Peanut Butter Banana Brownies
These peanut butter banana brownies are fudgy and delicious, made with sweet overripe bananas, chocolate chips, and a lightly salty peanut butter swirl on top!
Ingredients
For the Banana Brownies
- ½ cup all-purpose flour (spooned and leveled)
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup unsalted butter
- ¼ cup white granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs (at room temperature)
- ½ cup mashed banana (About 2 small-to-medium bananas. Ripe bananas are best.)
- 1 tsp vanilla extract
- ⅔ cup chocolate chips (I used semisweet)
For the Peanut Butter Swirl
- ½ cup peanut butter
Instructions
- Preheat your oven to 350° Fahrenheit (176° Celsius). Line an 8x8in baking pan with parchment paper and set aside.*
- Whisk all the dry ingredients together (flour, cocoa powder, baking powder, and salt) in a medium bowl. Set aside.
- Microwave butter in a microwave-safe bowl in 30-second intervals at 50% power until melted and hot. Pour into a large mixing bowl.
- Add the white and brown sugars to the melted butter and whisk vigorously. Add the eggs, mashed bananas (mashed in a separate bowl and measured before adding), and vanilla extract. Whisk again until well-mixed.
- Sift in the dry ingredients (that you combined earlier) and gently stir with a rubber spatula until almost combined. Don't over-mix.
- Gently fold in the chocolate chips until no more flour streaks remain. Pour the batter into your lined baking dish.
- Add the peanut butter swirl: Microwave peanut butter in a microwave-safe bowl in 30-second intervals at 50% power until smooth and drippy. Dollop spoonfuls over the brownie batter in different places. Using a butter knife, swirl through the peanut butter as desired to create a pattern. (Try not to push the peanut butter down below the surface too much.)
- Bake for 25-30 minutes until a toothpick pressed into the center comes out with just a few fudgy crumbs.
- Allow the brownies to cool. Remove them from the baking pan (by pulling up on the edges of the parchment paper) and slice with a sharp knife.
Notes
*When lining your baking pan with parchment paper, it helps to spray cooking spray or grease the pan first, then place the parchment paper on top - it will stick better.
Storage Tips: Store leftover brownies in an airtight container on the counter (at room temperature) for up to 3 days.