Gluten-Free and Egg Free Whole Grain Banana Brownies


(from 5 reviews)
23
Gluten-Free Egg-Free Banana Brownies

Off late I’m getting a lot of requests for gluten-free, egg free baking recipes. Earlier this summer I tried to bake gluten-free but I was not pleased with the results. I realized that baking gluten-free and egg free is quite a task. It also finally dawned to me that I should be trying less challenging recipes like brownies and cookies instead of cakes and muffins because brownies don’t have to rise like the latter and so using gluten-free flours should not be much of an issue. I set out to make gluten-free brownies also because my eldest son has been asking for it for quite sometime now.

I had bought a packet of all-purpose, gluten-free baking mix from Costco. It’s a combination of rice flour, potato/corn starch, tapioca flour and xanathan gum. More about it in another post. I was in a dilemma to choose between that mix and a variety of gluten-free flours I have stocked from the Indian grocery store like ragi (finger millet) flour, buckwheat flour, amaranth flour (rajgaro flour), bajra (black millet flour). Since I was baking brownies and because it doesn’t need to rise a lot I decided to use amaranth flour. I’m so glad that I took a leap of faith because the brownies turned out awesome. I chose the chocolate chunk banana brownies recipe from the book Canada’s 150 Best Diabetes Desserts and made changes to make it gluten-free and egg free.

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Gluten-Free and Egg Free Brownies Recipe

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Prep TimeCook TimeMakes
20 Mins26 Mins16 Brownies
AuthorCategoryMethod
BrowniesBaking
Gluten-Free and Egg Free Whole Grain Banana Brownies
5.0 from 5 reviews
Use any gluten-free flour you have in your pantry to make these decadent and delicious brownies at home.
Ingredients:
  • 1/2 cup coconut palm sugar
  • 3 tablespoons avocado oil
  • 1/4 cup plain yogurt
  • 1 banana, mashed
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 cup amaranth flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons mini chocolate chips
  • 1/4 cup chopped walnuts
  • 2 tablespoons water (optional)
Substitutes:
  • coconut palm sugar – white or brown sugar
  • avocado oil – any other oil of your choice
  • yogurt – unsweetened applesauce or flax seed meal
  • amaranth flour – any other flour of your choice
Procedure:
  1. Preheat the oven to 350F/180C for 15 minutes. Line a 9-inch square pan with aluminum foil with the foil hanging on two sides of the pan (so that you can lift the brownie easily off the pan once it is baked) and grease it lightly with non-stick cooking spray.
  2. In a large bowl, beat sugar, oil and yogurt using an electric mixer for about 2 minutes.
  3. Add the mashed banana, vanilla extract and cocoa powder and beat on low speed.
  4. In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the cocoa mixture and stir it well with a spatula to mix well. If you feel the batter is too thick add water one tablespoon at a time until the desired consistency is reached.
  5. Stir in chocolate chips and chopped walnuts. Spread the batter evenly in prepared pan.
  6. Bake in the oven until just set, 23-26 minutes. Leave the pan on a cooling rack for about 5 minutes. Now that we have left the aluminum foil hanging, you should be able to lift it off without any trouble. Cool it for another 20-30 minutes before you can cut it into slices.
My Notes:
  1. As always make sure that all the ingredients you use is gluten-free if you are baking it for somebody who is severely allergic. Be it the baking powder, flour or chocolate chips.
  2. This is a very chocolaty brownie. So you may want to cut back the cocoa powder to 5 tablespoons maybe if you want it less chocolaty.
  3. Amaranth flour is available in Indian stores as Rajgaro/rajgira flour.
  4. I used Greek yogurt which is thicker than regular yogurt. So I had to use 2 tablespoons of water to the batter at the end to make it less thicker. This may not be required if you use regular yogurt.
  5. These brownies can very well be veganized by using flax seed meal or unsweetened applesauce as an egg substitute instead of yogurt. In that case I would be blending a tablespoon of flax seed meal with 3 tablespoons of lukewarm water until its thick and foamy.
  6. This recipe can be doubled. Use a 13×9 inch pan and bake it for 25-30 minutes. You can get 24-36 brownies approximately.
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23 COMMENTS

  1. I saw this recipe n knew I had to try it. Really chocolatey brownies ,came out well. Had been looking for a eggless brownie recipe for a while now..

  2. Hi Madhuram,

    This recipe is great and beyond delicious. Thank you for sharing it with everybody. I am enjoying the brownies I made with this recipe with my morning tea. 100% recommend it. My brownies taste more like dark chocolate because I made some changes to the recipe due to my electric, vegan, gluten-free, no wheat, corn, sugar, etc. diet. Here are the substitutions:
    -Agave and maple syrup instead of coconut palm sugar
    -Grapeseed oil instead of avocado oil
    -Coconut milk instead of yogurt
    -Coconut flour instead of amaranth flour
    -Sea salt instead of salt
    -Semi-sweet chocolate chips instead of regular sugar-level chocolate chips

    *Avocado oil and amaranth flour are great but I only had grapeseed oil and coconut flour.

    Great recipe. Thank you.

    I look forward to trying other recipes on your website. 🙂

    Sally

  3. Hi,
    I tried this brownies yesterdya and came out super delicious and chocolae-y. However, I skipped the chocolate chips as I knew the cocoa powder would be enough. Rajgira flour worked wonder! Next time I shall make a double batch.

    Thanks for the recipe, Madhuram. xx

  4. I tried this today and it turned out very nice. I used whole wheat flour in stead of amaranth flour, the brownies is a little bit thick but still great. Thanks for the recipe and hope that you will have more vegan baking recipe.
    Have a nice day,

  5. Tried this recipe for the first time. Substituted yogurt with unsweetened applesauce, avocado oil with grape seed oil (which I use for cooking)and palm sugar with regular white sugar that I had handy.
    They taste YUMMY!!! Thank you so much for posting this recipe. I am surely going to try some more of the recipes that you have posted. I have baked several gluten free cakes, breads, but they always seem to be more dense, so its work in progress. I am also into vegan cooking and baking, so this recipe was PERFECT for my family. Thank you again 🙂

  6. Thank you! very much for a very perfect recipe for my toddler.
    It was very delicious. I almost not believe that no eggs,if I didn’t cook it by myself. it’s the real perfect brownies.

  7. I made this on Saturday for my Sunday party. Did not have 9/9 so used 7/11 (not a good idea as they were thinner). Did not have Amaranth and could not find it, so mixed Ragi Flour (Indian Store) + Cashew Flour + 1 tbsp of Almond Flour. Used Coconut oil. End result: did not rise much BUT was SO DELICIOUS, MOIST & OH SO CHOCOLATEY, OMG! This s going to be a staple from now on. I have a strong sweet tooth and am always looking for healthy, gluten free, vegan options. THANK YOU! They were truly AWESOME! Any idea if it will be ok to cook in 8/8 and for how long? I could not find the 9/9 even in stores Sat morning (12/14).

    • Yes 8×8 will work JN. It’s pretty much same as the 9×9, so the cooking time will also be more or less the same. But I’m glad that you liked the taste.

  8. THANK YOU, for finally doing a Vegan, Gluten Free recipe. I have gone Gluten free just because I feel better but had stopped checking your website. THANK YOU, I can’t wait to try this and I love how how you put substitutes and even where to find things! You are amazing and have made someone like me (who never cooked) to start baking & cooking again.

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