Peanut Butter Banana Bread Brownies
Recipe GLPRfe905030c4b544
Rich, fudgy brownies combining the classic flavors of peanut butter and banana in a wholesome, naturally sweetened treat. These brownies feature a moist banana base topped with a decorative swirl of peanut butter, then baked low and slow to achieve a tender crumb. Gluten-free and dairy-free friendly, made with whole wheat or gluten-free flour, coconut oil, and naturally sweetened with stevia for a lighter dessert that still satisfies.
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Ingredients
1 ½ teaspoons baking powder
1 ¼ cups mashed banana (about 2 large bananas)
1 ½ tablespoons coconut oil, melted
2 tablespoons creamy peanut butter
1 ½ cups whole wheat or gluten-free flour
2 tablespoons nonfat milk or rice milk
¼ teaspoon salt
4 teaspoons stevia or stevia blend sweetener
1 tablespoon vanilla extract
Nonstick cooking spray
Directions
Preheat your oven to 300°F. Lightly spray a 9-inch square baking pan with nonstick cooking spray and set aside.
In a small bowl, whisk together the flour, baking powder, and salt until well combined.
In a separate medium bowl, combine the melted coconut oil, mashed banana, and vanilla extract. Stir in the stevia sweetener until the mixture is smooth and evenly mixed.
Alternately add the flour mixture and the milk to the banana mixture, starting with the flour and ending with the flour. Fold and stir gently after each addition, mixing only until just combined. Do not overmix.
Pour and spread the batter evenly into the prepared baking pan.
Place the peanut butter in a small zip-top bag and seal it closed. Microwave on high for 5 to 10 seconds, or until the peanut butter becomes warm and slightly melted.
Snip a small corner off the zip-top bag to create a piping tip. Squeeze the warm peanut butter in thin straight lines across the surface of the batter in one direction.
Using a toothpick or skewer, draw lines perpendicular to the peanut butter lines, alternating direction to create a decorative V-shaped or web pattern across the top.
Bake at 300°F for 19 to 22 minutes, until the brownies are just set but still moist. A toothpick inserted in the center should have some moist crumbs, but no raw batter.
Remove from the oven and allow the brownies to cool completely in the pan at room temperature. For the best fudgy texture, let them rest for at least 2 hours (or preferably overnight) before slicing into 16 squares.
