The gooey middle is intentional and they firm up completely as they cool. These bars are so tasty!

What are Banana Cookie Bars?

Banana Cookie Bars are thick, chewy bars made from a pressed cookie dough with mashed ripe banana, brown butter, coconut sugar, egg yolks, and dark chocolate chips baked in a square pan. They taste like a thick banana chocolate chip cookie in bar form: chewy at the edges, gooey and soft-set in the center, with no frosting or topping needed. The entire batch bakes in one pan and slices into squares once cooled.

Ingredients

• ½ cup mashed ripe bananas
• 2 egg yolks
• 1 stick butter, browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 cups gluten free flour, see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a bar built on banana and coconut sugar, those compounds create a richer, more caramelized result. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing.

Plain melted butter works as a substitute. Coconut sugar sweetens with a caramel and molasses undertone that pairs beautifully with brown butter, banana, and dark chocolate chips. Light brown sugar substitutes at 1:1.

Egg yolks only

Two egg yolks instead of one whole egg is the key technique behind the chewy texture. Yolks provide richness and fat without the extra water from egg whites.

That higher fat ratio produces a denser, chewier bar with a cookie-like texture rather than a cakey banana bread bar. More yolk, less white, chewier result.

Ripe bananas, dark chocolate chips, and GF flour

Use bananas with visible brown spots. The riper the banana, the more intensely banana-flavored and naturally sweet the finished bars will taste. One cup of dark chocolate chips folds in for gooey, melted pockets of chocolate in every square.

High-quality dark chips make a noticeable difference in a recipe with so few ingredients. Two cups of a 1:1 GF baking blend provides enough structure to hold the bars together while keeping the chewy texture. All-purpose flour substitutes at the same amount.

How to Make Banana Cookie Bars, Step-by-Step

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.

Then, add in the flour and baking soda. Stir to combine.

Fold in the dark chocolate chips. Press this mixture into the lined pan.

Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.

Lastly, allow the bars to cool before slicing and serving.

Why egg yolks make these bars chewier

Whole eggs contain both a fat-rich yolk and a water-rich white. That water content creates steam during baking, which contributes to lift and a cakey, open crumb. Using only yolks removes that steam source. The higher fat-to-water ratio keeps the bars dense and chewy rather than cake-y and light.

The same technique produces the chewiest chocolate chip cookies: more yolk, less white. For a banana bar that tastes like a thick, chewy cookie rather than a slice of banana bread, egg yolks are the key ingredient swap.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness and intense flavor. An underripe banana produces flat-tasting bars.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg yolks. Allow it to cool for at least 5 minutes before adding to the bowl.

Press the dough firmly into all four corners

The dough is thick and will not spread on its own. An uneven layer bakes unevenly. Press all the way to the edges before baking.

Pull the bars when the center still looks gooey

Moist crumbs on the toothpick at 25 minutes is the correct signal. Baking until a clean toothpick produces dry, cakey bars that lose the chewy texture.

Use high-quality dark chocolate chips

With so few ingredients, chip quality shows clearly. A good dark chip produces a noticeably richer, more satisfying bar.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The bars stay chewy at room temperature.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Sugar Cookie Bars
• Magic Cookie Bars
• Cookie Dough Cheesecake Bars
• Brown Butter Chocolate Chip Cookie Bars
• Paleo Samoa Bars

If you make this Banana Cookie Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Banana Cookie Bars

Dense and chewy with gooey pockets of melted dark chocolate throughout and a caramel warmth from the coconut sugar in every bite. Brown butter adds a nutty depth that makes the banana and chocolate taste richer and more complex than a standard cookie bar ever could.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 bars

Calories 263kcal

Author Addison LaBonte

Ingredients

• ½ cup mashed ripe bananas
• 2 egg yolks
• 1 stick butter browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 cups gluten free flour see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.
• Then, add in the flour and baking soda. Stir to combine.
• Fold in the dark chocolate chips. Press this mixture into the lined pan.
• Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.
• Lastly, allow the bars to cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Using browned butter is worth the extra few minutes! It adds so much more flavor than just melted butter.
• Use really ripe bananas for the best flavor.
• Do not bake too long. The bars should look gooey in the middle.
• Store any leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 263kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 35mg | Fiber: 4g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

The post Banana Cookie Bars appeared first on Organically Addison.

The three-way combination of brown butter, espresso powder, and coconut sugar produces a depth of flavor that no single ingredient could create alone. Each one enhances the others: the espresso deepens the caramel notes of the coconut sugar, the coconut sugar balances the bitterness of both the espresso and the dark chocolate chips, and the brown butter ties all three together with a warm, nutty base!

What Does Espresso Powder Do in Banana Bread?

Espresso powder in banana bread does not make it taste like coffee. Instead, it acts as a flavor amplifier, deepening the chocolate, caramel, and banana notes already present in the batter. One teaspoon is enough to make the dark chocolate chips taste richer and more intense and to bring out the caramel undertone of the coconut sugar, without adding any perceptible coffee flavor to the finished loaf.

Ingredients

• 1 stick salted butter, browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour, see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf with espresso powder and dark chocolate chips, those compounds deepen the overall flavor considerably.

Cook over medium heat, stirring occasionally, until golden caramel and toasted-smelling. Cool for at least 5 minutes before adding so it does not scramble the eggs.

Coconut sugar and espresso powder

Three-quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs especially well with espresso and dark chocolate. The slight earthiness of both coconut sugar and espresso reinforce each other in a way that granulated sugar does not replicate. Light brown sugar substitutes at 1:1.

One teaspoon of espresso powder amplifies the chocolate and caramel flavors already in the batter without adding any perceptible coffee taste. Do not substitute brewed coffee, since the added liquid alters the batter texture.

Two eggs and dark chocolate chips

Two eggs produce a richer, more structured crumb with better lift and density than the single egg used in most banana bread recipes. One cup of dark chocolate chips folds in as a core ingredient, creating gooey pockets of chocolate throughout every slice. High-quality dark chips produce the richest result alongside the espresso and brown butter.

Gluten free flour

One and a half cups of a 1:1 gluten free baking blend provides the structure this loaf needs through the longer bake time. All-purpose flour substitutes directly at the same amount.

