Peanut Butter Brownies With Almond Flour

Name: Peanut Butter Brownies With Almond Flour
Prep time: 10 min
Cook time: 22 min
Total time: 42 min
Ingredients: 2 medium-large Ripe bananas; 1 Cup smooth peanut butter or almond butter; ½ Cup almond flour; 1 large egg; ⅓ Cup honey or maple syrup; 1 teaspoon vanilla extract; ¼ Cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ Cup dark chocolate chips (plus more for topping); Flaky sea salt (optional)

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These Peanut Butter Banana Brownies are soft, fudgy, and loaded with dark chocolate chips. Made with ripe bananas, creamy peanut butter, and almond flour. They are an easy way to turn those spotty bananas on your counter into a delicious chocolate treat.

brownies cut into squares on a parchment paper.

If you have two overripe bananas sitting on your kitchen counter, this is your sign to use them! With five kids, bananas disappear quickly in my house until, for some reason, they suddenly don’t. Instead of letting those spotty bananas go to waste, I put them to good use. The added bananas keep the brownies soft and add natural sweetness, while the peanut butter and chocolate make them feel like a real treat.

Often, other recipes I have made previously inspire me to create something similar, and I was inspired to make these brownies from my flourless chocolate muffins recipe that everyone has been loving on social media.

Fun fact: My ex-husband hates chocolate (who hates chocolate?), so I used to avoid making too many chocolatey things. I am a huge chocolate person, so now I feel liberated!! Chocolate on everything! Let’s go!

A Few Things to Know Before You Start

These are not your traditional bakery-style brownies made with butter, flour, and lots of sugar. They are softer, extra moist, and have a light banana flavor. The center becomes fudgier as the brownies cool, so try not to cut into them the second they leave the oven. I know that chocolate smell makes waiting difficult, but give them a few minutes! I can’t tell you how many times my kids have done this! Oh, the impatience lol.

You can make them with peanut butter for a classic chocolate-and-peanut-butter combination, or use almond butter for a slightly milder flavor. Both are delicious, so use whichever one is already sitting in your pantry.

Key Ingredients

Below are the ingredients I used for these brownies. The full measurements are further down.

ingredients to make peanut butter brownies.

Ripe bananas: The spottier, the better. Very ripe bananas are sweeter, softer, and easier to mash into the batter.
Peanut butter: Use smooth peanut butter that stirs easily. Almond butter also works well.
Almond flour: Keeps the brownies soft and adds a subtle nutty flavor. Use fine almond flour, not almond meal.
Honey or maple syrup: Either works. Maple syrup gives the brownies a slightly deeper flavor, while honey makes them a little sweeter.
Cocoa powder: Use unsweetened cocoa powder to control the sweetness.
Chocolate chips: I fold some into the batter and always sprinkle a few more over the top. Nobody has ever complained about extra chocolate.
Flaky sea salt: This is optional, but that little salty finish is so good with the peanut butter and chocolate.

How to Make Peanut Butter Banana Brownies

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a little hanging over the sides. This makes it much easier to lift the brownies out later.

Add the bananas to a large bowl and mash them until mostly smooth. A few tiny lumps are fine, so you don’t need to work too hard.

process shot to mash the banana and make the banana peanut butter batter.

Add the peanut butter, honey, egg, and vanilla. Whisk until everything is smooth and combined.

Stir in the almond flour, cocoa powder, and baking soda. Mix just until you no longer see any dry patches, then fold in the chocolate chips.

process shot to make the brownie batter and placing in a pan to bake.

Spread the batter evenly in the prepared pan and add a few more chocolate chips on top. Bake for 22 to 24 minutes, until the center is set and a toothpick comes out with a few moist crumbs.

Sprinkle the brownies with flaky sea salt, if using, and let them cool for at least 10 minutes before cutting. For cleaner slices and an even fudgier texture, let them cool completely.

peanut butter brownie squares on parchment paper.

My Recipe Tips

Use bananas with lots of brown spots. Firm yellow bananas will not give you the same sweetness or moisture.
Stir your peanut butter before measuring if the oil has separated.
Do not overbake the brownies. A few moist crumbs on the toothpick are exactly what you want.
Let them cool before slicing. They will be very soft when they first come out of the oven.
For clean squares, chill the brownies for about 30 minutes before cutting.
Add chopped walnuts or pecans if you want a little crunch.

Common Questions

Are these brownies gluten-free?

They are naturally gluten-free as long as your cocoa powder, baking soda, chocolate chips, and other packaged ingredients are certified gluten-free when needed.

Can I use regular flour instead of almond flour?

I wouldn’t replace almond flour with all-purpose flour in equal amounts without testing it first. Almond flour contains more fat and absorbs moisture differently, so the texture may change.

Do these brownies taste like bananas?

Yes, but the banana flavor is not overpowering. You will taste banana, chocolate, and peanut butter together. The riper the bananas are, the more noticeable their flavor may be.

Can I leave out the chocolate chips?

Yes, but they add extra sweetness and make the brownies taste much more chocolatey. You can leave them out or replace them with chopped nuts.

Can I use almond butter instead of peanut butter?

You sure can. Replace the peanut butter with the same amount of smooth almond butter. Cashew butter should work too, but it will taste milder.

Storage

Store the brownies in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. I actually like them cold from the refrigerator because the texture becomes even fudgier.

You can also freeze them. Wrap the individual brownies and place them in a freezer-safe container for up to three months. Let one thaw at room temperature whenever you need a quick chocolate treat.

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Made these? Please consider leaving me a ⭐️ review and a comment below, and let me know how it went. And tag me on Instagram so I can see your creations!