Thick and fudgy banana brownies, made with peanut butter and cocoa powder. No flour needed in these, which also make these rich chocolate brownies gluten free.
These brownies definitely have the taste of bananas, peanut butter and chocolate. If you like that combo, then you will like these. The bake time may vary depending on how big your bananas are. Bake longer for a crispier brownie or shorter for a more under baked, gooey brownie.
Flourless Banana Brownies
Print RecipeIngredients
- 2 large, overripe bananas - finely mashed
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 3/4 cup creamy peanut butter
- 1 egg, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Baker’s Extract)
- 1/2 cup cocoa powder (I used Rodelle)
- 1/4 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350-degrees. Line an 8x8-inch baking dish with foil or parchment paper and spray the bottom and sides with baking spray. Set aside.
Using an electric mixer, add the finely mashed bananas and sugars. Mix on medium-high speed until creamy. Add the peanut butter and mix until combined and smooth. Add the egg and vanilla extract, mixing on high until the mixture is creamy and thoroughly incorporated.
Change the mixer speed to low and add the cocoa powder, salt, espresso powder and baking soda. Slowly increase the speed of the mixer until all ingredients are combined and smooth. Fold in the chocolate chips.
Pour batter in prepared pan and bake in 350-degree oven for 25-27 minutes. Brownies are done when the middle is set and not jiggly. Remove from oven and allow brownies to cool in the pan and set completely before cutting into squares.
Notes
Store at room temperature in an air tight container. Brownies stay fresh for 3-4 days.
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