I love, love, love brownies.
I have a beautiful fudgy vegan brownie recipe here if you’re interested.
These 3-ingredient banana brownies are the kind of treat that makes you feel like you’re getting away with something.
They’re rich, chocolatey, naturally sweet, and you can whip them up in about 5 minutes using pantry staples.
No refined sugar, no flour, no butter.
Just whole, real ingredients that somehow come together to form a fudgy, cake-like brownie that tastes way more indulgent than it actually is.
Whether you’re trying to eat cleaner, cut back on sugar, or just don’t want to deal with a complicated dessert, these brownies hit the spot.
They’re perfect for meal prep, snack attacks, or a guilt-free after-dinner sweet fix.
These babies are a chocolate lover’s dream—vegan or not. They’re thick, fudgy, and honestly… no one will know they’re dairy-free. They just taste like pure love.
I’ll include substitutions and variations at the bottom of this recipe in case you don’t have a few ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
• Use super ripe bananas—the spottier, the better—for maximum natural sweetness and soft texture. Can’t wait? Try this trick: microwave your bananas for 20–30 seconds to soften them.
• Use natural, drippy almond butter for a smoother, richer brownie texture. This one works well: Barney Bare Smooth Almond Butter.
• For an extra rich chocolate flavor, use Dutch-processed cocoa like this: Valrhona Unsweetened Cocoa Powder.
• Add a sprinkle of dark chocolate chips or chopped walnuts before baking for more indulgence without ruining the healthy vibe: Lily’s No Sugar Added Chocolate Chips.
• Want cleaner cuts? Chill the brownies in the fridge for 30 minutes before slicing.
3-Ingredient Healthy Banana Brownies
Course: DessertDifficulty: Easy8-9
Squares5
minutes25
minutesIngredients
2 large ripe bananas
1/2 cup unsweetened cocoa powder
1/2 cup nut butter (like almond, peanut, or cashew)
Optional: a pinch of salt and 1/2 tsp vanilla extract for extra flavor
Directions
- Preheat your oven to 350°F (175°C) and line a small baking dish or loaf pan with parchment paper. In a medium bowl, mash the ripe bananas until completely smooth and creamy.
- Stir in the cocoa powder and nut butter, mixing thoroughly until a thick brownie batter forms. Add a pinch of salt and vanilla extract if using.
- Pour the batter into your lined pan, spread it evenly with a spatula, and smooth out the top. Bake for 20–25 minutes or until the center is set and a toothpick comes out mostly clean with a few moist crumbs.
- Let cool completely before slicing into squares—this helps them firm up and get nice and fudgy.
- I personally serve this for brunch when my friends come over!
Substitutions and Add-Ins:
Swap peanut butter for sunflower seed butter if you want a nut-free version.
Mix in a handful of chopped dates, raisins, or coconut flakes for added texture.
Add a scoop of protein powder to the mix to turn them into post-workout brownies.
Want a cakier result? Add 1 egg to the batter (no longer vegan but still healthy).
Make them mini! Pour the batter into a greased mini muffin tin for brownie bites.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
These brownies are proof that you don’t have to compromise on flavor or texture just because you’re skipping eggs or dairy.
They’ve got everything: that paper-thin crinkle on top, melty chocolate puddles, and the kind of gooey center.
Whip these up when you want to treat yourself (or wow your non-vegan friends). They won’t know what hit them.
