If you’ve got ripe bananas and a jar of peanut butter, you’re already halfway to these Peanut Butter Chocolate Banana Brownies.
Made in just one bowl with simple ingredients you probably already have on hand, they’re rich, moist, and full of cozy flavor—without being overly sweet.
Whether you’re craving an easy dessert or a quick treat to satisfy your sweet tooth, this fuss-free recipe is one you’ll want to make again and again.
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Why You’ll Love These Chocolate Banana Peanut Butter Brownies
- While I wouldn’t go so far as to call these healthy brownies (you can totally call them that if you want), they’re made with quite a bit less added sugar than regular brownies. Plus, they include wholesome bananas and peanut butter, which adds some healthy fats.
- The combination of peanut butter, chocolate, and banana is a classic for a reason—it’s rich, cozy, and completely delicious!
- This recipe makes a full 9×13-inch pan, so you’ll get at least 16 good-sized brownies (or 20–24 if you cut them smaller).
Peanut butter not your thing? Check out my Red Velvet Brownies, super easy Cake Mix Cookie Bars or these decadent Caramel Pecan Blondies.
Ingredient Photo
Ingredient Notes
- Mashed Bananas: Overripe bananas work best here—they mash easily and give a stronger banana flavor. Just-ripe bananas are okay in a pinch, but steer clear of green ones.
- Peanut Butter: I use creamy, but chunky will work too if you like a little texture.
- Cocoa: Unsweetened cocoa powder gives these brownies that deep, rich chocolate flavor.
- Butter: We always buy unsalted butter, so that’s what I use. If you only have salted, it’s totally fine—just cut the added salt in half if you’re concerned. Either way, it won’t make a huge difference.
- Eggs: I use large eggs, but whatever size you have on hand should work just fine.
- Flour: Good old all-purpose flour is perfect for this recipe.
- Sugar: I use regular white granulated sugar.
- Vanilla Extract: Adds a warm, sweet depth of flavor that pairs perfectly with the banana, chocolate, and peanut butter.
- Salt: Just a little helps balance the sweetness and enhances all the other flavors.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Add the wet ingredients to a large bowl and mix until combined.
Step 2: Now add the dry ingredients and stir until combined.
Step 3: Pour batter into the prepared pan.
Step 4: Add dollops of peanut butter on top of the brownie batter and swirl with a butter knife. Bake for 25-30 minutes.
Storage
Store these brownies in an airtight container at room temperature. Like most homemade baked goods, they’re best enjoyed within the first couple of days when they’re at their freshest and most flavorful.
Can I Freeze Brownies?
Absolutely, these freeze beautifully! Once cooled, cut the brownies and wrap them tightly in plastic wrap or foil, then place in a freezer-safe container. They’ll keep well for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
You can try substituting a 1:1 gluten-free flour blend. Keep in mind that texture may vary slightly.
Yep, natural peanut butter can separate, which may affect the texture so make sure it’s well-stirred so it’s not too oily or dry.
Absolutely! Stir in about ½ cup (or more) of chocolate chips, chopped peanuts, or walnuts if you want to make them extra delicious.
Try These Chocolate-y Recipes Next!
Chocolate Peanut Butter Pretzels
Featuring Hershey’s Kisses, Mini White Chocolate Peanut Butter Cups and miniature pretzels.
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Peanut Butter Chocolate Banana Brownies
Ingredients
- 1 cup butter melted
- ½ cup sugar
- 1 tsp vanilla
- 3 eggs
- 1 cup mashed banana
- 1 ½ cups flour
- ½ cup cocoa powder
- ½ tsp salt
- ½ cup peanut butter
Instructions
- Preheat the oven to 350° and line a 9" X 13" baking pan with parchment paper.
- Mix the melted butter, sugar, vanilla, eggs, and mashed banana in a large bowl until combined.1 cup butter, ½ cup sugar, 1 tsp vanilla, 3 eggs, 1 cup mashed banana
- Stir in the flour, cocoa, and salt and mix until just combined.1 ½ cups flour, ½ cup cocoa powder, ½ tsp salt
- Pour the batter into the prepared pan. Top with 12 dollops of peanut butter (½ cup total), then use a butter knife to gently swirl it into the batter.½ cup peanut butter
- Bake for 25-30 minutes or until the edges start to pull away from the pan.
Notes
- Line your pan with parchment paper for easy removal and cleaner edges. To help the paper fit neatly into the corners, cut small slits at each corner so you can fold and overlap the paper—see step photos 3 and 4 above for an example.
- Sift the cocoa powder to remove lumps and ensure it mixes smoothly into the batter.
- Use overripe bananas for the best texture and flavor — they mash more easily and add natural sweetness.
- Don’t over-mix once you add the dry ingredients. Stir just until combined to keep the brownies soft and tender.
- I bake my brownies in a shiny metal pan. If you’re using a dark-colored pan, it’s best to lower the oven temperature to 325°F or reduce the baking time slightly.
- Let the brownies cool for at least 20–30 minutes (an hour is even better) before lifting them out so they don’t crack or fall apart. Cracks where the peanut butter meets the brownie are normal and nothing to worry about.
- Let them cool completely before slicing for clean, even squares.
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