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 banana bread, flourless pumpkin brownies and flourless zucchini brownies.

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.

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1piece, Calories: 174kcal, Carbohydrates: 19g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 14mg, Sodium: 115mg, Potassium: 242mg, Fiber: 3g, Sugar: 13g, Vitamin A: 32IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 1mg, Net Carbs: 16g

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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