3 Ingredient Brownies with Banana – Easy, Healthy Dessert

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Flourless, Fudgy, and Naturally Sweet | Healthy Gluten-Free Dessert

These 3-Ingredient Banana Brownies are a miracle of simplicity: just ripe bananas, unsweetened cocoa powder, and nut butter—that’s it! No flour, no refined sugar, no eggs, no oil. They’re rich, fudgy, naturally sweetened, and incredibly easy to whip up in just 1 bowl.

Perfect for anyone on a gluten-free, dairy-free, or refined sugar-free diet, these brownies are also toddler-friendly and great for late-night chocolate cravings. You can even toss in chocolate chips or nuts for a fun twist, but they’re delicious just as they are.

Ingredients Overview: Only 3 Pantry Staples!

This recipe uses everyday ingredients you likely already have at home:

1. Ripe Bananas

  • Act as the natural sweetener and binder.

  • The riper, the better—look for brown-speckled skins.

  • Brings moisture and a subtle fruity flavor that complements cocoa perfectly.

2. Unsweetened Cocoa Powder

  • Delivers rich chocolate flavor without added sugar.

  • Use Dutch-processed for a smoother taste or regular natural cocoa powder.

  • Packed with antioxidants and deep, fudgy character.

3. Nut Butter (Peanut, Almond, or Sunflower)

  • Provides fat and richness to mimic the texture of traditional brownies.

  • Choose a natural, runny variety with no added sugar.

  • Peanut butter gives a classic flavor, almond butter is milder, and sunflower butter keeps it nut-free.

Step-by-Step Instructions: How to Make Banana Brownies

This recipe is wonderfully forgiving and takes just 5 minutes of prep.

1. Preheat the Oven

  • Preheat your oven to 350°F (175°C).

  • Line an 8×8-inch baking pan with parchment paper.

2. Mash the Bananas

  • In a medium bowl, mash 2 large ripe bananas (about 1 cup mashed).

  • The smoother, the better—use a fork or hand mixer for extra creaminess.

3. Add Nut Butter and Cocoa

  • Stir in:

    • ½ cup natural nut butter

    • ¼ cup unsweetened cocoa powder

Mix until a smooth batter forms.

Optional Add-Ins:

  • ¼ cup mini chocolate chips or chopped dark chocolate

  • ¼ cup chopped walnuts or pecans

  • ½ tsp vanilla extract or pinch of salt to round out flavor

4. Pour and Bake

  • Spread batter evenly into the prepared pan.

  • Bake for 18–22 minutes, or until the top is set and a toothpick comes out with moist crumbs (not wet batter).

5. Cool and Slice

  • Let brownies cool in the pan at least 15–20 minutes before slicing.

  • For clean cuts, chill in the fridge for 30 minutes.

Variations, Swaps, and Tips

Add Extra Protein

  • Stir in 1 scoop (2–3 tbsp) of chocolate or vanilla protein powder.

  • May need to add 1–2 tbsp almond milk to keep the batter moist.

Nut-Free Option

  • Use sunflower seed butter or tahini.

Make It Sweeter

  • If you prefer a sweeter brownie, add 1–2 tablespoons maple syrup or honey.

  • Or mix in stevia-sweetened chocolate chips.

Frosting Idea

  • Top cooled brownies with a simple chocolate spread: mix 2 tbsp cocoa, 1 tbsp maple syrup, and 1 tbsp almond milk.

Serving Ideas & Storage

These brownies are:

  • Perfect for healthy snacking

  • Delicious as breakfast with nut butter on top

  • An ideal toddler snack or lunchbox treat

  • Great post-dinner chocolate fix

Serve them:

  • Warm with a dollop of Greek yogurt

  • Cold from the fridge (they get fudgier!)

  • With fresh berries or banana slices

Storage:

  • Keep in an airtight container at room temp for 2 days

  • Refrigerate for up to 5 days

  • Freeze for up to 3 months (separate layers with parchment)

Nutritional Highlights

Per brownie (based on 9 slices, using peanut butter):

  • Calories: 120–130

  • Protein: 3–5g

  • Carbs: 12–15g

  • Sugar: 7–9g (natural from banana)

  • Fat: 6–8g

  • Fiber: 3g

These brownies are:

  • Naturally sweetened

  • Flourless and gluten-free

  • Refined sugar-free

  • Kid-friendly

  • Freezer-friendly

FAQ: 3-Ingredient Banana Brownies

1. Can I use frozen bananas?

Yes! Thaw and drain them first. Make sure they’re mashed well and not watery.

2. Can I add eggs to make them cakier?

Yes—adding 1 egg will make them lighter and more cake-like. Great for those who prefer less fudgy texture.

3. Can I double the recipe?

Absolutely. Use a 9×13-inch pan and increase bake time by 5–8 minutes.

4. Why are my brownies too gooey or underbaked?

Ovens vary. If your bananas are extra large or watery, bake 2–3 minutes longer. A toothpick should come out with moist crumbs—not liquid batter.

5. Are they keto or low carb?

Not quite. Bananas are naturally higher in carbs. You could experiment with mashed avocado and erythritol but it’s a different recipe.

6. Can toddlers eat these?

Yes! These are egg-free, dairy-free, and naturally sweet—ideal for baby-led weaning (omit nuts or chocolate for safety).

7. Do I need a mixer or food processor?

Nope—just a fork and a bowl! But feel free to blend the banana for smoother results.

Tasty Recipes Card (Plain Text Format)

Description:
These flourless, fudgy 3-ingredient banana brownies are naturally sweetened and made with just bananas, cocoa powder, and nut butter. An easy, healthy treat for all ages!

Ingredients:

  • 2 large ripe bananas (1 cup mashed)

  • ½ cup natural peanut or almond butter

  • ¼ cup unsweetened cocoa powder

  • Optional: ¼ cup chocolate chips, ¼ cup chopped nuts, ½ tsp vanilla

Instructions:

  1. Preheat oven to 350°F. Line an 8×8 baking dish with parchment.

  2. In a bowl, mash bananas. Stir in nut butter and cocoa powder until smooth.

  3. Fold in optional add-ins if using.

  4. Pour into pan and spread evenly.

  5. Bake 18–22 minutes until set and toothpick comes out mostly clean.

  6. Cool, slice, and enjoy.

Notes:

  • Store at room temp 2 days or refrigerate 5 days.

  • Freeze up to 3 months.

  • Add protein powder or drizzle with almond butter for variation.

Details:

  • Prep Time: 5 minutes

  • Cook Time: 20 minutes

  • Total Time: 25 minutes

  • Yield: 9 brownies

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