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Peanut Butter Chocolate Banana Brownies

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. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: healthy brownie recipe, peanut butter banana chocolate brownies
Servings: 16 brownies
Calories: 248kcal
Author: Mindy Boyd

Ingredients

  • 1 cup butter melted
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup mashed banana
  • 1 ½ cups flour
  • ½ cup cocoa powder
  • ½ teaspoon 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 teaspoon 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 teaspoon 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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Nutritional information is approximate. 
 
See ingredient notes and substitutions in the post above.
 
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Nutrition

Serving: 1brownie | Calories: 248kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 211mg | Potassium: 165mg | Fiber: 2g | Sugar: 9g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg