These peanut butter banana brownies are rich in flavor and texture, with a combination of creamy peanut butter and ripe bananas that lend a moist and sweet taste. Not only are they vegan and gluten-free, but they’re also incredibly easy to make!
If you’re searching for a healthier yet decadent brownie recipe, look no further. These indulgent vegan banana brownies with a rich peanut butter swirl are sure to become a favorite! Trust me, you need them in your life.
They are the perfect blend of peanut butter, banana, and chocolate flavors, creating a mouth-watering taste that’s hard to resist. Plus, they are made with easy to find ingredients and you’ll only need a handful of tools including a food processor, a spatula, and a baking pan. That’s it!
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Why you’ll love these peanut butter banana brownies
- They are healthier than traditional brownies, but still rich, indulgent, and delicious. They have that delicious dense, fudgy and chewy texture. I actually prefer them over the regular ones!
- It’s a great way to use up overripe bananas in a unique and creative way. It’s a fun variation from traditional recipes like banana bread, muffins, overnight oats, and smoothies.
- No need to be a pro in the kitchen to make these brownies from scratch! They’re just as easy as using a boxed brownie mix. With a few simple steps, you can have a batch of delicious treats ready to go in no time.
- They’re always a hit with the crowd! We enjoy sharing them at gatherings and potlucks, and even those who are used to classic bakery brownies made with butter and wheat flour can’t resist their deliciousness.
- They’re vegan and gluten-free, making them a great option for anyone with dietary restrictions.
Ingredients you’ll need
As I wanted to make these brownies a healthier treat, I made some baking swaps that won’t compromise the signature chewy texture of a brownie. But don’t worry, all the ingredients are easy to find and you probably already have them on hand!
- Bananas: Adding banana to brownies helps with moisture, binding, and sweetness. Make sure to use ripe or overripe bananas (those with dark spots on them). To achieve the perfect brownie texture, I suggest weighing the peeled bananas in grams/oz or measuring them in cups.
- Peanut Butter: Peanut butter adds a rich and creamy flavor that complements the sweetness of the bananas. It also adds healthy fats, protein, and fiber to the brownies, making them more nutritious and satisfying. Choose natural store-bought or homemade peanut butter that doesn’t contain any additives such as oil or sugar. Additionally, make sure that the peanut butter is fresh and has a drippy consistency.
- Oats: Oats not only provide a hearty and nutritious base for these flourless brownies, but also adds a slightly sweet and nutty taste that enhances their flavor. You can use either rolled oats or quick oats in this recipe. However, if you have gluten intolerance or celiac disease, be sure to use certified gluten-free oats.
- Cocoa Powder: Cocoa powder gives the brownies a rich chocolatey flavor and a dark color. You can choose any type of cocoa powder, such as regular, dark, or dutch-processed. Personally, I prefer using dutch-processed cocoa powder for a stronger and more intense chocolate flavor.
- Sugar: While overripe bananas are usually enough to provide sweetness, you need additional sugar to give the brownies a dessert-like quality. I use organic cane sugar in this recipe, but you can also use other granulated sugars like turbinado, demerara, brown sugar, or coconut sugar. Avoid using liquid sweeteners like maple syrup as they can throw off the wet/dry ratio of the recipe.
- Salt: Salt is added to brownies to enhance the flavor and balance the sweetness.
- Vanilla Extract: Vanilla extract provides a subtle sweetness and depth of flavor that complements the other ingredients in the recipe.
- Baking Powder: Baking powder is used as a leavening agent.
- Chocolate Chips: Chocolate chips provide bursts of extra chocolatey goodness throughout the brownies. They melt into batter and add texture and flavor. For a vegan version, simply use dairy-free chocolate chips. Additionally, you can use chopped chocolate bars or chocolate chunks if preferred.
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.
How to make peanut butter banana brownies
These vegan banana brownies with peanut butter are so simple to whip together! Just mix everything up, pop the batter in the oven for a little over 20 minutes, and voila! You’ve got yourself a decadent treat.
Step 1: Prepare for baking
When you’re ready to start:
- Preheat the oven to 350˚F (177˚C).
- Line an 8×8-inch baking pan with parchment paper. Set aside.
- Gather your ingredients.
Note: A non-stick cooking spray can also be used to coat the baking pan, but I highly recommend using parchment paper instead as it makes it easier to remove the brownies after baking.
Step 2: Mix the ingredients
It all starts with a batter that comes together in a food processor (check note below if using a blender). It’s as easy as it gets!
- First, fit the food processor with a metal blade. Add oats, sugar, and cacao powder to a food processor along with baking powder and salt. Process the mixture until it reaches a very fine consistency, just like a boxed brownie mix.
- Then, add bananas, peanut butter, and vanilla extract to the food processor and blend until completely smooth. Ensure that the bananas are thoroughly mixed into the batter, and there are no visible cocoa or oats left. Note that the batter is dense, thick, and sticky, so avoid overworking your food processor!
