These 5-Ingredient Flourless Banana Brownies are the ultimate quick and healthy dessert. Made with ripe bananas, almond butter, cacao powder, and eggs, they’re naturally gluten-free, refined sugar-free, and full of rich chocolate flavour. The best part? You only need one bowl and less than 20 minutes to make them.
What makes these brownies special is how wholesome they are. The bananas add natural sweetness, the almond butter makes them fudgy and satisfying, and the cacao gives that deep, decadent taste. It’s a healthy treat that feels indulgent but is secretly nourishing.
Why Ripe Bananas Are Key?
Ripe bananas are the secret to making these 5-Ingredient Flourless Banana Brownies both healthy and delicious. As bananas ripen, their natural sugars develop, giving the brownies a rich sweetness without the need for refined sugar. They’re also a great source of fibre, potassium, and vitamin B6, which support energy and overall health. Using ripe bananas not only makes the brownies naturally sweet and moist, but also means you’re putting those spotty bananas to good use instead of wasting them.
Step-By-Step Instructions
Step 1 – In a bowl, mash the bananas with a fork. Step 2 – Bananas should be reduced into purèe. Step 3 – Add eggs, almond butter, cacao powder, eggs and baking soda. Step 4 – Mix until well combined. Step 5 – Pour into a baking tin. Step 6 – Add extra almond butter on top to decorate. Step 7 – Bake.
Tips
- Ripe bananas: Use very ripe bananas with brown spots for natural sweetness and best flavour, this is key. Ripe bananas are the best alternative to refined sugar, in my opinion, as you not only add natural sweetness but also fibre, which are great for your digestion. If you are not using ripe bananas the brownie won’t turn out very sweet and you might need to add additional sweetener.
- Almond butter: Stir your almond butter well before measuring to avoid oily or dry results.
- Don’t overbake: Check your brownies at 14 minutes — they should be slightly soft in the middle for the perfect fudgy texture.
- Baking tin size: I use a small square tin (about 20x20cm) to get thick brownies. Adjust your baking time if using a different size.
Swaps
Almond butter: Use peanut butter or cashew butter for a different nutty flavour.
Cacao powder: For a less chocolaty flavour you could try to swap with peanut butter powder, for a nuttier taste. I haven’t tested this option myself so I can’t guarantee the result.
Maple syrup: Honey or agave nectar work well as natural sweeteners.
Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
Medjool dates: Regular dates soaked in warm water for 10 minutes can be used instead.
Storage
Fridge: Store brownies in an airtight container for up to 3-4 days. They keep well and stay moist.
Freezer: Wrap individual squares in cling film and freeze for up to 2 months. Thaw at room temperature before eating.
More Chocolate Lovers Recipes
- Healthy Double Chocolate Muffins
- 5-Ingredient Healthy Brownie Truffles
- No Bake Double Chocolate Brownie
- Healthier Homemade “Kisses”
5-Ingredient Flourless Banana Brownies (Healthy & Easy Recipe)
Ingredients
- 3 bananas
- 2 eggs
- 130 g almond butter
- 50 g cacao powder
- 1 tsp baking soda
Instructions
- To a bowl add the bananas and mash them well with a fork.
- Add the rest of the ingredients and mix.
- Pour the batter into a baking tin lined with baking paper and bake at 180°C (350°F) for 14–16 minutes. Add an extra swirl of almond butter on top for decoration.
- Once it is ready remove from the tin and let it cool down completely on a baking rack.