Kirbie's Cravings

Flourless Banana Brownies

These flourless banana brownies are rich, fudgy and full of banana flavor. They taste like a cross between banana bread and brownies. As an added bonus, the batter can be easily prepared in the blender.
close-up photo of a stack of brownies

Two of my favorite comfort foods are banana bread and brownies. I couldn’t decide which one I wanted more, so I decided to combine them to make these banana brownies. I also wanted to make them without flour because I know flour is difficult to find in some places right now. If you want more ideas be sure to check out my flourless dessert recipes round-up.
photo of brownies
These brownies were everything I had hoped for and more. They satisfied my cravings for brownies and banana bread. And I loved how fudgy they came out. This may be my favorite flourless brownie recipe.

The brownies are so moist and fudgy thanks to the addition of pureed bananas. Since this batter does not contain any flour, you can blend together the batter ingredients in a blender or food processor. This recipe is super easy to prepare.

Baking Tips

  • For best results, use overripe bananas.
  • If you want to try mixing the batter by hand, you will need to make sure you thoroughly mash the bananas first until they have a puree consistency.
  • You can reduce the sugar if you prefer your desserts less sweet.
  • The brownies are best made with almond butter. Peanut butter has a thicker consistency and will change the texture of the brownies.

Don’t have bananas? I have also made flourless 3-ingredient fudgy brownies, flourless banana bread, flourless pumpkin brownies and flourless zucchini brownies.

You might like my Healthy Banana Brownies, too!

banana brownies

Flourless Banana Brownies

Servings: 12 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Moist, fudgy brownies that taste like a cross between banana bread and brownies. Plus the batter can be prepared in the blender.
5 from 6 votes


  • 2 overripe large peeled bananas each banana should weigh about 115 grams when peeled
  • 3/4 cup creamy unsweetened almond butter
  • 1 large egg
  • 1/2 cup granulated white sugar
  • 1/4 cup + 1 tbsp unsweetened dutch process cocoa powder
  • 1 tsp baking soda
  • 1/4 cup chopped dark chocolate


  • Preheat oven to 350°F. Line an 8 x 8 inch square nonstick metal baking pan with parchment paper.
  • Add all ingredients except chopped chocolate to blender. Blend until evenly mixed.
  • Add batter to prepared pan. Sprinkle chopped chocolate evenly across pan.
  • Put brownies in oven and bake about 20-25 minutes. For extra fudgy brownies, I like baking around 20-22 minutes, where the top of brownies are set but middle is not yet set and still fudgy. When toothpick inserted, there should be some crumbs still clinging.
  • Let brownies cool before slicing and serving.


  • The ingredients can be mixed in a food processor or blender. You can also mix by hand, but make sure to thoroughly mash the bananas before mixing them into the batter.
  • If you are using frozen bananas, be sure to drain off the excess liquid, otherwise your batter will have too much moisture.
  • You can reduce the sugar amount if you prefer something less sweet.
  • The brownies can also be baked in a 9 x 9 baking pan but they will be thinner and will require less baking time.


Serving: 1piece, Calories: 174kcal, Carbohydrates: 19g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Sodium: 115mg, Fiber: 3g, Sugar: 13g, NET CARBS: 16

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

24 comments on “Flourless Banana Brownies”

  1. Thank you for creating and posting this recipe. It fulfills my carbs and chocolate craving and I don’t feel bad or heavy after consuming. You are the best! 

  2. These are fabulous!! 

  3. Yummy! It still blows my mind when baked goods don’t have flour in them. I didn’t have any chocolate besides the cocoa and it still is yummy! Thanks!

  4. I used 1/4 monk fruit instead of sugar, and was perfect!!!

    Very nice and easy recipe!!!

  5. will mixed nut butter or peanut butter work in place of the almond butter?

    • Peanut butter can change the texture of the brownies since it’s thicker than almond butter. A mixed nut butter may work if it has mainly almond butter in it.

    • These were really good, quick, and EASY! Love that combination!

      I may turn the 12 brownies into balls and throw them in the freezer for an after dinner dessert! Yum ??

  6. I don’t normally rate recipes, but this recipe is the bomb! I recently cut out gluten, dairy, and oats from my diet, so desserts have been a little harder to come by. So, finding this gem made my night! These are truly the best banana brownies I have ever tasted!

  7. Very easy to make and super tasty. I mixed by hand and they turned out fine. I did make sure to mash the bananas very well. I used butterscotch chips on top instead of chopped chocolate. Will definitely make again. Glad someone shared this on Instagram. 

  8. DELICIOUS!!!  One of the most delicious, easy recipes ever. I was skeptical but tried it anyway and so happy I did. Thanks.

  9. The best banana brownie I’ve ever eaten in my life.  Kirbie, I think that the link to print the recipe is broken.  Could you check?

  10. OMG! Hunny! These brownies are the TRUTH! Thank you so much. I am T1Diabetic and I am very conscious of the amount of carbs I eat. I replaced the sugar with monk fruit sweetner. Sooooo delicious. I even saved a bit of the batter and baked it in the microwave on 2 min. Just to see how the recipe would hold up as a quickie sweet for late night ctavings and Lord! Yes! It baked perfectly and so moist! This will be my go to for a while!