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One Bowl Healthy Brownies with Banana and Peanut Butter

Banana Peanut Butter Brownies are going to be your favorite healthy brownies, made in one bowl with bananas, applesauce, flax eggs, whole wheat flour, cocoa powder, and peanut butter. 


Chocolate Peanut Butter Banana Brownies on parchment paper cooling after cooking

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These brownies with banana and peanut butter have come in handy in multiple instances.

One of my biggest pet peeves is when I really want something (like dark chocolate brownies) but I lack some key ingredients, like eggs. 

When this happens, I adapt and that’s how these peanut butter banana chocolate brownies came about. I didn’t intend to make these peanut butter brownies vegan, but back to the egg situation.

If we’re making peanut butter banana brownies (or anything with peanut butter for that matter), you can count my kids in. 

Peanut butter is a staple food in our house.

stack of healthy banana brownies with sea salt sprinkled on top

So, these peanut butter chocolate banana brownies are a healthyish treat that came about out of luck, and now we rely on them for our weekly meal prep snacks.

Plus, you only need one bowl.

There’s nothing wrong with making regular brownies! But, when you’re making them each week, it is nice to have a lower-sugar option for toddlers and kids.

So, we rely on these peanut butter chocolate banana brownies and silken tofu brownies a lot!

Ingredients You Need

As you can guess, you need a few key ingredients, plus some others.

  • flax eggs – I love this flax seed for making flax eggs. If not vegan, regular eggs will work great.
  • medium-ripe bananas – These really make the brownies naturally sweet and the perfect texture. The riper your bananas, the more natural sweetness.
  • coconut oil – If you’re not vegan, you can use butter in place of coconut oil
  • applesauce – I used unsweetened since I added maple syrup as a sweetener. However, you could also opt for sweetened applesauce.
  • maple syrup – optional
  • vanilla extract
  • whole wheat flour
  • cocoa powder – I order this from Thrive Market
  • baking powder
  • salt – this sea salt on top is to die for
  • creamy peanut butter – this is the best “creamy” peanut butter I’ve found. Almond butter, cashew butter or any nut butter replacement works too!
Closeup of banana peanut butter brownies on white plate

I’m sure that these healthy banana chocolate brownies will become your favorite way to use ripe bananas.

I know we all have them and then blank on how to use them. Well, ripe bananas are now prime real estate for banana chocolate peanut butter brownies.

How to Make Healthy Brownies with Banana and Peanut Butter

These peanut butter banana chocolate brownies come together very easily, which is a major win.

First, you have to make your flax egg, which is a vegan alternative to using real eggs.

Just mix 1 Tbsp of ground flax seed with 2.5 Tbsp of water, and let it gel. We’re using two flax eggs, so I doubled that recipe.

bowl of mashed bananas next to flax eggs

Next, mash your bananas in a large bowl with a fork. Using ripe bananas will make these easier to mash (and taste sweeter).

Then, add your coconut oil, applesauce, maple syrup, vanilla, flour, and baking powder to the bowl.

Finally, mix in your cocoa powder and flax eggs. You’re almost ready to pop these eggless peanut butter brownies in the oven!

mixing bowl with mashed bananas and cocoa powder and flax seed to make healthy brownies with banana and peanut butter

Pour the batter into a 9×9 baking pan and swirl in the peanut butter with a knife (see tip below on the best way to swirl).

Then, bake for 27-32 minutes. Test with a fork or toothpick – when it comes out clean, they are done.

easy brownies with banana and peanut butter swirled in

I know you’ll want to dive right in, but you want to make sure you let them cool completely before cutting.

I like to sprinkle some sea salt on top as they’re cooling to help bring out more flavor.

You really can’t go wrong with peanut butter, banana and chocolate.

brownies with banana and peanut butter cooked in baking pan

I played around with a few versions and I’m thrilled with how gooey, soft, chocolatey, and peanut-buttery these peanut butter chocolate banana brownies came out.

How to Store Peanut Butter Banana Brownies

You have three choices for storing these healthy peanut butter banana chocolate brownies.

You can store them at room temperature in a tight container or bag, a stasher bag, or in the fridge, and they will last 5-7 days.

You can also freeze them for up to 3-4 months. Make sure to add them to your freezer prep before baby or even as freezeable snacks for toddlers, or snacks.

Healthy peanut butter banana chocolate brownies stacked with sea salt on top

These tasty banana peanut butter brownies are in a world of their own.

They’re different from my vegan protein bars and pumpkin blondies because they don’t use beans, but all are delicious and healthy snack recipes.

Expert Tips

  • When swirling the peanut butter, I like to make sure it mixes well into the bottom of the batter too, not just the top. This gives a fuller and deeper flavor to these easy banana brownies.
  • Wait until the brownies cool before cutting them. This is the hard part but if you cut them when they’re too warm and soft, they will crumble easier!
  • Sprinkling a quality sea salt on top will help bring out the flavor.
Healthy banana peanut butter brownies staked with sea salt on top | Bucket List Tummy
Servings 12 -16 brownies

One Bowl Brownies with Banana and Peanut Butter

Sarah Schlichter, MPH, RDN
Peanut Butter Banana Brownies are going to be your favorite healthy vegan brownies. These healthy banan brownies are made with bananas, applesauce, flax eggs, whole wheat flour, cocoa powder and peanut butter. 
5 from 3 ratings
Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients  

Instructions 

  1. Preheat oven to 350.
  2. First, prepare your flax eggs. Mix 2 Tbsp flax seed with 5 Tbsp water and let it sit until it “gels"
  3. Mash bananas in a medium bowl with a fork.
  4. To the mashed bananas, add coconut oil, applesauce, maple syrup, vanilla extract, flour, and baking powder. Whisk until combined.
  5. Lastly, add the cocoa powder and flax eggs to the mixture and pour into 9×9 baking pan.
  6. Pour peanut butter on top and swirl it with a knife so it mixes in with the batter.
  7. Bake for 27-32 minutes, or until a wooden toothpick or fork inserted in center comes out clean.
  8. Let batter cool completely and then cut into squares. Sprinkle with sea salt.

Notes

*If peanut butter is not creamy, microwave in 15 second increments until it gets very creamy and “drippy”

Nutrition

Serving: 1Calories: 163kcalCarbohydrates: 12gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 12mgSodium: 92mgFiber: 2gSugar: 5g
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  1. 5 stars
    I love making a batch of these when I have friends coming over – some of whom are vegan and others are not, but they all love them!

  2. Can you use regular whole wheat flour instead of white whole wheat flour? That’s what I have at home. Can’t wait to try these!

    1. Yes, whole wheat flour will work just fine, just may be a little heartier 🙂 Hope you like them!

  3. I’ve printed this recipe out and I can’t wait to try them. They look so gooey and delicious – thank you for sharing the recipe for us xo

  4. Just going to add this to my list of recipes I want to try.

    I was going to make your pumpkin chocolate chip chickpea bars this weekend but then Alex’s parents got him a Valentine’s Day chocolate box which means I’m eating those instead haha.