How to make Brown Butter Espresso Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit.

Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.

Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.

Fold in the chocolate chips. Transfer this batter into a lined loaf pan.

Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

How Brown Butter, Espresso, and Coconut Sugar Work Together

Each of these three ingredients brings an earthy, slightly bitter quality that on its own could be too intense. Together, they balance and amplify each other. Coconut sugar provides enough caramel sweetness to soften the bitterness of the espresso and dark chocolate chips.

The espresso deepens the caramel notes of the coconut sugar. The brown butter ties everything together with a warm, nutty base. The result is a loaf where every flavor is more pronounced than it would be on its own.

Tips for the Best Result

Use very ripe bananas

Brown-spotted or nearly fully brown bananas produce the most intensely sweet loaf. Less ripe bananas lack enough natural sweetness to balance the espresso and dark chocolate.

Cool the brown butter before adding eggs

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before mixing.

Do not substitute liquid coffee for espresso powder

Brewed espresso adds liquid the batter does not account for and makes it too wet. Use dry espresso powder or instant espresso granules only.

Watch for the puffed center

The center puffs up visibly when nearly done. That puff combined with a few moist crumbs on the toothpick is the correct signal to pull the loaf.

Do not overmix

Stir until no dry streaks remain after the flour goes in, then stop. Over mixing produces a tough, dense crumb.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Frequently Asked Questions

You May Also Like

• Maple Cinnamon Banana Bread
• Greek Yogurt Banana Bread
• Brownie Banana Bread
• Chocolate Bread Pudding
• Brown Butter Banana Cookies

If you make this Brown Butter Espresso Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Brown Butter Espresso Banana Bread

Dense, moist, and deeply rich with a crumb that tastes like brown butter and caramel in every bite! Espresso deepens the chocolate flavor without tasting like coffee, and gooey dark chocolate chips melt into every single slice from edge to edge.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 373kcal

Author Addison LaBonte

Ingredients

• 1 stick salted butter browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit.
• Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.
• Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.
• Fold in the chocolate chips. Transfer this batter into a lined loaf pan.
• Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The middle should puff up and a toothpick inserted will come out mostly clean with a few crumbs.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 373kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 341mg | Potassium: 124mg | Fiber: 5g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

The post Brown Butter Espresso Banana Bread appeared first on Organically Addison.

The ripe banana carries the sweetness in this recipe. With only four tablespoons of maple syrup in the entire loaf, the banana is doing most of the sweetening work. This is why very ripe, brown-spotted bananas are not just recommended but essential here. A banana that is still yellow contributes very little sweetness and the loaf will taste bitter from the cocoa powder without enough natural sugar to balance it. Try my Brownie Bite Banana Bread too!

What Makes This Double Chocolate Banana Bread Different?

This Double Chocolate Banana Bread uses three elements that most competing recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like flavor compounds that deepen the dark cocoa.

Second, only four tablespoons of maple syrup sweeten the loaf, making the banana the primary sweetener with no refined sugar added. Third, the recipe uses gluten free flour natively, not as a footnote substitution.

Ingredients

• 1 1/2 cups mashed ripe bananas
• 1/3 cup salted butter, browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 3/4 cups gluten free flour, see note
• 1/4 cup dark cocoa powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf built on dark cocoa and ripe banana, those compounds deepen both flavors noticeably. Cook over medium heat until golden caramel and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Ripe bananas

Use bananas with heavy brown spotting or that are nearly fully brown. In a recipe with only four tablespoons of added sweetener, the banana carries the majority of the sweetness. The riper the banana, the more its starch has converted to sugar. One and a half cups comes from about three medium bananas.

Maple syrup and dark chocolate

Four tablespoons of pure maple syrup sweetens the loaf with no refined sugar. Because the banana provides primary sweetness, only a small amount of added sweetener is needed to balance the dark cocoa. Honey substitutes at the same amount.

One quarter cup of dark cocoa powder saturates the batter with deep chocolate flavor, and one cup of dark chocolate chips folds in to create gooey pockets of chocolate in every bite. High-quality dark chips make a noticeable difference in this simple batter.

Gluten free flour

One and three-quarters cups of a 1:1 gluten free baking blend holds the loaf together through the bake time. All-purpose flour substitutes directly at the same amount.

How to make Double Chocolate Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.

In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.

Then, add in the flour and cocoa powder. Stir to combine.

Fold in the chocolate chips.

Transfer to the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why the Banana Is the Real Sweetener Here

Most double chocolate banana bread recipes use 3/4 to 1 cup of sugar in addition to the bananas. This recipe uses only four tablespoons of maple syrup because the ripe banana carries almost all the sweetness.

A very ripe banana contains far more simple sugars than an underripe one, and one and a half cups of fully ripe mashed banana provides enough natural sweetness to balance a full quarter cup of dark cocoa powder. A yellow banana leaves the loaf tasting bitter and flat, which is why extra-ripe bananas are non-negotiable here.

Tips for the Best Result

Use the ripest bananas you can find

Brown-spotted or nearly fully brown bananas are essential, not just preferred. The banana provides primary sweetness here and an underripe one leaves the loaf bitter from the cocoa.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before mixing.

Do not overmix once the flour goes in

Stir until no dry streaks remain, then stop. The batter should look thick and slightly rough, not smooth.

Start checking at 40 minutes

The banana and maple syrup provide more natural moisture than a sugar-heavy batter, making this loaf bake faster. Pull it as soon as the toothpick shows moist crumbs.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Banana Bread Pudding
• Brownie Banana Bread
• Chocolate Bread Pudding
• Marble Banana Bread
• Chocolate Cookie Dough Banana Bread

If you make this Double Chocolate Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Double Chocolate Banana Bread

Dense, moist, and deeply chocolatey in every single slice. Brown butter adds a nutty richness that makes the chocolate flavor taste more complex, and gooey dark chocolate chips melt throughout every bite from edge to edge.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 326kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed ripe bananas
• ⅓ cup salted butter browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 ¾ cups gluten free flour see note
• ¼ cup dark cocoa powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.
• Then, add in the flour and cocoa powder. Stir to combine.
• Fold in the chocolate chips.
• Transfer to the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The bread is done when a toothpick inserted comes out with only a few moist crumbs.
• Allow the bread to cool before slicing.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 326kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 174mg | Fiber: 6g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg

The post Double Chocolate Banana Bread appeared first on Organically Addison.

