Sometimes you just need something warm and chocolatey after a long day. These peanut butter banana brownies are the perfect solution for your sweet tooth. They are incredibly fudgy and require very little effort to make. You can feel good about serving these to your family tonight.
These treats are naturally gluten-free and use simple, fresh ingredients. They are a great way to use up those spotty bananas on your counter. Your kitchen will smell amazing while these bake in the oven. It is a fast and filling dessert for any night.
Why This Recipe Is a Winner
This recipe is a winner because it uses mostly pantry staples you already have. It is perfect for a healthy-ish back-to-school treat for the kids. The combination of salty pretzels and sweet chocolate is simply irresistible. You get a rich, decadent texture without using any flour at all.
Busy families will love how quickly this comes together. It only takes one bowl and about fifteen minutes of prep time. This dessert is naturally sweetened with maple syrup and ripe fruit. It is a guilt-free way to enjoy a cozy fall evening.
Simple Cooking Method
You do not need a heavy mixer for these peanut butter banana brownies. Just a bowl and a sturdy fork will do the trick. You simply mash the bananas and whisk in the wet ingredients. Then, stir in the dry ingredients until the batter is smooth. Even beginner cooks can master this recipe on the first try.
Ingredients You’ll Need
These ingredients are likely sitting in your kitchen right now. Use the ripenst bananas you can find for the best flavor.
- 2 medium overripe bananas, mashed (approx. 1 cup)
- 1/2 cup creamy natural peanut butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup crushed salted pretzels
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch square baking pan with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, peanut butter, maple syrup, egg, and vanilla extract until the mixture is homogenous.
- Sift in the cocoa powder and baking soda to prevent clumping, then add the salt and stir until fully incorporated.
- Fold in the chocolate chips using a rubber spatula.
- Transfer the batter into the prepared pan and smooth the surface with a spatula.
- Evenly distribute the crushed pretzels over the top, pressing them lightly into the batter to ensure they adhere.
- Bake for 22 to 25 minutes, or until the edges are firm and a toothpick inserted into the center comes out with only a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan for at least 30 minutes to let the structure set before slicing.
Best Ways to Enjoy It
Serve these brownies warm with a cold glass of milk. They are also delicious with a scoop of creamy vanilla ice cream. For a fun afternoon snack, pack them in school lunches. They travel well and stay fudgy all day long. Set the table and enjoy a sweet moment with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to five days. You can also freeze these brownies for a quick future snack. Just wrap them individually in plastic wrap before freezing. Reheat in a 350°F oven for 5 minutes for that fresh-baked taste. They are just as good cold from the refrigerator too.
Tips for Best Results
- Don’t skip the parchment paper for easy removal from the pan.
- Avoid overbaking to keep the center moist and fudgy.
- Use natural peanut butter for the best structural base.
- Sift the cocoa powder to ensure there are no bitter lumps.
- For a fall twist, add a pinch of ground cinnamon.
- Press the pretzels firmly so they don’t fall off after baking.
- Allow the brownies to cool completely before you try slicing them.
- Use very spotty, brown bananas for maximum natural sweetness.
Ways to Switch It Up
- Swap peanut butter for almond butter for a different nutty flavor.
- Use a flax egg to make this recipe vegetarian-friendly.
- Add a handful of chopped walnuts for extra crunch.
- Substitute gluten-free pretzels if you have a strict allergy.
Common Questions
Can I make these without eggs?
Yes, you can use a standard flax egg replacement. The texture might be slightly denser but still delicious. It is a great option for vegan friends.
Are these brownies actually sweet?
The ripe bananas and maple syrup provide plenty of sweetness. The chocolate chips also add a nice sugary burst. They are perfectly balanced by the salty pretzels.
How do I know when they are done?
The edges should look firm and slightly pulled away. A toothpick will have a few moist crumbs on it. Do not wait for the toothpick to be dry.
I hope these fudgy brownies bring a little joy to your busy week. They are so simple to whip up whenever a craving hits. Happy baking!
— Alex
Flourless Peanut Butter Banana Pretzel Brownies
Ingredients
- 2 medium overripe bananas, mashed (approx. 1 cup)
- 1/2 cup creamy natural peanut butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup semi -sweet chocolate chips
- 1/2 cup crushed salted pretzels
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, peanut butter, maple syrup, egg, and vanilla extract until the mixture is homogenous.
- Sift in the cocoa powder and baking soda to prevent clumping, then add the salt and stir until fully incorporated.
- Fold in the chocolate chips using a rubber spatula.
- Transfer the batter into the prepared pan and smooth the surface with a spatula.
- Evenly distribute the crushed pretzels over the top, pressing them lightly into the batter to ensure they adhere.
- Bake for 22 to 25 minutes, or until the edges are firm and a toothpick inserted into the center comes out with only a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan for at least 30 minutes to let the structure set before slicing.
