3-Ingredient Banana Brownies Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Look, I love desserts, but I don’t always love the production of measuring, mixing, and waiting for 17 different steps to come together. That’s why these 3-Ingredient Banana Brownies are basically my new best friend. They’re chocolatey, fudgy, and stupidly easy—like, if you can mash a banana and stir things in a bowl, congrats, you’re already qualified to make them.

And yes, you read that right. Three ingredients. Not thirty. Not thirteen. Just three. You could probably make these blindfolded (but please don’t—hot ovens and blindfolds don’t mix).

Table of Contents

Why This Recipe is Awesome

It’s idiot-proof. Even I didn’t manage to screw it up, and that’s saying something.
Healthier(ish). Bananas = fruit = automatically healthy in my book. Don’t argue with my logic.
No fancy tools required. No stand mixer, no blender, no stress. A fork and a bowl will do.
Fudgy heaven. These aren’t cake-like brownies; they’re dense, rich, and chewy—the way brownies were meant to be.
Fast. You’ll spend more time waiting for them to cool than actually making them.

Basically, these brownies are dessert without the drama.

PIN IT

Ingredients You’ll Need for 3-Ingredient Banana Brownies

Alright, here’s the shockingly short shopping list:

Bananas (ripe, like borderline retirement-home ripe). The browner the peel, the sweeter your brownies.
Peanut butter (smooth or crunchy, you do you). This gives the brownies body and a nutty flavor.
Cocoa powder (unsweetened). Aka the magic that makes them taste like brownies and not sad banana bread squares.

That’s literally it. Told you it was easy.

Step-by-Step Instructions

Preheat the oven. Set it to 350°F (175°C). Don’t skip this—nobody likes half-baked brownies unless it’s on purpose.
Line your pan. A little parchment paper or a greased 8×8 dish will save you from scraping brownies off later.
Mash those bananas. Throw 2–3 ripe bananas into a bowl and mash with a fork until it looks like baby food.
Add peanut butter. Stir in about ½ cup of peanut butter. Get it nice and smooth. (Pro tip: microwave the PB for 10 seconds if it’s stubborn.)
Cocoa powder time. Toss in about ¼ cup unsweetened cocoa powder. Stir until it’s all combined and chocolatey.
Optional fun. Feeling fancy? Add chocolate chips, nuts, or a sprinkle of sea salt.
Bake. Pour the batter into your pan, spread it out evenly, and bake for 20–25 minutes.
Cool (the hardest step). Let them cool for at least 10 minutes. Or don’t, and burn your tongue like a true impatient snacker.

Common Mistakes to Avoid

Using underripe bananas. If they’re still green or firm, your brownies will taste like sadness.
Skipping parchment paper. Unless you enjoy chiseling brownies out of pans, line it.
Overbaking. These brownies are supposed to be fudgy, not bricks. Keep an eye on them after 20 minutes.
Expecting them to taste like boxed brownies. These are healthier, not Betty Crocker clones. Lower your expectations just a smidge and you’ll be thrilled.

Alternatives & Substitutions

Nut butter swap. Don’t like peanut butter? Use almond butter, cashew butter, or even sunflower seed butter.
Add-ins galore. Toss in dark chocolate chips, walnuts, shredded coconut, or a swirl of Nutella if you’re feeling extra.
Sweet tooth fix. Want them sweeter? Add a tablespoon of honey, maple syrup, or even a sprinkle of sugar. (I won’t tell.)
Vegan-friendly. Surprise—it already is! Just don’t add milk chocolate chips unless you want to ruin that vibe.

FAQS about 3-Ingredient Banana Brownies

Q: Can I make these without cocoa powder?

A: Sure, but then they’re just peanut butter banana bars… which is fine, but not brownies.

Q: Do these taste like bananas?

A: Yup, a little. If you hate bananas, this probably isn’t the recipe for you (sorry, friend).

Q: Can I double the recipe?

A: Absolutely. Just use a bigger pan and bake a little longer. Or don’t share and keep the double batch for yourself. I respect that.

Q: How do I store them?

A: In an airtight container on the counter for 2–3 days, or in the fridge if you like them extra fudgy. They also freeze well, so future-you will thank present-you.

Q: Can I use crunchy peanut butter?

A: Yes! You’ll get little nutty chunks in there, which is honestly kind of awesome.

Q: Do I need sugar?

A: Not unless you’re used to super sweet desserts. The ripe bananas already bring natural sweetness.

Q: Are these actually healthy?

A: Healthier than a triple-layer chocolate cake, sure. But they’re still brownies, so maybe don’t eat the whole pan in one sitting. (No judgment if you do, though.)

Related Recipes

Final Thoughts about 3-Ingredient Banana Brownies

There you go—fudgy, chewy, chocolatey 3-Ingredient Banana Brownies with zero stress and maximum payoff. They’re the kind of recipe you’ll want to keep in your back pocket for when you’re craving something sweet but don’t want to deal with ten million steps.

So, go on. Whip up a batch, grab a fork (or just your hands, I don’t judge), and dig in. Bonus points if you impress your friends by casually saying, “Oh these? Yeah, just three ingredients.” Instant hero status.

Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it.