1-First Step: Preheat and Prepare Your Pan Start by preheating your oven to 350°F (175°C) to get it ready for baking. Line and grease an 8×8-inch metal pan with parchment paper for easy removal later this step prevents sticking and ensures your banana peanut butter brownies come out perfectly. If you only have a 9×9-inch pan, that’s fine too, just know it might lead to thinner brownies with a slightly shorter bake time.

2-Second Step: Mix the Sugars and Eggs In a large bowl, beat 1 cup (200g) granulated sugar, 1/2 cup (100g) packed light brown sugar, and 2 large eggs (room temperature) on high speed for about 1 minute. This creates a light and creamy base that helps give your banana peanut butter brownies their signature fudgy texture. For dietary adaptations, if you’re making a vegan version, swap the eggs here with flaxseed eggs to keep everything combined smoothly.

3-Third Step: Add the Wet Ingredients Once your sugar mixture is ready, add 2/3 cup (200g) mashed ripe bananas, 1/2 cup (113g) melted unsalted butter, and 1 teaspoon (4g) vanilla extract. Mix on medium speed until everything is well combined, which should take about a minute. This step infuses the batter with moisture and flavor, and if you’re aiming for a lower-fat option, you could use applesauce in place of some butter.

4-Fourth Step: Incorporate the Dry Ingredients Sift 3/4 cup (100g) all-purpose flour, 1/3 cup (33g) unsweetened cocoa powder, 1/2 teaspoon (2g) baking powder, and 1/4 teaspoon (2g) fine salt into the wet mixture. Stir on low speed until just combined, leaving some banana chunks for texture this keeps the brownies moist without overmixing. For gluten-free banana peanut butter brownies, use a gluten-free flour blend here to maintain that perfect consistency.

5-Fifth Step: Fold in the Chocolate Chips Use a rubber spatula to fold in 1 cup (160g) roughly chopped dark or milk chocolate chips until they’re evenly distributed throughout the batter. This adds those irresistible melty bits, and to prevent sinking, you can toss the chips in a bit of flour first. If you’re customizing for a nut-free version, simply omit the peanut butter at this stage and proceed.

6-Sixth Step: Pour and Swirl the Batter Pour the batter into your prepared pan, spreading it evenly. Warm 1/2 cup (180g) creamy peanut butter in the microwave for about 10 seconds, then drop spoonfuls over the batter and swirl it in with a butter knife. This creates those beautiful peanut butter ribbons, and for low-sugar variations, choose a natural peanut butter with no added sugars.

7-Seventh Step: Bake the Brownies Bake for 37-42 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs check at 37 minutes to avoid overbaking. The exact time might vary based on your oven, so keep an eye on it for banana peanut butter brownies that are just right. If using a glass pan, lower the temperature to 325°F for even results.

8-Final Step: Cool and Serve Once baked, cool the brownies completely on a wire rack before cutting; chilling for 1 hour speeds this up and makes slicing easier. Each serving offers about 282 calories, with nutritional highlights like 5g protein and 2g fiber, making it a satisfying treat. Serve these banana peanut butter brownies warm or cold, and for more baking ideas, try our johnny cakes recipe as a complementary side.