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

Scale

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)

Cook Mode Prevent your screen from going dark

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