Easy Flourless Banana Brownies

Flourless banana brownies turn ripe bananas, cocoa powder, and chocolate into a rich, fudgy square with a soft center and a slightly chewy top. Mashed bananas replace the flour and add natural sweetness, while cashews add a bit of crunch.

Why You’ll Love These Flourless Banana Brownies

• You only need one bowl and a whisk for the batter.
• They use very ripe bananas you may already have on the counter.
• The center stays soft and fudgy, with a slightly chewy top.
• Cashews and chocolate can be swapped for other mix-ins.

Ingredients

• 3 very ripe medium bananas (about 1 cup or 225 g mashed)
• 1/3 cup (30 g) unsweetened cocoa powder
• 2 large eggs
• 1/2 tsp (2.5 ml) vanilla extract
• 1/4 tsp (1.5 ml) fine salt
• 1/2 cup (75 g) raw cashews, roughly chopped
• 1/2 cup (85 g) dark chocolate chips or chopped dark chocolate, divided
• Optional: 1 to 2 tbsp (15 to 30 ml) honey or maple syrup, only if your bananas are not very sweet

Ingredient Notes

Ripe bananas with brown speckles are the key to this recipe. They are sweeter and easier to mash, and they bind the batter so you do not need flour. Cocoa powder gives the brownies their deep chocolate flavor, so choose unsweetened cocoa if you want the bananas to balance the sweetness. Eggs help the brownies set. Cashews add texture, and chopped dark chocolate melts into pockets of richness.

Equipment You’ll Need

• 8-inch (20 cm) square baking pan
• Parchment paper
• Medium mixing bowl
• Fork or whisk
• Rubber spatula
• Cooling rack

How to Make Flourless Banana Brownies

1. Preheat the oven to 350°F (175°C). Line the 8-inch pan with parchment paper, leaving a little overhang on two sides so you can lift the brownies out later.
2. Place the bananas in the mixing bowl and mash them with a fork for about 2 minutes. You want a mostly smooth puree with a few small lumps, not a completely liquid mixture.
3. Add the cocoa powder, eggs, vanilla, and salt. Whisk for 1 to 2 minutes until the batter is smooth, thick, and glossy with no dry cocoa pockets. If you are using honey or maple syrup, whisk it in now.
4. Fold in the cashews and half of the chocolate with the spatula. Spread the batter evenly in the pan, then sprinkle the remaining chocolate over the top.
5. Bake for 20 to 25 minutes. Start checking at 20 minutes. The top should look set and dry at the edges, and a toothpick inserted in the center should come out with moist crumbs rather than wet batter. Ovens vary, so trust the toothpick test more than the clock.
6. Let the brownies cool in the pan for at least 30 minutes. They firm up as they cool, which makes them much easier to cut cleanly. Lift them out using the parchment overhang, then cut into 9 or 16 squares.

Pro Tips for the Best Results

• Use bananas with plenty of brown spots. Greener bananas are less sweet and will make the brownies taste more like plain banana.
• Whisk the cocoa into the banana mixture before adding anything else so it blends without clumping.
• Chop the cashews into rough pieces rather than leaving them whole, so they distribute evenly in every bite.
• Line the pan with parchment, not just grease it. The brownies are soft and can stick.
• Do not overbake. The center should still look slightly soft when you pull the pan out, since it will keep setting as it cools.
• Cut with a sharp knife and wipe it between cuts for cleaner squares.

Common Mistakes to Avoid

Using underripe bananas. Pale, firm bananas are harder to mash and taste bland. Let them ripen on the counter until the peel is covered in brown spots.

Overbaking. Baking too long makes the brownies dry and crumbly. Start checking at 20 minutes and look for moist crumbs on the toothpick.

Cutting them while warm. The brownies will fall apart. Let them cool in the pan for at least 30 minutes.

Leaving lumps of cocoa in the batter. Whisk the cocoa thoroughly so the texture stays smooth.

Variations and Substitutions

• Nut-free: Skip the cashews and add extra chocolate chips or chopped dried fruit.
• Different nuts: Walnuts or pecans work well in place of cashews, though they have a stronger flavor.
• Peanut butter swirl: Dollop about 2 tbsp (30 g) smooth peanut butter over the batter and swirl gently with a knife before baking.
• Extra cocoa flavor: Add 1 tbsp (5 g) more cocoa powder for a darker, more intense brownie.
• Mini bites: Spoon the batter into a greased mini muffin pan and bake for a shorter time, checking early.

Serving Suggestions

Serve the brownies warm or at room temperature. A small scoop of vanilla ice cream or a spoonful of plain Greek yogurt pairs nicely with the banana and cocoa flavors. Sliced strawberries or raspberries add freshness, and a cup of coffee or milk makes a simple, satisfying treat.

Storage and Reheating

Store cooled brownies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 or 5 days. To freeze, cut the brownies into squares, wrap them individually, and keep them in a freezer container for up to about 2 months. Thaw at room temperature or warm a square in the microwave for 10 to 15 seconds for a softer texture.

Frequently Asked Questions

Can I make these brownies ahead of time?

Yes. They are good the day they are made and often taste even better the next day, after the flavors have settled.

Why did my brownies turn out gummy in the center?

They were likely underbaked or the bananas were very watery. Bake until a toothpick comes out with moist crumbs, and let them cool fully before cutting.

Can I use something other than bananas?

Bananas are what hold these brownies together without flour, so they are not easily replaced. Applesauce can work in some flourless recipes, but the texture and flavor will be different.

Do these brownies taste like bananas?

They have a mild banana flavor that blends with the chocolate. Using very ripe bananas makes the flavor more subtle and the brownies sweeter.

Can I make these without eggs?

This recipe relies on eggs for structure, so it is not designed to be egg-free. Eggless versions of flourless brownies usually need a different recipe.

Can I double the recipe?

Yes. Use a 9 by 13-inch (23 by 33 cm) pan and check for doneness a few minutes early, since the batter will be thicker and may need a little more time.