Half the batter goes in first, then the peaches, then half the crumble, then the remaining batter, then the remaining crumble. Every slice reveals a distinct peach layer in the center and a golden crumble crust on top!

What makes this Peach Coffee Cake different?

This Peach Coffee Cake uses brown butter instead of plain melted butter, adding nutty, toffee-like depth to every layer. Coconut sugar sweetens both the batter and the crumble topping with a natural caramel undertone that complements fresh peaches beautifully. The recipe is fully gluten free, built with GF flour in both the cake and the crumble, and finishes with an optional coconut butter drizzle instead of a powdered sugar glaze.

Ingredients

Coffee Cake

• ⅓ cup salted butter, browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour, see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour
• 1 cup coconut sugar or light brown sugar
• ⅔ cup gluten free flour, see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter, softened

Topping

• Melted coconut butter, for drizzling

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute if time is short.

Yogurt or sour cream

Half a cup of yogurt or sour cream provides moisture and tenderness. Plain Greek yogurt produces a slightly lighter result with more protein. Sour cream produces a richer, more traditional coffee cake texture. Both work equally well at the same amount.

Coconut sugar and fresh peaches

Coconut sugar sweetens both the batter and the crumble with a natural caramel undertone that pairs well with fresh peaches and cinnamon. Light brown sugar substitutes at 1:1. Use only fresh, ripe peaches.

Frozen peaches release too much water and prevent the crumble from setting into its dry, crumbly texture. Slice the peaches into even pieces for consistent layering.

Gluten free flour and cinnamon crumble

A 1:1 gluten free baking blend provides structure in both the cake and the crumble. Using the same flour in both ensures the crumble holds its sandy texture and the cake slices cleanly. All-purpose flour substitutes at the same amounts in both components.

How to make Peach Coffee Cake, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.

Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.

Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.

In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.

Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.

Bake for 40 to 45 minutes.

Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Why Fresh Peaches Make the Recipe Work

Frozen peaches contain ice crystals that melt into water during baking, releasing directly into the batter and crumble layers and preventing the crumble from setting into its dry, crumbly texture. Fresh ripe peaches hold their structure and release only a modest amount of juice that absorbs into the batter as moisture rather than flooding it.

The result is a distinct peach layer with visible slices, a tender surrounding crumb, and a crumble that stays crumbly all the way through.

Tips for the Best Result

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before stirring into the wet ingredients.

Do not overmix the batter

Stir until no dry streaks remain, then stop. A slightly rough batter is fine and produces a better crumb than an overworked one.

Press the first batter layer firmly

The first half of batter is thick. Press it into a flat, even layer to prevent the peach and crumble layers from sinking to the bottom during baking.

Use ripe but firm peaches

Peaches that yield slightly to gentle pressure are ideal. Overripe peaches collapse and release more liquid than the batter can absorb. Underripe peaches taste starchy rather than sweet.

Add the coconut butter drizzle just before serving

Coconut butter sets quickly on a cool surface. Drizzle over individual slices right before serving for the best appearance and texture.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days. The crumble softens slightly in the fridge but the flavor stays excellent.

Frequently Asked Questions

You May Also Like

• Blueberry Coffee Cake
• Vegan Coffee Cake
• Lemon Blueberry Coffee Cake
• Almond Flour Coffee Cake
• Coffee Cookies

If you make this Peach Coffee Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Peach Coffee Cake

This cake tastes like summer in every single bite. Fresh juicy peaches, warm cinnamon, nutty brown butter, and a buttery crumble that bakes into a golden crust. A drizzle of melted coconut butter on top makes each slice taste rich, sweet, and completely satisfying.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 slices

Calories 342kcal

Author Addison LaBonte

Ingredients

Coffee Cake

• ⅓ cup salted butter browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter softened

Topping

Coconut butter, melted

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.
• Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.
• Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.
• In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.
• Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.
• Bake for 40 to 45 minutes.
• Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not use frozen peaches. Use fresh peaches.
• I love topping mine with melted coconut butter but feel free to use frosting or powdered sugar as well.
• Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 4 days

Nutrition

Calories: 342kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 422mg | Potassium: 23mg | Fiber: 3g | Sugar: 22g | Vitamin A: 458IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg

The post Peach Coffee Cake appeared first on Organically Addison.

Brown butter elevates this loaf noticeably. The nutty, toasty depth it adds works well with cinnamon and maple syrup, creating a more complex flavor in every slice.

What Makes This Maple Cinnamon Banana Bread Different?

This Maple Cinnamon Banana Bread uses three elements that most maple banana bread recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like depth. Second, vanilla Greek yogurt replaces oil or sour cream, adding protein and a creamier crumb.

Third, one and a half teaspoons of cinnamon makes the spice genuinely prominent rather than just a background note. The result is a more complex, deeply flavored loaf that needs no glaze or topping to feel finished.

Ingredients

• 1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
• 2 large eggs
• 1 stick salted butter, browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon

What Each Ingredient Does

Brown butter

Browning the butter produces nutty, toasty flavor compounds that plain butter does not contain. Those compounds combine with cinnamon and maple syrup to create a more layered, complex loaf. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt adds moisture, protein, and a gentle tang that balances the sweetness of the maple and banana. Vanilla yogurt adds a subtle depth on top of the extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety.

Maple syrup or honey

Pure maple syrup sweetens with no refined sugar and a warm, earthy flavor that pairs naturally with cinnamon and brown butter. Honey substitutes at 1:1 for a more floral sweetness with the same texture effect.

Why more cinnamon works here

One and a half teaspoons is more than most banana bread recipes use. Maple syrup’s earthy, subtly bitter quality provides contrast that keeps the extra cinnamon from reading as overwhelming. The result is a loaf where cinnamon comes forward rather than sitting quietly in the background.

