Briana Boldin

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Briana Boldin

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This is probably one of my best recipes yet. I love to watch friends and family gobble these down and look around for more!

While delicious enough with its deep, decadent chocolate flavour, its the chewy, moist texture that really stands out about these brownies.

This recipe is processed-sugar-free, dairy-free, soy-free, and very low in added oils; its the addition of banana that provides so much of the moisture, sweetness, and structure.

This is a great recipe to make ahead for events or outdoor adventures of all kinds!

Makes 24 servings


  • 2 cups brown rice flour  (can use almond, coconut, tigernut, or a mix for AIP-friendly)
  • 1 tbsp. arrowroot starch
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  •  ½ tsp salt
  • 3-4 ripe bananas, mashed (about 1 cup)
  • 1 cup non-dairy milk (almond, rice, etc.)
  • ¾ cup maple syrup (or brown rice syrup)
  • ¼ cup oil (safflower, coconut, sunflower, etc.)
  • 1 tsp vanilla extract
  • 1 cup pure vegan chocolate bits

Preheat oven to 350F.  Grease a 9 x 13 inch glass baking pan or a 9 x 9 square cake pan with oil and set aside.

In a large glass bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a separate large glass bowl, mash bananas. Then whisk with milk, maple syrup, oil, and vanilla.

Pour into dry ingredients and stir with a spatula until just combined. Add in cocoa nibs and stir until combined.

Pour into pan and bake for 40-50 minutes or until toothpick inserted comes out clean.

Set aside to cool to almost room temperature before cutting and serving.


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