Prep 15 mins
Cook 25 mins
These brownie bars are so easy and fast to make. You can make them vegan or not. I give both options. The peanut butter, banana, and chocolate are a wonderful combo! Great energy bars without loading you up on sugar. Your vegan and non-vegan friends will be impressed!
- 236.59 ml natural-style peanut butter (chunky or creamy)
- 2 bananas (or 3 eggs)
- 177.44 ml brown sugar
- 59.14 ml soymilk (or regular low-fat milk)
- 9.85 ml vanilla extract
- 4.92 ml baking powder
- 354.88 ml flour (white or whole wheat pastry)
- 177.44 ml chocolate chips
- Preheat oven to 350 degrees.
- Coat an 8X8 inch square glass baking dish with oil.
- Combine peanut butter, bananas (or eggs) brown sugar, soy milk (or regular milk) and vanilla until smooth.
- Add baking powder and blend.
- Mix in flours until blended and last add the chocolate chips.
- Place into prepared baking dish and bake for 25-30 minutes.
- Let cool on a rack and then serve.
WOW, just WOW! These brownies are amazingly delish! They come out soft, gooey, chocolatey, peanutty and just plain addictive! I made the vegan version using 1 large banana which worked out fabulously. I also used a chocolate hazelnut butter in place of pb as thats what I had on hand thus reducing the sugar to 1 ts. Next time Ill leave it out entirely as these were super sweet for my taste. For the chocolate chips I used mini semi sweet chips and threw in a couple of pb chips. Loved it!
THANK YOU SO MUCH for sharing this true keeper with us, Lisa Clarice. Ill surely make this again and again and again.
Made and reviewed for the Feburary 2012 Romance and Flour Event in the Photo Forum.
I love using bananas as a binder, the taste and consistency usually turn out superb. But we are big banana lovers. This recipe is great, a good base for other ideas I've worked on. I eventually left out the chocolate chips and went with a strawberry jam swirl = PBJ and banana twist. That was huge hit with the kids. But all in all this recipe is a great way to use up overripe bananas and getting your sweet fix.
I reduced the sugar to 1/2 cup as well. I used crunchy peanut butter which worked fine but i did not enjoy the nut-banana taste as it did not blend with the tight flovor of the rice flour at all. Maybe i will make this again using regular or whole wheat flour. Made for PAC fall09