Flourless Cocoa Banana Brownies
A whole pan for about 540 calories — banana and cocoa do all the work, with no butter, no oil and no flour.
- Prep
- 10 min
- Bake
- 20 min
- Total
- 30 min
- Yield
- 9 small squares
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 44 g
Whole batch (9 servings, about 396 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · 8x8 inch (20cm) square pan, parchment lined
- 1
Heat the oven to 175°C / 350°F and line the pan with parchment.
- 2
Blend or mash the bananas completely smooth, then whisk in the eggs, yogurt and vanilla.
- 3
Sift in the cocoa, sweetener, baking powder and salt and whisk until the batter is glossy and thick.
- 4
Spread level in the pan — the batter is loose and will not spread on its own in the oven.
- 5
Scatter the chocolate chips over the top and bake 18-22 minutes.
- 6
Cool completely in the pan; these set as they cool and slice cleanly only when cold.
Doneness test
The centre is just set and barely wobbles when the pan is nudged.
Cooling
Chill 30 minutes for a firm, truly fudgy square.
Smart substitutions
Greek yogurt instead of butter
Cuts almost all the fat and adds protein.
Texture: Fudgy and dense rather than rich and buttery.
Banana instead of most of the sweetener
Natural sweetness plus moisture with no refined sugar.
Texture: Slightly softer, with a gentle banana note behind the cocoa.
Pro baking tips
- A pinch of espresso powder makes these read as much darker and more chocolatey.
- Do not bake past 22 minutes — with no fat they dry out fast.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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