If you’ve got a couple of overripe bananas hanging out on your counter and a jar of peanut butter begging to be used, let me introduce you to your new favorite baking project: peanut butter banana brownies. They’re fudgy, perfectly sweet, made with wholesome ingredients, and just indulgent enough to satisfy any chocolate craving—without a sugar crash.
These brownies have quickly become a staple in my kitchen, especially when I want something that feels like dessert but is secretly packed with better-for-you ingredients. They’re naturally sweetened with maple syrup and ripe banana, made with oat flour for a gluten-free base, and swirled with creamy peanut butter for that salty-sweet magic.
Why You’ll Love These Peanut Butter Banana Brownies
- Naturally gluten-free – Oat flour keeps these brownies hearty without any wheat.
- No refined sugar – Sweetened with banana and maple syrup.
- One bowl, no fuss – Minimal cleanup, maximum reward.
- Customizable – Add chocolate chips, chopped nuts, or even a scoop of protein powder.
Ingredients You’ll Need
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup creamy peanut butter + 2 tbsp for topping
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 1 1/4 cups oat flour
- Optional: 1/4–1/2 cup chocolate chips
- Pinch of salt
Note: Make sure to use certified gluten-free oat flour if needed!
How to Make Peanut Butter Banana Brownies
- Preheat your oven
Set your oven to 350°F and line an 8×8 baking dish with parchment paper. - Mix the wet ingredients
In a large bowl, mash your bananas until smooth. Whisk in the eggs, maple syrup, vanilla, and peanut butter until the mixture is creamy and uniform. - Add dry ingredients
Stir in the baking powder, salt, cocoa powder, and oat flour. Mix well until no lumps remain. If you’re adding chocolate chips or nuts, fold them in now. - Pour and swirl
Pour the batter into your prepared pan. Warm the extra 2 tablespoons of peanut butter in the microwave for about 10 seconds so it’s easy to drizzle. Dollop it on top of the batter and swirl with a knife or toothpick for that signature marbled look. - Bake to your texture preference
Bake for 40–50 minutes for a cakier brownie, or reduce the time slightly for a fudgier bite. A toothpick should come out mostly clean when inserted in the center. - Cool and enjoy
Let them cool in the pan for at least 20 minutes before slicing. I love to top mine with flaky sea salt—it’s the perfect finishing touch for that sweet and salty vibe.
Storage Tips
Store these peanut butter banana brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them (sliced or whole) for a future treat—just thaw at room temp before serving.
Gluten Free Peanut Butter Banana Brownies
Equipment
- Mixing Bowls
- 8×8 Pan
- Oven
Ingredients
- 2 mashed ripe bananas
- 2 eggs
- 1/4 cup maple syrup
- Tsp vanilla
- 1/4 cup creamy pb + 2 tbsp for topping
- Tsp baking powder
- 1/4 cup cocoa powder
- 1 1/4 cup oat flour
- Optional 1/4-1/2 cup choc chips
- Pinch of salt
Instructions
- Preheat oven to 350F
- Mash bananas well and whisk together with eggs, maple, vanilla, and peanut butter until your mixture is smooth.
- Add baking powder, salt, and oat flour and mix until fully combined and no lumps remain. Add chocolate chips if desired (or you can add nuts, etc).
- Pour brownie mixture into a parchment-lined 8×8 pan.
- Microwave 2 tbsp of peanut butter for 10 seconds so it’s a bit runny. Dollop on top of brownie mixture and use a knife to swirl.
- Bake for 40-50 min for a cakey texture, less if you like them fudgy, but a toothpick some come out relatively clean
- Cool for at least 20 min before slicing and enjoy! I love to top these with a little bit of flaky sea salt for some sweet and salty action – highly recommend!
