Banana: Slightly over ripe, spotty bananas work best in this recipe (not totally mushy and brown, just a little more ripe than you’d enjoy for a snack). If you don’t have over ripe banana, that’s ok. Just ripe banana works too, the brownies just won’t be as sweet.

Measuring: I recommend using a digital food scale to measure your ingredients. Volume measurements can vary greatly, so for best results, use a scale for accuracy.

Parchment Paper: If you don’t have parchment paper, use a light coating of non-stick cooking spray. If you have a good non-stick pan, you may not need either.

Sweetening: The sweetness of the brownies will depend on the ripeness of the banana and the protein powder used. After blending the batter, taste and consider adding additional sweetener to your preference. You can use powdered stevia, liquid stevia or monk fruit sweetener to taste for sugar-free brownies, or 1-3 tbsp coconut sugar, cane sugar or maple syrup.