If you’re looking for a simple yet delicious treat that hits the spot without a lot of fuss, I’ve got you covered. This Banana Peanut Butter Brownies Recipe is one of my favorites because it’s easy, quick, and absolutely scrumptious. Imagine fudgy, soft brownies that use just a handful of wholesome ingredients—no eggs, no dairy, and no complicated steps. Keep reading, and I’ll share all my tips to help you nail this recipe every time!
Why You’ll Love This Recipe
- Super Simple Ingredients: Only three main ingredients (plus a little optional sweetness) make this recipe refreshing and approachable.
- Healthy-ish Indulgence: These brownies are gluten-free, dairy-free, and egg-free, which feels great to enjoy guilt-free.
- Fudgy & Moist Texture: The bananas keep everything soft and fudgy, which I absolutely love about this brownie style.
- Kid-Friendly Twist: My family goes crazy for these, and it’s an easy way to sneak in some fruit!
Ingredients You’ll Need
The magic here lies in the beautiful simplicity of the ingredients. You’ll want ripe bananas to add natural sweetness and moisture, peanut butter for richness and depth, and cocoa powder to bring that signature chocolatey punch. If you want it sweeter, a touch of maple syrup does the trick perfectly.
- Overripe Bananas: They’re the secret to natural sweetness and a soft texture; the riper, the better.
- Smooth Peanut Butter: Adds creamy richness and helps bind the batter together.
- Unsweetened Cocoa Powder: Gives you that chocolate flavor without extra sugar.
- Maple Syrup (Optional): For extra sweetness if your bananas aren’t quite ripe enough.
Variations
I love that this Banana Peanut Butter Brownies Recipe is so forgiving and easy to tweak based on your mood or what you have around. I often switch up the nut butter or toss in extra mix-ins to get creative.
- Nut Butter Switch: Sometimes I swap peanut butter for almond or cashew butter for a different flavor profile.
- Add-Ins: Chocolate chips, chopped nuts, or even a sprinkle of sea salt on top can bring an amazing texture contrast.
- Sweetness Level: If you like your brownies sweeter or less sweet, just tweak the maple syrup or bananas accordingly.
- Flour Addition: For a cakier brownie, I’ve added a tablespoon or two of oat or almond flour with great results.
How to Make Banana Peanut Butter Brownies Recipe
Step 1: Blend Your Bananas to Perfection
Start by preheating your oven to 350°F (180°C). Peel your overripe bananas and throw them in a blender or food processor—I personally love using my Nutribullet for this step because it turns bananas into a super smooth puree in seconds. This smooth texture is what keeps your brownies tender and moist.
Step 2: Combine Your Ingredients
In a mixing bowl, add your banana puree, peanut butter, and cocoa powder. If you’re using maple syrup, add it here as well. Stir everything together until it’s well combined. The batter will be thick and fudgy. This is a good time to taste your batter. Because there are no eggs, it’s safe to taste raw, and you can decide if you want a touch more sweetness.
Step 3: Bake Until Just Set
Transfer your batter to a greased or parchment-lined baking pan—an 8×8 inch pan works nicely. Bake for about 20-25 minutes; keep an eye on them around 20 minutes to avoid drying out. The trick I learned is that they might look slightly underdone in the center—that’s okay! They’ll firm up as they cool and come out perfectly fudgy.
Pro Tips for Making Banana Peanut Butter Brownies Recipe
- Perfect Banana Ripeness: Always use overripe bananas with plenty of brown spots for maximum sweetness and smoothness.
- Don’t Overbake: These brownies continue to cook in the pan once out of the oven, so pull them out when they’re just set but still soft in the middle.
- Mixing Matters: Stir gently to avoid incorporating too much air, which can make brownies cakier instead of fudgy.
- Choose Your Pan Wisely: A darker pan can speed up baking, so adjust timing accordingly to prevent overbaking.
How to Serve Banana Peanut Butter Brownies Recipe
Garnishes
I like to sprinkle chopped peanuts or a light dusting of cocoa powder on top once the brownies have cooled—it adds a nice crunch and a little extra chocolate punch. Sometimes a drizzle of melted peanut butter or a touch of sea salt is my go-to finish for an elevated flavor contrast.
Side Dishes
If I’m serving these as a dessert, I usually pair them with fresh fruit like berries or a dollop of coconut cream. A scoop of vanilla ice cream alongside these brownies is also a family favorite combo that feels indulgent yet balanced.
