These Peanut Butter Banana Brownies are soft, fudgy, and studded with dark chocolate chips. Made with ripe bananas, creamy peanut butter (or almond butter) and almond flour, they’re an easy way to transform overripe bananas into a rich chocolate treat that feels indulgent but is naturally sweetened.
If you have two overripe bananas on the counter, this is the perfect recipe to use them. In a busy household, bananas often go from eaten to forgotten; these brownies rescue those spotted fruits and turn them into something everyone will reach for. Bananas keep the brownies tender and add natural sweetness, while peanut butter and chocolate make each bite satisfyingly rich.
I developed this recipe inspired by earlier flourless chocolate bakes I’ve made. The result is a dessert that’s different from classic butter-and-flour brownies: it’s moist, slightly banana-forward, and delightfully fudgy once cooled.
Note: If you love chocolate, these are for you. The combination of banana, peanut butter, and chocolate is comforting and familiar, yet a little elevated by almond flour and a sprinkle of flaky sea salt.
A Few Things to Know Before You Start
These brownies are not traditional bakery-style brownies. They’re softer, extra moist, and have a gentle banana flavor. The center sets as the brownies cool, so resist the urge to slice them the instant they leave the oven. Waiting a bit yields a fudgier texture and cleaner slices.
You can use smooth peanut butter for the classic pairing or swap in smooth almond butter for a milder nut flavor. Both variations work well and produce the same fudgy texture.
Key Ingredients
Below are the main ingredients used to make these brownies. Exact measurements appear in the recipe section.
- Ripe bananas: The riper the bananas, the sweeter and softer they are. Spotty bananas work best.
- Peanut butter: Use smooth peanut butter that stirs easily. Smooth almond butter is a fine substitute.
- Almond flour: Keeps the brownies tender and adds a subtle nutty note. Choose fine almond flour rather than coarser almond meal.
- Honey or maple syrup: Either sweetener works. Maple adds a slightly deeper flavor while honey is a touch sweeter.
- Unsweetened cocoa powder: Use unsweetened cocoa to control overall sweetness.
- Dark chocolate chips: Fold some into the batter and sprinkle extras on top for melty pockets of chocolate.
- Flaky sea salt: Optional, but a light sprinkle enhances the chocolate-and-peanut-butter profile.
How to Make Peanut Butter Banana Brownies
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out easily after baking.
Place the bananas in a large bowl and mash until mostly smooth. A few tiny lumps are fine; you don’t need perfectly uniform puree.
Add the peanut butter (or almond butter), honey or maple syrup, the egg, and vanilla extract to the mashed bananas. Whisk until smooth and fully combined.
Stir in the almond flour, unsweetened cocoa powder, and baking soda. Mix until you no longer see dry streaks, then fold in the dark chocolate chips.
Spread the batter evenly in the prepared pan and top with a few extra chocolate chips. Bake for 22 to 24 minutes, until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs attached.
Optionally sprinkle with flaky sea salt. Let the brownies cool in the pan for at least 10 minutes before slicing; for the fudgiest texture and cleanest cuts, allow them to cool completely or chill briefly.
My Recipe Tips
- Choose bananas with plenty of brown spots—firm yellow bananas won’t provide the same sweetness or moisture.
- Stir your peanut butter before measuring if the oil has separated to ensure an accurate measurement.
- Do not overbake. A few moist crumbs on a toothpick indicate the ideal fudgy center.
- Allow the brownies to cool before slicing; they will firm up and yield cleaner squares.
- For extra-firm slices, chill the pan in the refrigerator for about 30 minutes before cutting.
- Fold in chopped walnuts or pecans if you want added crunch and texture.
Common Questions
Are these brownies gluten-free? Yes. When you use almond flour and ensure your cocoa powder, chocolate chips, and baking soda are labeled gluten-free, the recipe is naturally gluten-free.
Can I use all-purpose flour instead of almond flour? I don’t recommend a straight swap in equal amounts without testing. Almond flour behaves differently from wheat flour, so texture and moisture balance may change.
Do these brownies taste strongly of banana? They have a noticeable banana note, but it’s balanced by the chocolate and peanut butter. Riper bananas will make the banana flavor more pronounced.
Can I leave out the chocolate chips? Yes. Omitting them reduces the chocolate intensity; you can also replace them with chopped nuts if preferred.
Can I use almond butter instead of peanut butter? Absolutely. Replace peanut butter with the same amount of smooth almond butter for a milder, nutty flavor.
Storage
Store brownies in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Chilled brownies often develop an even fudgier texture that many people enjoy.
To freeze, wrap individual squares tightly and place them in a freezer-safe container for up to three months. Thaw at room temperature when you want a quick treat.
More Brownies
- Pumpkin Brownies (alternative seasonal idea)
- Greek Yogurt Brownies (for added moisture and protein)
- Sweet Potato Brownies (another vegetable-based twist)
- Cheesecake Brownies (for a creamy swirl)
- Peppermint Brownies (perfect for festive occasions)
If you make these brownies, consider leaving a review and a comment describing how they turned out. I love seeing variations and hearing what additions you tried.
Peanut Butter Brownies With Almond Flour
Ingredients
- 2 medium-large ripe bananas
- 1 cup smooth peanut butter or almond butter
- 1/2 cup almond flour
- 1 large egg
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips, plus more for topping
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or lightly grease it.
- Place the ripe bananas in a large mixing bowl and mash until mostly smooth.
- Add the peanut butter or almond butter, honey or maple syrup, the egg, and vanilla extract. Whisk until smooth.
- In a separate bowl, combine the almond flour, unsweetened cocoa powder, and baking soda.
- Add the dry ingredients to the banana mixture and stir until no dry streaks remain.
- Fold in the dark chocolate chips, then spread the batter evenly in the prepared pan. Top with additional chocolate chips if desired.
- Bake for 22 to 24 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
- Sprinkle with flaky sea salt if using. Let cool for at least 10 minutes before slicing; cool completely for fudgier texture.
Notes
- If you cut them into 12 squares, each square is approximately 257 calories (estimate: 25 g carbs, 8 g protein, 16 g fat).
- I portioned these into 9 bars for a slightly larger serving size, but you can cut them smaller if preferred.
- Avoid overbaking; a few moist crumbs on a toothpick mean the texture will be fudgy and tender.
- Let the brownies cool before slicing to achieve clean edges and the best texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.