These Peanut Butter and Banana Brownies are made with just 3 ingredients and have a delicious fudgy chocolate texture. They have no added flour & no added refined sugar.
Add the peanut butter and cocoa powder and whisk together until you have a smooth paste. An electric hand whisk or blender is best for this.
120 g peanut butter, 50 g cocoa powder
Line a baking dish with greaseproof or parchment paper. Tip the mixture in and level it out with the back of a spoon.
You can add chocolate chips to the top if you like. Cook on the middle shelf of the oven at 180C / 360F for 20 - 25 minutes.
Remove it from the oven and leave it to cool.
Once cooled, slice it into squares.
Notes
Ingredient Notes
Bananas - overripe bananas are easiest to mash and have a sweeter flavour than ones that are just ripe.
Peanut Butter - I recommend using a peanut butter that is made 100% from peanuts if possible. Some brands have other oils, fats or sugars mixed in. These peanut butters won't have the same consitency and are more difficult to mix. You can use a crunchy peanut butter if you like.
Cocoa powder - also known as chocolate powder or cacao powder. This is a concentrated unsweetened chocolate powder made from roasted and ground cocoa beans.
Substituting other butters
Keep these flourless banana brownies in an airtight container for 3 -4 days or in the fridge for up to 5 days.They also freeze well for up to 1 month.The following butters work well. If the consistency is too thick and they are difficult to mix in, try warming them slightly in a microwave on a low heat to loosen them up.
almond butter, cashew butter, hazelnut butter.
For a nut free butter, you can use sunflower seeds butter.