If you’re craving something rich, fudgy, and naturally sweet, you’ve got to try my Banana Brownies with Peanut Butter and Cacao Recipe. These brownies are such a delightful twist on the usual – packed with ripe bananas, creamy peanut butter, and the deep chocolatey punch of cacao powder. They’re one of my favorite easy treats because they don’t need any refined sugar but come out incredibly indulgent. Stick with me, and I’ll walk you through making these fan-freaking-tastic brownies that I promise will have your whole family asking for seconds.
Why You’ll Love This Recipe
- Naturally Sweetened: The ripe bananas add natural sweetness, so you can skip refined sugars while still enjoying a decadent treat.
- Simple Ingredients: You probably already have everything in your pantry, and it comes together in no time.
- Fudgy & Moist Texture: Thanks to peanut butter and bananas, these brownies are soft, rich, and perfectly fudgy every time.
- Kid & Adult Approved: My family goes crazy for these, and they’re a great way to sneak in some fruit and protein.
Ingredients You’ll Need
Each ingredient in this Banana Brownies with Peanut Butter and Cacao Recipe plays a special role – from the bananas providing moisture and sweetness, to the cacao powder pulling in that intense chocolaty flavor. Here’s what I recommend using and why.
- Very ripe bananas: Make sure your bananas have brown spots for maximum sweetness and mashability.
- Large egg: Helps bind the batter together and keeps the brownies fudgy but structured.
- Natural or organic peanut butter: I prefer “drippy” or creamy style for smooth mixing, and it adds lovely richness.
- Cacao powder: Use raw cacao for a more intense chocolate flavor than regular cocoa powder.
- Pure vanilla extract: Adds warmth and depth to the chocolate and banana flavors.
- Salt: A pinch balances sweetness and brings out the chocolate notes.
- Mini chocolate chips: Divided between the batter and topping for bursts of melty chocolate goodness.
Variations
I love playing around with this Banana Brownies with Peanut Butter and Cacao Recipe. It’s pretty versatile, so feel free to make it your own – after all, personal tweaks make recipes even more fun!
- Add nuts: I sometimes throw in chopped walnuts or pecans for an extra crunch that pairs beautifully with peanut butter.
- Swap nut butters: Try almond or cashew butter if you want to switch up the flavor profile and keep it nutty but unique.
- Boost the chocolate: Adding a few tablespoons of melted dark chocolate folded into the batter turns these into ultra-rich bites.
- Make it vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use dairy-free chocolate chips for a vegan-friendly treat.
How to Make Banana Brownies with Peanut Butter and Cacao Recipe
Step 1: Prep your pan and oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch square baking dish with unbleached parchment paper. I like parchment because it makes it super easy to lift out the brownies once they’ve cooled—no sticking, no fuss!
Step 2: Mash those bananas well
In a large bowl, mash your ripe bananas with a fork until they’re mostly smooth. I find that measuring out exactly 1 1/2 cups of mashed banana helps keep the texture just right—too much banana can make them a bit too wet. Aim for ripe and soft but not overly watery.
Step 3: Mix in the rest of the good stuff
Add your egg, peanut butter, cacao powder, vanilla extract, and salt to the banana mash. Stir everything together gently with a spatula until it’s all nicely combined and smooth—don’t overmix or the cacao can get a bit grainy. Fold in 1/2 cup of mini chocolate chips for chocolate pockets throughout.
Step 4: Bake to fudgy perfection
Pour the batter into your lined baking dish and level the top with your spatula. Sprinkle the remaining 2 tablespoons of mini chocolate chips on top for a beautiful melty finish. Bake for about 25 minutes. I usually start checking at 22 minutes—insert a toothpick in the center. It should come out with a few moist crumbs but no wet batter. That’s the sweet spot for fudgy brownies!
Step 5: Let them cool before cutting
Once out of the oven, give the brownies about 10 minutes to rest in the pan, then carefully lift with the parchment flaps onto a cooling rack. Let them cool completely before slicing into 16 squares. I know it’s tough to wait, but patience really pays off here to get clean slices and the perfect texture inside.
Pro Tips for Making Banana Brownies with Peanut Butter and Cacao Recipe
- Choose overripe bananas: I’ve learned the riper the banana, the more natural sweetness and better texture you’ll get.
- Use natural peanut butter: Its thinner, less processed texture helps blend better with the batter than thick, oily versions.
- Don’t overbake: I made this mistake once and ended up with cakey brownies, so watch the bake time closely for those fudgy crumbs on the toothpick.
- Cooling matters: Letting brownies cool fully makes cutting easier and gives them their signature moist texture.
How to Serve Banana Brownies with Peanut Butter and Cacao Recipe
Garnishes
I like to sprinkle a little flaky sea salt or extra cacao nibs on top right after baking to take these brownies to the next level. Sometimes, a drizzle of honey or a dollop of Greek yogurt on the side makes for an irresistible combo, especially if you want a hint of creaminess and tang.
