Description
These Banana Peanut Butter Brownies combine the natural sweetness of ripe bananas with creamy peanut butter and rich cocoa for a moist, flavorful treat. Enhanced with chocolate chips and a peanut butter glaze topped with crushed peanuts, these brownies offer a perfect balance of gooey texture and crunchy topping. Ideal for a dessert or snack, they are simple to prepare and bake in just 45 minutes.
Ingredients
Scale
Brownie Batter
- 1 cup ripe bananas (about 2-3 medium bananas, mashed)
- 1/2 cup creamy peanut butter (smooth or crunchy, depending on your preference)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Glaze and Topping
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1/4 cup crushed peanuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the ideal temperature for baking the brownies evenly.
- Prepare Baking Pan: Grease an 8×8 inch baking pan or line it with parchment paper for easy removal of the brownies after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas and creamy peanut butter until they form a smooth mixture. Then add the granulated sugar, brown sugar, eggs, and vanilla extract, stirring well to blend all ingredients thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of the leavening and cocoa.
- Combine Ingredients: Gradually add the dry ingredients into the wet banana and peanut butter mixture, stirring gently and just until combined to avoid overmixing. Fold in chocolate chips if desired for extra chocolate flavor throughout.
- Bake Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Glaze: Let the brownies cool in the pan for about 10 minutes to set, then transfer to a wire rack to cool completely. Meanwhile, melt the semi-sweet chocolate chips with unsalted butter over low heat or in a microwave until smooth, then drizzle this glaze over the cooled brownies.
- Add Topping: Sprinkle the crushed peanuts evenly over the chocolate glaze to add a crunchy texture and enhance the peanut flavor.
- Serve: Once the glaze has set slightly, cut into 16 squares and serve as a delightful dessert or snack.
Notes
- For best results, use ripe bananas with brown spots for maximum sweetness and moisture.
- You can substitute crunchy peanut butter for a more textured bite.
- Chocolate chips in the batter are optional but add a richer chocolate experience.
- Letting the brownies cool completely before glazing ensures the glaze sets correctly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
