These brownies are fudgy, naturally sweet, and made with just three wholesome ingredients. I love how simple they are to put together, and the ripe bananas give them the perfect natural sweetness without needing any added sugar.

Irresistible 3 Ingredient Brownies with Banana Recipe

Why You’ll Love This Recipe

I like this recipe because it’s quick, healthy, and doesn’t require a long list of ingredients. The bananas add natural sweetness and moisture, the cocoa powder gives that rich chocolate flavor, and the nut butter makes the brownies soft and chewy. I also appreciate that I can whip this up in one bowl and have a satisfying treat in under 30 minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 medium ripe bananas (about 240g)
½ cup unsweetened cocoa powder (50g)
¼ cup nut butter (60g)

Directions

I start by preheating the oven to 350°F (175°C) and lining a small square baking dish with parchment paper.
In a medium bowl, I mash the bananas until smooth.
I stir in the cocoa powder and nut butter until everything is fully combined and the batter looks thick and glossy.
I pour the mixture into the prepared baking dish and spread it evenly.
I bake for about 20–25 minutes, or until the brownies are set and a toothpick inserted in the center comes out mostly clean.
I let them cool completely before slicing into squares.

Servings and Timing

This recipe makes about 9 small brownies. It takes around 10 minutes to prepare and 20–25 minutes to bake, so I can enjoy a batch in roughly 35 minutes total.

Variations

I like to change things up by adding a handful of chocolate chips or chopped nuts into the batter before baking. Sometimes I swirl in a little extra nut butter on top for a pretty finish. If I want them sweeter, I add a drizzle of maple syrup or honey to the mixture. For a different flavor, I swap peanut butter for almond or cashew butter.

Storage/Reheating

I usually store these brownies in an airtight container at room temperature for up to 2 days. If I want them to last longer, I keep them in the fridge for up to 5 days. They also freeze well for up to 2 months. When reheating, I just pop one in the microwave for about 10–15 seconds to get that warm, fudgy texture again.

FAQs

Can I use frozen bananas?

Yes, I let them thaw completely and drain any extra liquid before mashing them for the best texture.

What kind of nut butter works best?

I like using peanut butter, but almond, cashew, or even sunflower seed butter all work well.

Can I make these brownies sweeter?

Yes, I sometimes add a tablespoon of maple syrup, honey, or even a bit of sugar if I want them sweeter.

Are these brownies gluten-free?

Yes, since the recipe doesn’t contain flour, it’s naturally gluten-free.

Can I add protein powder?

Yes, I sometimes mix in a scoop of chocolate or vanilla protein powder, but I reduce the cocoa slightly so the batter isn’t too dry.

How do I know when the brownies are done?

I check by inserting a toothpick—if it comes out with just a few moist crumbs, they’re ready.

Can I double the recipe?

Yes, I just bake it in a larger pan and add a few extra minutes to the baking time.

Do these brownies taste like bananas?

Yes, they do have a hint of banana flavor, which I find pairs nicely with the chocolate.

Can I make them oil-free?

Yes, as long as I use a nut butter that doesn’t have added oil, the recipe stays completely oil-free.

Can I use cacao powder instead of cocoa powder?

Yes, cacao powder works well, though it has a slightly more intense flavor.

Conclusion

I love how easy and satisfying these 3 ingredient brownies are. With just bananas, cocoa, and nut butter, I can whip up a fudgy, chocolatey dessert in no time. They’re simple, wholesome, and perfect for when I want a quick treat without the fuss.