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Incredible 8-ingredient Banana Brownies! Moist, rich brownies with a hint of banana flavor. Made with peanut butter and sweetened with maple syrup, these better-for-you-brownies come together in no time. One bowl, simple to make, and gluten free. They taste like banana bread meets brownies! No oil, butter, refined sugar or flour. A healthy, kid-friendly dessert everyone will love!
Have you ever heard of such a thing?! Banana bread meets brownies in this delish dessert sent from the heavens. The texture of these is simply to die for. No flour needed!
My brownie recipe repertoire is growing at rapid speed, starring my Zucchini Brownies, Vegan Brownies, Pumpkin Brownies, date-sweetened Sweet Potato Brownies, and Avocado Brownies. Which flavor should we conquer next?!
Ingredients
- Peanut butter: Natural, drippy peanut butter works best for this recipe as it produces a nice fluffy result without flour. I haven’t tested this recipe with peanut butter spreads that have added sugar and oils. Add a pinch of salt if using unsalted peanut butter. I do not recommend almond butter in this recipe as we tested it and the brownies sunk.
- Banana: The riper the better, since mashed banana adds sweetness. You’ll need 1-2 bananas depending on size. Mine were totally brown! If you use thawed from frozen bananas, be sure to remove any excess liquid.
- Maple syrup: My favorite natural liquid sweetener.
- Ground flax or egg: We tested these with both and what we found is an egg results in fluffier, slightly more cakey brownies. The flax version results in more fudgy, slightly less tall brownies. The egg version also cuts more easily.
- Cocoa powder: Natural unsweetened baking cocoa or cacao powder work great here for chocolate flavor. Steer clear of Dutch process!
- Vanilla extract: Pure vanilla extract adds amazing flavor.
- Baking soda: For a bit of rise.
-
Chocolate chips: I love double chocolate, plus the texture is fab.
Check out the recipe card for exact quantities!
How to make (step-by-step photos)
You’re only 8 ingredients away from fabulous banana brownie recipe!
Mash banana in a mixing bowl and measure to ensure you have ½ cup. Add peanut butter, maple syrup, egg or flax egg, and vanilla.
Whisk well to combine until batter is smooth.
Add cocoa powder, baking soda, and optional salt.
Whisk to combine. stir in in chocolate chips.
Pour batter into 8×8 inch baking dish lined with parchment paper. Top with chocolate chips.
Place into oven at 350 Fahrenheit and bake for 25-28 minutes. Cool, slice, and dig in!
Helpful hint: I like to bake in metal pans since they retain heat better than glass.
Substitutions and dietary modifications
- Peanut free – Peanut butter is more dry than other nut and seed butters, so it isn’t a direct swap. I tested this recipe with almond butter and they sunk in the middle. While they still tasted great, swap at your own risk!
- Nut free – I haven’t tested them, but I assume sunflower seed butter and tahini may work well, too. I suggest using an egg so they don’t sink. Or try Sarah’s Tahini Brownies!
- Vegan – Omit egg and use a flax egg. They will be more fudgy and a little less puffy!
How to store
- Store: Store brownies at room temperature for a day then in an air-tight container in the refrigerator for up to 1 week. They taste great cold!
- Freeze: Freeze for up to 3 months.
My top tip
Don’t over-bake the brownies, which ensures they taste fudgy versus too cakey!
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
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Banana Brownies
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Prep Time: 5 minutes -
Cook Time: 30 minutes -
Total Time: 35 minutes -
Yield: 12–16 brownies 1x -
Category: Dessert -
Method: Oven -
Cuisine: American -
Diet: Gluten Free
Description
Incredible 8-ingredient Banana Brownies! Moist, rich brownies with a hint of banana flavor. Made with peanut butter and sweetened with maple syrup, these better-for-you-brownies come together in no time. One bowl, simple to make, and gluten free.
My favorite way to enjoy these is topped with Chocolate Cream Cheese Frosting!
Ingredients
Units
Scale
- ½ cup overripe mashed banana (mine were totally brown!)
- ¾ cup natural peanut butter* (ingredients should be peanuts and salt)
- ½ cup pure maple syrup
- 1 large egg or flax egg**
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- ¾ tsp baking soda
- ½ cup chocolate chips, plus more for sprinkling on top
- Optional: flaky salt, ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350F. Line an 8×8 inch baking dish with parchment paper.
- Mash banana with a fork in a large mixing bowl and measure to ensure you have ½ cup. Add peanut butter, maple syrup, egg or flax egg, and vanilla. Whisk well to combine.
- Add cocoa powder, baking soda, and salt if your peanut butter is unsalted. Whisk to combine then stir in in chocolate chips.
- Pour batter into prepared baking dish. Top with a few more chocolate chips. Bake for 27-28 minutes, or until a knife comes out with a few crumbs. Do not over-bake! Let brownies cool in pan on a wire rack for at least 30 minutes (or ideally until fully cooled) before slicing. These are amazing right out of the refrigerator, too!
Notes
*Peanut butter should have a drippy consistency. Add ¼ tsp fine sea salt if it’s unsalted.
** We tested this recipe with both an egg and a flax egg. The egg version (shown in the photos) results in slightly more cakey and puffy brownies. The flax version was more fudgy and a little flatter. For the flax version, make a flax egg by whisking 1 tbsp ground flaxseed with 3 tbsp water and set aside to gel for 5 minutes. Then use in recipe as directed.
Keywords: banana brownies
