A few years ago I had bananas that needed to be used and I decided to go on a recipe hunt for something that wasn’t banana bread or cake related. I stumbled upon a recipe that I think used bananas, peanut butter, and cocoa. I can’t remember if there was a sugar or sweetener involved or not.
Of course, I didn’t 100% follow the recipe even though you probably should the first time out. Sometimes it’s because I don’t have all the ingredients and sometimes it’s because I don’t necessarily like something, so I have to change it. I believe I threw in some leftover dark cherries and may have added something else. Maybe I added maple syrup and there wasn’t supposed to be… Texturally it did NOT scream brownie. It wasn’t bad. My grandfather didn’t like it so I think I had to finish the mini loaf pan by myself or take part of it into work so it didn’t go to waste.
Fast forward a few years later and I have some horribly overripe bananas sitting on my cupboard. I’ve already made banana chocolate chip cookies and porridge with mashed banana so I decided I wanted to do something, but what? I recalled the failed banana brownie recipe of yore and started dreaming about stuff to put into it to make it turn out like an actual brownie.
I have obviously no culinary background, my understanding of the science of cooking and baking is essentially nonexistent, so my thoughts come down to can I do this? Let’s find out.
I texted my Editor this morning with a picture of how things turned out and told her she should be proud of these “healthy” brownies. Her question…why almond flour? My answer? Why not? I wanted something as kind of a binder without actually adding all purpose flour. I contemplated coconut flour, oatmeal, oat flour, or just straight up shredded coconut but for whatever reason settled on almond flour.
Thinking back on it…I could have attempted to make these brownies more or less like how my family makes our no bake cookies. Of course, we never put peanut butter in no bakes, but we do have oatmeal and cocoa powder. But ultimately I took another route. I am also now curious about taking this recipe and turning it into a chocolaty piña colada inspired brownie. We shall see.
My thoughts on how the experiment turned out? It’s ok. I am rather happy with the end results. The brownies were ooey gooey goodness fresh out of the oven. My grandfather thinks there’s too much chocolate and it needs to be toned down. I think if you add a sweetening agent that could probably help in that department. But I was okay with the flavor. I was happy that it didn’t taste like peanut butter or bananas. Does that make any sense? Probably not, but I think that was important to me.
I might seem like I should have used almond butter given that I used almond flour. Go ahead and do that if you want. It may change up the flavor a bit, but that’s not necessarily a bad thing, right?
Peanut Butter Banana Brownies
A warm, gooey brownie made with bananas, peanut butter, cocoa, and almond flour.
I recommend tasting your “raw” batter. Obviously it won’t be 100% like the cooked product, but you should be able to tell if you think it needs some sweetener or not.
Not a fan of peanut butter? Substitute a different nut butter. Don’t like the nut chunks? Use a smooth peanut butter instead.
- 2 bananas, mashed (my bananas were on the smaller side)
- 1/4 cup almond flour, packed
- 1/4 cup unsweetened cocoa powder, packed
- 1/2 tsp baking powder
- 2 tbsp crunchy peanut butter
- 1 tsp vanilla extract
- Preheat oven to 350F
- In a mixing bowl, add your peeled bananas and mash them. I used a potato masher versus a fork. It works well.
- Add the almond flour, cocoa powder, and baking powder. Stir until it is well combined and there’s no more pockets of dry bits.
- Add the peanut butter and vanilla extract. Stir until everything is fully combined.
- I used a nonstick brownie pan brushed lightly with oil. This doesn’t make a whole lot, so you can use whatever pan you like. You could throw the batter on a cookie sheet and flatten it done if you’d like, too. I used two scoops of my normal spoon which equaled roughly half a well on the brownie pan. I then smoothed the batter out with the back of the spoon.
- Pop it into the oven and bake for 15-20 minutes. What you are looking for is a firm, solid top. If you press down, it shouldn’t sink in. If you use a toothpick, it will still be gooey in the middle, but that will be fine.
- Remove brownies from the oven and cook for 5 minutes. Remove from pan to finish cooling.
NutritionPer Serving: 224 calories; 12.4 g fat; 28.3 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 93 mg sodium.
If anyone attempts this and changes up the recipe to suit their tastes, let me know how it turns out!
Interested in the kitchen products I used? I am listing them here. If you click the links and buy anything, I do earn a commission from Pampered Chef.