Craving a rich, chocolatey dessert without the guilt? These 3-ingredient banana brownies are the perfect solution. They are naturally sweetened, incredibly easy to make, and packed with wholesome ingredients.
Whether you follow a gluten-free, vegan, or refined sugar-free diet, this healthy dessert fits right in. With just three simple ingredients, you can whip up a batch in minutes for a satisfying, fudgy treat.
The Secret to a Perfect Texture
- Ripe bananas are key – Their natural sweetness enhances the flavor and ensures a moist texture.
- Peanut butter provides creaminess – This ingredient binds everything together while adding richness.
- Cocoa powder intensifies the chocolatey goodness – No need for additional sugar with its deep flavor.
- Proper baking time matters – Overbaking can lead to dryness, so monitor the brownies closely.
How to Elevate the Flavor
- Add a pinch of sea salt to balance the sweetness.
- Incorporate cinnamon or vanilla extract for a warm, aromatic touch.
- Sprinkle crushed nuts or coconut flakes for added crunch.
- Drizzle melted dark chocolate for extra indulgence.
- Mix in espresso powder to enhance the chocolate flavor even more.
- Swirl in almond butter for a nutty contrast and extra creaminess.
- Include shredded coconut for a tropical twist.
- Mix in dried fruits like cranberries or raisins for chewy bursts of flavor.
Ways to Enjoy This Guilt-Free Treat
- Pair with a hot beverage – These brownies complement coffee, tea, or warm almond milk.
- Top with fresh fruit – Sliced strawberries or raspberries add a refreshing contrast.
- Serve with dairy-free whipped cream for a creamy finish.
- Layer into a dessert parfait with yogurt and granola.
- Use as an ice cream topping for an extra fudgy delight.
- Enjoy as a pre-workout snack – The natural sugars and healthy fats provide lasting energy.
- Pack in lunchboxes for a nutritious, homemade treat.
Storage & Meal Prep Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh for up to 5 days.
- Freeze: Store in a sealed container for up to 3 months. Reheat in a warm oven before serving.
- Make-Ahead Option: Prepare the batter in advance and store it in the fridge for up to 24 hours before baking.
- Pre-slice before freezing to make it easier to grab individual servings.
- Reheat in the microwave for a warm, gooey texture.
- Add extra toppings after reheating for maximum freshness and flavor.
Health Benefits of These Brownies
- Naturally sweetened – No added sugar, just ripe bananas for natural sweetness.
- High in fiber – Bananas and cocoa powder provide dietary fiber for better digestion.
- Rich in healthy fats – Peanut butter offers heart-healthy monounsaturated fats.
- Gluten-free and dairy-free – Perfect for those with dietary restrictions.
- Energy-boosting – A great snack for a quick pick-me-up without the sugar crash.
- Supports an active lifestyle – Ideal for those needing a nutritious post-workout snack.
Whether you enjoy them as a snack, dessert, or post-workout treat, they deliver satisfaction without the guilt. Try them today and enjoy a simple, nutritious, and indulgent treat!
Best 3-Ingredient Banana Brownies Recipe
Equipment
- 7 inch x 7 inch brownie pan
Ingredients
- 3 medium ripe bananas
- ½ cup creamy peanut butter
- ½ cup unsweetened cocoa powder
Instructions
Preheat and Prepare the Pan
- Set your oven to 360°F. Line a 7-inch x 7-inch brownie pan with parchment paper to prevent sticking.
Make the Batter
- In a large bowl, mash the ripe bananas until they form a smooth puree.
- Add the creamy peanut butter and mix until well combined.
- Sift in the unsweetened cocoa powder and stir until the batter is uniform and free of lumps.
Bake
- Pour the batter into the prepared pan, spreading it evenly. Bake for 22 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the brownies to cool completely in the pan at room temperature. Once cooled, slice them into squares and enjoy!
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.
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