Banana Brownies

Too many bananas? Make these sugar-free brownies, sweetened naturally with bananas!
banana brownies on a rack
three banana brownies on top of each other

Do you always forget about your bananas until a week later and they are brown and weird and you are thinking why did I buy bananas anyway and you don’t really like banana bread? Yeah me too. So I came up with this banana brownie for all of us forgetful fruit buyers. Thank me later.

P.S. This is a completely sugar-free brownie recipe. I don’t even use any natural sweeteners, just the power of fruit. Booyah!

banana brownies on cooling rack beside a dishtowel

How did you make this a sugar free brownie recipe?

To make these sugar free I used only very ripe bananas. I mean super-ripe, almost completely brown. If you use yellow bananas the brownies will not be sweet.

I did initially make these with a natural sweetener but I tested the recipe a few times just using bananas and omitting the sweetener and it ended up SO good! The balance of sweetness is perfect!

I did use dark chocolate but you can also use normal milk chocolate if you find dark a bit too bitter.

If you have a super-duper sweet tooth you can also add 100 grams of natural sweetener. Add this at the same time as the eggs and beat them together lightly before adding the mashed banana.

If you do decide to use an extra sweetener I suggest xylitol or a mix that measures 1:1 like sugar. If you are confused by any of this make sure to grab my sugar-free starter pack below! The pack contains a full guide on natural sugar-free substitutes along with a cheat sheet, mini workbook and lots of advice!

Do you have tips for baking banana brownies?

  • Don’t over mix your brownie batter, especially the eggs. If you do there will be lots of air bubbles in the batter which will expand when baked – causing the tops of your brownies to crack. I do this a lot when I’m not paying attention and they still taste great though!
  • Use good quality chocolate! Especially as these brownies have no sugar make sure to use your favourite plain chocolate (Dark is my favourite!) and a good quality cocoa powder if possible.
  • Properly grease the baking pan or line with parchment paper. If you don’t your brownies will stick to the tin and this always ends in disaster when you are trying to serve them!
looking down on banana brownies on a cooling rack

If you made my banana brownies, show me!

I would love to see what you make so be sure to tag me on Instagram in any photos you take @iamskyskitchen and if you don’t have any ripe bananas just now? Have a look at my other cookie and bar recipes to find something naturally sweet!

banana brownies on a rack

Banana Brownies

Too many bananas? Make these sugar-free brownies, sweetened naturally with bananas!
5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Servings 12 servings
Print Recipe


  • 150 grams unsalted butter
  • 130 grams all purpose flour
  • 50 grams coca powder 50 g
  • 1 tsp baking powder
  • 3/4 tsp fine sea salt
  • 2 large bananas
  • 2 large eggs
  • 1 tsp vanilla extract
  • 120 grams dark chocolate


  • Preheat oven to 350F / 180 / 160 fan and grease a 29cm rectangular baking dish.
  • Melt the butter in a microwave safe bowl and set aside to cool.
  • In a large mixing bowl combine flour, cocoa powder, baking powder, salt and set aside.
  • In a separate large bowl add eggs and beat well. Then add the mashed bananas, melted butter and vanilla and mix until well combined. Make sure the eggs are broken up and evenly distributed throughout the batter but take care to not overmix after this stage.
  • Add the dry ingredients into the wet banana mixture and stir until just combined. Add the chocolate and mix one more time.
  • Add the batter to the baking dish, spread to the edges and smooth over the top.
  • Bake for 40-45 minutes or until cooked through completely.
  • Remove from the oven and allow to cool on a wire rack for about 10 minutes. Cut into 12 pieces once cooled (or as long as you can wait.


  • These are best eaten on the day of baking. If you have any leftovers (lucky you!!) store them in an airtight container at room temperature for 2-3 days.
  • The equipment section may contain affiliate links to products I know and love


    Calories: 300kcal
    Did you make this recipe?Tag @iamskyskitchen on instagram

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