Banana Peanut Butter Brownies

Brownies - Featured

Great Scott, I think I have created the best banana peanut butter brownie recipe to date!  Well, in my house at least and according to my husband, who isn’t biased at all. If you love banana, chocolate and a hint of peanut butter, this recipe is for you! The banana gives the brownies extra moistness giving it the perfect texture, in my opinion.

Banana Love

I always have bananas in my house. My son loves them! He is 6 months, so he is loving those sweet solids. All my bananas are left alone until they are ripe enough to mash up good! It also usually means I am left with a couple ripe bananas that are about ready to die and I save them through the art of baking. 

That is where banana brownies come into play! This entire brownie recipe is created in one bowl. How freakin’ fantastic is that? I love to cook and bake, but the clean up can be a deal breaker sometimes. In fact, the entire recipe is simple. You don’t even need a stand mixer or electric hand mixer. I use a hand whisk, but feel free to use any electric device or a rubber baking spoon if you like. 

One Bowl Brownies!

Mash the banana in a mixing bowl with the utensil or equipment of choice. Again, I use a hand whisk. The easier, the better! I can already tell you my boy will be a little trouble maker, so my kitchen time will be limited for a while. The easier and quicker the recipe, the better for me. 

After add the sugar, butter and vanilla. I like the butter soft, not melted. Having the butter melts into the batter in the oven will help add moistness into the brownies. At least that is how I think of the science in my head. Is it true? I have no idea. But it won’t hurt for you to give it a try my way. You never know, it may surprise you!

After throw in your dries – the flour, cocoa powder, and salt. Mix to just combine. I don’t like to over-mix my batter in general. Prepare a 9×9-inch pan with butter. Rub a good amount, about 1 tablespoon, on the bottom and sides. Pour in the batter and spread across the pan. Dollop the peanut butter scattered over the top of the brownie batter. After, I grab a butter knife and swirl the peanut butter all around the top. This gives it a pretty little finish over the top. Finally, scatter the dark chocolate chips all over.

Pop that sucker in the oven and bake at 350F until the center no longer jingles and appears set. You don’t want to over bake your brownies. The perfect bake time in my house is 18 minutes. The texture isn’t too gooey (my husband is not a fan of gooey), but it is still moist! Soft, moist and chewy! Always let your brownies cool to room temperature before cutting. It was about 30-45 minutes in my case, but this can take longer. 

Brownie Bars - Cut to Indulge!

Cut in 3 by 3, so 3 cuts lengthwise and 3 cuts widthwise, creating 16 brownie pieces. Good size ones too! I forgot to grab some dimensions (fail on my part, Mrs. Ex-Recipe Tester) and my hubby just ate the last few pieces with his nightly coffee. Trust me, you will not want to stop eating these brownies! There are so many flavors swirling around in one piece of chocolate yumminess. I can’t keep talking about it. You just have to make them and try them for yourself! 

Brownies - Bake and Cut

And please, oh pretty please, show me! 

Tag me @feasting_mexican on Instagram! Or @feastingmexican on Facebook. 

Banana Peanut Butter Brownies

Don't throw those extra ripe bananas away, instead combine it with the next best thing, Chocolate! Give it a peanut butter swirl for that hint of Reese's taste! 
Banana Peanut Butter Brownies will please the entire family!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert, Pastry, Snack, Sweets
Cuisine: American
Keyword: banana, cocoa powder, dark chocolate chip, peanut butter
Servings: 16 pieces
Author: Sharon Guerrero-Perez

Ingredients

  • 1 Banana, ripe (about ½ cup)
  • 3/4 cup White Sugar
  • 1/2 cup Butter, softened
  • 1 tsp Vanilla Extract
  • 3/4 cup AP Flour
  • 1/4 cup Cocoa Powder
  • 1/8 tsp Salt, Kosher
  • 1/4 cup Creamy Peanut Butter
  • 1/4 cup Dark Chocolate Chips

Instructions

  • Preheat the oven to 350F. 
    Prepare a 9x9-inch baking dish (rub 1 tablespoon of butter on the bottom and all around the edges).
  • Mash the banana in a bowl with a rubber spoon or whisk. 
  • Add the sugar, butter and vanilla. Mix until everything looks evenly distributed. It doesn't need to be smooth, small soft butter pieces are okay.  (They will cook away in the oven, helping the brownies stay moist)
  • Add the flour, cocoa powder and salt, and mix until just combined. Don't over mix the batter. 
  • Pour the batter into the prepared baking dish. 
  • Dollop the peanut butter over the top of the batter. Swirl it around with a knife over the top of the batter. 
  • Scatter drop the dark chocolate chips over the top. 
  • Bake until the center of the brownies doesn't jiggle and appears set, about 15-18 minutes. 
  • Allow the brownies to cool completely before cutting. Once cool, cut into 16 pieces, 3 by 3. 
  • Grab your milk and enjoy! 

Notes

  • 1 tablespoon of butter to prepare the 9x9-inch baking dish is not a part of the recipe butter weight - it is separate 

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