- Preheat oven to 350 degrees.
- Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
- Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it’s flat and even.
- Evenly distribute the chocolate chips on top.
- Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
- Bake for 20 minutes. They’ll seem under done when you take them out but once they cool, they’ll be good to go.
- Let cool in the pan then slice into 8 squares.
- You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!
- I haven’t tried this recipe with whey protein so I can’t guarantee how they’ll turn out if you use it. (See reader comments for those that have tested with whey.)
- It’s not imperative that you use extra ripe bananas, as long as they’re not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.
- You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they’re evenly distributed overtop of each piece.
- I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven’t tested it, so I can’t guarantee the same result.
- Serving Size: 1 brownie
- Calories: 82
- Fat: 2
- Carbohydrates: 13.5
- Fiber: 2
- Protein: 5