5 Ingredient Banana Brownies

Rich, fudgy 5 ingredient banana brownies come together in one bowl with no flour, eggs, dairy, or added oil. Very ripe bananas and smooth nut or seed butter make an straightforward chocolate dessert that is vegan, gluten-free, and grain-free.

Introduction

You need brownies. I need brownies. A few very ripe bananas on the counter give us an excellent reason to make a pan.

My 5 ingredient banana brownies have the rich chocolate flavor and fudgy texture I want in a brownie, with a wonderfully short ingredient list. No flour, eggs, or added oil required. Mash the bananas, stir everything together in one bowl, and the flourless brownies are ready for the pan.

The little bit of added sugar matters here. Along with the cocoa powder, it helps turn the bananas and nut butter into a chocolate dessert rather than a less-sweet breakfast bar. Chocolate chips are entirely optional, but I sometimes scatter a few over the top. A little extra chocolate is always welcome.

Why You’ll Love This Recipe

• Only five ingredients:A short list of everyday ingredients, plus optional chocolate chips.
• One bowl:No mixer or food processor needed.
• Rich and fudgy:Plenty of cocoa delivers a satisfying chocolate flavor.
• Vegan:Naturally egg-free and dairy-free; choose dairy-free chips if adding them.
• Gluten-free, grain-free, and flourless:No flour of any kind required for these gluten-free brownies.
• Oil-free:Nut or seed butter provides richness without added oil.
• A use for ripe bananas:Fresh or thawed frozen bananas both work.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Very ripe bananas:Choose soft, squishy, very bananas with plenty of brown spots on the peel. They provide sweetness and moisture. Mash first, then measure; counting bananas is less reliable because their sizes vary.
• Smooth almond butter:Use almond butter or another smooth nut or seed butter, such as peanut butter or sunflower seed butter.
• Unsweetened cocoa powder:Gives the brownies their deep chocolate flavor. Unsweetened cacao powder is another option.
• Coconut sugar:A small amount rounds out the chocolate flavor. Brown sugar or another granulated sweetener can take its place.
• Baking soda:Use baking soda, rather than baking powder, for this recipe.

Optional extras:Miniature semisweet chocolate chips add a chocolate topping. If your nut or seed butter is unsalted, you can also add a little salt; see the recipe notes.

How to Make 5 Ingredient Banana Brownies

Note that the complete instructions are also in the recipe card below.

1. Prepare the oven and pan.Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on both sides.

1. Mash and measure the bananas.Vigorously mash the overripe bananas with a fork until very smooth, and then measure one level cup. Place in a medium-large mixing bowl.

1. Mix the batter.Add the almond butter, cocoa powder, coconut sugar, and baking soda. Stir vigorously until completely blended.

1. Fill the pan.Spread the brownie batter evenly in the prepared pan and smooth the top.

1. Add optional chocolate chips.Sprinkle the top of the batter with the optional chocolate chips, if using.

1. Bake.Bake for 25 to 30 minutes, until the surface appears set and dry.

1. Cool and slice.Cool completely in the pan on a cooling rack. Lift out using the parchment overhang, transfer to a cutting board, and cut into nine squares.

Taste and Texture

Expect rich chocolate flavor and a soft, fudgy texture rather than a fluffy, cake-like crumb. The bananas contribute sweetness and moisture, while the cocoa gives the brownies their chocolate character. A small amount of added sugar makes the difference between a lightly sweet snack and a satisfying brownie. The brownies will be more firm if chilled and slightly softer at room temperature.

Storage

• Refrigerator:Store completely cooled brownies in anairtight containerin the fridge for up to 5 days.
• Freezer:Store in anairtight containerfor up to six months.

Serving Suggestions

• Enjoy a square packed into your lunch box or bag for a treat, tuck one into your gym bag as a pre-workout or post-workout snack / energy bar, or satisfy your sweet tooth by pairing one with either your afternoon (or morning!) coffee or tea.
• You can also plate the brownies with fresh berries, a scoop ofdairy-free vanilla ice cream, or a dollop of whipped sunflower seed whipped cream or cashew whipped cream.

Flavor Variations

• Pumpkin or Applesauce Brownies: For a banana-free version, replace the bananas with 1 cup (250 mL) unsweetened pumpkin puree or unsweetened applesauce. I recommend adding 1 to 2 additional tablespoons ofcoconut sugar, more or less to taste, to make up for the lower sweetness.
• Mocha Brownies: Add a teaspoon, or 2, of instant espresso powder to the batter.
• Almond Brownies:Add 1 teaspoon pure almond extract.
• Peanut Butter Banana Brownies:Use peanut butter for the nut butter, sprinkle the top with chopped roasted peanuts and mini dark chocolate chips.
• Cinnamon Vanilla Brownies:Add 1 1/2 teaspoons vanilla extract and 3/4 teaspoon ground cinnamon to the batter.

Tips for Success

• Choose very ripe bananas.Look for soft, squishy fruit with heavily spotted peels.
• Measure after mashing.Use one level cup of mashed banana rather than relying on a set number of bananas.
• Line the pan.Parchment overhang makes it straightforward to lift out the cooled brownies.
• Watch the surface.The top should look set and dry after 25 to 30 minutes of baking.
• Cool completely.Leave the brownies in the pan until fully cooled before lifting and slicing.

Ingredient Substitutions

• Almond butter:Use an equal amount of another smooth nut or seed butter, such as peanut butter, pumpkin seed butter, roasted flaxseed butter, cashew butter or sunflower seed butter.
• Coconut sugar:Use an equal amount of brown sugar, cane sugar, date or a sugar-free granulated sweetener, such as Swerve. You can also use an equal amount of maple syrup, agave nectar or brownie rice syrup.
• Fresh bananas:Frozen bananas work, too. Thaw without draining, then mash the fruit together with its liquid and measure one cup. You can also swap inunsweetened applesauceorunsweetened pumpkin pureefor the bananas. You will likely want to add one or two more tablespoons of sweetener, to taste, to make up for the sweetness lost by not using very ripe bananas.
• Cocoa powder:Unsweetened cacao powder or carob powder can be sued in place of the cocoa powder. Cacao powder is simply raw (unroasted) cocoa powder.

Frequently Asked Questions

No, they taste like fudgy brownies. The flavor is rich and chocolatey, with a fudgy texture rather than a banana bread crumb. The cocoa powder and small amount of added sugar help give them their brownie character.

I suggest keeping the small amount of sweetener. It makes the brownies taste like a chocolate dessert rather than a less-sweet breakfast or snack bar. If you want the latter, though (less sweet nourishing banana brownies), you can definitely leave out the extra sweetener (i.e., the recipe will still work).

No. The five ingredients are bananas, smooth nut or seed butter, cocoa powder, coconut sugar, and baking soda. Chocolate chips are an optional extra; the brownies are chocolatey without them.

If your nut or seed butter already contains salt, no extra salt is needed. For an unsalted product, add anywhere from a pinch of salt to 1/4 teaspoon (regular salt or sea salt) to taste, unless you want or need to limit salt.