3 Ingredient Banana Brownies

12 Comments

This post may contain affiliate links. Please read our disclosure policy.


These 3 ingredient banana brownies only take a few minutes to make! They are fudgy and chocolatey and are sweetened with just bananas!

3-ingredient banana brownies fresh out of the oven

We go through a bunch of bananas in my house and I wanted to find a way to use up some extra ripe ones before they went bad. This recipe is so simple to make with only three ingredients! They contain no flour, butter, or sugar but still come together to form a moist, naturally sweet treat! You can add in extra ingredients to customize and make them your own, but these three ingredients make the base of this healthy treat!

What You’ll Need

Here’s what you’ll need to make these 3 ingredient banana brownies:

Ingredients to make 3-ingredient brownies. See recipe card for detailed ingredients.
  • Banana: The main source of sweetness for these brownies. Be sure to use bananas that are overripe and have several brown spots. The riper the banana, the sweeter the brownies!
  • Peanut Butter: For added flavor and texture in these brownies. Peanut butter adds healthy fats, but may be replaced with a nut-free alternative.
  • Unsweetened Cocoa Powder: For that chocolatey flavor!

Step By Step Instructions

  1. Puree the bananas until smooth. Pour this mixture into a bowl.
  2. Add the peanut butter and unsweetened cocoa powder to the bowl.
  3. Mix until combined and fold in any additional add-ins.
  4. Transfer to a pan and bake for 20-25 minutes.
Steps to make 3-ingredient banana brownies. Specifics provided in recipe card.

Optional Add-Ins

  • Chocolate chips
  • Chopped nuts
  • Butterscotch chips
  • Nut butter drizzle
  • Crushed pretzels
3-ingredient brownies stacked on on top of the other

Ingredient Substitutions

  • Peanut butter: The peanut butter may be replaced with any nut butter or seed-based butter.
  • Cocoa powder: The unsweetened cocoa powder may be substituted with equal parts carob powder, but be mindful that this substitution will add some sugar to the recipe.

Storage Instructions

Once cooled, store the brownies in an airtight container in the refrigerator for up to 5 days. Transfer immediately to the fridge after cooling. To freeze, store in a freezer-safe Ziploc bag. I like to section off servings and place parchment paper between each piece to prevent sticking. 

3-ingredient brownies served with strawberries and bananas

Recipe Notes

  • These brownies do not taste like your typical brownie since they are egg-free, gluten-free, and dairy-free, but they are pretty good for something that is banana-based! If you do not like the taste of bananas, I would not recommend this recipe.
  • These brownies are meant to be soft and fudgy. If you prefer something a little thicker and cakier, try adding a little flour to the batter.
  • Do not cook the brownies for more than 25 minutes. They may look like they are not cooked through, but they will continue to harden a little as they cool. 
  • Use overripe bananas for more sweetness. Taste the batter before baking to see if you like the taste (since the batter does not contain eggs, it is safe to taste raw). Add in a little maple syrup if you prefer more sweetness.
  • The cocoa powder does contain some caffeine, so be mindful of that when deciding whether to serve to a younger child.
  • I love using this nutribullet blender to blend the bananas into a smooth texture!

You may also like:

Want To Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.91 from 11 votes

3 Ingredient Brownies

These 3 ingredient banana brownies only take a few minutes to make! They are fudgy and chocolatey and are sweetened with just bananas!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 8 pieces

Ingredients 

  • 1 ½ cups pureed overripe bananas, about 3 medium overripe bananas
  • ½ cup smooth peanut butter
  • cup unsweetened cocoa powder
  • 2 tbsp maple syrup, optional for added sweetness
  • optional add-ins

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Puree the bananas until smooth. Pour this mixture into a bowl.
  • Add the peanut butter/seed butter and unsweetened cocoa powder to the bowl.
  • Mix until combined and fold in any additional add-ins.
  • Transfer to a pan and bake for 20-25 minutes.

Notes

  • These brownies do not taste like your typical brownie since they are egg-free, gluten-free, and dairy-free, but they are pretty good for something that is banana-based! If you do not like the taste of bananas, I would not recommend this recipe.
  • These brownies are meant to be soft and fudgy. If you prefer something a little thicker and cakier, try adding a little flour to the batter.
  • Do not cook the brownies for more than 25 minutes. They may look like they are not cooked through, but they will continue to harden a little as they cool. 
  • Use overripe bananas for more sweetness. Taste the batter before baking to see if you like the taste (since the batter does not contain eggs, it is safe to taste raw). Add in a little maple syrup if you prefer more sweetness.
  • The cocoa powder does contain some caffeine, so be mindful of that when deciding whether to serve to a younger child.
  • I love using this nutribullet blender to blend the bananas into a smooth texture!

Nutrition

Calories: 140.53kcal, Carbohydrates: 14.86g, Protein: 5.21g, Fat: 8.76g, Saturated Fat: 2.03g, Polyunsaturated Fat: 2.33g, Monounsaturated Fat: 4.08g, Sodium: 75.19mg, Potassium: 310.29mg, Fiber: 3.25g, Sugar: 6.71g, Vitamin A: 27IU, Vitamin C: 3.67mg, Calcium: 13.63mg, Iron: 0.91mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. 5 stars
    Yes Lily, please let me know for the measurement of flour about 8 pieces in gram ? What kind of flour for this brownie is the best like the wholewheat flour, the chickpea flour and the cake flour that I have. Thx again.

    1. Hi Janice! I haven’t experimented with adding flour to these brownies, so I’m not sure how much would be needed or how they’d affect the texture, but you can probably try this recipe for brownie muffins instead if you’re looking for more of cakey consistency, it uses almond flour as the base and might be more of a texture you’re looking for😊
      Almond Flour Brownies Recipe

  2. Can I substitute the smooth peanut butter to PB2? If so, would you please give me the measurement in gram & thank you.

    1. Hi Janice! I don’t have experience with using PB2, so I’m not sure how’d it’d work here, unfortunately.

      1. 5 stars
        Thanks so much Lily, so delicious with PB2 !!! Would you please tell me how much wholewheat flour that I can add in gram for making cakes ?

      1. I love these!! Thanks for this recipe! I do have a question….what is a serving size so I know the correct macros in these?? Thanks so much!