Ingredients
Method
- Preheat your oven to 350°F. Line a 6-inch square brownie pan with parchment paper and lightly grease the paper with cooking oil.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they become a smooth puree.
- Stir in the peanut butter and cocoa powder with a silicone spatula until the mixture comes together like thick brownie batter. Small banana streaks are fine as long as the batter is not dry. If it seems too dry, blend in extra mashed banana or a splash of almond milk.
- Fold in the dark chocolate chips if you are using them.
- Scrape the batter into the prepared pan and sprinkle a few extra chocolate chips over the top if you like.
- Bake for 25 to 30 minutes, until the edges look set and a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the brownies cool in the pan on a wire rack for about 20 minutes before slicing and serving.
Nutrition
Notes
Use very ripe, darkly spotted bananas for maximum natural sweetness.
If your bananas are yellow, add the optional chocolate chips or use sweetened cocoa powder.
Almond butter or sunflower seed butter can be swapped in for the peanut butter.
If the batter looks dry, stir in extra mashed banana or a splash of almond milk.
For a crunchy finish, scatter chopped walnuts on top before baking.
Store the brownies in an airtight container in the fridge for up to 4 days.
Nutrition values do not include the optional chocolate chips.