Ripe bananas and gluten free flour

Use bananas with visible brown spots. As they ripen, starch converts to sugar, producing a sweeter, more intensely banana-flavored mash. One and a half cups of a 1:1 gluten free baking blend provides structure without making the crumb dense. All-purpose flour substitutes at the same amount.

How to make Maple Cinnamon Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.

Pour this batter into the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Why This Loaf Bakes in 40 to 45 Minutes

Most maple cinnamon banana bread recipes bake for 50 to 65 minutes. This one finishes in 40 to 45 minutes because the Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust sooner. Start checking at 40 minutes and pull the loaf when the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most naturally sweet loaf. If yours are still yellow, leave them at room temperature for a few more days or place unpeeled bananas in a 300-degree oven for 15 minutes.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before adding to the bowl.

Do not overmix and start checking early

Stir until no dry streaks remain, then stop. Begin testing at 40 minutes since the yogurt and maple syrup keep the center moist and this loaf bakes faster than a standard banana bread.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The yogurt and maple syrup keep this loaf moist.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Cinnamon Crunch Banana Bread
• Brownie Banana Bread
• Marble Banana Bread
• Cheesecake Banana Bread
• Eggless Banana Bread

If you make this Maple Cinnamon Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Maple Cinnamon Banana Bread

This Maple Cinnamon Banana Bread is soft, warmly spiced, and deeply flavorful with brown butter and vanilla Greek yogurt in every slice. Maple syrup sweetens it naturally, and 1.5 teaspoons of cinnamon make the spice a forward, noticeable note in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 281kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups mashed ripe bananas
• 2 eggs
• 1 stick salted butter browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
• In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
• Pour this batter into the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, you can use all purpose flour.
• Use ripe bananas that are brown spotted. Do not use green bananas.
• The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 163mg | Fiber: 3g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

The post Maple Cinnamon Banana Bread appeared first on Organically Addison.

Brown butter is the defining element. Cooking the butter until golden and nutty adds a toffee-like depth that plain melted butter cannot replicate. If time is short, plain melted butter works perfectly, but the browned version produces a noticeably more complex and satisfying loaf!

What Does Greek Yogurt Do in Banana Bread?

Greek yogurt adds moisture, protein, and a subtle tang to banana bread batter without contributing any noticeable yogurt flavor. The fat and protein in the yogurt produce a more tender crumb than oil or butter alone, and the slight acidity reacts with the baking soda to create a gentle lift. The result is a soft, moist loaf that holds together cleanly when sliced and stays fresh longer than a standard banana bread.

Ingredients

• 1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
• 2 large eggs
• 1 stick salted butter, browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain butter does not contain. Cook over medium heat, stirring occasionally, until golden and hazelnut-scented, about 5 to 7 minutes. Cool slightly before adding so it does not scramble the eggs. Plain melted butter works as a substitute and still produces a delicious loaf.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt provides moisture, protein, and gentle tang. Vanilla yogurt adds a subtle depth on top of the vanilla extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety like Oikos Triple Zero or Fage Total.

Maple syrup or honey

Half a cup of maple syrup sweetens with no refined sugar, adding warm, earthy depth that complements the brown butter and cinnamon. Honey substitutes at 1:1 for a slightly more floral sweetness with the same effect on moisture.

Ripe bananas

Use bananas with visible brown spots. As a banana ripens, its starch converts to sugar, making it sweeter and more intensely banana-flavored. About two to three medium bananas provides the sweetness, moisture, and body that holds the loaf together.

Gluten free flour and dark chocolate chips

One and a half cups of a 1:1 gluten free baking blend provides structure without making the loaf dense. All-purpose flour substitutes at the same amount. Dark chocolate chips fold in as a core ingredient, giving every slice a rich hit of chocolate.

How to make Greek Yogurt Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.

Fold in the chocolate chips.

Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Why This Loaf Bakes Faster Than Most

This loaf bakes in 40 to 45 minutes rather than the 50 to 60 minutes typical of banana bread recipes. The Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust earlier. Start checking at 40 minutes and pull the loaf as soon as the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most flavorful, naturally sweet loaf. If yours are not ripe yet, place unpeeled bananas in a 300-degree oven for 15 to 20 minutes to speed up the process.

Do not overmix once the flour goes in

Overmixing produces a tough, dense crumb. Stir until no dry streaks remain and stop. A few lumps are fine.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before adding it to the bowl.

Use a thick Greek yogurt

Thin yogurt adds more liquid than the batter needs. Choose a thick, strained variety like Oikos Triple Zero or Fage Total.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Frequently Asked Questions

You May Also Like

• Banana Bread Bars
• Cheesecake Banana Bread
• Protein Banana Bread
• Greek Yogurt Brownies
• Greek Yogurt Cookies

If you make this Greek Yogurt Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is soft, moist, and warmly spiced with cinnamon, with nutty brown butter running through every slice and dark chocolate chips in every bite! Vanilla Greek yogurt keeps the crumb tender, and maple syrup sweetens it without any refined sugar.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 385kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups mashed ripe bananas
• 2 eggs
• 1 stick salted butter browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• ½ tsp cinnamon
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
• In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
• Fold in the chocolate chips.
• Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, you can use all purpose flour.
• Use ripe bananas that are brown spotted. Do not use green bananas.
• The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 385kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 162mg | Fiber: 4g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

The post Greek Yogurt Banana Bread appeared first on Organically Addison.

Whisking the eggs and sugar vigorously for 2 to 3 minutes produces the crinkly, shiny top crust that most zucchini brownie recipes miss entirely. The salted butter seasons the brownie from within, so no additional salt is needed. These zucchini brownies are ultra fudgy, gooey, and delicious!

Do Zucchini Brownies taste like zucchini?

No. Zucchini Brownies do not taste like zucchini at all. Grated zucchini has almost no flavor of its own, and the moisture it releases during baking integrates completely into the batter. What you taste is only dark chocolate, cocoa, and the subtle caramel depth of coconut sugar.

The zucchini simply acts as a moisture source, keeping the brownies fudgy without adding any vegetable taste.

