Tasty Banana Brownies Without Peanut Butter

If you ask me, brownies don’t always need peanut butter to be good.

These banana brownies are a simple dessert that’s rich with chocolate and naturally sweetened with ripe bananas. The cocoa powder gives them a deep chocolate flavor, while the banana adds moisture and a hint of sweetness.

They come together with basic pantry ingredients—no fancy equipment needed. Just mash some spotted bananas, mix everything in one bowl, and bake.

The chocolate chips melt into little pockets throughout, and the almond milk keeps them soft. It’s a treat that works for an afternoon snack or after dinner when you need something sweet.

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What Kind of Bananas Should I Use?

The ripeness of your bananas really matters when making these brownies. You’ll want to use overripe bananas with lots of brown spots on the peel – the kind you might normally toss out or freeze for later. These super ripe bananas are sweeter and mash more easily, which helps create that fudgy brownie texture you’re after. If your bananas are still yellow or just slightly spotted, let them sit on the counter for a few more days until they’re nice and speckled. The riper they are, the more natural sweetness they’ll add to your brownies, which means you won’t need as much added honey.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Bananas: The bananas are really important here since they provide moisture and structure in place of butter or oil. You could try using 1/2 cup of unsweetened applesauce or pumpkin puree instead, but the texture might be slightly different.
• Almond milk: Any milk works here – regular dairy milk, oat milk, soy milk, or even coconut milk. You can also use water in a pinch, though milk adds a bit more richness.
• Honey: Maple syrup or agave nectar are great one-to-one swaps. If you want to use regular sugar, try 1/3 cup and add an extra tablespoon of almond milk to keep the batter moist.
• Chocolate chips: Feel free to use any type of chocolate chips you like – dark, semi-sweet, or even white chocolate. Chopped chocolate bars work too, or you can skip them entirely for a less sweet brownie.
• Eggs: For an egg-free version, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or 1/4 cup more mashed banana.
• Baking soda: Don’t skip the baking soda – it’s what helps these brownies rise and get that nice texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making banana brownies is using under-ripe bananas, which won’t mash smoothly and can leave chunks in your batter – look for bananas with plenty of brown spots for the best texture and natural sweetness.

Since these brownies don’t contain flour, overbaking will turn them dry and crumbly instead of fudgy, so pull them out when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

Another common error is skipping the cooling time, which might seem unnecessary but is actually important because these brownies need those 10 minutes to firm up and hold together when you cut them.

To make them even better, try folding in half the chocolate chips into the batter and sprinkling the rest on top before baking for a more appealing look and extra chocolate in every bite.

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What to Serve With Banana Brownies?

These banana brownies are perfect on their own, but they’re even better with a scoop of vanilla ice cream on top while they’re still warm. If you want to keep things simple, a cold glass of milk is always a great choice for dunking. For a more grown-up dessert, try serving them with fresh berries like strawberries or raspberries, which pair nicely with the chocolate and banana flavors. You could also add a dollop of whipped cream or Greek yogurt on the side for a little extra creaminess.

Storage Instructions

Store: Keep your banana brownies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. The fridge actually helps them stay fudgy and moist, which I personally love!

Freeze: These brownies freeze really well for up to 3 months. I like to cut them into individual squares and wrap each one in plastic wrap, then store them all in a freezer bag. That way you can grab just one or two whenever a chocolate craving hits.

Enjoy: If you’ve frozen them, just thaw at room temperature for about 30 minutes, or pop them in the microwave for 15-20 seconds for that warm, gooey brownie experience. They taste amazing either way, cold from the fridge or warmed up!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 20-25 g
• Fat: 38-46 g
• Carbohydrates: 215-235 g

Ingredients

• 3 very ripe and spotted bananas
• 2 eggs (room temperature, about 70°F)
• 4 tsp vanilla extract
• 2 tbsp almond milk
• 1/2 cup chocolate chips (Ghirardelli semi-sweet preferred)
• 1 cup cocoa powder (Hershey’s Special Dark preferred)
• 1/4 cup honey
• 1/2 tsp baking soda
• 1/4 tsp salt

Step 1: Prepare Your Pan and Preheat Oven

Preheat your oven to 350°F.