Side Dishes
These brownies pair wonderfully with fresh berries or a simple fruit salad—balancing fudgy richness with bright, juicy flavors. A cup of strong coffee or a glass of cold milk is just the cherry on top for me.
Creative Ways to Present
For gatherings, I like stacking brownies into little towers or cutting them into fun shapes with cookie cutters. You can also serve them warm topped with a scoop of vanilla ice cream and chopped peanuts—always a hit at parties!
Make Ahead and Storage
Storing Leftovers
I store leftover brownies in an airtight container in the fridge, and they stay moist and fresh for up to 5 days. Pro tip: always separate layers with parchment paper to avoid sticking.
Freezing
These brownies freeze really well! I wrap them individually in plastic wrap and put them in a freezer-safe container. They keep for up to 3 months, so you can always have a treat on hand.
Reheating
To enjoy them warm after freezing, I pop a brownie in the microwave for about 20 seconds or until soft. If you want a bit of a crust, warming briefly in a toaster oven works great too!
FAQs
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Can I use regular cocoa powder instead of cacao powder?
Absolutely! Regular cocoa powder can be used if that’s what you have on hand, though the flavor might be a bit milder and less complex. I prefer raw cacao for its rich, slightly fruity depth, but both work beautifully in this recipe.
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What if I don’t have mini chocolate chips?
No worries! You can chop regular chocolate chips or bars into small pieces to sprinkle throughout the batter and on top. It’s the melty chocolate bits that make these brownies extra special, so add whatever you like!
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Are these banana brownies gluten-free?
Yes, this recipe is naturally gluten-free, as it contains no flour at all. Just double-check your peanut butter and chocolate chips to ensure they are certified gluten-free if you’re cooking for someone with celiac disease or gluten intolerance.
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Can I make this vegan?
Definitely! Swap the egg for a flax or chia egg (mix 1 tablespoon ground flax or chia seeds with 3 tablespoons water and let it sit for 5 minutes), and choose dairy-free chocolate chips. The texture might be slightly different but still delicious.
Final Thoughts
This Banana Brownies with Peanut Butter and Cacao Recipe has become one of my all-time favorites, especially for those moments when you want a richer treat but without the guilt of too much sugar or flour. I love how easy it is to whip up and how it always pleases everyone at my table. If you give it a try, I have a feeling you’ll be adding it to your regular rotation too. Promise me you’ll let me know how it goes!
Print
Banana Brownies with Peanut Butter and Cacao Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Brownies are a wholesome, fudgy treat made with ripe bananas, rich cacao powder, and peanut butter. Naturally sweetened and packed with chocolate chips for an irresistible melt-in-your-mouth texture, they’re perfect for a healthier dessert or snack option. Baked to perfection in an 8×8 pan, these brownies combine the moist, dense texture of banana bread with the indulgence of chocolate brownies.
Ingredients
Banana Brownies
- 3-4 large very ripe bananas (1 1/2 cups mashed)
- 1 large egg
- 1/2 cup natural or organic drippy peanut butter
- 1/2 cup cacao powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips, divided
- 2 tablespoons mini chocolate chips (for topping)
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Line an 8 x 8 inch square baking dish with unbleached parchment paper, allowing some overhang for easy removal later. Set it aside while you prepare the batter.
- Mash bananas and mix wet ingredients: In a large bowl, mash the very ripe bananas using a fork until smooth. Measure exactly 1 1/2 cups of mashed bananas for accuracy. Add the egg, drippy peanut butter, pure vanilla extract, and salt to the bowl. Mix everything thoroughly with a spatula until you achieve a smooth, uniform batter.
- Add cacao powder and chocolate chips: Stir in the cacao powder into the banana mixture, blending well to avoid lumps. Fold in 1/2 cup of mini chocolate chips gently, just enough to distribute them evenly throughout the batter.
- Transfer batter and add topping chips: Pour the prepared batter into the lined baking dish, leveling the top with a spatula. Sprinkle the remaining 2 tablespoons of mini chocolate chips evenly over the surface for an extra chocolatey finish.
- Bake the brownies: Place the pan in the preheated oven and bake for 25 minutes. Test doneness by inserting a toothpick into the center — it should come out almost clean with just a few small moist crumbs attached, but no wet batter.
- Cool and slice: Remove the brownies from the oven and let them cool in the pan for about 10 minutes. Using the parchment overhang, transfer the brownies to a cooling rack to cool completely, approximately 1 hour. Once cooled, slice into 16 equal squares for serving.
Notes
- Storage: Store the brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness. Avoid leaving them out at room temperature to prevent mold.
- Freezing: These brownies freeze well. Place them in an airtight container and freeze for up to 3 months. Thaw before serving.
- For a nuttier flavor, you can use almond or cashew butter instead of peanut butter.
- Use very ripe bananas with lots of brown spots for optimal sweetness and moisture.
Nutrition
- Serving Size: 1 brownie (1/16 of batch)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
