Ingredients
3 ripe bananas
120 grams (1/2 cup) creamy peanut butter
50 grams (1/2 cup) cocoa powder
Instructions
- Preheat the oven to 180°C (350°F) and line a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter to the mashed bananas and mix until fully combined and smooth.
- Sift in the cocoa powder and mix everything together until well incorporated.
- Pour the batter into the prepared brownie pan and spread it evenly.
- Bake for 22 to 30 minutes, or until a toothpick comes out clean. (Note: The baking time may vary depending on your oven. For reference, this batch took 27 minutes.)
- Allow the brownies to cool completely at room temperature before slicing into squares.
Notes
- For a different nut butter, try almond butter or cashew butter.
- You can add chocolate chips, chopped nuts, or a sprinkle of cinnamon for extra flavor and texture.
- If you prefer more sweetness, add a drizzle of maple syrup or a pinch of stevia.
- Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
- These brownies can be frozen for up to 3 months.
- Check for doneness with a toothpick; it should come out clean or with a few crumbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 brownie
- Calories: 120-150
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
