary Fiber 1.2g4%

Sugars 9.4g

Protein 1.3g

Vitamin D 0mcg0%

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30 COMMENTS

All commentsI made thisQuestions

[…] Gluten-free, egg-free banana brownies: these gooey, moist brownies from Eggless Cooking are gluten-free as well as egg-free for an irresistible treat that almost anyone can enjoy. […]
Reply
Yum! I wasnt in the mood to make our usual sweet potato brownies and found your recipe in my saved list. I used macadamia oil as i had it and buckwheat flour. Mixed it all in my thermomix. We aren’t needing to be egg free but its nice to not always use them up in baking. Thanks for a great recipe!
Reply
- You’re very welcome, Vanessa. Thank you very much for the feedback.
  Reply
THANK YOU SO MUCH FOR A GLUTEN-FREE EGGLESS RECIPE. I just found that I can not have eggs and also having to be gluten free is very hard! I will be trying this recipe very soon! Thanks again!
Reply
- You’re very welcome, Patricia.
  Reply
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Hi, if I make these plain, without chocolate chips or nuts, does it affect the texture? Should I change any other ingredient?
Reply
- You don’t have to, Binu.
  Reply
I saw this recipe n knew I had to try it. Really chocolatey brownies ,came out well. Had been looking for a eggless brownie recipe for a while now..
Reply
- Thanks for trying Binu.
  Reply
Hi madhuram, can we substitute stevia liquid instead of coconut sugar and what would be the amount?
Reply
- Hmm..not sure how it will work. Sorry.
  Reply
Hi Madhuram,
This recipe is great and beyond delicious. Thank you for sharing it with everybody. I am enjoying the brownies I made with this recipe with my morning tea. 100% recommend it. My brownies taste more like dark chocolate because I made some changes to the recipe due to my electric, vegan, gluten-free, no wheat, corn, sugar, etc. diet. Here are the substitutions:
-Agave and maple syrup instead of coconut palm sugar
-Grapeseed oil instead of avocado oil
-Coconut milk instead of yogurt
-Coconut flour instead of amaranth flour
-Sea salt instead of salt
-Semi-sweet chocolate chips instead of regular sugar-level chocolate chips
*Avocado oil and amaranth flour are great but I only had grapeseed oil and coconut flour.
Great recipe. Thank you.
I look forward to trying other recipes on your website. 🙂
Sally
Reply
- You’re very welcome Sally. It’s great to know that the recipe worked even after all these substitutions.
  Reply
The recipe seems to b lovely and I am making it for sure.Thanks a lot
Reply
- Do try it out Vanaj.
  Reply
Hello. Can you use olive oil as a substitute for avocado oil? Or does it need to be vegetable oil?
Many thanks, Clare.
Reply
- You can use any oil Clare.
  Reply
Hi,
I tried this brownies yesterdya and came out super delicious and chocolae-y. However, I skipped the chocolate chips as I knew the cocoa powder would be enough. Rajgira flour worked wonder! Next time I shall make a double batch.
Thanks for the recipe, Madhuram. xx
Reply
- You’re welcome Sonia.
  Reply
I tried this today and it turned out very nice. I used whole wheat flour in stead of amaranth flour, the brownies is a little bit thick but still great. Thanks for the recipe and hope that you will have more vegan baking recipe.
Have a nice day,
Reply
- You’re welcome Hanna.
  Reply
Tried this recipe for the first time. Substituted yogurt with unsweetened applesauce, avocado oil with grape seed oil (which I use for cooking)and palm sugar with regular white sugar that I had handy.
They taste YUMMY!!! Thank you so much for posting this recipe. I am surely going to try some more of the recipes that you have posted. I have baked several gluten free cakes, breads, but they always seem to be more dense, so its work in progress. I am also into vegan cooking and baking, so this recipe was PERFECT for my family. Thank you again 🙂
Reply
- You’re very welcome HPasha. I too am learning to bake gluten-free and making slow progress.
  Reply
Thank you! very much for a very perfect recipe for my toddler.
It was very delicious. I almost not believe that no eggs,if I didn’t cook it by myself. it’s the real perfect brownies.
Reply
- You’re very welcome Bangorn.
  Reply
I made this on Saturday for my Sunday party. Did not have 9/9 so used 7/11 (not a good idea as they were thinner). Did not have Amaranth and could not find it, so mixed Ragi Flour (Indian Store) + Cashew Flour + 1 tbsp of Almond Flour. Used Coconut oil. End result: did not rise much BUT was SO DELICIOUS, MOIST & OH SO CHOCOLATEY, OMG! This s going to be a staple from now on. I have a strong sweet tooth and am always looking for healthy, gluten free, vegan options. THANK YOU! They were truly AWESOME! Any idea if it will be ok to cook in 8/8 and for how long? I could not find the 9/9 even in stores Sat morning (12/14).
Reply
- Yes 8×8 will work JN. It’s pretty much same as the 9×9, so the cooking time will also be more or less the same. But I’m glad that you liked the taste.
  Reply
Looks moist and tempting.. thanks for the recipe 🙂
Reply
THANK YOU, for finally doing a Vegan, Gluten Free recipe. I have gone Gluten free just because I feel better but had stopped checking your website. THANK YOU, I can’t wait to try this and I love how how you put substitutes and even where to find things! You are amazing and have made someone like me (who never cooked) to start baking & cooking again.
Reply
- You’re very welcome JN. Your excitement is infectious. Thanks.
  Reply

