If you’ve been hunting for a healthier twist on your usual dessert favorites, you’re absolutely going to adore this Banana Brownies with Peanut Butter and Cacao Recipe. It’s rich, fudgy, and packed with natural sweetness from ripe bananas, all while sneaking in the wholesome goodness of cacao and peanut butter. I remember the first time I baked these—they were gone before I even had a chance to snap a photo! Keep reading, because you’ll find simple tips and tricks to nail this recipe every time.
Why You’ll Love This Recipe
- Naturally Sweet and Moist: Ripe bananas provide all the sweetness you need, making these brownies tender and fudgy without added sugar.
- Easy and Quick to Make: Just mix and bake – no fancy equipment or complicated steps involved.
- Perfect Flavor Combo: The peanut butter and cacao blend creates a rich, chocolatey flavor with a nutty depth you’ll crave.
- Great for All Occasions: Whether it’s an afternoon snack or dessert, these brownies always impress family and friends.
Ingredients You’ll Need
This recipe uses simple ingredients you probably have on hand, which makes it so convenient. The bananas bring moisture and sweetness, and I try to always use very ripe ones—they make all the difference! Plus, natural peanut butter adds that creamy richness without overpowering the cacao.
- Ripe Bananas: The riper, the better! They’re sweeter and mash easily, giving the perfect texture.
- Large Egg: This binds everything together and adds just the right amount of structure.
- Natural Peanut Butter: I prefer organic or natural to avoid added sugars and oils.
- Cacao Powder: Look for pure cacao powder for that rich, slightly bitter chocolate flavor.
- Pure Vanilla Extract: Just a touch enhances all the flavors beautifully.
- Salt: Balances the sweetness and deepens the flavors.
- Mini Chocolate Chips: I love using mini chips so they melt evenly and blend seamlessly with the batter.
Variations
I love playing around with the Banana Brownies with Peanut Butter and Cacao Recipe to keep things fresh and suited to my mood or dietary needs. You’ll find it fun to add your own twist, too—don’t be shy!
- Nut-Free Variation: Swap peanut butter for sunflower seed butter to keep it allergy-friendly without losing that creamy texture. I tried this for a friend once, and no one could tell the difference!
- Extra Crunch: Add chopped walnuts or pecans for some texture; my family loves the contrast against the soft brownie.
- Sweetener Swap: If you want a slightly sweeter brownie, a drizzle of honey or maple syrup can be mixed right into the batter.
- Vegan Adaptation: Use a flax egg instead of a regular egg and make sure your chocolate chips are dairy-free. This keeps the brownies vegan-friendly without compromising the flavor.
How to Make Banana Brownies with Peanut Butter and Cacao Recipe
Step 1: Prep Your Ingredients and Pan
First things first: preheat your oven to 350°F and line an 8×8-inch baking dish with unbleached parchment paper. I like parchment because it makes lifting the brownies out for slicing so much easier—plus, cleanup is a breeze. While the oven warms up, mash your ripe bananas in a large bowl until smooth. Measure exactly 1½ cups—this is key for consistent texture and moisture.
Step 2: Mix the Batter
Add your egg, peanut butter, cacao powder, vanilla extract, and salt to the mashed bananas. Stir gently but thoroughly with a spatula until everything’s perfectly combined and smooth. I discovered that mixing gently keeps the brownies tender and fudgy, not dense. Once smooth, fold in ½ cup of mini chocolate chips, which give little pockets of melty goodness as they bake.
Step 3: Bake and Cool
Pour the batter into your prepared pan and level it out with a spatula. Then sprinkle the remaining 2 tablespoons of mini chocolate chips on top for a pretty, chocolate-speckled finish. Pop it into the oven and bake for about 25 minutes. Here’s a tip: Insert a toothpick in the center after 25 minutes; it should come out almost clean with a few small crumbs but no wet batter. Overbaking can dry them out, so watch closely towards the end!
When done, let the brownies cool for 10 minutes in the pan before carefully lifting them out using the parchment flaps. Transfer to a cooling rack and allow them to cool completely before slicing into 16 squares. The cooling step really helps the brownies set — don’t skip it!
Pro Tips for Making Banana Brownies with Peanut Butter and Cacao Recipe
- Banana Ripeness Matters: I learned that underripe bananas result in less flavor and dryer brownies, so always use very ripe—and even spotty—bananas for sweetness and moisture.
- Measuring Mashed Banana: Scoop and level your mashed bananas to exactly 1½ cups to ensure your batter isn’t too wet or dry. This little step helped me get consistent results every time.
- Don’t Skip the Cooling: Letting the brownies cool fully before slicing is crucial—the texture firms up, and slicing is much cleaner without crumbly edges.
- Chocolate Chips on Top: Adding chocolate chips on top before baking ensures a pretty, glossy finish and little bursts of chocolate in every bite.
