I must admit when I saw this recipe online for 3 Ingredient Peanut Butter Chocolate Squares, I couldn’t get to it fast enough. Although it was dubbed as flourless, I gave it a new title. Three ingredients? Really? And no flour? Who knew? How simple and easy was this for a delicious snack or dessert.




I’ve adapted this recipe slightly from The Big Man’s World. Funnily enough, as many recipes happen by mistake, this one, he explains, did too. He started out making banana ice cream and used only two ingredients which flopped and turned into this lovely concoction.




I just had to share it with you because It was so good. And for that very reason, the deliciousness of it – I made it three times in one week. The first time I made it as I read it – with smaller amounts and which called for an 8 x 8 pan.


If you’ve been reading my posts or watching my YouTubes, you’ll know I don’t make anything in that small quantity such that I don’t even OWN an 8 x 8 pan. Still, I wanted to be sure it was absolutely delicious before I made a larger quantity.


Not having an 8 x 8 pan, my dilemma was what to put it in. I decided to use a loaf pan. For the amounts called for, it worked out just fine. I can tell you that once baked and out of the oven, I was into it before it even cooled. It was that good.




The next couple of times I made it, I doubled the recipe and used a 9 x 13 pan. More scrumptiousness all the way around to enjoy at the moment, more to give away, and more to freeze for later.


Peanut Butter and Chocolate in one sentence? Plus nuts?  No flour? And no oil or butter? Yes. It’s a winner. Thank you Arman.



3 Ingredient Peanut Butter Chocolate Squares


  • 2 cups mashed ripe bananas
  • 1 cup crunchy peanut butter
  • 1/2 cup dark cocoa


  • Mix all together and pour into a very lightly sprayed 9 x 13 pan.
    Bake 350º for 35 – 40 minutes. Let cool. Cut into squares. Taste! And swoon!


A dessert that couldn’t be any easier to prepare or more delicious to serve.
I have also made this with 1 cup cooked quinoa.
by Carol Fitzgerald