Chocolate Banana Bread Peanut Butter Brownies (Vegan Gluten-Free)
Fudgy, chocolatey and rich, these Chocolate Banana Bread Peanut Butter Brownies are packed with good-for-you ingredients and are naturally vegan and gluten-free.
These brownies are something special and they prove that baking with good-for-you ingredients is just as delicious as “regular” baking. Not to say that I don’t love a good butter and sugar mix, but I am really enjoying playing around in the kitchen on some wholesome twists to staple recipes. These brownies were born from my love for my Vegan Oreo Banana Bread as it is super fudgy and since then I have changed around a few ingredients to keep the fuddy texture but make them more brownie-appropriate.
How delicious are these brownies?
These Chocolate Banana Bread Peanut Butter Brownies are going to become a new favourite. They are:
- Rich, chocolatey and fudgy
- Peanut butter-y with a mellow banana flavour
- Light, moreish and slightly cake-y
- Easy to make in one bowl
- Made with wholesome ingredients
- Naturally vegan and gluten-free
- With nut-free/peanut-free options
- Great to make ahead
If you are already in love with these Chocolate Banana Bread Peanut Butter Brownies then please skip ahead to the recipe card below. First let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe is similar to my Vegan Oreo Banana Bread, with a few tweaks:
- Bananas: the bananas are divided into two. Mash 150g of the banana which will be about 11/2 bananas, but please do weigh this. Then chop the rest of the banana into small chunks for the batter.
- Plant-based milk: any dairy-free milk is great here, like oat, almond, soya or coconut (from a carton).
- Lemon juice: when mixed with the milk, this forms a natural buttermilk which works to bind the batter. Apple cider vinegar can also be used in its place.
- Coconut sugar: this keeps the recipe refined sugar free and adds a richer colour and flavour. You can use white or golden caster sugar or light brown sugar, instead.
- Thick coconut yoghurt: or other thick Greek-style dairy-free yoghurt for moisture, healthy fats and it works in place of oil or butter.
- Peanut butter: for the best Chocolate Banana Bread Peanut Butter Brownies use a runny, smooth peanut butter. For peanut-free and nut-free options, use another nut butter like almond or cashew or use a seed butter like tahini or sunflower seed butter.
- Vanilla essence: for flavour.
- Plain or GF plain flour: for a light but fudgy texture. If using a GF flour, make sure it’s a GF blend that you like and has xanthan gum.
- Oat flour: made from blending up oats to a fine flour texture. Make sure the oats are certified gluten-free where needed.
- Cocoa powder: for richness and the chocolatey goodness in these brownies.
- Bicarbonate of soda and salt: for rise and flavour.
- Chocolate chips: or chocolate chopped up for inside the brownies. You can use dairy-free dark or milk chocolate here but I prefer dark.
How do I make these Chocolate Banana Bread Peanut Butter Brownies?
They are so easy to make in one bowl in a few steps:
- Mash the banana: only 150g of the bananas and slice the other banana into small pieces.
- Stir in the other wet ingredients: to a smooth mix.
- Add in the dry ingredients: and whisk to a thick, smooth batter.
- Fold in the banana pieces and chocolate chips: until combined.
- Pour into a lined square tin: and smooth over the top.
- Add on some extra peanut butter: and chocolate chips.
- Bake for 30 minutes: until cooked at the edges and slightly fudgy in the middle.
- Allow to cool in the tin then on a wire rack: till slightly cooler.
- Use a sharp, hot knife to slice into squares: and enjoy.
How long will these last?
These brownies will keep for 3-5 days in a sealed container and for up to1 month in the freezer. Allow to thaw at room temperature and then enjoy.
Are these brownies gluten-free and nut/peanut-free?
Yes, these are naturally gluten-free, just use a GF baking flour and make sure that your oats are certified gluten-free. To make these peanut-free, use another nut butter like almond, cashew or hazelnut. To keep these free of nuts, swap the peanut butter for a seed butter like sunflower seed butter or tahini and check that your other ingredients are nut-free (yoghurt, chocolate and plant milk).
I love brownies and banana bread, what else can I make?
I hope you are going to love these Chocolate Banana Bread Peanut Butter Brownies and for more ideas, how about my:
- Vegan Oreo Banana Bread
- Snickers Caramel Brownies
- No Bake Almond Caramel Brownies
- Dark Chocolate Raspberry Cheesecake Brownies
- Tiramisu Banana Bread
Chocolate Banana Bread Peanut Butter Brownies (Vegan Gluten-Free)
Fudgy, chocolatey and rich, these Chocolate Banana Bread Peanut Butter Brownies are packed with good-for-you ingredients and are naturally vegan and gluten-free.
Ingredients
- 2 ripe bananas, divided
- 60ml plant-based milk
- ½ tbsp lemon juice
- 30g coconut sugar
- 30g thick coconut yoghurt
- 30g + 1-2 tbsp peanut butter, smooth
- ½ tsp vanilla essence
- 50g plain or GF plain flour
- 25g oat flour
- 20g cocoa powder
- ½ tsp bicarbonate of soda
- A pinch of salt
- 30g chocolate chips, or chopped chocolate
Directions
- Preheat the oven to 160Fan/180*C and line a 6-inch square tin with parchment paper.
- Mash 11/2 bananas (weigh 150g) and chop the remaining banana into small pieces.
- Add the 150g mashed banana to a mixing bowl with the plant-based milk, lemon juice, sugar, yoghurt, 30g peanut butter and vanilla. Stir well until smooth.
- Sift in the plain flour and add the oat flour, cocoa powder, bicarbonate of soda and salt. Stir to a thick, smooth batter.
- Fold in the chopped banana and most of the chocolate chips and pour into the lined dish. Smooth over the top and spoon over the remaining peanut butter. Make swirl patterns and then sprinkle over the rest of the chocolate chips.
- Bake for 30 minutes, till firming at the edges but still soft in the middle, an inserted skewer will come out mainly clean, some specks of batter are OK.
- Allow to cool for 10 minutes then lift out the tin to cool for 30 minutes or fully. Slice using a sharp knife into 9 squares. Store the brownies in a sealed container for 3-5 days or in the freezer for up to 1 month.
I look forward to hearing what you think of these Chocolate Banana Bread Peanut Butter Brownies so please let me know in the comments below. If you do make these brownies, I’d love to see so please tag me, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With choc BB brownie love x
it would be a great help if you would have included measurements like cups/teaspoon/tablespoons to the recipes so everyone would know the measurements. Now i have to figure out how to measure everything & its a bit annoying although these brownies looks awesome!!!!
I am so glad you love the brownies and hope you’ll enjoy them! I always bake in grams being in the UK but a few easy ones are: 2 tbsp peanut butter and the same with the yoghurt is 30g, 60ml plant-based milk is 1/4 cup, 25g oat flour is approx 1/4 cup – I hope that helps! It is something I am aware of and looking to having an option for cups!