Peanut Butter Banana Brownies are going to be your favorite healthy vegan brownies, made with bananas, applesauce, flax eggs, whole wheat flour, cocoa powder and peanut butter.
I’m always a little thrown off after 3-day weekends. What day is it?!
We spent our extra day off lounging and made these banana brownies healthy enough for Camryn to enjoy (as well as all of us).
If we’re making healthy brownies with peanut butter (or anything with peanut butter for that matter – count Camryn in).
I played around with a few versions and I’m thrilled with how gooey, soft and chocolate-y and peanut-buttery the final version came out.
Trust me – you’re going to love these.
I wanted to create a version of vegan brownies with banana and peanut butter because Camryn was helping, and well…she eats the batter as we go along.
I would imagine these healthy brownies with applesauce would be just as good with real eggs in place of the flax eggs.
WHAT DO YOU NEED TO MAKE HEALTHY VEGAN BROWNIES?
- flax eggs (I love this flax seed)
- medium ripe bananas
- coconut oil
- applesauce (I used unsweetened)
- maple syrup (optional)
- vanilla
- whole wheat flour
- cocoa powder
- 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!)
These vegan brownies with banana and peanut butter will be your favorite way to use ripe bananas!
HOW TO MAKE PEANUT BUTTER BANANA BROWNIES
These healthy banana brownies come together so quickly!
First, you have to make your flax egg, which is a vegan alternative to using real eggs. It’s easy. 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.
Mash your bananas in a bowl with a fork. Using ripe bananas will make these more naturally sweet, and easier to mash.
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 to the mixture and you’re almost ready to pop these chocolate peanut butter banana brownies in the oven!
Next, you’ll pour in 9×9 baking pan and swirl in the peanut butter with a knife. I like to make sure the peanut butter mixes into the bottom of the batter too – not just the top.
Then, bake for 27-32 minutes and let the brownies cool.
This is the hard part but if you cut them when they’re too warm and soft, they will crumble easier.
I also like to sprinkle some sea salt on top.
Other Modifications:
I used unsweetened apple sauce for this healthy brownie recipe but you can use a sweetened version to make these sweeter. You can also add more maple syrup if you’d like.
If not vegan, you can use butter instead of the coconut oil and/or honey in place of maple syrup.
HOW TO STORE HEALTHY HOMEMADE BROWNIES
Store these chocolate peanut butter brownies at room temperature in a ziplock bag or airtight container.
However, I recommend storing them in the fridge, as they’ll last longer. They will last 5-7 days.
You can also freeze them for later (and add them to your freezer prep before baby!)
Peanut Butter Banana Brownies (Healthy Vegan Brownies)
Peanut Butter Banana Brownies are going to be your favorite healthy vegan brownies, made with bananas, applesauce, flax eggs, whole wheat flour, cocoa powder and peanut butter.
Ingredients
- 2 flax eggs
- 2 medium ripe bananas, mashed
- ½ cup coconut oil, melted
- ½ cup applesauce
- 2 T maple syrup
- 1 tsp vanilla extract
- ½ cup white whole wheat flour
- 1 tsp baking powder
- 1/8 tsp salt
- ¼ cup cocoa powder
- ½ cup creamy peanut butter*
Instructions
- Preheat oven to 350.
- First, prepare your flax eggs. Mix 2 Tbsp flax seed with 5 Tbsp water and let it sit until it “gels"
- Mash bananas in a medium bowl with a fork.
- To the mashed bananas, add coconut oil, applesauce, maple syrup, vanilla extract, flour, and baking powder. Whisk until combined.
- Lastly, add the cocoa powder and flax eggs to the mixture and pour into 9x9 baking pan.
- Pour peanut butter on top and swirl it with a knife so it mixes in with the batter.
- Bake for 27-32 minutes, or until a wooden toothpick or fork inserted in center comes out clean.
- 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”
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 92mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 3g
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Save it for later!
Have you ever made chocolate peanut butter brownies with cocoa powder?
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.
Absolutely cannot wait to try these!
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