bananaappleoats
Flourless No-Added-Sugar Brownies
Flourless oat brownies naturally sweetened with bananas, apple and raisins, finished with a sugar-free dark-chocolate topping.
From YouTube · Jun 15, 2026
Flourless oat brownies naturally sweetened with bananas, apple and raisins, finished with a sugar-free dark-chocolate topping.
20 min
Prep time
35 min
Cook time
1 hr 30 min, including cooling and chilling
Total time
8 brownies
Yield
Ingredients
16 ingredients- 2 ripe bananas, peeled, approximately 200 g
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder, 15 g
- 1 pinch salt
- 1 teaspoon baking powder, 5 g
- 1 tablespoon pumpkin seeds, 10 g
- 2 tablespoons walnuts, chopped, 20 g
- 5 tablespoons plain Greek yogurt or sour cream, 75 g
- 2 tablespoons raisins, 20 g
- 1 medium apple, peeled and finely grated, 120 g prepared weight
- 1 teaspoon ground cinnamon, 3 g, optional
- 1 cup rolled oats, 90 g
- 80 g sugar-free dark chocolate, finely chopped
- 3 tablespoons milk, 45 ml, heated
- 10 g walnuts, finely chopped, for decoration
- Boiling water, for soaking the raisins
Method
15 steps- Preheat the oven to 180°C, or 160°C fan. Line a 16 × 16 cm baking tin with baking paper.
- Place the raisins in a small bowl, cover them with boiling water and leave them to soak for 10 minutes. Drain thoroughly.
- Toast the rolled oats in a dry frying pan over medium heat for 4 to 5 minutes, stirring frequently. Transfer them to a plate and let them cool.
- Mash the bananas in a large mixing bowl until they form a mostly smooth purée.
- Add the eggs and whisk until thoroughly combined.
- Add the cocoa powder, salt and baking powder and mix until no dry patches remain.
- Stir in the pumpkin seeds, 20 g chopped walnuts and Greek yogurt.
- Add the grated apple, drained raisins and optional cinnamon and mix well.
- Fold in the cooled toasted oats until evenly distributed.
- Transfer the batter to the prepared tin and spread it into an even layer.
- Bake for 30 to 35 minutes, until the centre is set and a skewer comes out without wet batter.
- Leave the brownie in the tin for 10 minutes, then transfer it to a wire rack and allow it to cool completely.
- Place the chopped chocolate in a heatproof bowl. Pour over the hot milk and leave for 1 minute, then stir until smooth. If necessary, microwave for 20 seconds and stir again.
- Spread the chocolate topping over the completely cooled brownie and sprinkle with the remaining 10 g walnuts.
- Refrigerate until the topping is firm, then cut into 8 equal pieces.
Recipe notes
Helpful tips
- Use very ripe, heavily spotted bananas for the best sweetness.
- Drain the soaked raisins thoroughly so excess water does not loosen the batter.
- Allow the brownie to cool completely before adding the chocolate topping.
- Check the chocolate packaging if strict avoidance of added sugar is required.
Equipment
- 16 × 16 cm baking tin
- Baking paper
- Large mixing bowl
- Small bowl
- Whisk
- Frying pan
- Fine grater
- Wire cooling rack
Storage
Store the brownies in an airtight container in the refrigerator for up to 5 days. They can be frozen without the topping for up to 2 months.
Additional tips
- These brownies contain eggs, milk, walnuts and pumpkin seeds. Oats may contain gluten through cross-contamination unless certified gluten-free. The recipe contains naturally occurring sugars and may not be suitable for everyone who must medically restrict sugar.
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