How to Serve Banana Brownies with Peanut Butter and Cacao Recipe
Garnishes
When I serve these, I often sprinkle a few extra mini chocolate chips or chopped peanuts on top for added texture and a touch more indulgence. A dusting of powdered cacao or a light drizzle of peanut butter also makes for a gorgeous presentation and amps up the flavor.
Side Dishes
These brownies pair wonderfully with a dollop of Greek yogurt or a scoop of vanilla ice cream to balance their fudgy richness. For an afternoon treat, I like to serve them alongside a refreshing cup of herbal tea or iced coffee.
Creative Ways to Present
For special occasions, I’ve made mini brownie bites by baking in a muffin tin and topping each with a swirl of whipped peanut butter cream and a fresh banana chip. It’s a delightful way to elevate the experience and impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store these brownies in an airtight container in the fridge, where they keep moist and fresh for up to five days. Just a heads up: they don’t last long at my house! Avoid leaving them out at room temperature for too long because the banana can cause them to spoil faster.
Freezing
I’ve frozen leftover brownies successfully by cutting them into squares and wrapping each piece tightly in plastic wrap, then placing them in a freezer-safe container. They thaw quickly at room temp or in the fridge, and the texture holds up beautifully.
Reheating
To enjoy leftover brownies warm, I pop a piece in the microwave for about 15-20 seconds. This brings back that freshly baked softness without drying them out. Heating them in a toaster oven for a few minutes works great too, especially if you want a slightly crisp top.
FAQs
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Can I use regular cocoa powder instead of cacao powder?
Yes, you can! Cocoa powder and cacao powder are similar, though cacao tends to be less processed and more nutrient-dense. Using cocoa powder will give you a slightly sweeter and less bitter brownie, but the overall texture and taste will remain delicious.
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What if I don’t have mini chocolate chips?
No worries! You can chop regular-sized chocolate chips or a chocolate bar into smaller pieces so they melt evenly throughout the brownies. This just means you’ll get gooey pockets of chocolate instead of tiny bursts.
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Are these banana brownies gluten-free?
Absolutely! This recipe contains no flour, making it naturally gluten-free. Just double-check any chocolate chips or peanut butter brands you use to ensure they’re certified gluten-free if you’re sensitive.
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Can I make this recipe vegan?
Yes! Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set to gel), and use dairy-free chocolate chips. This keeps the texture almost identical and maintains that rich chocolate-peanut butter flavor.
Final Thoughts
I absolutely love how this Banana Brownies with Peanut Butter and Cacao Recipe comes together so effortlessly yet tastes like something special from a cozy café. It’s one of those recipes I keep coming back to, whether I need a quick snack or a healthy-ish dessert that satisfies the chocolate craving without guilt. Give it a try—you’re going to enjoy every fudgy, peanut buttery bite, and I promise your friends and family will be asking for the recipe too!
Print
Banana Brownies with Peanut Butter and Cacao Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and healthy Banana Brownies made with ripe bananas, natural peanut butter, and rich cacao powder. These brownies are naturally sweetened, gluten-free, and perfect for a wholesome treat. Easy to prepare and baked to perfection, they offer a moist, fudgy texture with bursts of mini chocolate chips.
Ingredients
Main Ingredients
- 3-4 large very ripe bananas (about 1 1/2 cups mashed)
- 1 large egg
- 1/2 cup drippy natural or organic peanut butter
- 1/2 cup cacao powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 2 tablespoons mini chocolate chips (for topping)
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Line an 8 x 8 inch square baking dish with unbleached parchment paper, allowing some overhang for easy removal later, and set aside.
- Mash bananas and combine ingredients: In a large mixing bowl, mash the ripe bananas with a fork until smooth. Measure out exactly 1 1/2 cups. Add the egg, peanut butter, cacao powder, pure vanilla extract, and salt, then mix everything thoroughly with a spatula until the batter is smooth and uniform.
- Add chocolate chips to batter: Fold in 1/2 cup of mini chocolate chips gently to distribute them evenly throughout the batter without overmixing.
- Pour batter and add topping: Pour the batter into the prepared baking dish and level it with a spatula. Sprinkle the remaining 2 tablespoons of mini chocolate chips evenly over the top for extra chocolatey bites and visual appeal.
- Bake the brownies: Place the baking dish in the oven and bake for 25 minutes. To test doneness, insert a toothpick in the center; it should come out almost clean with a few moist crumbs but no wet batter.
- Cool the brownies: Remove the dish from the oven and allow the brownies to cool for 10 minutes in the pan. Using the parchment paper overhang, lift the brownies out and transfer them to a wire cooling rack to cool completely, approximately 1 hour.
- Slice and serve: Once fully cooled, cut the brownies into 16 equally sized squares and serve as a delicious, guilt-free treat.
Notes
- Storage: Store brownies in an airtight container in the refrigerator for up to 5 days. Do not leave them at room temperature to avoid mold growth.
- Freezing: For longer storage, freeze brownies in an airtight container for up to 3 months. Thaw before serving.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
