Flourless Peanut Butter Banana Brownies (One Bowl)
Your gooey and chocolatey new best friend.
Craving chocolate and have some extra bananas lying around? I got the perfect solution for you. This is a spin on my usual Flourless Peanut Butter Banana Chocolate Chip Bars that are viral and my most recreated recipe on TikTok. This is a close rival to it, also having gone viral.
These need to come with a disclaimer that they are addictive. No seriously, they will be eaten and finished within hours and you will probably be making them on the regular moving forward. Again, the one caveat is that you have to let them cool down completely and set. Another trick is adding 1/4 cup almond flour to the batter.
Flourless Peanut Butter Banana Brownies (One Bowl)
Equipment
Ingredients
- 2 ripe bananas
- 1 cup peanut butter all natural, room temp.
- 1/3 cup maple syrup (or honey)
- 1 egg
- 3 tbs cacao powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips (plus more for garnish)
Instructions
- Preheat your oven to 325 F. Line an 8×8 inch brownie pan with parchment paper or spray with coconut oil or grease with butter.
- In a large bowl mash your bananas. Add the peanut butter, maple syrup, egg, cacao powder, vanilla, baking soda and salt to the bowl. Mix until just combined. Fold in the 1/2 cup of chocolate chips.
- Transfer the batter to your prepared pan and spread out evenly with a rubber spatula. Toss some extra chips on the top for aesthetics.
- Bake for 25 minutes or until toothpick comes out clean. Allow it to cool in the pan for 15 minutes prior to removal. Place on wire rack for minimum 1 hour or over night in a tupper.
Notes
- You can substitute the bananas with 3/4 cup pumpkin puree.
- You can substitute the peanut butter with almond butter or any nut or seed butter.
- You can substitute the maple syrup with honey or agave.
- These are very GOOEY. Add 1/4 cup almond flour to thicken them up and keep them flourless OR add 1/4 cup regular flour.
Nutrition
Calories: 266kcal | Carbohydrates: 22g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 253mg | Potassium: 251mg | Fiber: 2g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 0.02mg | Calcium: 39mg | Iron: 1mg
Hungry for more?
Eread through the comments but didn’t find my answer. Does anyone tried using cocoa rather than cacao? Just less sugar if so? Thanks
Hi Brenda, YES! cocoa works here definitely – just make sure there isn’t any extra sugar in your cocoa powder (if that is important to you).
Can I make it with almond butter instead of pb? And also Can I do it without the maple syrup or honey?
Hi Matilde, absolutely you can use almond butter instead.
Leaving out the sweetener is another matter. I have never made it that way so I cant say for sure how good it would be.
Wowzers these are amazing!!! I was completely surprised how great they are due to the non-traditional variation. My husband picked them out for his bday dessert and they got rave reviews. I would actually prefer to eat these over regular brownies. They had far more flavor and were more satisfying. And I don’t even like peanut butter that much! I did add 1/4 c almond flour, but would like to try adding a tad less next time just to tweak the texture. Thank you for such a delicious recipe that also spurred me on to healthier living.
Hi Erin, Same here! I prefer these too to regular brownies! Thanks so much for trying them out and coming back to share your feedback! Cheers!
Gooey, heathy & delicious. I doubled my recipe- using 3 bananas, 1/2 cup of pumpkin puree & only 1/3 cup of Maple syrup. Perfect consistency.
Hi Lisa, Thank you so much for sharing your feedback with us – its super helpful! Cheers!
Can you substitute pure Monk Fruit for the maple syrup or honey? A little goes a long way with the pure stuff, so it’s not a 1 for 1 conversion like some brands. Just wondering if it will help so I won’t have to add the almond flour, but then I like my brownies fudgy/ gooey.
I tried this recipe after making the peanut butter version twice and loving those, but these were SO different! I baked for 25 minutes and it was so dry and cakey, it was more like bread. I did add 1T of almond flour because the batter was pretty runny, but can’t imagine that would make much difference. Maybe need bigger bananas? Will probably stick with the gooey peanut butter ones anyway 😀
Hey!
Love your recipes!
What are the metric measures for that one? Thank you!