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, Pumpkin Brownies, and date-sweetened Sweet Potato 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, just like my Flourless Banana Bars! 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!
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. Vegan - Omit egg and use a flax egg. They will be more fudgy and a little less puffy!
How to make (step-by-step photos)
You’re only 8 ingredients away from fabulous banana brownie recipe! Helpful hint: I like to bake in metal pans since they retain heat better than glass.
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.
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! ** 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.
