Super fudgy banana brownies that taste like a combination of banana bread and chocolate brownies. These easy brownies are just 2 ingredients. They don’t contain any flour, eggs, or oil. They taste as good as regular brownies but without all the work and ingredients.
If you like fudgy brownies with a gooey center and banana-flavored desserts, definitely give these banana brownies a try. With just two simple ingredients, they are much less work than regular brownies but taste just as good.
Ingredients
- Semisweet Chocolate Chips
- Pureed Ripe Bananas
Semisweet chocolate: I recommend you use dairy-free semisweet chocolate chips for this recipe. I used Kirkland Signature semisweet chocolate chips (51% cacao). While it does still work with chocolate that contains some dairy, the brownies don’t set as well when they contain milk.
Bananas: Make sure to use very ripe bananas because they will be sweeter and easier to puree. Instead of mashed bananas, this recipe calls for the bananas to be pureed, either through a food processor or blender. Just mashing them is not enough because you’ll still have small chunks of banana.
How to Make Banana Brownies
- Melt the chocolate chips in a heat-proof bowl in the microwave. Stir until smooth.
- Add the banana puree to the melted chocolate. Whisk until the batter is smooth and the banana is fully incorporated.
- Pour the mixture into an 8×8″ baking pan lined with parchment paper. Bake them at 350°F for about 40 minutes.
- The brownies are done when the surface no longer looks wet and the edges have started to pull away from the sides of the baking dish.
Brownie Texture
Even though these brownies don’t contain any flour, they look and taste like traditional brownies made with flour. These brownies have a chewy crumb and a not-quite-set fudgy and gooey center. If you like brownies that are cakey and fully set, these brownies may not be for you.
These brownies are best enjoyed warm. If you leave the brownies to fully cool, they will firm up and lose their crumb. They will still be very fudgy but also will be a bit dense and taste more like fudge than brownies. However, you can easily rewarm the brownies and they will be just like when they were first baked.
More Easy Brownie Recipes
- 3 Ingredient Fudgy Nutella Banana Brownies
- 3 Ingredient No Bake Breakfast Brownies
- 2 Ingredient Flourless Brownies
- 3 Ingredient No Bake Peanut Butter Banana Brownies
- 3 Ingredient Healthy Almond Butter Brownies
2 Ingredient Banana Bread Brownies
Ingredients
- 2 cups (350 g) semisweet chocolate chips dairy free
- 1 cup (235 g) pureed bananas
Instructions
- Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
- In a large microwave-safe bowl, add chocolate chips. Heat chocolate in the microwave in 1 minute intervals, stirring in between, until chocolate is fully melted. Mine took 2 minutes total heat time. Your chocolate should be smooth and liquid when you're done. You can also melt chocolate on the stove using the double boiler method.
- Add pureed bananas to the chocolate. Use a whisk and mix until banana is completely incorporated into the chocolate and evenly mixed in.
- Pour batter into prepared baking pan. Bake for 38-40 minutes. The surface of the brownies should no longer look wet but they should not be fully set. If you press the surface, it should be soft underneath. The edges of the brownies should pull away slightly from the pan and be a slightly darker shade of brown.
- Brownies will firm up as they cool. Let brownies set before cutting. Brownies are best enjoyed warm.
Notes
- For best results, use dairy-free semisweet chocolate chips. It may still work with some brands of chocolate that contain dairy (depending on how much they add) but the milk causes the brownies not to set as well. This recipe will not work with white chocolate.
- The 1 cup of banana puree is measured after the bananas have been pureed. You will need about 3 bananas to make 1 cup of puree. Make sure to puree the bananas in a food processor or blender. Just mashing them is not enough.
- I recommend mixing the batter with a whisk; this will help ensure that the banana puree has been evenly mixed in with the chocolate.
- These brownies have a chewy crumb and a gooey, fudgy center.
- The brownies are best enjoyed warm. When they are fully cooled (a few hours after baking), they will firm up a lot and lose their crumb. They will taste more like fudge rather than brownies. However, you can reheat them briefly in the microwave for a few seconds and they will become like brownies again.
- You can eat the brownies right away but they won't be set. Let them cool a little (30-60 minutes) which will let them firm up enough to cut.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Oh my, this was absolutely delicious & simple to make.. rich & decadent!
Run out of milk chocolate so we took the risk & added (Baking) white chocolate (50g), it worked. Firmed up!
That’s great! We’re glad it worked with both kinds of chocolate. So glad you liked it!
