Light Flourless Peanut Butter Banana Fudge Brownies | Low-Cal and Gluten-, Dairy-, & Egg-Free

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat, while sunflower seed butter is nut-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a unique flavor while maintaining sweetness.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar and more antioxidants.

Spray a 9x5 loaf pan with cooking spray and line it with parchment paper.

Break the bananas into pieces in a bowl to make mashing easier.

Mash the bananas with a fork until they reach an applesauce-like texture.

Add the sugar-free maple syrup to the mashed bananas and whisk until combined.

Add the powdered peanut butter to the banana mixture and whisk to combine.

Add the cocoa powder to the mixture, gently incorporating it to avoid powder flying around.

Switch to a spatula to scrape down the sides and ensure everything is well mixed, mashing any remaining banana bits.

Pour the batter into the prepared loaf pan, spreading it evenly into the corners.

Bake in a preheated 350°F (175°C) oven for about 25 to 30 minutes until the top is set and a toothpick inserted comes out with a bit of chocolate streaks.

Let the brownies cool in the pan for about 5 minutes before attempting to remove them.

Cool completely before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens