Deliciously gooey Gluten Free Banana Brownies flecked with coconut. Perfect for using over-ripe bananas. Optional Dairy Free. Refined Sugar Free.
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Over-Ripe Bananas? Make gluten free banana brownies
Who can resist brownies? Soft, gooey squares of chocolatey deliciousness. But these babies take brownie heaven up a notch… I present you with gluten free Banana Brownies.
Banana brownies are a delicious way to use up over-ripe bananas. You know… the ones which would otherwise be destined for the bin. Whilst banana bread may be utterly delicious, sometimes an alternative is needed. And banana chocolate brownies are the way to go!
Banana Waste in the UK
Bananas are one of the most commonly wasted foods in the UK. A shocking 1.4 million edible bananas are wasted EVERY DAY. Just because they are a little soft or turning brown on the skin however, does not make them inedible. Sure, you may prefer to eat your bananas firm, but next time you are heading for the bin with the ones that are ‘past it’… stop!
Brown or even black bananas on the outside are still good inside… And yes, you guessed it… That makes them perfect for baking banana chocolate brownies (whether gluten free or not). Bananas ‘on the turn’ are not only at their sweetest, but they are also at their easiest to mash.
I know we all have busy lives and sometimes those over-ripe bananas need using now, when it’s not convenient. But did you know you can also freeze them to use later?
How to freeze bananas… (when you don’t have time to make banana chocolate brownies today)
The best time to freeze bananas is when they are just ‘on the turn’… still ripe, but getting speckly skin. Here are your freezing options :
Freeze bananas in the skin
You can freeze bananas in their skin. I’ve done it. But to be honest, you will be saving yourself time and effort if you peel before freezing. Why? Because when bananas are frozen unopened, their skin turns black… And although the banana flesh is still good to use, black skin is really difficult to peel off.
Peel and freeze whole
If you plan to use your bananas for making gluten free banana brownies, banana bread, banana cake, cookies, smoothies or similar, then freeze them peeled and whole. Simply peel, pop into a freezer-safe, airtight bag or container (dated) and freeze. For smoothies and shakes, add to the blender whole (we use a Nutribullet, which we love).
If using the bananas for baking, then defrost before you mash and add to the recipe.
Slice and fast freeze before bagging
If there’s a chance you may use the bananas from something that needs a more ‘perfect’ or smaller quantity (sometimes you don’t want a whole banana in your morning smoothie), then slice the bananas and preferably ‘fast freeze’ separated, before bagging. That way, you can take out what you need without using a sledge-hammer to break the banana apart.
Set your freezer onto fast freeze and let the temperature drop and settle before you prepare the banana. This is important. The colder the freezer temperature, the smaller the ice crystals that will form. And smaller ice crystals mean less damage to the fruit. This is particularly important if you might use the banana in a way that is not mashed.
Now peel and slice the banana into pieces about 2 to 3 cm long and place separated onto a tray lined with baking paper. Freeze at ultra-low temperature for a couple of hours uncovered until solid. Then transfer to an airtight bag/container (labelled) and return to the freezer. You can turn the freezer back to normal temperature at this stage.
Are gluten free banana brownies gooey or dry?
Brownie connoisseurs know that brownies come in many textures. But fundamentally, they will be more gooey or more dry.
Gluten free banana brownies definitely fall into the gooey camp. Moist, fudgy and a little sticky from the banana, but not in any way ‘runny’.
Of course, as with any brownies, these banana chocolate brownies can have their texture varied by the length of cooking time. For a firmer bake, simply leave in the oven for a few minutes longer. It’s all a matter of preference.
Some added coconut for Banana Coconut Brownies
For extra interest and texture, this recipe for gluten free banana brownies includes some shredded (desiccated) coconut… which now makes them banana coconut brownies. It’s a wonderful combination… The rich coconut and creamy banana add a distinctly tropical fruitiness which perfectly off-sets the chocolate. And with extra chocolate chunks also baked in, each mouthful offers tiny chewy coconutty bits, sitting alongside melty chocolatey chunks.