I took a picture but can’t see how to share it.
I do not recommend using frozen bananas – it baked lovely but didn’t set properly. Tastes amazing but we’re calling it banana chocolate slop topping for icecream ?
We’re glad you made it work for a topping! Yes, frozen bananas have a lot of extra moisture which will cause them not to set up right.
After 38 minutes in the oven all but the very edges of the pan was still bubbling/ boiling. I cooked quite a bit longer. The center never firmed up until cooling and had a very banana flavor. The thin edges were good chewy brownies. I used Enjoy Life’s semi-sweet chocolate chips. Not sure what went wrong.
Sounds like the amount of banana that you added might be wrong.
I made these and they were very tasty! Thanks for the recipe. I was wondering if you played with the banana to chocolate ratio when developing this deliciously fudgy concoction? If one wants more banana taste, could one use equal parts melted chocolate and banana puree? Would it even set?
Yes, the recipe was tested with different ratios – if there’s too much banana or not enough the brownies won’t bake properly.
Sound wonderful just as the peanut butter date brownies did but I’m not seeing any specifics on the ingredients measurements. No one cup or one bag or 12 oz of chips or a 1, 2 bananas, or whatever it makes it really hard to guess how to put the recipe together. They sound awesome all of them.. If I missed it please somebody post and let me know but I sure can’t find it on my link I would expect the measurements to be with the original intro to the recipe.
My son is vegan and he will love these recipes thank you so much for posting.
All of the ingredient amounts are listed in the printable recipe card at the end of the post before the comments section.
How many brownies in order to match the nutrition information?
One brownie is a serving for the nutrition info. The recipe makes 12 brownies total.
Hi! CHEF PAUL MIAMI AND TEXAS, I LOVE THIS BROWNE ?
We’re glad you love it!
Your recipe didn’t work and was a major dissapointment. I have loved your recipes and find them extremely delicious but this one was horrible.
We’re sorry to hear you didn’t enjoy it.
Do you scoop them up on a spoon and just lay them down like you making cookies? Or do you put them in a square pan and then cut them later? Thanks for responding back.
You should bake the batter in an 8×8″ baking pan. Hope that helps!
Um, I think I used regular semi-sweet chocolate chips. Don’t get me wrong, they taste really good, just more like fudge than brownies. I’m okay with that. Makes it so I don’t eat as much at one time. ?
Instead of semi sweet chocolate chips, can I use keto chocolate chips?
We haven’t tested it with keto chocolate chips. If you do, please let us know if it works.
I can’t even give this recipe a single star. It was awful. I can’t even describe the flavor. I don’t recommend this recipe.
We’re sorry to hear you didn’t enjoy it.
So, did you use ripe bananas? If not, it won’t be anywhere close to sweet enough. Made correctly, they’re not bad.
What did you use?
So, I made this the other day, and while it tastes really good, mine turned out nothing like brownies. It makes a good fudge, but definitely not brownies. I ended up having a little more than a cup of banana, so not sure if that’s what did it or not.
What kind of chocolate chips did you use? We found in our testing that chips with 50% cacao works best – more or less will change the texture.
Omg I am eating then Right Now topped with Vegan Vanilla Icecream and I’m sO happy! I also added Walnuts to my brownie mixture. I will be making them Often! Thank you for sharing?
So glad you love them!
I made mine in a pie crust, changed the consistency to less set, and more jiggly, probably should’ve baked it longer but nonetheless it was delicious
We’re happy you liked them!
Send me brownies recipe nutuell brownie fudgy brownie
Here is our Flourless Nutella Brownies. Hope that helps!
Very nice
Thank you!
What an amazing recipe for chocolate lovers with grain/egg allergies! I’ve made it today, added a bit extra cocoa for more dark rich flavour. Half of the pan was gone as noone stopped at the first serving 🙂
Thank you very much!
I’m so glad it worked out for you!
Can I use bananas that we’re frozen, defrosted?
I don’t recommend using previous frozen bananas because they retain a lot of water
Looking forward to preparing this recipe. Are these brownies freezer-friendly?
Sorry, but we haven’t tried freezing them.
I love the recipe but you left out WHAT TEMPERATURE TO COOK AT!
350F. It’s stated in the very first step
Haven’t made it yet but I love the recipe
We hope you love it!
Can I use apple sauce instead of banana?
Sorry, but we haven’t tried applesauce.
Can you add a little peanut butter to this cookie receipe?
We haven’t tried that – sorry!