If you’re looking for a truly simple, wholesome treat that packs a punch of flavor, you’re going to adore this Banana Peanut Butter Fudge Brownies Recipe. I love how this recipe only takes three main ingredients—bananas, peanut butter, and cocoa powder—and it comes together so quickly. Plus, it’s naturally egg-free, gluten-free, and dairy-free, which means it’s perfect for pretty much anyone. Stick with me, and I’ll walk you through everything so your brownies turn out fudgy, rich, and absolutely delicious every time.
Why You’ll Love This Recipe
- Only 3 Main Ingredients: You won’t need a lot of fancy stuff—just bananas, peanut butter, and cocoa powder.
- No Eggs or Dairy: It’s a perfect option if you’re avoiding eggs, gluten, or dairy but still crave something sweet.
- Rich, Fudgy Texture: These brownies have a lovely dense fudge-like texture that’s insanely satisfying.
- Quick and Easy: I usually have these on the table in under 30 minutes, making them perfect for busy days.
Ingredients You’ll Need
What’s great about this Banana Peanut Butter Fudge Brownies Recipe is how naturally the ingredients come together. I always make sure to choose overripe bananas for that extra natural sweetness and creaminess, which makes the peanut butter and cocoa just pop.
- Overripe Bananas: Softer and sweeter bananas are key to getting that rich fudge texture and natural sweetness, so don’t use firm yellow bananas here.
- Smooth Peanut Butter: Creamy peanut butter blends more easily and gives those classic nutty flavors that greet every bite.
- Unsweetened Cocoa Powder: This adds the deep chocolate flavor without overpowering the banana, and keeps it from being too sweet.
- Maple Syrup (Optional): I sometimes add a splash if my bananas aren’t quite sweet enough or if I want a little extra kiss of sweetness.
Variations
This Banana Peanut Butter Fudge Brownies Recipe is delightfully flexible, so I encourage you to make it your own. I often tweak it depending on what I have on hand or what my family is craving that day.
- Add-Ins: I love throwing in a handful of chocolate chips or chopped nuts for extra texture—my family goes crazy for those little surprises.
- Seed Butter Swap: If peanut butter isn’t your thing, sunflower seed butter works beautifully (and is a great allergy-friendly option).
- Sweetness Level: Try using a bit of honey or agave instead of maple syrup depending on what flavor you prefer or have available.
- Make It Thicker: If you’re after cakier brownies, adding a few tablespoons of flour changes the texture nicely without losing the fudginess altogether.
How to Make Banana Peanut Butter Fudge Brownies Recipe
Step 1: Puree Your Bananas to Perfection
Start by peeling and pureeing your overripe bananas until they’re completely smooth. I love using my Nutribullet for this step—the bananas turn silky quickly, no lumps! This ensures your brownies will be fudgy and consistent throughout. You can even taste the banana puree here since there are no eggs in this recipe. If it’s not sweet enough, feel free to add a splash of maple syrup.
Step 2: Mix in Peanut Butter and Cocoa
Next, add your smooth peanut butter and unsweetened cocoa powder to the banana puree. Stir it all together until the mixture is uniform and silky. If you’re adding extra mix-ins like chocolate chips or nuts, fold them in gently here. The batter will look a little shiny and thick—that’s exactly what you want!
Step 3: Bake Until Just Fudgy
Pour the batter into a well-greased or parchment-lined square pan and bake at 350°F (180°C) for 20-25 minutes. Here’s the trick: don’t overbake. The brownies might seem slightly underdone when you take them out, but they’ll firm up as they cool. Overbaking dries these out and loses that fudge magic.
Pro Tips for Making Banana Peanut Butter Fudge Brownies Recipe
- Use Overripe Bananas: I learned the hard way—green or slightly ripe bananas won’t give you the sweetness or smooth texture these brownies need.
- Taste Your Batter: Since there are no raw eggs, taste-testing before baking is safe and helps you adjust sweetness perfectly.
- Don’t Overbake: The fudgy middle means slightly underdone is perfect; these brownies firm up nicely as they cool.
- Smooth Peanut Butter Matters: Chunky peanut butter makes the texture uneven, so use smooth for the best results.
How to Serve Banana Peanut Butter Fudge Brownies Recipe
Garnishes
I like topping these brownies with a light dusting of powdered sugar or a drizzle of melted peanut butter for a pretty finish. Sometimes, I sprinkle chopped peanuts on top before baking for an extra crunch. If you’re feeling fancy, a few sliced bananas on warm brownies with a scoop of vanilla ice cream are incredible.
