These Quick & Easy 3 Ingredient Banana Brownies are a simple, wholesome treat made with just three ingredients. With no flour and no added sugar, they’re perfect for when I want a guilt-free dessert that’s ready in minutes and still rich and satisfying.
Why You’ll Love This Recipe
I love how quick and easy this recipe is—just mash, mix, and bake. The natural sweetness from ripe bananas combined with peanut butter and cocoa powder creates a fudgy texture that feels indulgent but is actually healthy. It’s also versatile, gluten-free, and can easily be made vegan or nut-free with simple swaps. Plus, it’s a perfect way to use up overripe bananas!
Ingredients
2 large ripe bananas
1/2 cup natural peanut butter (or any nut butter)
1/4 cup unsweetened cocoa powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
In a mixing bowl, mash the bananas until smooth.
Add the peanut butter and cocoa powder to the mashed bananas, then stir until everything is well combined and smooth.
Pour the batter into the prepared pan and spread it evenly.
Bake for 15-18 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely before slicing into squares. I like to enjoy them chilled or at room temperature.
Servings and Timing
This recipe makes about 9 brownies.
Prep time is 5 minutes, and baking takes 15-18 minutes, so the total time is roughly 23 minutes.
Variations
To make these brownies nut-free, I swap peanut butter for sunflower seed butter or tahini.
For a vegan option, make sure the peanut butter doesn’t contain any honey or animal products.
I sometimes add a handful of chocolate chips or chopped nuts to the batter for extra texture.
If I want a sweeter brownie, I mix in a tablespoon of maple syrup or honey, although the bananas usually provide enough sweetness for me.
For a mocha twist, I add a teaspoon of instant coffee granules to the batter.
Storage/Reheating
I store these brownies in an airtight container in the fridge, where they last up to 5 days. They also freeze well—just thaw in the fridge overnight before enjoying. I find they taste best served chilled or at room temperature, but you can warm them slightly in the microwave if you prefer a gooey texture.
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FAQs
Can I use other nut butters instead of peanut butter?
Yes, almond butter, cashew butter, or sunflower seed butter all work well. Just make sure they’re natural and smooth for easy mixing.
Are these brownies gluten-free?
Absolutely! There’s no flour in this recipe, so they’re naturally gluten-free.
Can I make these brownies without cocoa powder?
The cocoa powder gives the brownies their chocolate flavor. Without it, you’ll get more of a banana-nut butter bar. You could try adding chocolate chips instead for some chocolate flavor.
How ripe should the bananas be?
The riper, the better. I use bananas with lots of brown spots because they’re sweeter and mash more easily, giving the brownies great flavor and natural sweetness.
Can I double the recipe?
Yes, just double the ingredients and bake in a larger pan or two pans. Keep an eye on baking time—it might need a few extra minutes.
Conclusion
I love how these 3 ingredient banana brownies combine simplicity with deliciousness. They’re a great healthy dessert or snack option that’s easy to whip up anytime. Whether I’m craving chocolate, looking for a quick treat, or trying to use up ripe bananas, this recipe never disappoints. Give it a try—you might find it becoming one of your go-to sweet fixes too.
📖 Recipe:
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Quick & Easy 3 Ingredient Banana Brownies
- Total Time: 23 minutes
- Yield: 9 brownies
- Diet: Gluten Free
Description
Fudgy, wholesome banana brownies made with just three simple ingredients—ripe bananas, natural peanut butter, and unsweetened cocoa powder. These flourless, no added sugar brownies are quick to prepare, gluten-free, and easily adaptable to vegan or nut-free diets.
Ingredients
2 large ripe bananas
1/2 cup natural peanut butter (or any nut butter)
1/4 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
- In a mixing bowl, mash the bananas until smooth.
- Add the peanut butter and cocoa powder to the mashed bananas, then stir until everything is well combined and smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15-18 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing into squares. Enjoy chilled or at room temperature.
Notes
Use ripe bananas with brown spots for natural sweetness and best flavor.
For nut-free brownies, substitute peanut butter with sunflower seed butter or tahini.
To make vegan, ensure the peanut butter contains no animal products.
Optional add-ins: chocolate chips, chopped nuts, a tablespoon of maple syrup or honey for extra sweetness, or a teaspoon of instant coffee granules for a mocha twist.
Store brownies in an airtight container in the fridge for up to 5 days or freeze. Best served chilled or at room temperature; can be warmed slightly for gooey texture.
- Prep Time: 5 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approximate)
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
