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.
Equipment
- medium mixing bowl
- spatula
- 9x9 baking pan
Ingredients
- 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
Instructions
- 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.