Peanut Butter Banana Brownies: the delicious banana brownie recipe made with peanut butter

Have a few overripe bananas sitting on your kitchen counter? Don’t let them go to waste. This is an easy brownie recipe to use up ripe bananas. These Peanut Butter Banana Brownies are egg-free, so are perfect to make for those with egg allergies. They’re fudgy, chewy, and moist. With a crispy, marble topping of peanut butter.

You don’t even need any special ingredients. Bananas, flour, sugar, butter, cocoa powder, and peanut butter are all you need to make these rich brownies. Eat them as s snack, dessert, or use them as a base for an ice-cream sundae. You’ll love the rich peanut butter flavor.

Banana Brownies Ingredients

Bananas – use overripe bananas for the best banana flavor; the spottier, the better! Ripe bananas are also sweeter.

Sugar – Because the bananas are already sweet, not much sugar is needed. Use brown sugar if you want them chewier with a more caramel taste.

Butter – the butter adds richness to the brownies. Oil can also be used, but the brownie will be softer.

Vanilla extract – adds flavor; you can also use caramel essence or coffee essence.

Flour – the flour together with the eggs, holds the brownies together. Use all-purpose flour or see substitutions below.

Cocoa Powder – use plain cocoa powder.

Peanut Butter – smooth peanut butter (like JIF) works best for creating a swirl pattern

How To Make Peanut Butter Banana Brownies

Start by mashing the bananas. You can also use a food processor to make them extra smooth. Add the remaining ingredients and mix until smooth. Prepare the baking tin. Grease the tin with butter, and sprinkle with cocoa powder.

Pour the batter into the baking tin. Add dollops of peanut butter on the batter, and swirl around. Bake and enjoy.

Tips

Change up the recipe by adding chocolate chips, pecan nuts, walnuts, cocoa nibs, chocolate chunks, or candy to the brownie batter. For mix-ins, use the following as a general rule of thumb: If you’re making the brownies in a 9×9-inch pan, don’t add more than ¾ cups add-ins. For a larger 9×13-inch pan, you can add up to 1 cup.

If you want to leave out the sugar, use erythritol or xylitol.

For a lazy, short-cut version, use a brownie cake mix and add peanut butter!

Banana Brownie Variations

Make a healthy, keto-version of this brownie by using almond flour instead of all-purpose flour, and using erythritol instead of sugar.

For a vegan version, use oil instead of butter, and flax eggs instead of eggs. For a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons of water.

Make it gluten-free by using a gluten-free flour blend.

Sprinkle with oatmeal before baking.

How To Store Peanut Butter Banana Brownies

The Peanut Butter Banana Brownies can be stored at room temperature for up to one day, or in the fridge for up to 4 days.

Instructions

Peel the bananas and place them in a bowl, mash with a fork.

Add sugar, melted butter, vanilla extract, and mix.

Add flour, salt, cocoa powder, and mix again.

Spread melted butter on a baking sheet.

Sprinkle with cocoa powder and spread the cocoa all over the bottom of the tray.

Pour in the cake mixture.

Add several spoons of peanut butter on top of the cake mixture.

Use a knife to create a swirl pattern.

Bake for 30 minutes at 180ºC (356ºF).

Slice.

Serve and enjoy!