Banana Carrot Brownies (No Flour, No Refined Sugar, No Eggs)

These Banana Carrot Brownies are a healthier version of the classic recipe made with no flour, no refined sugar, no eggs, no dairy, 5 grams of protein, and a rich chocolate taste.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Banana Carrot Brownies

These Banana Carrot Brownies are a healthier version of the classic recipe made with no flour, no refined sugar, no eggs, no dairy, 5 grams of protein, and a rich chocolate taste.

5 from 3 votes

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

cool down: 15 minutes mins

Total Time: 50 minutes mins

Course: Dessert

Cuisine: American

Servings: 9 squares

Calories: 197.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 medium Ripe Bananas - (note 1) 3/4 cup of mashed banana
• ▢ ½ cup Steamed Carrots - cooled, mashed, measured mashed! (note 2)
• ▢ ⅓ cup Unsweetened Cocoa Powder - (note 3)
• ▢ ½ cup Peanut Butter (Unsalted) - (note 4)
• ▢ ¼ cup Maple Syrup

Optional – for a boost of sweetness

• ▢ ½ cup Dairy-Free Dark Chocolate Chips - (note 5)

Instructions

• Preheat the oven to 350°F (180°C). Line an 8-inch brownie pan with parchment paper. Set aside.
• Peel and slice the carrots, and steam them in a steamer basket following your steamer instructions. It takes about 15-20 minutes to get soft carrot slices. You know they are cooked when you can insert a fork into a carrot slice easily. Cool down in a sieve for 20 minutes.
• In a large mixing bowl, mash the banana into a smooth puree. Measure 3/4 cup. If you mash too much, freeze it for later and use it in a smoothie.
• Mash the steamed, cooled carrots, and pack the mashed carrots in a measuring cup to get 1/2 cup.
• Add mashed carrots with mashed banana, peanut butter, cocoa powder, maple syrup, and chocolate chips if used.
• Stir with a silicone spatula until it looks like a brownie batter. It's fine if you see bits and pieces of carrots or bananas, as long as the batter is not dry. If too dry, it means you used smaller bananas or your nut butter is dry and not oily. Add more mashed banana to fix the batter or a splash of almond milk.
• Pour the batter into the prepared baking dish and sprinkle extra chocolate chips on top if you like.
• Bake the brownies for 25-30 minutes in the oven at 350°F (180°C) until the top is dry and set, and a toothpick inserted in the center comes out with a little sticky crumb on it, meaning the brownie is still fudgy.
• Let them cool down in the pan for 30 minutes at room temperature. Then, transfer them to a cooling rack for 1 hour to let the brownies firm up and get all their fudgy texture. For a better texture, refrigerate them for 2 hours before eating. They will become ultra fudgy and firm up even better.

Notes

Note 1: You need 3/4 cup of mashed bananas. The darker the bananas, the sweeter the brownies. If your bananas are yellow, not ripe, add the chocolate chips for a boost of sweetness.

Note 2: Steam carrot slices in a steamer basket or boil if you prefer, but you will lose some of the nutrients. Cool down in a sieve. When cooled, mash into a thin puree with a fork before packing into a cup and measuring 1/2 cup.

Note 3: You can use sweetened cocoa powder to boost the sweetness of the brownies if you are using yellow bananas.

Note 4: Almond butter or sunflower seed butter works as well.

Note 5: or chopped walnuts.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the brownies in an airtight container in the fridge for up to 4 days.

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Nutrition

Serving: 1square (no chocolate chips) | Calories: 197.4kcal | Carbohydrates: 23.4g | Protein: 5g | Fat: 11g | Saturated Fat: 4.7g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.9g | Sodium: 19.8mg | Potassium: 328.5mg | Fiber: 3.2g | Sugar: 13.9g | Vitamin A: 1205.8IU | Vitamin B12: 0.03µg | Vitamin C: 2.8mg | Calcium: 54.8mg | Iron: 0.9mg | Magnesium: 53.4mg | Phosphorus: 92.3mg | Zinc: 1mg

Ingredients and Substitutions

You only need five simple ingredients to make this recipe. Here’s how to pick and swap them.

• Ripe Bananas – These are the star of the show! They act as a natural sweetener and a binder, completely replacing the need for eggs and refined sugar. I find that the riper and spottier the banana, the sweeter the brownies will be.
• Steamed Carrots – Carrots add incredible moisture and some natural sweetness, which helps create that super fudgy texture without any oil. They are a great way to sneak in some extra veggies.
• Unsweetened Cocoa Powder – This provides the deep, rich chocolate flavor that makes these taste like a decadent brownie. Using the unsweetened kind is best for controlling the overall sweetness.
• Peanut Butter (Unsalted) – This adds healthy fats, protein, and helps bind the brownies together. A drippy, natural peanut butter works best. You can also use almond butter or sunflower seed butter.
• Maple Syrup – This adds a touch of clean, liquid sweetness to round out the flavors.
• Dairy-Free Dark Chocolate Chips – While optional, these create lovely pockets of melted chocolate that make the brownies even more satisfying. Chopped walnuts are a good substitute if you want to add a nice crunch instead.

How to Make Banana Carrot Brownies (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for perfect brownies.

• Ultra Fudgy Texture – Because these brownies don’t have any flour, they are incredibly fudgy and dense. For the best, firmest texture that’s easy to slice, I highly recommend chilling them in the fridge for at least two hours after they have cooled down.
• Add More Structure – If you prefer a brownie with a little more bite and a less fudgy texture, you can stir in about 1/3 cup of oat flour or almond flour with the cocoa powder.
• Measure Mashed Ingredients – For this recipe to work perfectly, it’s very important to measure the mashed banana and carrots after they’ve been mashed. If you add too much, the brownies may be too wet to set up properly.
• Boost the Sweetness – If your bananas aren’t very ripe or if you just prefer a sweeter treat, be sure to use the optional chocolate chips. Sprinkling a few extra on top before baking is a great idea too!

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