Peanut Butter, Banana, Chocolate Chip Brownies (Vegan or Not)

"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!"
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lisa Clarice photo by Lisa Clarice
photo by Lisa Clarice photo by Lisa Clarice
Ready In:
40mins
Ingredients:
8
Yields:
12 squares

ingredients

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directions

  • 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.

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Reviews

  1. Made these twice now. 1st time I found them too sweet and not enough chocolate for my taste. Also needed extra 5 mins in the oven.
     
  2. 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!<br/>THANK YOU SO MUCH for sharing this true keeper with us, Lisa Clarice. Ill surely make this again and again and again.<br/>Made and reviewed for the Feburary 2012 Romance and Flour Event in the Photo Forum.
     
  3. 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.
     
  4. 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
     
  5. These look so good in the photo that I had to try them. I'm not a huge banana fan but am vegan, so made the vegan version. I substituted wildly, but I think they probably taste fairly close to the original. I used hemp milk instead of soy, 1/2 cup almond butter and 1/2 cup peanut butter because that was what I had. I also used only 1/2 cup sugar and I think it's plenty. I think the texture of rice flour can take some getting used to, but the flavor is just fine. All in all very tasty, and I think they will taste even better tomorrow after they've sat over night. Next time I'll add chopped peanuts. Thanks for a good recipe that I'll make again and experiment with a little more. Update already. I just realized I forgot to say that I also added 1/4 tsp salt. Just gotta have it to make things taste good.
     
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Tweaks

  1. 2nd time I reduced sugar by 1/3, added a big heaped scoop of cacao powder to the flour, grated in some 60% dark chocolate and chopped salted peanuts. I cant even tell you how GOOD these were. Imagine a chocolate brownie with salted caramel squidy middle and crunchy nuts and sweet banana. Yep....you need to tweak in my opinion but what a fabulous starting base
     
  2. 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!<br/>THANK YOU SO MUCH for sharing this true keeper with us, Lisa Clarice. Ill surely make this again and again and again.<br/>Made and reviewed for the Feburary 2012 Romance and Flour Event in the Photo Forum.
     
  3. These look so good in the photo that I had to try them. I'm not a huge banana fan but am vegan, so made the vegan version. I substituted wildly, but I think they probably taste fairly close to the original. I used hemp milk instead of soy, 1/2 cup almond butter and 1/2 cup peanut butter because that was what I had. I also used only 1/2 cup sugar and I think it's plenty. I think the texture of rice flour can take some getting used to, but the flavor is just fine. All in all very tasty, and I think they will taste even better tomorrow after they've sat over night. Next time I'll add chopped peanuts. Thanks for a good recipe that I'll make again and experiment with a little more. Update already. I just realized I forgot to say that I also added 1/4 tsp salt. Just gotta have it to make things taste good.
     

RECIPE SUBMITTED BY

I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation! I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option. Give my recipes a try and let me know what you think. Thanks!
 
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