Servings: 9 Large Brownies
Peanut Butter Banana Brownies Recipe
Delicious flourless healthy banana brownies made with all whole food ingredients. This delicious egg-free vegan brownie recipe is perfect for an everyday treat.
Equipment
Ingredients
- 4 ripe bananas mashed (about 1.5 cups)
- 1 cup unsweetened creamy peanut butter
- 2 to 3 Tbsp pure maple syrup optional
- ½ cup cocoa powder
- ¼ tsp sea salt
- ¼ cup chocolate chips optional
Optional Additions:
- ½ tsp pure vanilla extract
- ⅓ cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” square pan with parchment paper.
- Mash the bananas in a large mixing bowl until they are very creamy (if you don’t mind chunks of banana, you can leave them chunky, but I like to mash them well).
- Add in the peanut butter, pure maple syrup, cocoa powder, and sea salt to the mixing bowl (the remaining ingredients) and stir well until a thick brownie batter forms.
- Stir in the chocolate chips (if adding) until they are well-incorporated throughout the brownie batter.
- Pour batter into the prepared pan. Spread it into an even layer, and sprinkle with extra chocolate chips on top of the batter if you’d like.
- Bake brownies for 20 to 25 minutes or until they look set up.
- Allow the brownies to cool to room temperature before slicing and serving. If you’d like, you can sprinkle them with a little flaky sea salt or even powdered sugar.
- Serve them with a scoop of vanilla ice cream (I'd go with a sugar-free dairy-free ice cream) for a real good time.
Notes
Use any nut or seed butter you like, such as almond butter, sunflower seed butter, or cashew butter in place of peanut butter.
Store brownies in an airtight container (or zip lock bag) in the refrigerator for up to 1 week. These brownies freeze very well! Simply freeze them in a freezer bag (or airtight bag) for up to 3 months.
Nutrition
Serving: 1Brownie (of 9), Calories: 281kcal, Carbohydrates: 29g, Protein: 9g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Cholesterol: 2mg, Sodium: 174mg, Fiber: 6g, Sugar: 12g