Side Dishes
These brownies are a dessert star on their own, but I often pair them with a fresh fruit salad or a simple cup of coffee or tea. The rich peanut butter and banana flavors go wonderfully with anything light and fresh.
Creative Ways to Present
For parties, I slice them into bite-sized squares and serve on a platter with little toothpicks—you’ll be amazed at how quickly they disappear! For a fun twist, layer warmed brownies with yogurt and berries for a parfait-style treat. These also make awesome gift treats when wrapped in parchment paper tied with twine.
Make Ahead and Storage
Storing Leftovers
I keep any leftover brownies in an airtight container at room temperature for up to three days. You want to avoid the fridge if possible because that can dry these out. If my kitchen is warm, I might pop them into the fridge for a day, but I always let them come back to room temperature before eating for that soft fudgy texture.
Freezing
Freezing these brownies works great! I wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. When I’m ready to enjoy one, I let it thaw at room temperature for a couple of hours, and it still tastes fantastic—just like freshly baked.
Reheating
To reheat, I like popping a brownie in the microwave for about 15 seconds to bring back that soft, gooey feel. If you’re warming multiple brownies, cover them lightly with foil and heat in a 300°F oven for about 10 minutes. Just keep an eye on them so they don’t dry out.
FAQs
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Can I use a different nut butter instead of peanut butter?
Absolutely! Sunflower seed butter, almond butter, or cashew butter are great alternatives. Just make sure to use a smooth variety to keep the texture consistent.
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Are these brownies sweet enough without added sugar?
If you use really ripe bananas, the natural sweetness usually shines through and works well with the peanut butter and cocoa. But if you prefer sweeter brownies, adding a little maple syrup or honey is easy and tasty.
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Why do these brownies sometimes seem underbaked?
Because these brownies are fudgy and egg-free, they remain moist and dense even when they seem slightly soft when pulled from the oven. Don’t worry—they firm up perfectly as they cool!
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Can I add flour to make them cakier?
Yes! Adding a few tablespoons of flour changes the texture toward cakier without losing the fudge factor. Experiment slowly to find your preferred consistency.
Final Thoughts
This Banana Peanut Butter Fudge Brownies Recipe holds a special spot in my heart because it’s doable, healthyish, and ridiculously tasty all at once. I’ve made them numerous times for family gatherings, and they always get devoured quickly (sometimes faster than traditional brownies!). If you want to impress your friends or just treat yourself to something wholesome and luscious, give this recipe a try—you’ll be so glad you did.
Print
Banana Peanut Butter Fudge Brownies Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These 3 Ingredient Brownies are a simple, healthy twist on traditional brownies, made with overripe bananas, peanut butter, and cocoa powder. Naturally gluten-free, dairy-free, and egg-free, these fudgy brownies are a perfect guilt-free treat that comes together quickly and easily. Optional maple syrup adds sweetness, and you can customize with add-ins like nuts or chocolate chips for extra texture and flavor.
Ingredients
Main Ingredients
- 1 ½ cups pureed overripe bananas (about 3 medium overripe bananas)
- ½ cup smooth peanut butter
- ⅓ cup unsweetened cocoa powder
- 2 tbsp maple syrup (optional for added sweetness)
Optional Add-ins
- Chopped nuts (walnuts, pecans)
- Chocolate chips
- Shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare for baking.
- Puree Bananas: Blend the overripe bananas until smooth using a blender or food processor; pour the pureed bananas into a mixing bowl.
- Combine Ingredients: Add the peanut butter and unsweetened cocoa powder to the banana puree, and mix thoroughly until well combined. If desired, fold in any optional add-ins now.
- Transfer to Pan: Pour the brownie batter into a lined or greased baking pan, spreading it evenly.
- Bake: Bake the brownies in the preheated oven for 20-25 minutes. Avoid overbaking to maintain softness and fudginess. They may seem slightly undercooked but will set as they cool.
- Cool and Serve: Allow brownies to cool before cutting into 8 pieces and serving.
Notes
- These brownies have a different taste and texture than traditional brownies due to the absence of eggs, gluten, and dairy; they’re banana-forward, so if you dislike bananas, this recipe might not suit your taste.
- For a cakier texture, add a little flour to the batter.
- Do not exceed 25 minutes baking time. The brownies will firm up during cooling despite appearing slightly underbaked.
- Use overripe bananas for natural sweetness; taste the batter before baking since it contains no raw eggs, and add maple syrup if you prefer it sweeter.
- Cocoa powder contains caffeine, so consider this when serving to younger children.
- A high-speed blender like a Nutribullet works great for pureeing bananas smoothly.
Nutrition
- Serving Size: 1 piece (1/8 of recipe)
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
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