Removing flour from brownies actually creates more fudgy texture because cocoa powder absorbs moisture differently than wheat starch.
Flourless Chocolate Brownie with Bananas
Indulge in these fudgy flourless chocolate brownies that are not only scrumptious but also guilt-free! Made with ripe bananas for natural sweetness and packed with protein, these brownies are a delightful treat you can feel good about. Whip them up in no time and savor the rich chocolate flavor that will have everyone coming back for seconds!
Prep
15
min
Cook
22
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 2 ripe bananas
🥛Dairy & Eggs(2)
- 2 large eggs
- 1/2 cup (120g) Greek yogurt (120 ml)
🫙Pantry Staples(4)
- 1/4 teaspoon baking powder (for slightly more lift) (1.25 ml)optional
- 1/4 cup (25g) unsweetened cocoa powder (60 ml)
- Dark chocolate chips on topoptional
- 1–2 tablespoons honey (adjust to taste) (15 ml)optional
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Line a small baking dish (about 20x20 cm / 8x8 inch) with parchment paper.
- 2
Add bananas to a blender. Blend until smooth.
- 3
Add eggs, Greek yogurt, cocoa powder, and honey.
- 4
Blend until the mixture is completely smooth and creamy. Scrape sides if needed.
- 5
Pour mixture into the lined baking dish. Spread evenly.
- 6
Bake for 18–22 minutes. Center should be set but slightly soft for fudgy texture.
- 7
Let cool for at least 10–15 minutes before slicing.
💡 Pro Tips
- ✓Use bananas with 25-30% brown spots for optimal sweetness and moisture, as their starch converts to sugar and reduces binding proteins that could make brownies gummy.ingredient25-30% brown spots
- ✓Blend the banana mixture for exactly 60-90 seconds to achieve proper emulsification without overworking, which would create a dense, rubbery texture.technique60-90 seconds
- ✓Test doneness at 18 minutes by inserting a toothpick 1 inch from center - it should come out with moist crumbs, not wet batter, as residual heat will finish cooking during the 10-15 minute rest.timing18 minutes initial test
- ✓Cool completely to room temperature (20-22°C) before cutting because the proteins and starches need time to set properly, preventing crumbly, broken pieces.timing20-22°C
- ✓Use parchment paper with 2-inch overhang on all sides to create handles, making removal 90% easier and preventing the delicate flourless structure from breaking.equipment2-inch overhang
Share this recipe
Prep
15
min
Cook
22
min
Serves
6
people
Level
beginner
Share this recipe
Removing flour from brownies actually creates more fudgy texture because cocoa powder absorbs moisture differently than wheat starch.
Flourless Chocolate Brownie with Bananas
Indulge in these fudgy flourless chocolate brownies that are not only scrumptious but also guilt-free! Made with ripe bananas for natural sweetness and packed with protein, these brownies are a delightful treat you can feel good about. Whip them up in no time and savor the rich chocolate flavor that will have everyone coming back for seconds!
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 2 ripe bananas
🥛Dairy & Eggs(2)
- 2 large eggs
- 1/2 cup (120g) Greek yogurt (120 ml)
🫙Pantry Staples(4)
- 1/4 teaspoon baking powder (for slightly more lift) (1.25 ml)optional
- 1/4 cup (25g) unsweetened cocoa powder (60 ml)
- Dark chocolate chips on topoptional
- 1–2 tablespoons honey (adjust to taste) (15 ml)optional
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Line a small baking dish (about 20x20 cm / 8x8 inch) with parchment paper.
- 2
Add bananas to a blender. Blend until smooth.
- 3
Add eggs, Greek yogurt, cocoa powder, and honey.
- 4
Blend until the mixture is completely smooth and creamy. Scrape sides if needed.
- 5
Pour mixture into the lined baking dish. Spread evenly.
- 6
Bake for 18–22 minutes. Center should be set but slightly soft for fudgy texture.
- 7
Let cool for at least 10–15 minutes before slicing.
💡 Pro Tips
- ✓Use bananas with 25-30% brown spots for optimal sweetness and moisture, as their starch converts to sugar and reduces binding proteins that could make brownies gummy.ingredient25-30% brown spots
- ✓Blend the banana mixture for exactly 60-90 seconds to achieve proper emulsification without overworking, which would create a dense, rubbery texture.technique60-90 seconds
- ✓Test doneness at 18 minutes by inserting a toothpick 1 inch from center - it should come out with moist crumbs, not wet batter, as residual heat will finish cooking during the 10-15 minute rest.timing18 minutes initial test
- ✓Cool completely to room temperature (20-22°C) before cutting because the proteins and starches need time to set properly, preventing crumbly, broken pieces.timing20-22°C
- ✓Use parchment paper with 2-inch overhang on all sides to create handles, making removal 90% easier and preventing the delicate flourless structure from breaking.equipment2-inch overhang