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, 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. 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. Don't miss all my Healthy Banana Recipes!
- 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. 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 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 8x8 inch baking dish lined with parchment paper. Top with chocolate chips.
Place into oven at 350 Fahrenheit and bake for 27-28 minutes. Cool, slice, and dig in!
Once cooled, top with Healthy Chocolate Cream Cheese Frosting for an extra treat.
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.
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!
8-Ingredient Banana Brownies (Grain Free!)
- 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.
Ingredients
- 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 (walnuts are amazing too!)
- Chocolate Cream Cheese Frosting, optional for topping
Instructions
- Preheat oven to 350F. Line an 8x8 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 and flaky salt if you're feeling fancy. 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
Christina says
I make this recipe almost weekly! I've experimented with creamy & crunchy nut butter, both amazing! I also tripe the vanilla extract, because it's our preference. They are always better the next day 🤤
Make this a staple in your home, you won't regret it.
★★★★★
Alexis Joseph says
Oh wow, I have to try it with more vanilla next time, thanks so much Christina!
Dina says
Delicious and loved making these with my toddlers!! All simple and clean ingredients so no guilt sharing these with them!
★★★★★
Alexis Joseph says
So glad you and the kiddos loved these, thanks Dina!!
Lauren says
These are phenomenal! Just made these today because I stumbled upon your recipe and had a brown banana 🤣
★★★★★
Alexis Joseph says
Yessss so glad you loved them, Lauren! Thanks so much for the awesome review!
Rhian says
These are awesome. I'm fascinated by how cakey they are without flour! For mine, I halved the maple syrup and swapped the chocolate chips for a cup of frozen cherries. Thank you for the recipe!
Alexis Joseph says
That sounds amazing! Be sure to try my Pumpkin Brownies, too 🙂
Darcy says
These were the best healthy brownies I’ve had and I’ve tried so many different variations. I had all the ingredients on hand making it even easier. These are kid and husband approved!
★★★★★
Alexis Joseph says
I'm SO glad, Darcy! You made my day 🙂 Thanks for taking the time to leave a review!
Christina says
I don't have to add the chocolate chips, do I? I would rather not add those unless it takes away from the recipe somehow. Looking forward to making this recipe today.
Thank you!
Alexis Joseph says
I definitely think they add extra chocolate flavor, texture, and a pop of sweetness, but you can omit them and the brownies will still be great!
Christina says
Alexis, I made this recipe and it was absolutely delicious!!! I made them Sunday night and it is now Tuesday, and they are gone. I omitted the chocolate chips and made your cream cheese frosting, but cut it in half, which was plenty. So yummy!!! My boyfriend said he wasn't going to eat any but once he tasted them, he wanted them. LOL....
He's not going to be happy coming home tonight to find out I ate them all. I'm sorry but they were just so good. I can't make these too often or I will get in trouble. I would definitely make these again!!! Thank you so much for this tasty treat!!!!
★★★★★
Alexis Joseph says
Hahah that is the best!! Thank you tons for the stellar feedback, Christina! I have so many brownies on the blog so now it sounds like you'll have to try them all 🙂
Lisa L. says
Enjoying these right now! Love the simplicity of the ingredients and the hint of banana! Husband approved.
★★★★★
Alexis Joseph says
Amazing, thanks Lisa!!
Jen says
There are no words, this is probably my new go-to brownie recipe. I had some time while working from home to whip this up during lunch. They were SO fast to make and when they finally cooled, I wasn't disappointed. They are super moist, just a tiny hint of banana and covers any type of chocolate dessert craving you might have. Even better, when my 9 and 7 year old tried them this evening, they said they were the best brownies they've ever had and also commented how moist they were! I love how I can rely on you for healthy recipes for my family that don't lack in flavor.
★★★★★
Alexis Joseph says
No way! This is the best comment ever. Thank you SO much, Jen, and how fab that the kiddos love them too! I so appreciate the glowing review XO
Jer says
I had to make these when I saw them because I'm a big fan of your zucchini brownies...wow, SO GOOD. And so easy to make! A new go-to brownie recipe for sure.
★★★★★
Kori Daniel says
I can't wait to try these! I love how simple they sound, and they have some of my favorite foods: banana, pb, and chocolate. Mmm
Val says
They’re HEREEE!! From the second you started previewing these on IG, I already couldn’t wait to make them LOL! This is such an incredible recipe - made as written and it’s just perfect. A hint of banana and then just awesome fudgy brownies - that even have those chewy edges we all love!! No idea how you do it girl but this is magic! Also LOVE the texture of the choco chips in them! Will be on repeat for us!!
★★★★★
Alexis Joseph says
Yay!! Thanks so much (to you AND Bill) for being expert recipe testers on our quest of which nut butter and which egg...LOL. We did it!
Bari says
I love this recipe! I'm actually in my dietetic internship right now, and this is exactly the kind of thing I can meal prep and bring on the go. Do you think I could freeze these as well? Thank you!
Alexis Joseph says
Awesome! Yes--check out the "Storage" section of the post; they can be frozen for up to 3 months. Enjoy!
Bari says
Oh you're right! I missed that thank you!