Flourless banana brownies are rich, moist, delicious, and gluten-free. Made with ripe bananas for natural sweetness, real chocolate and cocoa powder (because well, brownies), and nut butter to help hold it all together, these fudgy brownies might be one of the best gluten-free desserts you’ll ever have. The best part? You can take a bite in just 30 minutes.
Why You’ll Love Flourless Banana Brownies
- They’re gluten-free. Whether being gluten-free is a lifestyle choice or a requirement for your health, finding truly great gluten-free recipes can sometimes be challenging. But these flourless banana brownies are so good, you won’t even miss the gluten.
- Bananas and chocolate = the perfect pair. Bananas add incredible flavor and moisture in baked goods like Banana Bread or Banana Bread Cookies, but they are even better when paired with chocolate like in these gluten-free brownies and Chocolate Chip Banana Muffins.
- Dessert in 30 minutes. These banana brownies bake quickly, which is great when you need to make a large batch for an event or when you’re impatiently waiting for dessert to satisfy a last minute sugar craving.
Ingredients and Substitutions
To make these delicious flourless banana brownies, you will need the following ingredients (full quantities in the recipe card below):
- semi-sweet chocolate
- bananas
- tahini - these brownies are nut-free, but you can substitute the tahini for peanut butter or almond butter. I highly recommend using your favorite nut butter for a nutty flavor.
- egg
- vanilla extract
- granulated sugar
- unsweetened cocoa powder
- chocolate chips - optional, for adding on top.
You will also need measuring cups and spoons, mixing bowl, hand mixer, and an 8-inch square baking pan.
How to Make the Best Flourless Banana Brownies
- Melt chocolate. Melt the chocolate in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat and let the chocolate cool down.
- Make the brownie batter. In a large mixing bowl, mash the bananas with a fork. Add tahini and use a hand mixer to beat together until incorporated. Add egg, vanilla extract, and sugar, and beat on medium speed for 2 minutes. This will ensure that the brownies have a classic crinkly top. Add in cocoa powder and melted chocolate and beat on low until incorporated, about 30 seconds.
- Prepare the baking pan. Spray an 8-inch square baking pan with cooking oil spray and line with parchment paper, allowing the paper to overhang off of the two sides for easy removal. Transfer batter into the lined baking pan and top with chocolate chips (optional).
- Bake. Bake in a 350F preheated oven for 20-25 minutes for extra fudgy brownies (a toothpick inserted should still have some crumbs on it, and the middle should slightly jiggle), or bake for 25-30 minutes for brownies that are more set with a cakey texture (toothpick inserted won't have many crumbs on it with minimal to no jiggling in the middle).
- Cool. Allow the brownies to cool in the baking pan on a wire cooling rack. Once cooled completely, lift it out of the pan and cut into squares. Or grab a spoon and enjoy it hot out of the pan with vanilla ice cream.
Storing and Freezing Instructions
- How to store: Store these flourless banana brownies at room temperature for up to four days in an airtight container. You can extend their shelf life to 7-10 days by storing in the refrigerator.
- How to freeze: Wrap each brownie tightly in plastic wrap and then place in a freezer bag or airtight container, then freeze for up to 3 months. Allow it to thaw overnight in the refrigerator or for an hour or two at room temperature.
- How to reheat: Enjoy these gluten-free brownies at room temperature or warm. To reheat, place in a preheated 350F oven for about 10 minutes until warmed through.
More Chocolate Dessert Recipes
- 30 Best Chocolate Desserts
- Fudgy Brownies
- Caramel Brownies
- Caramel Cheesecake Brownies
- Molten Chocolate Lava Cakes
- Moist Chocolate Cupcakes
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Recipe
Flourless Banana Brownies
- Total Time: 30 minutes
- Yield: 16 (2-inch) brownies
- Diet: Gluten Free
Description
Flourless banana brownies are rich, fudgy, moist, delicious, and gluten-free. Make this quick and easy dessert is ready in just 30 minutes.
Ingredients
- 5 ounces semi-sweet chocolate, chopped
- 2 large bananas, overripe (about 220-250 grams total)
- ½ cup tahini (or other nut butter)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 ounce chocolate chips (optional, for the top)
Instructions
- Preheat oven to 350F. Spray an 8-inch square baking pan with cooking oil spray and line with parchment paper, allowing the paper to overhang off of the two sides for easy removal.
- Melt the chocolate in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat and let the chocolate cool down.
- In a large mixing bowl, mash the bananas with a fork. Add tahini and use a hand mixer to beat together until incorporated.
- Add egg, vanilla extract, and sugar, and beat on medium speed for 2 minutes. This will ensure that the brownies have a classic crinkly top.
- Add in cocoa powder and melted chocolate and beat on low until incorporated, about 30 seconds.
- Transfer batter into the lined baking pan and top with chocolate chips (optional).
- Bake for 20-25 minutes for extra fudgy brownies (a toothpick inserted should still have some crumbs on it, and the middle should slightly jiggle), or bake for 25-30 minutes for brownies that are more set with a cakey texture (toothpick inserted won't have many crumbs on it with minimal to no jiggling in the middle).
- Allow the brownies to cool in the baking pan on a wire cooling rack. Once cooled completely, lift it out of the pan and cut into squares. Or grab a spoon and enjoy it hot out of the pan with vanilla ice cream.
Notes
How to store: Store these flourless banana brownies at room temperature for up to four days in an airtight container. You can extend their shelf life to 7-10 days by storing in the refrigerator.
How to freeze: Wrap each brownie tightly in plastic wrap and then place in a freezer bag or airtight container, then freeze for up to 3 months. Allow it to thaw overnight in the refrigerator or for an hour or two at room temperature.
How to reheat: Enjoy these gluten-free brownies at room temperature or warm. To reheat, place in a preheated 350F oven for about 10 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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