Ingredients

• 3/4 cup grated zucchini, with moisture squeezed out
• 1/2 cup salted butter, melted
• 1 cup dark chocolate chips (melted into butter)
• 2 large eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• 1/4 cup gluten free flour
• 1/2 cup dark chocolate chips (folded into batter)

What Each Ingredient Does

Grated zucchini, squeezed

Squeezing the grated zucchini before measuring is the most important prep step. Zucchini holds a significant amount of water, and if you skip this, that excess water enters the batter and produces gummy brownies. Squeeze in paper towels until no more liquid comes out, then measure the three-quarters cup from what remains.

Salted butter and dark chocolate chips

Salted butter seasons the brownie from within, which is why no additional salt appears in the ingredient list. Combined with the first cup of dark chocolate chips, it creates the glossy, dense chocolate base. Both must melt together completely before going into the batter.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the foam that produces the crinkly, shiny top crust. Coconut sugar adds a natural caramel undertone that pairs well with dark cocoa and dark chocolate. Granulated sugar substitutes directly at 1:1.

Gluten free flour, dark cocoa, and folded chocolate chips

One quarter cup of gluten free flour holds the batter together. All-purpose flour substitutes at the same amount. Dark cocoa deepens the chocolate flavor. The second half cup of dark chocolate chips folds into the batter to create melted pockets throughout every brownie. Sugar-free dark chips work but produce a less shiny top crust.

How to make Zucchini Brownies, step by step

First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the 3/4 cup. Set aside.

Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in the grated zucchini and the chocolate chips.

Pour batter into the lined pan. Smooth out into one even layer.

Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why Squeezing the Zucchini Matters

Zucchini is about 95 percent water by weight. When grated and added without squeezing, that water releases during baking and saturates the batter, producing gummy brownies that never firm up. Squeezing removes enough moisture for the zucchini to still contribute its fudgy benefits without flooding the batter.

Measure after squeezing, not before. A cup of grated zucchini before squeezing is significantly more than three-quarters cup after, and too much zucchini produces gummy brownies even when squeezed.

Tips for the Best Result

Squeeze the zucchini and measure after

Squeeze until no more liquid comes out, then measure the three-quarters cup. Measuring after squeezing, not before, is essential for the right texture.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny top comes from vigorous whisking. Cutting this step short produces flat, matte brownies with less visual appeal and less structure.

Use high-quality dark chocolate chips

The chips melt into the butter base and fold into the batter, contributing to the entire chocolate flavor. A good dark chip makes a noticeable difference. Sugar-free chips work but produce a less shiny crust.

Do not overbake

The toothpick should come out mostly clean. The zucchini moisture keeps these brownies wetter than a standard brownie right out of the oven. They firm up significantly as they cool.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The zucchini keeps these brownies moist longer than a standard brownie.

Refrigerator: Refrigerate for up to 5 days for a firmer texture and cleaner slices.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Healthy Zucchini Bread
• Vegan Zucchini Muffins
• Vegan Zucchini Fries
• Gluten Free Chocolate Zucchini Bread
• Gluten Free Chocolate Zucchini Muffins

If you make this Zucchini Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Zucchini Brownies

Thick, fudgy brownies made with grated zucchini that vanishes completely into the batter. What stays behind is a dense, deeply chocolatey square with melted dark chocolate throughout, a shiny crinkled top, and a soft, gooey center that holds together cleanly when sliced.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 brownies

Calories 282kcal

Author Addison LaBonte

Ingredients

• ¾ cup grated zucchini with moisture squeezed out
• ½ cup melted salted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour see note
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the ¾ cup. Set aside.
• Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in the grated zucchini and the chocolate chips.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

• If you are not gluten free, you can use all purpose flour.
• Grate the zucchini. Then use paper towels to squeeze out the excess moisture. Then, measure out the 3/4 cup.
• For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
• Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
• Regular cocoa powder can be used if needed.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before slicing.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 282kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 15mg | Potassium: 58mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg

The post Zucchini Brownies appeared first on Organically Addison.

This gluten free quick bread is great for an easy dessert! It tastes like brownies but in bread form. The loaf pan and longer bake time do all the work!

What is Brownie Bread?

Brownie Bread is a fudgy chocolate quick bread baked in a loaf pan that tastes like a brownie in every slice. The batter uses the same components as a brownie: melted chocolate, cocoa powder, eggs, butter, and sugar. The loaf pan format and a 50-plus minute bake time create a taller, more structured result that holds together when sliced without losing any of the dense, fudgy texture that makes a brownie so satisfying.

Ingredients

• 1 cup dark chocolate chips, melted
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup coconut sugar or granulated sugar
• 1 cup gluten free flour (see notes)
• ½ cup dark cocoa powder
• 1 tsp baking soda
• ⅔ cup milk of choice
• 1 tsp vanilla extract
• 1 tsp sea salt
• 1 cup mini chocolate chips, optional

What Each Ingredient Does

Melted dark chocolate chips and butter

Melted dark chocolate chips combined with melted butter create the glossy, dense chocolate base that gives the loaf its fudgy crumb. The chocolate must melt completely into the butter before mixing. Microwave in 10 second intervals if lumps remain.

Coconut sugar

Coconut sugar sweetens the batter with a subtle caramel undertone that pairs well with dark cocoa and dark chocolate. Granulated sugar substitutes directly at 1:1 for a more neutral sweetness.

Dark cocoa powder

Half a cup of dark cocoa deepens the chocolate flavor beyond what the chips alone provide. Dark cocoa produces a richer, more intensely chocolatey result. Regular cocoa works as a substitute with a lighter, milder flavor.

Milk and baking soda

Two-thirds cup of milk provides the moisture this batter needs to bake into a structurally sound loaf rather than a dense brick. Any milk works: dairy, oat, almond, or coconut milk all produce an excellent result, making this easily dairy free. The baking soda provides gentle lift without making the loaf cakey.

Gluten free flour and mini chocolate chips

One cup of a 1:1 gluten free baking blend holds the loaf together through the longer bake time. All-purpose flour substitutes directly. The optional cup of mini chocolate chips folds into the batter to create melted chocolate pockets throughout every slice. Mini chips distribute more evenly and melt more fully during the longer bake than standard chips.