- Once creamy and smooth, remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips (do not process!).
Note: Using a food processor is highly recommended to make this recipe much easier as the batter is very dense and sticky in its “raw” form. However, if you don’t have a food processor, there are two other methods to make this recipe:
- Use a blender. Start by blending the dry ingredients. Then, transfer the mixture to a mixing bowl. Next, blend the wet ingredients separately and add them to the mixing bowl with the dry ingredients. Mix everything together well and fold in the chocolate chips.
- Mix ingredients by hand. In this case, use oat flour instead of oats (weigh the amount using a kitchen scale in grams/oz). Start by mashing the bananas very well, ensuring there are no remaining chunks. Then, combine the other wet ingredients before adding all the dry ingredients (including oat flour) and mixing well. I suggest sifting the cacao powder and baking powder to avoid lumps. Finally, fold in the chocolate chips.
Step 3: Transfer batter into the baking pan
After mixing all the ingredients together, pour the brownie batter into the baking pan that you have already lined with parchment paper. Spread the batter evenly into all corners of the pan to ensure it is level.
Step 4: Make a peanut butter swirl
A peanut butter swirl is optional, but it sure takes these brownies to the next level! It not only adds a stunning visual appeal but also elevates the overall taste of the brownies.
To make the swirl, spoon dollops of peanut butter on top of the brownie batter. Using the tip of a knife or a toothpick, drag it through the peanut butter and brownie batter in a swirling motion, repeating the process a few times until you achieve the desired pattern.
Be careful not to over-swirl, as this can cause the peanut butter and brownie batter to mix together too much and lose their distinctive flavors. Aim for a thin layer of peanut butter, as shown in the picture.
The key to creating a perfect swirl is to use smooth and runny peanut butter. If your peanut butter is too thick, you can soften it in the microwave for a few seconds. Keep in mind that natural peanut butter tends to separate, with the oil rising to the top. Therefore, it’s important to thoroughly stir the peanut butter before using it to ensure a consistent texture and flavor.
Step 5: Bake the brownies
Now it’s time to bake! Place the pan in the preheated oven and bake for approximately 20-25 minutes. Test the brownies by inserting a toothpick into the center, and if it comes out with just a few crumbs, they’re done!
It’s very important to avoid overbaking the brownies! Ovens are all a little different, so if you’re unsure of their doneness, it’s best to take them out of the oven.
Underbaking is better than overbaking brownies, as overbaking leads to a dry, cake-like texture. To avoid this, start baking for 20 minutes and adjust as needed. The brownies will firm up as they cool, so don’t worry about slightly underbaked areas.
Step 6: Allow them to cool before slicing and serving
Once the brownies are baked, take them out of the oven and allow them to cool to room temperature before cutting and serving. Cooling helps the brownies to set and firm up, preventing them from falling apart while cutting and not holding their shape.
- First, cool the brownies in the pan for about 20 minutes, then use a butter knife or icing spatula to gently separate the edges. Pull the parchment paper to release the brownies. If they are still too soft and start to bend, wait a few more minutes before trying again. You can also speed up the process by placing them in the fridge.
- After that, move them over to a cooling rack and let them chill out completely.
To cut the brownies into slices, place the chilled brownie on a cutting board (no need to remove the parchment paper). Use a large knife to make quick and straight slices without sawing or dragging the knife to avoid moving the toppings. Press down quickly and firmly, lift the knife straight up and out with as few motions as possible.
If a large knife is not available, try using a pizza cutter sprayed with nonstick spray to slice the brownies.
It’s normal for some cracking to occur when slicing these brownies, and because they are flourless and fudgy, they may stick to the knife a little as you cut them.
You can now indulge in the scrumptiousness of your peanut butter banana brownies!
Recipe video
Watch how to make this recipe:
Tips & recipe notes
- Use good quality ingredients and follow the recipe closely for better results.
- It’s important to measure your ingredients accurately, and the best way to do this is by using a kitchen scale to follow the listed amounts.
- Remember that natural peanut butter tends to separate, with the oil rising to the top. Make sure to stir the peanut butter in the container thoroughly before measuring the required amount. The consistency you want is runny and not dry, like the bottom of a container.
- Avoid overbaking your brownies by removing them from the oven as soon as they are set and a toothpick inserted into the center comes out with a few moist crumbs, as overbaking can result in dry and tough brownies.
- Don’t skip cooling. Avoid the temptation to cut into them while they’re still hot, as they need time to set and firm up. Make sure to let your brownies cool completely before slicing them. If you cut them too early, they may crumble and fall apart.
- As these brownies are gluten-free, there’s no need to worry about overmixing the batter, so be sure to thoroughly combine all the ingredients.
