These peanut butter banana brownies are delicious. It’s no news that the mixture of banana with chocolate always tastes great, and the same goes for chocolate and peanut butter, together they make a wonderful couple. So putting all three ingredients together in one recipe to make these brownies is a terrific idea.Jump to recipe
Banana is a fruit that has a lot of flavor. They have a smell and flavor that permeates any recipe in which they are used. In addition, they are naturally very sweet, and are even sweeter than normal the riper they are. This is noticeable because the peel starts to turn brown, with spots on it, and when they are very ripe, the peel turns almost black.
The riper a banana is (as long as it’s not bad or starts to rot), the sweeter and more aromatic it is. This flavor mixed with chocolate and peanut butter is phenomenal.
Both the bananas and peanut butter this recipe calls for, add a lot of moisture to the brownies, so they are very soft and have a creamy texture that we are in love with. The chocolate, on the other hand, adds a lot of flavor and a certain bitterness that balances out the sweetness of the banana very well.
For this recipe we recommend using peanut butter or natural peanut butter. This means that it should be only peanuts crushed to form the creamy mixture, and they themselves release that oil that makes it have a spreadable texture.
These brownies are marbled on top, which makes them look super pretty. This is a simple recipe and relatively easy to make.
If you like this recipe you have to check out our peanut butter and strawberry jelly blondies, which are delicious!
Peanut butter banana brownies
- 2 overripe bananas, big
- 3/4 C (5.30 oz) (150 gr) white sugar
- 1/2 C (3.95 oz) (112 gr) unsalted butter, melted
- 2 tsp (0.34 fl oz) (10 ml) vanilla extract
- 3/4 C (3.42 oz) (97 gr) all purpouse flour
- 1/4 C (0.74 oz) (21 gr) unsweetened cocoa powder
- 1/4 tsp (0.042 oz) (1.2 gr) salt
- 1/2 C (4.23 oz) (120 gr) peanut butter, natural
- 1/2 C (2.99 oz) (85 gr) semisweet chocolate chips
- Preheat the oven to 356º F (180° C). Line a square baking pan or dish of about 9 inches (23 cm) with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, salt and mix well with a spoon.
- Separately, in a large bowl add the banana and mash it with a fork until you get a thick paste.
- Add the sugar, butter and vanilla extract. Mix using a hand whisk or a fork for 1 minute until everything is well integrated.
- Add the flour mixture to the bowl with the banana and beat for 1 more minute until smooth and lump-free. Then, stir in the chocolate chips until they are evenly mixed throughout the batter.
- Pour the batter into the baking pan and spread it until it is evened out. Add spoonfuls of the peanut butter on top of the brownie mixture and then spread it all over the surface by drawing swirls using a wooden stick or a dull knife.
- Bake at 356º F (180° C) for 25-30 minutes until a wooden toothpick comes out almost clean with just a few crumbs.
- Remove the brownies from the oven and let them cool for at least 20 minutes before cutting them. Then, unmold them and cut them into 12 equal parts.