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Vegan peanut butter banana brownies

Thick, fudgey brownies marbled with creamy peanut butter make for a great treat to pair with a cold glass of almond milk. Mix in some perfectly ripe bananas for a subtle sweetness and extra kick of fiber and nutrients.
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Servings 9 brownies


  • medium mixing bowl
  • spatula
  • 9x9 baking pan


  • 2 ripe bananas
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 3/4 cup flour
  • 3/8 cup cocoa powder
  • 1/8 tsp salt
  • cooking spray or oil for greasing pan
  • 1/2 cup creamy peanut butter - I use organic natural

If using grape nectar

  • 1/4 cup ALL-SASS grape nectar
  • 1/8 tsp baking soda
  • 2 tbsp granulated sugar

If using regular granulated sugar

  • 1/2 cup granulated sugar


  • Preheat oven to 325F if using grape nectar, 350F if using regular sugar
  • In medium mixing bowl, use fork to mash bananas. Add either 1) grape nectar + granulated sugar OR 2) just regular sugar. Add coconut oil and vanilla. Whisk to combine.
  • Add flour, salt, and cocoa powder. If using grape nectar, add baking soda as well. Whisk to combine.
  • Grease 9x9 pan and pour in batter. Spread evenly with spatula; don't worry if the layer of batter seems too thin.
  • Add spoonfuls of peanut butter spaced 1-2 inches apart on the top of the batter. Use a butter knife to swirl the peanut butter through the batter.
  • Bake for 25 minutes on the center rack of the oven until the center is set and no longer jiggles when the pan is shaken.
  • Cool completely before cutting and serving.
Keyword banana, brownies, chocolate, peanut butter, vegan