While it heats, grease an 8×8 inch baking dish (or similar 2-quart size) with butter or cooking spray, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures even browning on all edges.

Step 2: Create the Wet Ingredient Base

• 3 very ripe and spotted bananas
• 2 eggs
• 4 tsp vanilla extract
• 2 tbsp almond milk

In a large mixing bowl, mash the 3 very ripe bananas with a fork until mostly smooth—a few small lumps are fine and will add texture.

Add the room temperature eggs and beat vigorously with a whisk or electric mixer for about 30 seconds until well combined and slightly lighter in color.

This incorporates air and helps create a tender crumb.

Stir in the vanilla extract and almond milk until smooth.

Step 3: Mix Dry Ingredients and Combine Everything

• wet ingredient mixture from Step 2
• 1 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup honey
• 1/2 cup chocolate chips

In a separate bowl, whisk together the cocoa powder, baking soda, and salt to break up any lumps and distribute the leavening evenly.

Pour the dry mixture into the wet ingredient base from Step 2 and fold gently with a spatula just until combined—don’t overmix, as this keeps the brownies tender.

I like to fold the batter just until you don’t see streaks of cocoa powder anymore; overmixing can make them tough.

Stir in the honey until fully incorporated, then fold in the chocolate chips.

Step 4: Bake Until Just Set

• batter from Step 3

Pour the batter into the prepared dish from Step 1 and smooth the top gently with a spatula.

Bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).

For chewier brownies, lean toward 25 minutes; for firmer brownies, go closer to 30 minutes.

I prefer to pull mine out at 28 minutes for that perfect fudgy-yet-set texture.

Step 5: Cool and Serve

Let the brownies cool in the pan for 10 minutes—this allows them to firm up enough to cut cleanly without falling apart.

Use a sharp knife dipped in warm water and wiped dry between cuts for the cleanest edges.

Serve warm or at room temperature.

Tasty Banana Brownies Without Peanut Butter

Delicious Tasty Banana Brownies Without Peanut Butter recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 16 pieces

Calories 1275 kcal

Ingredients

  

• 3 very ripe and spotted bananas
• 2 eggs (room temperature, about 70°F)
• 4 tsp vanilla extract
• 2 tbsp almond milk
• 1/2 cup chocolate chips (Ghirardelli semi-sweet preferred)
• 1 cup cocoa powder (Hershey's Special Dark preferred)
• 1/4 cup honey
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

 

• Preheat your oven to 350°F. While it heats, grease an 8x8 inch baking dish (or similar 2-quart size) with butter or cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures even browning on all edges.
• In a large mixing bowl, mash the 3 very ripe bananas with a fork until mostly smooth—a few small lumps are fine and will add texture. Add the room temperature eggs and beat vigorously with a whisk or electric mixer for about 30 seconds until well combined and slightly lighter in color. This incorporates air and helps create a tender crumb. Stir in the vanilla extract and almond milk until smooth.
• In a separate bowl, whisk together the cocoa powder, baking soda, and salt to break up any lumps and distribute the leavening evenly. Pour the dry mixture into the wet ingredient base from Step 2 and fold gently with a spatula just until combined—don't overmix, as this keeps the brownies tender. I like to fold the batter just until you don't see streaks of cocoa powder anymore; overmixing can make them tough. Stir in the honey until fully incorporated, then fold in the chocolate chips.
• Pour the batter into the prepared dish from Step 1 and smooth the top gently with a spatula. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). For chewier brownies, lean toward 25 minutes; for firmer brownies, go closer to 30 minutes. I prefer to pull mine out at 28 minutes for that perfect fudgy-yet-set texture.
• Let the brownies cool in the pan for 10 minutes—this allows them to firm up enough to cut cleanly without falling apart. Use a sharp knife dipped in warm water and wiped dry between cuts for the cleanest edges. Serve warm or at room temperature.