Peanut Butter Banana Brownies
These peanut butter banana brownies are everything you could want in a brownie and more! From its fudgy banana brownie base to its peanut butter swirls, this recipe is a keeper!
Servings: 16
Calories: 282kcal
Ingredients
Peanut Butter Banana Brownies
- 1 cup granulated sugar 200g
- 1/2 cup packed light brown sugar 100g
- 2 large eggs, room temperature 112g
- 2/3 cup mashed, ripe bananas - about 2 bananas 200g
- 1/2 cup (1 stick) unsalted butter, melted 113g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 3/4 cup all-purpose flour 100g
- 1/3 cup unsweetened cocoa powder, sifted 33g
- 1/2 tsp baking powder 2g
- 1/4 tsp fine salt 2g
- 1 cup dark or milk chocolate chips, roughly chopped 160g
- 1/2 cup creamy peanut butter 180g
Instructions
Peanut Butter Banana Brownies
- Preheat the oven to 350 F / 175 C and line and grease an 8x8-inch metal pan with parchment paper. Set aside. You can also use a 9x9-inch pan, but the brownies will be a bit thinner, and the bake time will be a bit shorter.
- Add 1 cup granulated sugar, 1/2 cup brown sugar, and 2 large eggs into a large bowl and mix on high for a minute with a hand mixer or stand mixer. The mixture should get lighter in color and look creamy.
- Add 2/3 cup mashed bananas, 1/2 cup melted butter, and 1 tsp vanilla extract to the egg mixture. Mix on a medium speed until combined. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.
- Sift 3/4 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp of salt into the wet ingredients and mix on a low speed until just combined. The batter might be a little bit chunky from the bananas, but that's ok!
- Fold 1 cup of roughly chopped milk or dark chocolate chips into the batter with a rubber spatula. Regular sized chocolate chips have a tendency to sink to the bottom as the brownies bake, so I recommend either giving the chips a rough chop or using mini chocolate chips. You can also toss the chocolate chips in a bit of flour.
- Pour the batter into the prepared pan. Heat up 1/2 cup of peanut butter in the microwave for about 10 seconds, then drop spoonfuls of warm peanut butter on top of the brownie batter. Use a butter knife or small offset spatula to swirl the peanut butter into the batter.
- Bake for 37-42 minutes or until a toothpick inserted in the middle of the brownies comes out with a few moist crumbs. In my oven, the sweet spot is 40 minutes, but every oven bakes a bit differently!
- Remove the pan from the oven and place them on a wire rack to cool. As challenging as it is, I highly recommend letting the brownies cool fully before cutting them. It makes them so much easier to cut! You can also accelerate the cooling process by popping the pan in the freezer for about an hour.
Video
Notes
Substitutions and Swaps
If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions above.Making These Peanut Butter Banana Brownies in Advance
These brownies can be stored at room temperature for up to 5 days. Store them in an airtight container to keep them fresh. They can also be stored in the fridge. I like them best when they're cold and straight out of the fridge. You can also freeze these brownies for up to a month! Freeze them uncut on a sheet pan until they are firm to the touch, then wrap them in a layer of plastic wrap and then foil. When you're ready to eat the frozen brownies place them in the fridge overnight, then unwrap and enjoy the following day.Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in the recipe card above. Bake a double batch in a 9 x 13-inch pan at 350 F / 175 C for 40-50 minutes.How to Make the Best Peanut Butter Banana Brownies
- Use super ripe bananas! They're sweeter and will give these brownies an amazing flavor.
- Properly measure your four. I like to use a scale, but the fluff and level method works great too.
- Bake these brownies in a metal pan, not a glass pan, if possible. Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F.
- Chill these brownies fully before cutting into them. It makes them so much easier to cut.
- Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
Nutrition
Serving: 1 | Calories: 282kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 110mg | Fiber: 2g | Sugar: 27g