introduction

This dessert mixes ripe banana, dark chocolate, and peanut butter. It makes a rich, soft brownie that feels like a treat. You can make it with things you have at home. For a different cocoa roll idea, see chocolate peanut butter cake roulade.

why make this recipe

You make this recipe when you want a fast, rich snack with real food. The banana adds soft, natural sweet. The peanut butter adds a warm nut taste. The dark chocolate makes it deep and rich. If you like other peanut and chocolate sweets, try this cake roulade for a change.

how to make Banana Peanut Butter Brownies

Follow small steps. Mash the banana first. Heat the butter and chocolate until smooth. Mix the warm mix into the banana mix so the batter stays glossy. Fold in the flour last so the batter stays thick and not dry. Pipe peanut butter on top and swirl with a stick. Bake until the edge looks set but the middle stays soft. Chill the pan in the fridge so the brownies stop cooking and set up.

Ingredients :

2 ripe bananas
1 large egg
100 g cocoa powder
1 teaspoon espresso powder
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
225 g unsalted butter
350 g granulated sugar
300 g dark chocolate (roughly chopped)
180 g all-purpose flour
100 g natural peanut butter

Directions :

Prep: Preheat oven to 350°F. Line a 9×9" square pan with parchment paper on the bottom and all sides. Set aside.
Mash bananas: In a large mixing bowl, add ripe bananas and mash with the back of a fork. Add the egg and whisk until combined.
Add dry ingredients: Add in cocoa powder, espresso powder, baking powder, salt, and vanilla extract. Whisk again until thoroughly combined. Set aside.
Melt butter & chocolate: In a small saucepan on low-medium heat, melt butter, sugar, and dark chocolate. Stir until most of the sugar has dissolved and the mixture is hot and glossy.
Whisk in warm mixture: Slowly stream the warm chocolate mixture into the bowl of the banana mixture while whisking constantly with your other hand. Keep whisking until combined.
Add flour: Finally, add the flour and whisk until just combined and no large flour patches remain.
Fill pan: Pour the brownie batter into your lined pan. Use an offset spatula to spread the batter into the corners and edges.
Swirl peanut butter: Transfer the peanut butter to a piping bag or ziploc bag. If the peanut butter is too stiff, warm it in the microwave for 10-15 seconds before using. Cut the tip off the bag and pipe it across the top of the brownie batter in large squiggle. Use a chopstick to swirl the peanut butter and brownie batter together in circular motions until you like how it looks.
Bake: Bake for 25-28 minutes or until the edges are set but the center is still soft and moist.
Chill brownies: Immediately sprinkle the top with flaky salt and transfer the pan and the wire rack to the fridge to stop the cooking process. Chill the brownies for at least 3 hours or until completely cool. The middle will get fudgier as it cools.
Slice: Once chilled, release the brownie from of the pan by lifting it by the parchment paper overhangs. Cut the brownies into 9 squares. Serve at room temperature or heat up individual slices.

how to serve Banana Peanut Butter Brownies

Serve at room heat or warm a slice for 10 seconds in the microwave. Add a small scoop of vanilla ice cream for a cold contrast. You can also dust with cocoa or add extra sea salt on top. For a plate with other treats, see ideas like fudgy brown butter brownies.

how to store Banana Peanut Butter Brownies

Cool fully before you store. Wrap the whole slab in plastic wrap or keep in an airtight box. Store in the fridge for up to 5 days. For longer keep, cut into squares and freeze in a single layer on a tray, then move to a box. Thaw at room heat before you eat.

tips to make Banana Peanut Butter Brownies

Use very ripe bananas for the best sweet and soft texture.
Warm the peanut butter a little if it will not pipe well.
Do not over bake. The center should look soft when you pull it out.
Chill well to get the fudgy middle.
For a banana quick bread idea using ripe fruit, check this banana bread link.

variation (if any)

Swap dark chocolate for milk chocolate for a sweeter brownie.
Use almond butter instead of peanut butter for a nut twist.
Add chopped nuts or chocolate chips to the batter for more texture.
Turn into bars by making in a larger pan and cut thin slices.

FAQs

Q: Can I use overripe bananas?
A: Yes. Overripe bananas work best. They add more sweet and soft texture.

Q: Can I skip the egg?
A: You can try an egg substitute, but the egg helps hold the brownie form. The texture may change.

Q: Do I need to chill the brownies?
A: Yes. Chilling stops the heat and makes the middle fudgy. Do not skip the fridge step.

Q: Can I make this recipe gluten free?
A: You can use a 1:1 gluten free flour. The bake time may change a little.

Conclusion

If you want a very simple, flourless banana brownie idea, read Healthy Banana Brownies (3 Ingredients, Flourless) for more ideas.

Banana Peanut Butter Brownies