How to make Brownie Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

In a microwave safe bowl, combine the melted chocolate chips and melted butter. Stir together. If needed, microwave for 10 seconds to allow it to fully melt. Set aside to cool.

In a large mixing bowl, add the eggs and sugar. Stir vigorously for 2 minutes, until light and frothy.

Then, pour in the melted chocolate mixture.

Stir to combine.

Then, add in the gluten free flour, cocoa powder, baking soda, milk, vanilla, and sea salt. Stir together.

If desired, add in the mini chocolate chips.

Pour into the lined loaf pan. Bake for 50 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing into.

Why brownie bread works in a loaf pan

A standard brownie baked in a square pan is about one inch tall. The same batter in a loaf pan reaches three to four inches, requiring a longer bake time for the heat to reach the center. That depth is what makes this a different eating experience: each slice has a higher ratio of fudgy interior to crinkled crust, so it tastes denser and more intensely chocolatey in every bite.

The milk in the batter helps the taller loaf bake evenly without drying at the edges before the center finishes.

Tips for the best result

Do not overbake

Begin checking at 50 minutes. The toothpick should come out with a few moist crumbs, not completely clean. The center continues to set as the loaf cools.

Use dark cocoa for maximum intensity

Dark cocoa produces a richer, more intensely chocolatey loaf. Regular cocoa works and produces a lighter, milder result.

Cool completely before slicing

The chocolate and sugar need to set fully as the loaf cools. Slicing too early produces gummy, crumbling cuts. An hour at room temperature is the minimum. Refrigerating for 20 to 30 minutes after that produces the cleanest slices.

Fold mini chips into the batter, press standard chips on top

Mini chips distribute evenly and melt well during the long bake. Standard chips hold their shape better when pressed onto the surface before baking.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Banana Bread Brownies
• Brownie Banana Bread
• Walnut Banana Bars
• Banana Bread Brookies
• Small Batch Brownies

If you make this Brownie Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Brownie Bread

This Brownie Bread is rich, deeply chocolatey, and fudgy in every slice. Melted dark chocolate, dark cocoa powder, and coconut sugar bake into a tall, dense loaf that tastes exactly like a brownie and slices just like a quick bread. Mini chocolate chips throughout make every bite even better.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 411kcal

Author Addison LaBonte

Ingredients

• 1 cup dark chocolate chips melted
• ½ cup unsalted butter melted
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 1 cup gluten free flour see note
• ½ cup dark cocoa powder
• 1 tsp baking soda
• ⅔ cup milk
• 1 tsp vanilla extract
• 1 tsp sea salt
• 1 cup mini chocolate chips optional

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• In a microwave safe bowl, combine the melted chocolate chips and melted butter. Stir together. If needed, microwave for 10 seconds to allow it to fully melt. Set aside to cool.
• In a large mixing bowl, add the eggs and sugar. Stir vigorously for 2 minutes, until light and frothy.
• Then, pour in the melted chocolate mixture.
• Stir to combine.
• Then, add in the gluten free flour, cocoa powder, baking soda, milk, vanilla, and sea salt. Stir together.
• If desired, add in the mini chocolate chips.
• Pour into the lined loaf pan. Bake for 50 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing into.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I prefer dark cocoa powder, but you can use regular cocoa powder.
• The batter will resemble traditional brownie batter.
• Feel free to use regular dairy milk or dairy free milk.
• Fully cool before slicing into.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 411kcal | Carbohydrates: 44g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 469mg | Potassium: 132mg | Fiber: 6g | Sugar: 16g | Vitamin A: 497IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg

The post Brownie Bread appeared first on Organically Addison.

If you have a ripe banana and a stick of butter, you are already most of the way there. Furthermore, a built-in coconut sugar option makes this one of the few brown butter banana cookie recipes that works for multiple dietary needs at once!

What Makes Brown Butter Banana Cookies Different?

These cookies combine three flavor-building techniques: brown butter for nutty depth, ripe banana for natural sweetness and a chewy crumb, and a two-sugar blend for crispy edges and a soft center.

The brown butter really elevates the overall flavor of these brown butter banana cookies! It adds a caramel like flavor.

Ingredients

• 1 stick unsalted butter, browned
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar, packed
• ½ cup mashed banana
• 1 egg
• 1 tsp vanilla extract
• 2 cups gluten free flour, see note
• ¼ tsp salt
• ¼ tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning butter caramelizes the milk solids, producing nutty, toasty, toffee-like flavors that plain melted butter cannot provide. Allow the browned butter to cool for at least 10 minutes before mixing, since hot butter melts the sugars prematurely and produces flat, greasy dough.

Two types of sugar

Granulated sugar promotes spread and creates crispier edges. Brown sugar adds moisture, chewiness, and deeper caramel flavor through its molasses content. Using both produces the ideal texture: crispy edges and a soft center. For a refined sugar-free version, replace both with the same total amount of coconut sugar.

Ripe banana

Use a banana with visible brown spots. As it ripens, its starches convert to simple sugars, making it sweeter and softer. The mashed banana adds natural sweetness, moisture, and a subtle fruity note that pairs beautifully with the brown butter and dark chocolate.

Gluten free flour

A 1:1 gluten free baking blend works best. If you are not gluten free, all-purpose flour works as a direct 1:1 substitute. Either way, avoid overmixing once the flour is added.

Egg and vanilla

One whole egg binds the dough and adds richness. Vanilla extract amplifies the banana and brown butter without contributing a flavor of its own.

How to Make Brown Butter Banana Cookies: Step-by-Step

First, brown your butter. Cook the butter in a skillet over low medium heat until bubbly and light brown. Remove from the heat. Allow the butter to cool for 10 minutes.

Then, add the granulated sugar and light brown sugar to a mixing bowl. Pour the cooled butter in. Then, add in the mashed banana, egg, and vanilla. Stir together.

Add in the gluten free flour, salt, and baking soda. Stir to combine.

Fold in the dark chocolate chips.

Use a cookie scoop to scoop balls of dough onto a parchment lined pan.

Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit. Bake for 10 to 12 minutes.

Finally, remove from the oven. If desired, garnish with slices of fresh banana.

