Ingredients
Method
- Preheat the oven to 350°F (180°C) and line a 7-inch square brownie pan with parchment paper.
- Mash three ripe bananas in a large bowl, then stir in the peanut butter until the mixture is smooth.
- Sift in the cocoa powder, mix thoroughly, and transfer the batter to the prepared brownie pan.
- Bake for 22 to 30 minutes, then allow the brownies to cool completely at room temperature before slicing.
Nutrition
Notes
Banana Selection: I always wait until my bananas have plenty of dark brown spots because that is where all the natural sweetness comes from in this flourless treat.
Nut Butter Alternatives: If you have a peanut allergy or just want a different flavor, I have found that almond butter or even sunflower seed butter works just as well as the peanut butter.
Texture Check: These brownies are meant to be incredibly fudgy, so I suggest not overbaking them even if they seem a bit soft when you first pull them out of the oven.
Storage Secret: I highly recommend storing these in the refrigerator after they cool, as the cold temperature helps them firm up and gives them a much more satisfying chew.
Serving Suggestion: I love to sprinkle a little flaky sea salt on top right before serving to balance the deep richness of the cocoa and the natural sweetness of the fruit.
Preparation Tip: To get the smoothest batter possible, I spend an extra minute mashing the bananas until almost no lumps remain before I stir in the other ingredients.
Make Ahead Strategy: I often bake these a day in advance because the flavors actually deepen and the texture becomes even better after a night in the fridge.