Creative Ways to Present
For parties or a fun twist, I sometimes cut these brownies into bite-sized squares and layer them with peanut butter mousse or whipped cream in mini dessert cups. It’s always a crowd-pleaser and makes the brownies feel a little fancy without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover brownies in an airtight container at room temperature for up to three days—they stay soft and moist just like when freshly baked. If your kitchen is warm, refrigeration is fine but can make the texture a little denser.
Freezing
These brownies freeze beautifully! I wrap individual pieces in plastic wrap and stash them in a freezer bag for up to 3 months. When you’re ready to enjoy, just thaw at room temperature for about an hour.
Reheating
If you want warmed brownies, I pop one in the microwave for about 15 seconds—it revives that soft, fudgy texture perfectly, almost like fresh out of the oven.
FAQs
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Can I use crunchy peanut butter instead of smooth?
Absolutely! Using crunchy peanut butter will add a lovely texture contrast to your banana peanut butter brownies. Just be sure to mix it in well so the nuts are evenly distributed throughout.
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Are these brownies really gluten-free and vegan?
Yes! This Banana Peanut Butter Brownies Recipe contains no gluten, eggs, or dairy, making it perfect for gluten-free and vegan diets as long as your peanut butter and cocoa powder are certified vegan and gluten-free.
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Can I substitute the peanut butter with another nut or seed butter?
Sure thing! I’ve had great results swapping in almond butter, cashew butter, or even sunflower seed butter for a nut-free version. Just expect subtle flavor differences.
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How do I know when they’re done baking?
They’ll look just set on the edges and slightly soft in the center. Don’t worry if the middle jiggles a bit—that’s normal and they firm up as they cool.
Final Thoughts
This Banana Peanut Butter Brownies Recipe really hits the perfect balance between healthy and indulgent, which is why it’s become a staple in my kitchen. I love how approachable it is—you don’t need tons of ingredients or special skills to get a moist, fudgy treat that everyone enjoys. If you give this recipe a try, I have a feeling it’ll become one of your quick go-to favorites too. Just remember, the key is ripe bananas and not overbaking, and you’ll be rewarded with some of the best brownies you’ve ever made at home.
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Banana Peanut Butter Brownies Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These 3 Ingredient Brownies are a simple, healthy twist on traditional brownies made with overripe bananas, peanut butter, and unsweetened cocoa powder. Naturally gluten-free, dairy-free, and egg-free, these fudgy brownies offer a wholesome treat that’s easy to prepare and perfect for those avoiding common allergens or looking for a quick dessert option.
Ingredients
Main Ingredients
- 1 ½ cups pureed overripe bananas (about 3 medium overripe bananas)
- ½ cup smooth peanut butter
- ⅓ cup unsweetened cocoa powder
Optional Ingredients
- 2 tbsp maple syrup (optional for added sweetness)
- Optional add-ins such as nuts, chocolate chips, or seeds
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to ensure it’s ready for baking once your batter is prepared.
- Puree Bananas: Use a blender or food processor to puree the overripe bananas until smooth. Pour this banana puree into a mixing bowl.
- Combine Ingredients: Add the smooth peanut butter and unsweetened cocoa powder to the banana puree. Mix thoroughly until well combined and the batter is smooth. Fold in any optional add-ins at this stage if desired.
- Prepare Baking Pan: Transfer the batter into a greased or lined baking pan, spreading it evenly to ensure uniform baking.
- Bake Brownies: Bake in the preheated oven for 20-25 minutes. Keep an eye on the browning and do not overbake, as they will continue to set as they cool.
- Cool and Serve: Remove from the oven and allow the brownies to cool before slicing into 8 pieces. Enjoy the fudgy texture and rich flavor!
Notes
- These brownies have a different taste profile than traditional brownies because they are egg-free, gluten-free, and dairy-free, featuring a banana-based flavor; they may not suit those who dislike bananas.
- The brownies are intended to be soft and fudgy; for a cakier and thicker texture, add a bit of flour to the batter.
- Do not bake for more than 25 minutes; even if they look undercooked, they will firm up as they cool.
- Use overripe bananas for maximum natural sweetness. Taste the batter before baking—it’s safe to eat raw since it contains no eggs. Adjust sweetness with maple syrup if desired.
- Cocoa powder contains caffeine, so be cautious when serving to young children.
- A high-speed blender like a Nutribullet works well to puree bananas smoothly.
Nutrition
- Serving Size: 1 piece (1/8 of recipe)
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
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