gluten-free dairy-free banana brownies

Brownanas: gluten-free banana brownies

One of the best gluten free recipes to use your brown ripe bananas: soft, chocolate-y banana brownies. Perfect both for a breakfast on the go or as a snack!

What’s in these banana brownies?

Here’s the exciting news: you only need 8 ingredients to make these brownanas! Not only you likely already have in your pantry all these ingredients, but I’m also too happy with the fact that these brownies are both dairy and gluten free. This means they are great for those with dietary requirements (vegan, celiacs, intolerants).

So, here are the 8 ingredients you’ll need to bake these gluten-free banana brownies:

  • Brown bananas: the riper, the better
  • Eggs: you’ll need only 1.
  • Rice flour: I used white rice flour
  • Brown sugar: brown sugar gives them a nice texture. You can also use white.
  • Olive/Coconut oil: you’ll need a light flavored oil
  • Cocoa powder: make sure it’s unsweetened and of good quality
  • Baking powder: classic leavening agent for cakes
  • Optionally, you can add nuts on top (I often use walnuts or sliced almonds)

Brownanas (brownie + banana bread)

4 from 2 votes
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Gluten-Free Brownies that make for an easy dairy-free, grain-free, and gum-free treat. 


  • 2 very ripe bananas

  • 1 medium egg

  • ¾ cup rice flour (130 g)

  • 2 tbsp unsweetened cocoa powder (15 g)

  • ¼ cup olive/seeds oil (40 g)

  • cup brown sugar (70 g)

  • cup chocolate chips (55 g)

  • 1 tbsp baking powder (7 g)

  • a pinch salt (optional)

  • cup walnuts / hazelnuts / almonds (optional)

How to

  • In a medium bowl (or the stand mixer bowl) mash the bananas.
  • Then add all the other ingredients and mix with a whisk until smooth.
  • Now, transfer the batter into a greased square pan. Bake the brownies for 27-30 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let them cool completely, before slicing and serving. 
  • Place in a baking tray and spread nuts on top. Bake at 340°F/170°C for 30 minutes.

Want more recipes like this?

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Ready to try this recipe?

Save it from my Pinterest @martainthejar !

Also: see the other gluten-free chocolate cakes you can find in the blog!

If you are more part of the “breakfast type of cake” team, take a look at this recipe: CLICK HERE . It’s the perfect soft and moist chocolate cake everyone will love. 

Moreover, you could also try my FUDGY chocolate cake: vegan and extremely decadent. For the recipe, CLICK HERE.

And if you want to stay updated on my latest recipes, make sure to follow my Pinterest page or my Instagram page where I share all the news!


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