Delicious Gluten-free Banana Brownies Recipe | Eggless Cooking (2024)

FAQs

What can I add to brownies to make them better? ›

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

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Can you use bananas instead of eggs in brownie mix? ›

Egg Substitutions That Worked OK

¼ cup mashed banana: Similar to applesauce, this worked great. ¼ cup aquafaba: I was skeptical about using chickpea liquid but was impressed overall.

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Why don t brownies need baking soda? ›

Many brownie recipes don't contain baking powder or baking soda; these recipes tend to be for the dense, sometimes chewy, kind. Cakelike brownies usually contain a leavening agent, which helps give them their fluffy texture. The technique you use also makes a difference in the texture of the final product.

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Does baking powder help brownies? ›

To do this, there's one ingredient that's more important than anything else: baking powder. Baking powder is a leavening agent, which means that it is responsible for lifting up the batter to create that lighter consistency — making it absolutely essential for fluffy brownies.

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How to jazz up boxed brownies? ›

Adding a layer of cream cheese, marshmallow fluff, caramel, or peanut butter goes a long way towards turning a mix into something special. You can add this layer before or after baking the brownies.

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What does adding milk instead of water do to brownies? ›

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

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How many bananas replace one egg in baking? ›

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

How much banana do I substitute for an egg in baking? ›

Mashed Banana

For this swap, use 1/4 cup of mashed ripe banana per egg. Note that riper bananas have more sugar and moisture, so consider reducing other sweeteners and liquids in the recipe.

View Details ›

What happens if I don't put eggs in brownies? ›

Is it okay to make brownies without eggs? Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.

What not to do when making brownies? ›

Common Brownie Fails

Too Cakey: over cooked, or too much flour.
Too Gooey: under cooked, or not enough flour.
Too Bitter: wrong balance of chocolate and fat.
Too Greasy: too much fat or fat didn't melt with chocolate sufficiently.
Lack flavour: not enough sugar or chocolate, too much flour.

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What happens if you put extra butter in brownies? ›

Adding Too Much Fat to the Recipe

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

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Is butter or oil better for baking brownies? ›

Note that while some brownie recipes do call for melted butter instead of oil, the butter can aerate the batter, altering the texture of the brownies and making them cakey rather than fudgy. So, while you can substitute butter for oil and vice versa, remember that it might alter the texture.

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Is it better to use cocoa powder or chocolate in brownies? ›

As compared to those made with just chocolate or a combination of the two, cocoa brownies are reliably superior in terms of texture and flavor.

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What makes brownies cakey vs fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Can I use butter instead of oil in brownie mix? ›

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

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Why do you put sour cream in brownies? ›

If this idea gives you pause, take a moment to consider the properties of sour cream before dismissing it. It's thick, creamy, and slightly tangy. Adding it to brownies introduces extra liquid and fat, which logically results in extra moist and rich brownies.

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Delicious Gluten-free Banana Brownies Recipe | Eggless Cooking (2024)