Peanut Butter Banana Protein Brownies (Gluten Free, Flourless, 4 Ingredients)

Not only are these brownies ridiculously easy, they’re also rich, fudgy, and packed with good-for-you ingredients. With just a handful of pantry staples and one bowl, you’ve got a protein-packed dessert that tastes like a chocolate peanut butter cup.

These brownies are gluten-free, dairy-free, and refined sugar-free—naturally sweetened with ripe banana and layered with swirls of peanut butter and melty chunks of dark chocolate. Perfect for post-workout snacks, meal prep, or whenever you’re craving something chocolatey but still nourishing.

Watch Me Make Peanut Butter Banana Protein Brownies

These brownies also freeze beautifully, which makes them perfect for prepping ahead. Just slice, freeze in a single layer, and pop one out when a craving hits. They thaw quickly and taste just as good chilled. Whether you’re stocking up for the week or just need something sweet with your afternoon coffee, these never disappoint.

What You’ll Need

• Ripe Bananas – The natural sweetener here. The riper, the better for maximum flavor and moisture.

• Vanilla Extract – Adds warmth and depth. Optional (but is it really??)

• Creamy Peanut Butter – Gives the brownies richness and that classic PB flavor. Look for one with minimal ingredients. I try to buy one with only peanuts and salt.

• Cacao Powder – Deep, rich chocolate taste. Unsweetened cocoa powder can work too.

• Chocolate Maca Protein Powder – Adds plant-based protein and adaptogenic benefits. I used sproutliving. (Code: FEEDYOURSOULSARI)

• Baking Powder – Helps the brownies rise slightly and stay soft.

• Dark Chocolate (Chopped) – I used hukitchen 70% for melty, rich pockets throughout.

• Extra Peanut Butter + Chocolate – For topping and added indulgence. Optional but HIGHLY encouraged.

How to Make

1. Preheat your oven to 350°F.

2. Line a 9x5 loaf pan with parchment paper and a little nonstick spray.

3. In a large bowl, mash the bananas.

4. Stir in the vanilla, peanut butter, cacao powder, protein powder, and baking powder. Mix until smooth.

5. Fold in chopped chocolate.

6. Pour the batter into the prepared pan.

7. Dollop extra peanut butter on top and swirl with a knife. Sprinkle with more chocolate.

8. Bake for 30–35 minutes until set around the edges but soft in the center.

9. Let cool in the pan for 10 minutes before removing to cool completely. Slice and enjoy.

Recommended Tools

• 9x5 Loaf Pan – I like using Caraway for a nontoxic option. (Code: SARI)

• Glass Mixing Bowl – One large bowl is all you need.

• Silicone Spatula – For folding and scraping batter cleanly.

• Parchment Paper – Helps remove the brownies easily.

• Small Knife – For swirling that peanut butter topping.

Frequently Asked Questions

• Can I make these brownies nut free?
  Yes! Try using sunflower seed butter or tahini instead of peanut butter.
  

• Do I need to add protein powder?
  No, technically not. You can sub the protein powder for an equal amount of cacao powder, however the protein powder adds extra sweetness without adding any sugar.
  

• How should I store this dessert?
  Keep it in an airtight container in the fridge for up to a week. Or store in the freezer in an airtight container for up to 2 months.

Gluten-Free, Dairy-Free, Refined Sugar-Free, High Protein, Brownies, Banana, Peanut Butter

Dessert

Yield: 6-8

Author: Sari Cano

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Peanut Butter Banana Protein Brownies

Super easy, ultra fudgy protein brownies made with banana, peanut butter, cacao, and chocolate protein. Gluten-free, dairy-free, and packed with flavor—perfect for a quick dessert or post-workout snack.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1 ½ cups ripe banana, mashed (about 3 medium)
• 1 tsp vanilla extract
• ½ cup creamy peanut butter
• ¼ cup cacao powder
• ¼ cup Sprout Living Chocolate Maca Protein Powder
• 1 tsp baking powder
• ¼ cup Hu Kitchen 70% dark chocolate, chopped
• Extra peanut butter and chopped chocolate for topping

Instructions

1. Preheat your oven to 350°F. Line a 9x5 loaf pan with parchment paper and lightly grease with nonstick spray.
2. In a mixing bowl, mash the bananas until smooth. Add in the vanilla extract, peanut butter, cacao powder, protein powder, and baking powder. Stir until well combined and smooth.
3. Fold in the chopped chocolate.
4. Pour the batter into the prepared pan and smooth out the top.
5. Dollop extra peanut butter over the top and swirl gently with a knife. Sprinkle with more chopped chocolate if desired.
6. Bake for 30–35 minutes or until set in the center and a toothpick comes out mostly clean with a few fudgy crumbs.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Slice and enjoy! Store in the fridge for up to 5 days or freeze for longer storage.

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💡 More healthy peanut butter recipes you’ll love: [Vegan Snickers Ice Cream Bars] / [Peanut Butter Banana Protein Cheesecake] / [3 Ingredient Peanut Butter Chocolate Chip Protein Cookies]