Peanut Butter Banana Brownies
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Peanut Butter Banana Brownies
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Peanut butter banana brownies are super-moist and tender and loaded with chocolate, peanut butter, banana, and nuts. Delicious! These bars are baked to golden perfection, resulting in a soft and extra moist bar that's perfect for breakfast, a snack, or dessert.
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Ingredients
- ½ cup butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 ½ cup very ripe bananas mashed (about 3 large bananas)
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ cup mini chocolate chips
- ¼ cup peanut butter chips
- ½ cup dark chocolate chips
- ⅓ cup creamy peanut butter melted
- ½ cup walnuts chopped (optional)
Instructions
- Preheat the oven to 350º. Line an 8x8 baking dish with parchment paper so that some of the paper sticks up above the sides. This makes removing your bars easier.
- In a medium sized bowl, sift the flour, salt, baking soda, and cinnamon together. Set aside.
- In a stand mixer, mix the butter until it’s light and fluffy. About 1 minute.
- Add the brown and granulated sugars and mix again until the butter and sugar mixture is fluffy. 1-2 minutes.
- Mix in the egg, vanilla, and banana. Next, begin adding in the dry ingredients in small batches, mixing as you go. Be careful not to overmix.
- Fold in the nuts, chocolate chips and peanut butter chips.
- Spread your mix out into the baking dish. Pour the melted peanut butter on top and swirl it into the batter with a knife or wooden skewer.
- Bake at 350º for 35-40 minutes or until the edges are golden brown and the center appears to be almost set. Allow to cool on rack before slicing. Test to see if it’s done by inserting a knife in the center. It should come out with a few moist crumbs attached.
Notes
- Use very ripe bananas so they mash easy and provide the most banana flavor.
- Mix the brownie ingredients until just combined but no further. Overmixing creates excess gluten which will make the brownies dense and tough.
- Leave an overhang on either side of the pan when you line it with parchment paper. These will become handles that allow you to easily remove the brownies from the pan for slicing.
- Use a metal pan instead of glass as heat is distributed more evenly for best results.
- Slice your brownies after they've fully cooled. This ensures even, neat cuts, and brownie squares that won't fall apart.
- Use very ripe bananas so they mash easy and provide the most banana flavor.
- Mix the brownie ingredients until just combined but no further. Overmixing creates excess gluten which will make the brownies dense and tough.
- Leave an overhang on either side of the pan when you line it with parchment paper. These will become handles that allow you to easily remove the brownies from the pan for slicing.
- Use a metal pan instead of glass as heat is distributed more evenly for best results.
- Slice your brownies after they've fully cooled. This ensures even, neat cuts, and brownie squares that won't fall apart.
Nutrition Information
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Calories
341kcal
(17%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
48mg
(16%)
Sodium
329mg
(14%)
Potassium
190mg
(5%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
710IU
(14%)
Vitamin C
23mg
(26%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 329mg | 14% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 23mg | 26% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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