Description
Deliciously fudgy Chocolate Banana Bread Peanut Butter Brownies that combine the natural sweetness of bananas, rich cocoa, and creamy peanut butter. This recipe uses plant-based milk and coconut sugar for a refined sugar-free treat, perfect for a healthy dessert or snack.
Ingredients
Wet Ingredients
- 150g mashed ripe bananas (about 1½ bananas)
- 1 banana, chopped into small chunks
- 120ml plant-based milk (oat, almond, soya, or coconut)
- 1 tsp lemon juice
- 100g thick coconut yoghurt or other Greek-style dairy-free yoghurt
- 100g runny peanut butter (or almond, cashew, tahini, or sunflower seed butter)
- 1 tsp vanilla essence
Dry Ingredients
- 150g plain or gluten-free plain flour (with xanthan gum if gluten-free)
- 50g oat flour (made from blended oats, gluten-free if needed)
- 40g cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 100g coconut sugar (or white, golden caster, or light brown sugar)
- 75g chocolate chips or chopped dairy-free dark or milk chocolate
Instructions
- Mash the banana: Mash 150g of bananas until smooth and set aside. Slice the remaining banana into small pieces to fold in later.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, plant-based milk mixed with lemon juice (to create natural buttermilk), thick coconut yoghurt, runny peanut butter, coconut sugar, and vanilla essence. Stir well until smooth and evenly mixed.
- Add dry ingredients: Sift together plain or gluten-free flour, oat flour, cocoa powder, bicarbonate of soda, salt, and fold into the wet mixture. Whisk until you have a thick, smooth batter.
- Fold in banana pieces and chocolate chips: Gently fold the chopped banana and chocolate chips into the batter until just combined, ensuring they are evenly distributed.
- Prepare the baking tin: Line a square baking tin (approximately 8×8 inches or 20×20 cm) with parchment paper and pour the brownie batter into it. Smooth the surface with a spatula.
- Add toppings: Dollop some extra peanut butter on top and scatter additional chocolate chips over the batter for a visually appealing and tasty finish.
- Bake: Place the tin in a preheated oven at 180°C (350°F) and bake for 30 minutes. The edges should be set and the center slightly fudgy when done.
- Cool: Allow the brownies to cool in the tin for 15 minutes before transferring to a wire rack to cool completely or until slightly cooler.
- Slice and serve: Use a sharp, hot knife to cut into 9 squares. Serve and enjoy your moist, chocolatey peanut butter banana brownies.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Choose your preferred dairy-free milk and yogurt for variety in flavor.
- If gluten-free, ensure flours and oats are certified gluten-free.
- Peanut butter preferences can be swapped for other nut or seed butters in case of allergies.
- For a richer chocolate flavor, select a good quality dark cocoa powder and chocolate chips.
- Do not overbake to keep the brownies fudgy in the middle.
- Cooling before slicing helps achieve clean cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
