top of page

Indulgent Gooey Banana Brownie

Gluten free, utterly delicious, indulgent and perfect for your next ultra, or mountain adventure.

When I'm out on the trails for a long day, or racing long distances, I have searched for something that will keep me going, tastes good and doesn't upset my stomach. After trialing and testing so many different foods, I always go back to this absolute winner.

Not only is it gluten free, it's full of healthy ground almonds, power packed bananas and dark cocoa.

Not only is it gluten free, it's full of healthy ground almonds!

The first time I made this, I was experimenting with different ingredients to see how I could make a calorie dense product, but still healthy. Flour and chocolate can make me break out in spots, or cause IBS and bloating, so it was important to find alternatives. Whether you are heading out for a long day exploring new trails, or getting ready for an ultra marathon this brownie will keep you going and be a well earned treat on the move.

Gooey Banana Brownie


You will need the following ingredients, this makes enough for one 9x5 inch tin.

  • 2 cups overripe mashed banana

  • 2 1/2 tsp pure vanilla extract

  • 1 tbsp white or cider vinegar

  • 1/4 cup oil or milk of choice

  • 3/4 cup pure maple syrup, honey, or agave (I use runny honey)

  • 1 3/4 cup Almond Flour

  • 1/2 cup unsweetened cocoa powder

  • 2 tbsp dutch cocoa or additional regular

  • 1 tsp baking soda

  • 3/4 tsp each: baking powder and salt

  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350 F. Grease a 9x5 loaf pan. Line with parchment. 

  2. Whisk first five ingredients in a bowl, then whisk remaining ingredients in a separate bowl.

  3. Pour wet into dry. Stir until just evenly combined. Spread evenly into the loaf pan. If desired, sprinkle more chocolate chips on top and press down. 

  4. Bake 45 minutes, then turn off the oven but do not open the door even a crack! Let sit an additional 10 minutes in the closed oven before removing. (If still under-cooked at this time, turn oven back on and continue baking- checking every five minutes-until a toothpick inserted in the center comes out mostly clean.) 

  5. Let cool, then very loosely cover or refrigerate overnight before slicing and serving if you can wait, because the taste and texture are ten times better the next day!

Once you dig in the next day it should be soft gooey and rich. You can slice it up into small servings, even little bars. wrap them in cling film and keep in the fridge ready for your next expedition.

As a dessert treat, I make up my date salted caramel sauce and pour this over a slice!

Let me know how your baking goes and don't forget to tag me in your creations!

Recent Posts

See All


bottom of page