A Fudgy, Flavor-Packed Treat
Looking for a dessert that satisfies your sweet tooth while using up those overripe bananas on your counter? These Peanut Butter Banana Brownies are the ultimate answer. They’re rich, fudgy, perfectly sweet, and packed with the irresistible flavor combo of bananas, peanut butter, and chocolate. Whether you’re baking for your family, a get-together, or just need a little comfort food, this recipe is a crowd-pleaser that hits all the right notes.
Why You’ll Love This Recipe
This recipe is perfect for anyone who loves the moist texture of banana bread, the richness of brownies, and the nutty depth of peanut butter—all rolled into one decadent square. You don’t need fancy ingredients or tools, and everything comes together with minimal effort. It’s a fantastic option for beginner bakers and seasoned pros alike. Plus, it’s easy to customize depending on what you have on hand.
Whether you’re a fan of classic comfort bakes or looking for a new twist on the standard brownie, this recipe checks all the boxes. And yes, it’s a great way to use those ripe bananas that are just a little too far gone for your morning smoothie.
Ingredients You’ll Need
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup creamy peanut butter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped peanuts (optional)
Kitchen Equipment Required
- 8×8 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk and/or spatula
- Measuring cups and spoons
- Toothpick (for doneness test)
- Cooling rack
- Butter knife or bench scraper for slicing
Step-by-Step Instructions
1. Prepare Your Workspace
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure to leave an overhang on two sides for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Add the Banana and Peanut Butter
Fold in the mashed bananas and peanut butter. Mix until the batter is smooth and cohesive—this is where that creamy richness begins to build.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step ensures even distribution and helps you avoid clumps in your batter.
5. Make the Batter
Gradually add the dry ingredients into the wet mixture, folding gently just until combined. Be careful not to overmix—this can make your brownies dense rather than fudgy.
6. Add the Extra Goodness
Stir in the chocolate chips and chopped peanuts (if using). These add both texture and an extra punch of flavor.
7. Bake to Perfection
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool and Slice
Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.
Tips for Perfect Peanut Butter Banana Brownies
- Use overripe bananas for the best flavor and natural sweetness. The riper, the better!
- Don’t overmix the batter once you add the dry ingredients—just fold until combined.
- Customize it! Swap the chocolate chips for white chocolate, butterscotch, or even peanut butter chips.
- Peanut allergy? Substitute sunflower seed butter or almond butter.
- For extra indulgence, drizzle melted chocolate or peanut butter on top before serving.
Storage Instructions
These brownies store beautifully, making them perfect for meal prep or make-ahead desserts.
- At Room Temperature: Keep in an airtight container for up to 3 days.
- In the Fridge: Store for up to a week in a sealed container. For best texture, allow them to come to room temperature before eating.
- In the Freezer: Wrap individual squares tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temp.
Suggested Pairings
Pair these brownies with:
- A tall glass of cold milk (classic and unbeatable)
- Vanilla ice cream for a brownie sundae
- A strong espresso or dark roast coffee to balance the sweetness
- Chai tea for a cozy, spicy contrast
- Salted caramel drizzle for added richness
Frequently Asked Questions
Can I use natural peanut butter instead of creamy processed?
Yes, but be aware that natural peanut butter is often runnier and less sweet. Stir it well before adding, and consider slightly reducing the butter in the recipe if it’s very oily.
Can I make this recipe gluten-free?
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Ensure that your cocoa powder and chocolate chips are also gluten-free.
Can I double the recipe?
Yes! Simply double all the ingredients and bake in a 9×13 inch pan. Increase the baking time by about 10-15 minutes, but start checking at the 35-minute mark.
How do I know when they’re done?
Insert a toothpick into the center. If it comes out with a few moist crumbs, they’re perfect. If it’s wet, bake a few minutes longer. If it’s completely dry, they may be overbaked.
Can I use frozen bananas?
Yes, just make sure they’re fully thawed and drained of excess liquid before mashing and using.
Final Thoughts
These Peanut Butter Banana Brownies are more than just a dessert—they’re a warm, gooey hug in edible form. Perfect for any season and simple enough for a weekday bake, this recipe deserves a spot in your go-to collection.
