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