Banana Brownies - iFoodReal.com (original) (raw)

These healthy Banana Brownies are a rich and fudgy indulgence made with only 7 ingredients. No flour, butter or sugar, and you won’t believe how decadent they taste!

We also love these cottage cheese brownies, Greek yogurt brownies and protein brownies!

Banana brownies on a board.

As someone who’s always on the lookout for healthier treats, these banana brownies have quickly become one of my favorites. The natural sweetness of bananas makes them sweet without sugar and super moist!

They don’t sneak in veggies like sweet potato brownies, zucchini brownies, or pumpkin brownies, but they’re loaded with fruit and are so fudgy!

Why You’ll Love This Recipe

Healthier: This banana brownie recipe doesn’t need flour, butter or refined sugar.
Easy to make: All you need is one bowl for the batter, which means less mess to clean up.
Fudgy: Banana and peanut butter make these brownies moist and indulgent.
Versatile: Works as a healthy dessert, snack, or even a tasty breakfast treat.

Ingredients for Banana Brownies

To make these brownies you just need 7 simple ingredients.

Bananas, egg, salt, vanilla, peanut butter, cacao powder, mini chocolate chips.

Ripe bananas: This recipe uses only ripe bananas for sweetness, so make sure to use 3-4 very ripe bananas with dark brown spots.
Egg: The glue that helps all the ingredients stay combined and helps add moisture.
Peanut butter: Use organic or natural peanut butter without additives. Make sure it’s drippy so it blends smoothly into the batter.
Cacao powder: I love using cacao powder for its rich, indulgent flavor and health benefits, but you can always swap it for cocoa powder.
Flavor enhancers: Pure vanilla adds an aromatic sweetness, and salt brings out the richness of the peanut butter and cacao.
Mini chocolate chips: I like to use mini ones because you get more chocolate in every bite. But you can also use dark chocolate chips, semi-sweet or sugar-free chocolate chips.

How to Make Banana Brownies

Whip up these healthy brownies easily with just a large mixing bowl.

Step by step process how to make banana brownies.

Preheat oven to 350 F. Grab an 8×8 baking dish and line it with parchment paper. Set it aside for now.

Mash bananas: In a large bowl, mash bananas with a fork until you get 1 1/2 cups.
Make the brownie batter: Add the egg, peanut butter, cacao powder, vanilla extract, and salt, then mix until smooth. Toss in 1/2 cup mini chocolate chips and give it a few more mixes.
Bake: Pour the batter into your prepared dish, level it out, and sprinkle the remaining chocolate chips on top. Bake for about 25 minutes, until a toothpick inserted in the center comes out mostly clean.
Cool and slice: Take the brownies out of the oven and let them cool in the pan for 10 minutes. Then, use the parchment paper flaps to move them to a wire rack to cool completely. Cut into 16 squares.

Tips for Best Results

Here are my best tips for nailing perfect banana brownies the first time.

Use very ripe to over ripen bananas: They’re key since they’re your only sweetener. You want them sweet and soft, so the browner, the better. Here is a quick tutorial how to ripen bananas faster.
Make sure your peanut butter is runny: Thick or dry peanut butter can make the brownies dry. If you have a new jar, stir it well first to mix the oily part with the rest of the peanut butter. Alternatively, you can microwave it for a few seconds to make it drippy.
Follow the recipe: Don’t substitute bananas, there are 3-4 large ones required for this recipe. With a recipe that uses minimal ingredients, each one plays a key role in achieving the perfect texture and flavor.
Cool completely: I know waiting can be tough, but it really helps the brownies firm up and set, making them easier to cut. Nobody likes a brownie that’s too gooey to hold!
Slice carefully: A serrated bread knife works best, just cut and remove in an upward motion. Avoid dragging it through from one edge to the other. You can also wipe it with wet cloth in between cuts.

A stack of four banana brownies.

Variations

Different nut butter: You can use any nut butter, like almond butter or cashew butter.
Make nut free: Sunflower seed butter, hemp seed butter, or tahini (sesame seed butter) are great for making nut free brownies.
Different chocolate chips: Use dark, milk, or white chocolate chips or try peanut butter chips, caramel chips, or even butterscotch chips for a fun twist. I prefer mini chocolate chips because they spread more evenly throughout the batter, but regular chocolate chips work too.
Make sweeter: Add 2-3 tablespoons of maple syrup, coconut sugar, honey or agave nectar. You can adjust the amount based on your preferred level of sweetness, or even experiment with a mix of these options.
Add chopped nuts: Up to 1/3 cup walnuts, pecans, almonds, hazelnuts, or macadamia nuts.
Serve with salt: Adding a sprinkle of flaky sea salt on top makes the flavors pop. It creates a delicious contrast between sweet and salty!

How to Store

Store: Store brownies in an airtight container and refrigerate. They’ll stay good for up to 5 days. Just don’t leave them out, or they might develop mold.

Freeze: Pop them into an airtight container and freeze for up to 3 months.

FAQs

Can I substitute the bananas?

No, bananas aren’t just for flavor in this recipe. They act as a natural sweetener and binder, keeping the brownies moist and helps hold everything together.

Can I use previously frozen bananas?

I have not tried, I think previously frozen bananas could work but not 100% positive. Please report if you try it!

How can I ripen bananas faster?

Depending on how much time you have, here’s a few methods of how to ripen bananas faster. You can use the oven, a brown paper bag, the air fryer, or the microwave.

More Brownies Recipes to Try

Banana brownie on a cutting board with a banana peel.

▢ 3-4 large very ripe bananas, 1 1/2 cups mashed
▢ 1 large egg
▢ 1/2 cup drippy peanut butter, natural or organic
▢ 1/2 cup cacao powder
▢ 1 teaspoon pure vanilla extract
▢ 1/4 teaspoon salt
▢ 1/2 cup + 2 tablespoons mini chocolate chips, divided

Cook ModePrevent your screen from going dark

Preheat oven to 350 degrees F and line 8 x 8 square baking dish with unbleached parchment paper. Set aside.
In a large bowl, add bananas and mash with a fork. Measure to make sure you have exact 1 1/2 cups. Add egg, peanut butter, cacao powder, vanilla extract and salt. Mix with spatula until smooth. Add 1/2 cup mini chocolate chips and mix a few times to combine.
Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 2 tablespoons of mini chocolate chips. Bake for 25 minutes or until toothpick inserted in the center comes out almost clean, with small pieces of dough attached to it is fine but not with wet batter.
Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
Freeze: Freeze in an airtight container for up to 3 months.

Serving: 1brownie, Calories: 133kcal, Carbohydrates: 14g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Trans Fat: 0.001g, Cholesterol: 12mg, Sodium: 87mg, Fiber: 2g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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