Variations, additions & swaps
The recipe is already amazing, but you can experiment with these ideas to add some variety to it:
- Add chopped nuts like pecans, almonds, or walnuts for a crunchy texture.
- Top with sliced bananas before baking for an extra banana flavor and texture.
- Swirl in some strawberry jam or fresh raspberries for a fruity twist and some PB&J feels.
- Sprinkle the top with extra chocolate chips if desired.
- Substitute almond butter, hazelnut butter, or cashew butter for the peanut butter for a different nutty flavor.
Serving suggestions
While these brownies are great by themselves, here are some ways to make them even better:
- Serve warm with a scoop of vanilla ice cream.
- Top with a dollop of whipped coconut cream.
- Drizzle melted chocolate over the top for extra chocolatey goodness.
- Enjoy with a cup of coffee or a glass of milk for a delicious snack.
- Cut into bite-sized pieces and serve as part of a dessert platter with fresh fruit and other sweets.
Storage & reheating tips
Chances are these peanut butter banana brownies won’t stick around long! But here are some tips to store them properly:
- Allow the brownies to cool completely before storing. If you try to store them while they are still warm, they may become too moist.
- To store the brownies, you can keep them in an airtight container at room temperature for up to 2 days. However, if you need to store them for a longer period, you can place them in the refrigerator for up to a week. Just make sure to put a piece of parchment paper between the layers to prevent them from sticking.
- These brownies also freeze well for up to 3 months. Simply cut them into individual portions and place them in a freezer-safe bag in a single layer. When you’re ready to enjoy them, they thaw quickly. You can either transfer them to the refrigerator about an hour before you plan to eat them, leave them on the counter for about 30 minutes, or microwave them for 10-15 seconds.
Tip: I personally love eating these brownies straight out of the freezer. They taste just as good, and since the recipe doesn’t use butter, they’re still easy to chew. It’s a refreshing treat on hot summer days.
FAQs
Usually, banana brownies have a distinct banana taste. It can vary depending on the recipe and how much banana is used. You’ll definitely taste the bananas in this recipe!
Eggs provide structure, moisture, and richness to the batter. However, when eggs are not an option, we can turn to ingredients like bananas and nut butters to achieve similar properties. While the texture and flavor may differ slightly from traditional brownies, rest assured that you won’t miss the eggs in this recipe. These eggless peanut butter banana brownies are delicious!
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PrintRecipe
Peanut Butter Banana Brownies (Vegan & Gluten-Free)
- Total Time: 35 minutes
- Yield: 16 squares 1x
- Diet: Vegan
Description
These peanut butter banana brownies are rich in flavor and texture, with a combination of creamy peanut butter and ripe bananas that lend a moist and sweet taste. Not only are they vegan and gluten-free, but they’re also incredibly easy to make!
Ingredients
- 3/4 cup rolled oats (84 g), gluten-free if necessary
- 1/3 cup cocoa powder (32 g)
- 1/2 cup organic cane sugar (125 g), or other sugar (not liquid)
- 1/4 teaspoon salt
- 2 large ripe bananas (about 1 cup mashed, 250 g)
- 1/3 cup natural peanut butter (90 g), plus more for topping
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350˚F (177˚C). Line an 8×8 inch baking pan with parchment paper. Set aside.
- Fit the food processor with a metal blade. Add oats, sugar, and cacao powder to a food processor along with baking powder and salt. Process the mixture until it reaches a very fine consistency.
- Add bananas, peanut butter, and vanilla extract to the food processor and blend until completely smooth. The batter will be thick, sticky, and dense. Be careful not to overwork your food processor.
- Remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips.
- Transfer the batter into the prepared pan. Spoon dollops of peanut butter on top of the batter and using the tip of a knife or a toothpick, drag it through the peanut butter and brownie batter in a swirling motion, repeating the process a few times until you achieve the desired pattern.
- Bake the brownie for about 20 to 25 minutes or until a toothpick inserted into the middle comes out with just a few crumbs.
- Let it cool for a few minutes before removing it from the pan, then allow it to cool completely before cutting into slices and serving.
Notes
To maintain freshness, store the brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To prevent sticking, layer parchment paper between the brownies. For longer storage, freeze the brownies in a single layer using a freezer-safe bag for up to 3 months.
You can find instructions on how to make these brownies using a blender or mixing the ingredients manually in the recipe post. We’ve also included potential recipe variations and ingredient substitutions.
The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/16 of the recipe
- Calories: 145.4 kcal
- Sugar: 13.5 g
- Sodium: 77 mg
- Fat: 5.9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.9 g
- Trans Fat: 0 g
- Carbohydrates: 21.7 g
- Fiber: 2.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Keywords: vegan, gluten-free, oil-free, eggless, healthy, easy, flourless
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Camila
★★★★★
Louie
I loved this recipe and how simple it was to make it! I ate a couple of pieces and then froze the rest. What a beautiful thing!
★★★★★