If you’re looking for the ultimate, diet-friendly, fudgy grain-free brownies, then look no further. These peanut butter banana brownies contain just 5 ingredients, require just one bowl, and less than 10 minutes of hands-on prep! You can even swap out the peanut butter for a nut-free version too! Obviously, since they are flour-free brownies, the texture IS different from your regular brownies: there’s no cakey texture or crisp crust. Instead, using mashed bananas combined with cacao powder yields super dense, moist, fudgy brownies that you never knew you needed in your life – until now, that is! And, for those days you do want something a little more traditional – these best fudgy brownies are to die for! I actually came up with this vegan banana brownies recipe when looking for a new way to use up my overripe bananas. Last year was THE year of banana bread, and I, dutifully, hopped on board. In fact, I shared recipes for gluten-free banana bread and then healthy banana bread too. This then turned me down the path of other healthy banana desserts – like choc chip banana oatmeal cookies and now peanut butter banana brownies. This recipe contains no flour, no yeast, no gluten, and best of all, no added sugar. Instead, the overripe bananas provide a subtle natural sweetness that is more than enough for me. But don’t worry – if you’ve got a sweet tooth, then feel free to add in a little of your favorite sweetener; I won’t judge!
The Chocolate Banana Brownies Ingredients
Optional Add-ins
Vanilla extract: an easy way to add extra ‘dessert’ flavor to these healthy banana brownies. Sweetener: these chocolate banana brownies rely on the overripe bananas’ natural sweetness (which is why riper = better). However, if you have a sweet tooth, then feel free to add a little coconut sugar, cane sugar, or a sugar-free alternative like erythritol. I would avoid using liquid sweeteners as there is no dry ingredient to make up for the additional liquid. Chopped nuts: add a generous handful of crushed walnuts, pecans, almonds, etc. Flaky salt: lightly sprinkling a little flaky salt over the baked brownies further increases the flavor.
You could also experiment with different spices and natural flavor extracts for more flavor in these healthy banana brownies. I.e., cinnamon, pumpkin spice, orange extract, mint extract, etc.
How To Make Peanut Butter Banana Brownies
Step 1: Mix the banana brownie batter.
Preheat the oven to 350ºF/180ºC. First, mash the bananas with a fork in a large bowl. Then add all the remaining ingredients apart for the chocolate chips, and mix well. Finally, add the chocolate chips and fold them into the batter. Chef’s note: For a super smooth batter, you can add all of the ingredients into a food processor until smooth. Then fold in the chocolate chips. As there is no gluten in the recipe, you don’t need to worry about overmixing the batter.
Step 2: Bake them
Prepare a round or square 8-inch (20cm) tin with parchment paper. Pour the chocolate banana brownie batter into the prepared tin and smooth down the top with a spatula. Optionally add another few ‘blobs’ (2-3 Tbsp) of peanut butter to the top of brownies, swirling it into the top with a skewer or tip of a knife. It can help to microwave the peanut butter for 15-25 seconds first, for ultimate ‘drippiness.’ Bake in the oven for between 20-25 minutes, depending on how soft and gooey you want the brownies. Allow the brownies to cool before slicing into pieces – enjoy!
How To Serve
You can enjoy these healthy banana brownies alone as a snack or dessert. Alternatively, serve alongside:
Whipped coconut cream Vanilla Ice-cream or caramel ice-cream Some berries.
You can enjoy the banana brownie chilled or warm in the microwave for 10-15 seconds, for a gooey treat.
How To Store
Store the leftover peanut butter banana brownies in an airtight container in the fridge for up to 5 days.
Can you freeze banana brownies?
Yes – these brownies freeze really well. Place the brownies in a single layer until solid, then transfer to a freezer-safe bag or container and freeze for between 2-3 months. Thaw in the fridge or on the counter for a while until it’s softened enough to enjoy (they don’t have to be fully thawed). Alternatively, thaw in the microwave.
Can I substitute the peanut butter?
Almond butter and cashew butter both work very well within these chocolate banana brownies. For a nut-free version, then use sunflower seed butter.
Other Recipe Notes
These peanut butter banana brownies have no leavening agents, so they won’t rise in the oven, and so they are super dense and fudgy. For even-sized pieces, use a square 8×8-inch tin and cut it into 16 pieces. Top Tip: If you find yourself constantly finding overripe bananas but not ready to use them, pop them in the fridge or freezer to slow down the ripening process. The peels will get dark and nasty,’ but the bananas within should be fine. Allow the grain-free brownies to cool completely before slicing. Otherwise, they won’t be completely set, and the cuts won’t be as clean.
Related Recipes
Fudgy No-bake brownies (+ Frosting Option) The Ultimate Indulgent Fudgy Brownies Gluten-Free Brownie in a Jar Recipe (Edible Christmas Gift) One-Minute Vegan Chocolate Mug Cake Fudgy Vegan Gluten-Free Chocolate Cake 5 Ingredient Healthier Vegan Chocolate Peanut Butter Cups
If you try this Fudgy Peanut Butter Banana Brownies recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
