These Chocolate Banana Bread Fudge Brownies are rich, chocolatey and made with wholesome vegan and gluten-free ingredients. They are packed with chocolate and raspberries and are a true joy to eat.

If you love fudge brownies and want to take them to the next level, these are the way to go. With juicy raspberries and delicious dark chocolate goldenberries (amazing!) they are sweet, chocolatey, fruity and so fudgy. Plus, they taste like the best chocolate banana bread and fudge brownie combined so they are heaven in every bite.

Squares of Chocolate Banana Bread Fudge Brownies with a knife
Chocolate Banana Bread Fudge Brownies

Why will I love these?

These brownies are fantastic:

  • Rich, fudgy and chocolatey
  • Fruity, nutty and delicious
  • Melt in your mouth indulgent
  • Made with wholesome ingredients
  • Naturally vegan and egg-free
  • Easily nut-free and gluten-free
  • Perfect for an easy bake with simple ingredients
  • Great for dessert or as a snack with a cup of tea
  • Lovely to make ahead of time for friends and family
  • Versatile depending on the berries you have at home

If you already love the sound of these healthier but fudgy indulgent brownies, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list is simple and you can see my favourites in the “shop the recipe” section below. Let’s discuss the ingredients in more detail.

  • Ripe bananas: the key to these banana bread inspired brownies is ripe banana. Make sure they are soft as this makes them sweeter, easier to mash and much better for baking with.
  • Peanut butter: or another nut or seed butter. The important thing is that the nut/seed butter is smooth and creamy and ideally 100% nuts/seeds.
  • Maple or agave syrup: for sweetness. Both are refined sugar free, but you can also try other syrups.
  • Coconut yoghurt: for richness, creaminess and healthy fats, adding yoghurt to bakes is a no brainer. I use the Cocos Organic natural or original yoghurt which is packed with gut healthy ingredients, too. make sure your yoghurt is thick and creamy, as runny yoghurt will make the batter too wet and don’t use low-fat as the fat is important for texture, too.
  • Chia or flaxseeds: these help to bind the brownie batter as it contains no eggs.
  • Plain or GF plain flour: this keeps the brownies moreish and fudgy and if you need to use gluten-free flour, use a 1:1 baking blend with xanthan gum to help bind the bake.
  • Vegan chocolate protein powder: this adds a chocolatey richness like no other, as well as sweetness and natural fudgy texture to these brownies. You can use any chocolate flavoured protein powder.
  • Cacao powder: for the chocolatey richness I use raw cacao powder (from Natures Heart for whom I originally created this recipe) or you can use cocoa powder, too. Cocoa is a little darker in colour but will also be great.
  • Ground almonds: for a lovely nutty and fudgy texture, these add healthy fats and a dense, rich brownie. For a nut-free option, swap this for extra plain flour or use ground up sunflower seeds.
  • Raising agents and salt: for the rise and flavour.
  • Dark chocolate: use your favourite dark chocolate for adding into the brownie batter and for drizzling on top. I like a dark one with at least 70% cacao but you can use your favourite flavour and richness.
  • Dark chocolate goldenberries: these are so good! They are from Natures Heart and I have never tasted anything quite like them. They are tangy and sharp in the middle (as goldenberries naturally are) with a dark chocolate coating. They are divine, although if you don’t have them, these brownies are just as good.
  • Raspberries: these add such a delicious juicy pop into each brownie bite. Fresh is best but you can also swap these for blueberries, strawberries or blackberries, depending what you have.

Are these gluten-free and nut-free?

These are easily gluten-free, as long as you use GF plain flour (a 1:1 baking blend that you usually bake with is best, and one which contains xanthan gum or a similar binder). To make these nut-free, use tahini or sunflower seed butter instead of peanut butter and use extra plain flour instead of ground almonds or use ground up sunflower seeds to keep the richness from the natural fats. Also check your chocolate, yoghurt and protein powder for nuts.

How do I make these brownies?

These are easy to make and are similar to my banana bread recipes. Here’s what we do:

  • Mash the banana until smooth: this makes the best texture.
  • Whisk together all the wet ingredients: until smooth.
  • Sift in the dry ingreidnets: and combine to a thick batter.
  • Fold in the chocolate and goldenberries: and spread into the lined tin.
  • Top with the raspberries: and bake for 35 minutes or until baked through. The middle will still feel fudgy and wetter but this is OK.
  • Cool for 30 minutes then lift out the tin: to cool more.
  • Slice into brownies: and enjoy.

How long will they last?

These are great kept in a sealed container for 3-5 days, ideally in the fridge overnight due to the fresh ingredients, and eaten at room temperature (or fridge temp if you prefer). You can freeze these brownies for 1 month, wrapped well. Allow to defrost before eating.

One square of Chocolate Banana Bread Fudge Brownie with a bite
Chocolate Banana Bread Fudge Brownies

What else can I make?

If you are looking for other chocolatey ideas, how about:

One square of Chocolate Banana Bread Fudge Brownie with a bite

Chocolate Banana Bread Fudge Brownies (Vegan GF)

Yield: 16
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

These Chocolate Banana Bread Fudge Brownies are rich, chocolatey and made with wholesome vegan and gluten-free ingredients. They are packed with chocolate and raspberries and are a true joy to eat.


  • 4 ripe bananas, 400g
  • 75g smooth, runny peanut butter
  • 80ml (1/3 cup) maple or agave syrup
  • 120g thick coconut yoghurt
  • 1 tbsp chia seeds, ground
  • 105g plain or GF plain flour
  • 60g vegan chocolate protein powder
  • 30g cacao powder
  • 60g ground almonds
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 50g dark chocolate, chopped
  • 60g dark chocolate goldenberries, plus extra to serve
  • 16 raspberries
  • Melted chocolate, to serve


  1. Preheat the oven to 160Fan/180ºC and line an 8-inch square tin with parchment paper.
  2. For the brownies: mash the banana well and add to a large mixing bowl with the peanut butter, syrup, yoghurt and chia seeds. Whisk till smooth. Sift in the flour, chocolate protein powder and cacao powder. Add in the ground almonds, baking powder, bicarbonate of soda and salt and whisk or stir together to a thick brownie batter.
  3. Fold in the chocolate and the chocolate goldenberries and spread into the lined tin. Press in the raspberries.
  4. To bake: place in the middle of the oven for 35 minutes, until firm to touch and an inserted skewer comes out clean around the edges but with some specks of batter from the centre.
  5. To cool: allow to sit in the tin for 30 minutes and then carefully lift out to cool for another 30 minutes for the neatest brownies.
  6. To serve: use a warmed, sharp knife to slice into 16 brownies and served with melted chocolate and extra dark chocolate goldenberries.
  7. To store: enjoy straight away or allow to cool fully and keep in an airtight container for 3-5 days (in the fridge overnight due to the fresh ingredients) or in the freezer, wrapped well, for 1 month. Allow to defrost before eating.

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Stay in touch

I look forward to hearing what you think of these Chocolate Banana Bread Fudge Brownies so please let me know in the comments below and leave a star review above. If you do make them, please tag me in your photos, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With fudge brownie love x

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