Back to Recipes

Turmeric Banana Protein Brownies

Name: Turmeric Banana Protein Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 ripe medium bananas (about 1 cup mashed); 1/3 cup unsweetened almond milk or preferred plant-based milk; 1/4 cup coconut oil, melted; 1/2 cup organic maple syrup; 1 teaspoon vanilla extract; 1 tablespoon ground turmeric; 1 teaspoon ground cinnamon; 1/4 teaspoon black pepper (to enhance turmeric absorption); 1 cup gluten-free oat flour; 1/2 cup vegan chocolate protein powder (pea or brown rice based); 1/4 cup unsweetened cocoa powder; 1 teaspoon gluten-free baking powder; 1/4 teaspoon sea salt; 1/4 cup dark vegan chocolate chips (optional, for extra richness); 1/4 cup chopped walnuts or pecans (optional)

By PowerProteinPlates Editorial TeamPublished May 7, 2026 | Updated Jul 22, 2026

American 40 mins high-proteineasy-recipessnack-ideaswhole-foodsgluten-free

Turmeric Banana Protein Brownies with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

2 ripe medium bananas (about 1 cup mashed)
1/3 cup unsweetened almond milk or preferred plant-based milk
1/4 cup coconut oil, melted
1/2 cup organic maple syrup
1 teaspoon vanilla extract
1 tablespoon ground turmeric
1 teaspoon ground cinnamon
1/4 teaspoon black pepper (to enhance turmeric absorption)
1 cup gluten-free oat flour
1/2 cup vegan chocolate protein powder (pea or brown rice based)
1/4 cup unsweetened cocoa powder
1 teaspoon gluten-free baking powder
1/4 teaspoon sea salt
1/4 cup dark vegan chocolate chips (optional, for extra richness)
1/4 cup chopped walnuts or pecans (optional)

Powerproteinplates Turmeric Banana Vegan Protein Brownies ingredients image

Instructions

Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper or lightly grease with coconut oil.
In a large bowl, thoroughly mash the ripe bananas until smooth.
Add melted coconut oil, almond milk, maple syrup, and vanilla extract to the mashed bananas; whisk until combined.
Stir in turmeric, cinnamon, and black pepper evenly into the wet mixture.
In a separate bowl, sift together oat flour, vegan protein powder, cocoa powder, baking powder, and sea salt.
Gradually fold dry ingredients into the wet ingredients; mix gently until just combined to maintain brownie tenderness.
Fold in vegan chocolate chips and chopped nuts if using, spreading evenly throughout the batter.
Pour batter into the prepared pan; spread evenly with a spatula.
Bake for 22-25 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool brownies completely in the pan on a wire rack before slicing into 12 squares.
Store brownies in an airtight container at room temperature up to 3 days, or refrigerate up to 7 days.