I remember making these flourless brownies on a rainy evening when the pantry was bare and the kids wanted something chocolate. Three ripe bananas, a cup of peanut butter, and a half cup of unsweetened cocoa powder came together into fudgy, chewy squares faster than any boxed mix. If you enjoy simple flourless bakes, you might also like this pantry-friendly flourless oatmeal carrot cake for another no-fuss dessert option.
Why you’ll love this dish
This recipe shines because it is impossibly simple and forgiving. With only three main ingredients, it’s budget friendly and ideal when you need a quick dessert or an afternoon snack from staples you already have. It’s naturally free of wheat flour, so it works when you want a gluten-free treat, and the banana and peanut butter keep the brownies moist and satisfying without added eggs or oil. Make it for a weeknight sweet finish, a bake-sale contribution, or an easy treat for kids who like hands-on cooking.
Step-by-step overview
You’ll mash ripe bananas, stir in peanut butter and cocoa until smooth, press the batter into an 8×8 pan, and bake for about 20 to 25 minutes. The whole process takes under 10 minutes of hands-on time and a short bake, then cooling. Expect fudgy, slightly dense brownies that hold together when fully chilled.
What you’ll need
- 3 ripe bananas (the riper, the sweeter and more flavorful)
- 1 cup peanut butter (smooth works best for an even batter; use natural or classic depending on texture preference)
- 1/2 cup unsweetened cocoa powder (Dutch-processed or natural both work; Dutch will give a deeper chocolate tone)
Notes: For a nut-free alternative, swap the peanut butter for sunflower seed butter in an equal amount. If your peanut butter is very thick, warm it slightly so it mixes easily with the mashed bananas.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper so brownies lift out cleanly.
- Peel and place the ripe bananas in a large bowl. Mash them with a fork until mostly smooth with a few small lumps remaining.
- Add the peanut butter to the mashed bananas. Stir until the mixture becomes even in color and texture.
- Sprinkle in the unsweetened cocoa powder and stir until the batter is homogeneous and glossy. Scrape the sides of the bowl so nothing is left behind.
- Transfer the batter to the prepared pan and smooth the top with a spatula so it bakes evenly.
- Bake for 20 to 25 minutes. A toothpick inserted near the center should come out mostly clean with a few moist crumbs for a fudgy result.
- Remove from the oven and let the brownies cool completely in the pan before cutting into squares. Cooling helps them set and slice neatly.
Best ways to enjoy it
Serve warm with a scoop of vanilla ice cream for a dessert that feels decadent with minimal effort. For a simple snack, dust with a little powdered sugar or sprinkle flaky sea salt and chopped roasted peanuts on top to amplify the peanut-chocolate contrast. These brownies also pair well with a cup of coffee or a glass of cold milk for lunchboxes. Slice thin for bite-sized bar cookies at parties.
Storage and reheating tips
Store cooled brownies in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to 5 days; the cooler temperature firms them up and can make slicing easier. To freeze, wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for an hour. Reheat a single piece in the microwave for 10 to 15 seconds if you prefer them warm.
Helpful cooking tips
- Use very ripe bananas with brown speckles; they mash easily and bring the most sweetness.
- If your peanut butter is oil-separated, stir it well before measuring so texture and fat are consistent.
- Avoid overbaking. Remove the pan when the center still has a few moist crumbs; carryover heat will finish the set while keeping the texture fudgy.
- Line the pan with parchment that overhangs the edges for easy removal and cleaner cuts.
- For neater squares, chill the pan for 30 minutes before slicing and use a knife warmed under hot water and wiped dry between cuts.
Recipe variations
Add a handful of chocolate chips or chopped dark chocolate for pockets of melty chocolate. Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor. For a citrus twist, grate a little orange zest into the batter before baking. If you want more texture, fold in chopped toasted nuts or coconut flakes. For another flourless option with more texture and spice, try the flourless oatmeal carrot cake which introduces oats and warming spices.
Tricks for success
- Measure cocoa by spooning it into the cup and leveling it rather than scooping; this avoids adding too much and making the brownies dry.
- If the batter seems too thick to spread, press it gently with a wet spatula; a quick swirl of warm water on the spatula helps smooth the surface.
- Taste your bananas first—if they’re exceptionally sweet, you might prefer slightly less peanut butter to avoid overpowering richness.
- Keep a close eye on the center during the last five minutes of baking; timing can vary slightly between ovens.
Your questions answered
Are these brownies gluten-free?
Yes. With no wheat flour in the recipe, these brownies are naturally gluten-free provided your cocoa powder and peanut butter are labeled gluten-free and not cross-contaminated.
Can I make these vegan?
The basic recipe is already egg-free and dairy-free, so it fits a vegan diet as long as your peanut butter is vegan (most are). Just double-check labels for any added ingredients.
How many brownies does this recipe yield and how long does it take?
An 8×8 pan typically yields 9 to 16 squares depending on how large you cut them. Hands-on prep is under 10 minutes, baking is 20 to 25 minutes, and cooling takes additional time if you want clean slices.
Can I add sugar or other sweeteners?
The ripe bananas bring natural sweetness. If you prefer a sweeter brownie, fold in a tablespoon or two of maple syrup or honey before baking; reduce added liquid elsewhere if the batter becomes too runny.
What should I do if the brownies stick to the pan?
Line the pan with parchment paper that extends over the sides so you can lift the slab out. If they still stick a little, run a thin knife around the edge before lifting and chill the pan for 15 to 20 minutes to help release.
Flourless Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper.
- Peel and place the ripe bananas in a large bowl. Mash them with a fork until mostly smooth with a few small lumps remaining.
- Add the peanut butter to the mashed bananas. Stir until the mixture becomes even in color and texture.
- Sprinkle in the unsweetened cocoa powder and stir until the batter is homogeneous and glossy. Scrape the sides of the bowl to incorporate all ingredients.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes. A toothpick inserted near the center should come out mostly clean with a few moist crumbs for a fudgy texture.
- Remove from oven and let the brownies cool completely in the pan before cutting into squares.
