Peanut Butter Banana Brownies Recipe

Fudgey, bananalicious perfection.

Full transparency, I’ve been making these peanut butter banana chocolate chip brownie-loaves basically every week for the past few months. And yes, I eat the whole dang thing over the span of a couple days. It’s the best after-dinner treat that’s not too sweet, but still feels like a dessert.

I’ve used everything from all-purpose flour to chickpea flour to no flour at all, and after many delicious trials, I’ve finally landed on my favorite version of the recipe. The main ingredients here are the bananas, peanut butter and chocolate chips. The sweetness comes from the maple syrup and coconut sugar, which happen to be two of my favorite alternatives to granulated sugar! The final result is a super moist, fudgey consistency. The flavors marry so well together in the oven, and they’ll leave your house smelling like heaven.

You can easily make this recipe vegan – just skip the egg! You won’t even miss it.

Psst... If you love vegan desserts, check these out!

What are you waiting for, let’s get to it!

Ingredients for Peanut Butter Banana Brownies

Wet Ingredients:

2 ripe bananas
⅓ cup maple syrup
1 cup creamy peanut butter
2 tablespoons coconut oil*
1 egg
1½ teaspoons vanilla extract

Dry Ingredients:
½ cup oats
2 tablespoons coconut sugar**
1½ teaspoons baking soda
½ teaspoon salt
½ cup chocolate chips

How to Make Peanut Butter Banana Brownies

Preheat your oven to 350ºF.
Add all wet ingredients to a blender and blend until smooth.
Add oats, coconut sugar, baking soda, and salt to the blender just until ingredients are combined.
Pour the batter into your cake pan (I used these natural paper cake pans to speed up the cleanup!).
Fold in a little more than half of the chocolate chips into the batter.
Add remaining chocolate chips on top (I also added rainbow sprinkles, because everything is better with sprinkles).
Bake for 30 to 35 minutes.
Let cool on the counter or in the fridge for 45 minutes to an hour before serving, and enjoy!