Why Chilling the Dough Matters

When cookie dough rests in the refrigerator, the butter solidifies and slows spreading in the oven. As a result, the cookies puff upward before spreading outward, producing a thicker, chewier center.

Additionally, the rest period allows the flour to fully hydrate and the flavors of brown butter, banana, and vanilla to meld together. Cookies made from chilled dough consistently taste more complex and bake more evenly than cookies baked immediately.

Tips for the Best Cookies

Use the ripest banana you can find

A banana with brown spotting produces a sweeter, more flavorful cookie. The riper it is, the more its starch has converted to sugar. If your bananas are still yellow, leave them on the counter for two to three more days.

Cool the butter before mixing

Hot brown butter melts the sugars and produces flat dough. After browning, cool for a full 10 minutes before mixing. It should feel warm but not steaming.

Do not overbake

The centers will look underdone when you pull the cookies out. That is correct. Cookies set on the hot pan after baking, so a center that looks slightly raw at 11 minutes will be perfectly chewy once cooled.

Add flaky sea salt on top

A small pinch of flaky sea salt on each cookie contrasts with the banana sweetness and dark chocolate, making both taste bolder. Optional, but hard to skip once you try it.

Substitutions

Storage

Room temperature: Store Brown Butter Banana Cookies in an airtight container for up to 4 days. The banana keeps them soft and moist longer than most cookies.

Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature for 30 minutes before serving. Alternatively, freeze portioned dough balls and bake from frozen, adding 2 to 3 minutes to the bake time.

Frequently Asked Questions

You May Also Like

• Banana Bread Cookies
• Banana Oatmeal Cookies
• Banana Chocolate Chip Cookies
• 3 Ingredient Banana Oatmeal Cookies
• Banana Cake

If you make this Brown Butter Banana Cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes

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Brown Butter Banana Cookies

These Brown Butter Banana Cookies are soft and chewy with crispy golden edges, a deep nutty warmth from brown butter, natural sweetness from ripe banana, and pools of dark chocolate in every bite. Rich, cozy, and completely irresistible straight from the oven or the next day.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 12 cookies

Calories 263kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter browned
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar packed
• ½ cup mashed banana
• 1 egg
• 1 tsp vanilla extract
• 2 cups gluten free flour see note
• ¼ tsp salt
• ¼ tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, brown your butter. Cook the butter in a skillet over low medium heat until bubbly and light brown. Remove from the heat. Allow the butter to cool for 10 minutes.
• Then, add the granulated sugar and light brown sugar to a mixing bowl. Pour the cooled butter in. Then, add in the mashed banana, egg, and vanilla. Stir together.
• Add in the gluten free flour, salt, and baking soda. Stir to combine.
• Fold in the dark chocolate chips.
• Use a cookie scoop to scoop balls of dough onto a parchment lined pan.
• Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit. Bake for 10 to 12 minutes.
• Finally, remove from the oven. If desired, garnish with slices of fresh banana.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For a refined sugar free option, replace the white sugar and brown sugar with coconut sugar.
• Use a ripe brown spotted banana.
• Do not skip the dough chilling step. The cookies will spread too thin otherwise.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 79mg | Potassium: 50mg | Fiber: 3g | Sugar: 13g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

The post Brown Butter Banana Cookies appeared first on Organically Addison.

Pumpkin purée does the work that flour and fat normally do in a traditional cake. It adds moisture, creates structure, and keeps every slice dense and gooey without adding any detectable pumpkin flavor. Instead, the dark cocoa powder and maple syrup take center stage, delivering a bold chocolate hit from the very first bite.

What Makes This Chocolate Cake Healthy?

This Healthy Chocolate Cake replaces flour, oil, and butter entirely with pumpkin purée, which provides moisture and structure without adding refined carbohydrates or saturated fat. Pure maple syrup or honey replaces refined sugar. The result is a naturally grain-free, gluten-free chocolate cake sweetened only with whole-food ingredients and no processed additives of any kind.

Why This Recipe Is Unlike Any Other Healthy Chocolate Cake

Every other healthy chocolate cake recipe you find online swaps refined white sugar for coconut sugar, or uses applesauce to cut some of the oil. Those are smart tweaks, but they still rely on flour as the foundation. This recipe takes a completely different approach: pumpkin purée replaces everything — the flour, the oil, and the butter — all at once.

The result sits firmly in its own category. It is grain free and gluten free without a single specialty flour or alternative starch in sight. Furthermore, it uses no oil, no butter, and no refined sugar, yet it tastes gooey, dense, and deeply chocolatey in a way that genuinely surprises people on first bite. Because the chocolate flavor comes from three-quarters of a cup of dark cocoa powder plus a chocolate ganache on top, there is nothing muted or “diet-food” about it.

Ingredients for Healthy Chocolate Cake

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Frosting

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

What Each Ingredient Does In This Recipe

Pumpkin purée

Pumpkin purée performs triple duty in this recipe. It replaces flour for structure, replaces oil for moisture, and contributes a natural binding quality from its dense, fibrous composition. Despite playing such a central role, pumpkin adds no detectable flavor to the finished cake — the dark cocoa powder completely overwhelms it. For best results, choose a thick, low-moisture pumpkin purée like Trader Joe’s canned pumpkin. If your brand runs watery, blot out some moisture with a paper towel before using. Watery purée leads to an underset center and a soggy bottom.

Eggs and egg yolk

The combination of four whole eggs plus one extra yolk gives this cake its structure, richness, and lift. Whole eggs provide protein to hold the batter together, while the extra yolk adds fat and a richer, creamier mouthfeel. Together, they create the dense, fudgy interior that makes this cake so satisfying. Do not reduce the egg count — without flour to hold the cake together, the eggs carry all the structural weight.

Dark cocoa powder

Three-quarters of a cup of dark cocoa powder is the backbone of the flavor here. That is a generous amount, and it produces a deep, intense chocolate taste that stands up beautifully against the neutral pumpkin base. Dutch-process dark cocoa powder delivers the most balanced, rich result. However, natural unsweetened cocoa powder works as a substitute, and black cocoa powder works for those who want an even more dramatic, Oreo-like depth.

Pure maple syrup or honey

Either maple syrup or honey sweetens the cake with a natural, unrefined sweetener that carries its own subtle flavor. Maple syrup contributes a warm, slightly woodsy note that pairs beautifully with dark chocolate. Honey adds a floral sweetness that works just as well. Both dissolve smoothly into the batter without graininess. For a purely neutral sweetness, maple syrup is the better choice. For a slightly richer result, opt for raw honey.

Dark chocolate chips and heavy cream (frosting)

The frosting is a simple two-ingredient ganache: dark chocolate chips melted into warm heavy whipping cream. It sets into a glossy, thick layer that complements the dense cake perfectly. If the ganache feels too thin after mixing, a short rest in the refrigerator thickens it to a spreadable consistency. For a dairy-free version, full-fat canned coconut cream works as a direct substitute for the heavy cream.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.

Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.

Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.

To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.

Lastly, frost the fully cooled cake. Slice and enjoy!

Why Does Pumpkin Purée Replace Flour And Oil In This Cake?

Pumpkin purée works as a flour and oil replacement in cake baking for two distinct reasons. First, its high water content and fibrous texture create moisture and body without the need for added fat. This mirrors what oil does in a traditional cake — keeping every crumb soft and preventing dryness.

Second, pumpkin’s natural starches and the binding quality of its dense, smooth consistency give the batter structural integrity, much like flour does in a standard recipe. Because pumpkin also has a very mild flavor that dark cocoa powder easily dominates, it acts as a neutral base that carries the chocolate flavor without competing with it.

Why This Cake Needs To Cool

Unlike flour-based cakes that set firmly during baking, this Healthy Chocolate Cake relies on its eggs and pumpkin base to firm up as it cools. Fresh from the oven, the center remains soft, moist, and loose — essentially a set custard held together by protein rather than starch. Refrigerating the cake for at least 2 hours allows that structure to fully solidify, transforming a loose, fragile cake into a firm, sliceable one. Skipping or shortening the cooling time results in a cake that falls apart when you cut it.

Expert Tips

Choose a thick pumpkin purée

The moisture level of your pumpkin purée directly affects the outcome. Watery purée produces a cake that never fully sets in the center. Trader Joe’s canned pumpkin is a reliable choice because it runs notably thicker and drier than many other brands. If you only have a wetter brand available, spread the purée on a paper towel and blot out excess moisture before measuring.

Do not overbake

This cake should come out of the oven with a mostly set top that still has a slight give in the center. If the top looks completely firm and dry, you have gone too long. The gooey, fudgy texture that makes this cake special sets during the cooling period, not during baking. Trust the timing, pull it early rather than late, and let the refrigerator do the rest.

Refrigerate for the best texture

Room-temperature cooling alone produces a soft, fragile cake. Refrigerating for at least 2 hours firms the interior into that dense, fudgy, brownie-like texture the recipe promises. Moreover, a cold cake slices more cleanly than a warm one, making for much better presentation and far easier serving.

Use a springform pan

Because this cake is so moist, a regular round pan creates a removal nightmare. A springform pan removes that problem entirely — the sides release without flipping, so the cake stays intact and its shape holds perfectly. If you do not own a springform pan, a well-greased round pan with a parchment bottom works, but plan on serving the cake directly from the pan rather than transferring it.

Let the ganache cool before spreading

Pouring warm ganache over a cold cake works well, but a ganache that has thickened to a spreadable, peanut-butter-like consistency gives you more control and a cleaner finish. If the ganache feels too thin, refrigerate it for 10 to 15 minutes before spreading. This extra step makes the frosting layer look much more intentional and polished.

Frosting And Topping Variations

The chocolate ganache frosting that comes with this recipe is the simplest and most complementary option. However, the following toppings all work beautifully with this cake’s dense, intense chocolate base.

Ingredient substitutions for Healthy Chocolate Cake

When To Make

This cake suits far more occasions than its healthy label might suggest. Because it contains no flour, no refined sugar, and no oil, it works well for anyone following a grain-free, gluten-free, or refined sugar-free lifestyle. Beyond dietary needs, the pumpkin base makes it a natural fit for fall baking, Halloween dessert tables, and Thanksgiving gatherings, where pumpkin-based recipes already feel at home.

For everyday occasions, this cake works as a lower-guilt weeknight dessert, a birthday cake for health-conscious guests, or a make-ahead treat that improves with an overnight rest in the refrigerator. Because you bake it in a single pan with no layers to assemble, it also qualifies as one of the easiest celebration cakes you can prepare from scratch.

How To Store

In the refrigerator: Store in an airtight container in the fridge for up to 4 days. The cold temperature actually improves the texture — the cake firms up further overnight and becomes even more dense and fudgy by day two.

In the freezer: Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours before serving. Freeze without the frosting for the cleanest result — add the ganache fresh after thawing.

Make-ahead tip: Bake the cake a full day ahead and refrigerate overnight without frosting. The next day, the texture reaches its peak dense, fudgy best. Make the ganache fresh just before serving for the glossiest finish.

Frequently Asked Questions

You May Also Like

• Peanut Butter Mug Cake
• Brownie Cake
• Vegan Coffee Cake
• Instant Pot Cake
• Protein Mug Cake

If you make this Healthy Chocolate Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Healthy Chocolate Cake

Dark. Fudgy. Intensely chocolatey. This Healthy Chocolate Cake packs bold cocoa flavor into every dense, gooey bite with zero flour, zero oil, and zero refined sugar. Pumpkin purée keeps it impossibly moist, and the chocolate ganache takes it completely over the top.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 159kcal

Author Addison LaBonte

Ingredients

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Healthy Chocolate Cake

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
• Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.
• Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.
• Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.
• To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.
• Lastly, frost the fully cooled cake. Slice and enjoy!

Notes

• If your brand of pumpkin purée is especially watery, use a paper towel to blot out some of the moisture. I like using Trader Joe’s canned pumpkin because it is on the thicker/drier side.
• The cake batter will be similar to brownie batter.
• Do not bake too long. This cake is meant to be gooey!
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 159kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 28mg | Potassium: 235mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7347IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

The post Healthy Chocolate Cake appeared first on Organically Addison.