These Eggless Banana Peanut Butter Chocolate Brownies have a beautifully dense, soft, chewy texture. They are also chocolatey and pea-nutty. Plus, they are easy and healthy and absolutely indulging. Trust me your kids are gonna love these brownies.
Well, let me tell you some interesting facts about how these brownies came to life. I had some overripe bananas last week and obviously my first intention was to make a banana bread. It was a weekend and I was about to bake the banana bread but then someone stopped me.
Who stopped me from baking banana bread? Who doesn’t like banana bread in my house?
I think you might have already guessed the name of the person who came between me and my banana bread. Yes, it was Adoria.
She said: “Mommy, why are you making bread. I don’t like banana bread. Can you bake a chocolate cake?”
Me: No, I have to use up some overripe bananas so I will make bread.
Adoria: “Please Mommy! But can you make brownies then?”
I just love anything chocolate so couldn’t say no to her.
Me: “Should I really make some brownies?”
Adoria: “Yeah, you should because I like brownies. Yum yum, they are D-LICIOUS.”
Me: Okay, then let’s make some brownies.”
And that’s how these brownies were invented. 🙂
Related: Eggless Chocolate Hazelnut Ice Cream
So the brownies were something like “what happens when a banana bread meets chocolate cake”.
I can tell in the case of these brownies that I didn’t get what I expected but I got much more than that. I got something even better. 🙂
Related: Banana Peanut Butter Chocolate Bites
These brownies have simple ingredients and I knew they would be a winner at home. For sweetening, I used bananas and brown sugar just to be sure that it hits the perfect sweet spots.
For these brownies, I opted for wheat flour but you can also use white flour, fine oatmeal or may be buckwheat or any other gluten-free flour to make them gluten-free.
I have made these brownies so many times with little variations each time, so I can tell that the above-mentioned approach works fine. You can even call them foolproof brownies because nothing can go wrong with these.
Yogurt and coffee shine:
For these brownies, I used fat-free greek yogurt and some freshly brewed coffee which boosted the chocolate intensity level. I used cocoa powder for that chocolatey flavor.
Related: Eggless Triple Chocolate Cookies
Baked goods made with yogurt and the chocolate go so well together. These brownies are soft and chewy, tender, chocolatey and pea-nutty.
Some other brownie recipes I have shared on this blog:
Peanut butter steals the show:
At the end, I added peanut butter and that made these brownies even more divine. Mmmm — banana, peanut butter and chocolate. Isn’t it a match made in heaven? These brownies are a perfect marriage of these three awesome ingredients.
You can also replace Peanut Butter with the same amount of Nutella. That will work just as good. 🙂
Related: Chocolate Cheesecake
Watch How to Eggless Banana Peanut Butter Brownies Recipe video below (please wait for a couple of seconds for loading).
- Whole-wheat flour - 1 cup (128g)
- Brown sugar - ½ cup (110g)
- Overripe bananas peeled - 3 medium-sized
- Hot water - 50 ml
- Vegetable oil - 5 tbsp
- Freshly brewed coffee - 2 tbsp
- Baking powder - 1 tsp
- Unsweetened cocoa powder - ¼ cup (32g)
- Salt - ¼ tsp
- Vanilla extract - 1 tsp
- Fat-free greek yogurt - 5 tbsp (Use vegan yogurt for vegan version)
- Smooth peanut butter - 5-6 tbsp
- Icing sugar, optional
- Preheat oven to 350°F/175°C. Lightly grease an 8x8 inch baking pan and then line with parchment paper.
- In a bowl mash overripe bananas.
- In a separate bowl, whisk oil, fat-free greek yogurt, freshly brewed coffee, brown sugar, vanilla extract, salt and hot water.
- Add mashed bananas.
- Sift together flour, unsweetened cocoa powder and baking powder.
- Whisk till all combines together and pretty smooth.
- Evenly distribute the batter into the lined pan.
- To the brownie pan, add dots of the peanut butter.
- If the batter appears too thick, add some more hot water.
- Bake for about 30-35 minutes or till a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 30 minutes in the pan before serving.
- Let it cool down for 5-7 minutes and then remove from pan.
- Let it cool slightly before cutting into pieces.
- Drizzle with icing sugar.
- Enjoy with a glass of milk or some hot tea.
- Store in an airtight container for up to a few days or keep them in the refrigerator and slightly warm them up before eating.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂
Editor’s note: This post was originally published in November 2016 and has been updated for comprehensiveness and freshness.