Rest assured however that this banana chocolate brownie is very very chocolatey. Made with a good ratio of chocolate rather than 100% cocoa, it is dark and decadent.
It is also made free from refined sugar with a combination of light brown and coconut sugar. Always enhancing, this gives natural depth of flavour and some lovely caramel notes to the bake.
Other inspiration on Gluten Free Alchemist to use up bananas
- Banana Pancakes
- Best Banana Bread
- Decadent Roasted Banana Cake
- Banoffee Cake
- Layered Banana Flapjack Crumble Cake
- Banoffee Cake
- Smoothie Pud
- Double Chocolate Banana Muffins
- Chocolate Banana Macaroon Cookies
- Coco-Banana Freeze Bites (frozen energy balls)
- Banoffee Trifle
- Banoffee Cupcakes
For everything else, check out our gorgeous Gluten Free Recipe Book Index.
What equipment do I need to make Gluten Free Banana Brownies?
- 9 inch square baking tin – When I make brownies, I mostly use a 9 inch square tin, because the portion squares can be perceived as extra generous. For this particular recipe however, the mix is a little more than for some others on Gluten Free Alchemist, so this slightly larger tin is a good option.
- A good set of kitchen scales for accurate measurement of ingredients
- Measuring spoons
- Mixing bowls – you may need a couple for this recipe.
- A large non-stick saucepan – the crucial mixing of the ingredients takes place in the pan.
- Wooden or silicone mixing spoon
Made gluten free banana brownies with coconut?
I hope you love this recipe as much as we do… It always goes down well with friends we feed, so I feel fairly confident the recipe is a keeper.
If you do make them, let me know how you found them. Tag me on social media (links at the top of the page), leave a comment or send me an email. And please do star-rate the recipe… It helps to support the blog and make sure other people can find the recipes we love.
Gluten Free Banana Brownies with Coconut
- Kitchen scales
- measuring spoons
- 9 inch square non-stick baking tin
- baking paper
- Mixing bowls
- large non-stick saucepan
- silicone/wooden spoon or spatula
- 100 g gluten free plain flour blend I use GFA Blend A – See NOTES
- 1 tsp xanthan gum (if not already in your flour mix)
- 2 tsp gluten free baking powder
- ½ tsp fine sea salt
- 50 g ground almonds (almond meal)
- 2 tbsp cocoa powder
- 30 g shredded (desiccated) coconut
- 180 g good quality dark chocolate (DF if needed) chopped
- 175 g unsalted butter (or DF alternative)
- 75 g coconut sugar or brown sugar if you have no coconut sugar
- 75 g soft light brown sugar
- 2 very ripe bananas mashed
- 2 large eggs room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 tsp vanilla extract
- 100 g milk or dark chocolate chunks/chips DF if required
- Base-line a 23 cm/9 inch square baking tin with baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, xanthan gum, baking powder, salt, almonds, cocoa and coconut in a bowl, making sure any lumps are completely broken down. Set aside.
- Melt the chocolate, butter and sugars in a large non-stick saucepan on a low heat, stirring frequently. Once melted, remove from the heat and allow to cool slightly.
- In a separate bowl, mash the banana, before adding to the chocolate mixture. Beat well with a wooden spoon/spatula.
- Beat the eggs with the vanilla extract in a separate bowl (re-use the banana bowl to save washing up) and then also add that to the chocolate mix, beating in well.
- Lastly, add the dry flour mix and chocolate chips to the chocolate batter and mix well until thoroughly combined.
- Pour the mixture into the baking tin and spread and smooth the top evenly with a spoon/spatula.
- Bake for 35 to 40 minutes until a skewer inserted into the centre comes out 'just' clean. For a firmer bake, leave to cook a couple of minutes longer.
- When baked, remove from the oven and leave to cool completely in the tin.
- Once cold, remove from the tin and transfer to a cutting board. Slice into 16 squares.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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