Go Back
–+ servings
A stack of peanut butter brownies on a plate with mugs in the back.

Banana Peanut Butter Brownies

Author: Gail Ng
Rich and fudgy banana peanut butter brownies made with mashed bananas and dark chocolatey goodness.
5 from 12 votes
PRINT RECIPE PIN RECIPE SAVE RECIPE
Prep Time 25 minutes
Cook Time 28 minutes
Chilling Time 3 hours
Total Time 3 hours 53 minutes
Yield 9 brownies
Category Dessert
Cuisine American

Equipment

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

Instructions
 

  • Prep: Preheat oven to 350°F. Line a 9x9" 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.

Nutrition

Calories: 728kcal | Carbohydrates: 85g | Protein: 10g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 373mg | Potassium: 605mg | Fiber: 10g | Sugar: 52g | Vitamin A: 681IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 7mg
Keywords banana browies, banana peanut butter brownies, peanut butter banana brownies, peanut butter brownies
Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!