These fudgy Triple Chocolate Peanut Butter Banana Brownies are rich and chewy! Each bite has a triple dose of chocolate, a hint of banana and a swirl of peanut butter! In short, your new favorite way to use over-ripe bananas!
Raise your hand if you have some sad, spotty brown bananas at home.
If you are sick of banana bread, raise your hand. [In that case, put your hand down! Unacceptable. Banana bread is life.]
Raise your hand if you already made banana bread and *still * have browning bananas way past their prime. [It’s okay. This is a safe space. Truthfully, me too. ]
Chocolate; Peanut Butter; Banana: the trifecta of awesome. I took one of my all time favorite combos and then stuffed it into a brownie. You’re welcome.
These are rich, fudgy brownes. Obviously no light cakey stuff around here. No ma’am.
The bananas make these extra moist and super fudgy. So much so they almost seem under-baked, but they aren’t. They are just to die for chewy. And we all need some of that in our lives!
These brownies have that beautiful crispy top and soft, chewy interior. The swirls of peanut butter are the only interruption to the triple chocolate brownie perfection.
These decadent brownies have both cocoa powder and melted chocolate in the batter AND, in case that just wasn’t chocolatey enough for you (when is it ever, honestly?), some extra chocolate chips are studded throughout.
The banana flavor is present but not overpowering. In each bite you get serious chocolate, banana and a little bit of the peanut butter swirl. Oh and a sprinkle of Maldon sea salt just to finish it off.
Salty, sweet, rich, chewy and creamy. Good stuff, guys. Good stuff.
You know what else is kinda cool about these brownies? Eggs are the only leavening. It makes the combination method a little bit interesting, but the results are pure bliss.
These fudgy Triple Chocolate Peanut Butter Banana Brownies are rich and chewy! Each bite has a triple dose of chocolate, a hint of banana and peanut butter! Your new favorite way to use over-ripe bananas!
380g Semi-Sweet chocolate, chopped
1 cup butter
2 teaspoons vanilla
1 cup + 2 tablespoons All-Purpose flour (150g)
¼ cup cocoa powder (I used Dutch processed) (30g)
1 teaspoon kosher salt
2 1/3 cup granulated sugar (480g)
1 ¼ cup ripe bananas, smashed (320g or 3 medium bananas)
½ cup chocolate chips, mounded (100g)
½ cup peanut butter, slightly warmed
Flaked sea salt for sprinkling
Preheat oven to 350°. Grease and line a 12 inch by 16 inch sheet pan with cooking spray or butter.
In a medium bowl combine flour, cocoa powder and salt; whisk to combine and set aside.
Combine chopped chocolate, butter and vanilla in a heat-proof bowl over a pot of simmering water; heat until just melt (you don’t want it hot) and set aside. Do not begin the eggs until the chocolate is almost melted.
Add eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat until pale and fluffy on medium-high speed. This is your leavening, so don’t under beat them.
Turn off the mixer, removed the bowl and pour the chocolate in all at once; fold in the chocolate with a large spatula. Fold in the bananas.
Sift the flour mixture into the bowl and fold into the egg mixture until it is still a little streaky.
Add the chocolate chips and fold to incorporate. Spread evenly in the prepared pan with an offset spatula.
Drop the peanut butter onto the batter and swirl with a skewer, toothpick, knife or your offset spatula.
Bake 30-40 minutes or until a toothpick comes out clean. Sprinkle with flaked sea salt and allow to cool before removing from the pan.
You can bake these in a metal 9×11 pan but they will take longer to bake.