So, I was craving chocolate and peanut butter, as I usually do, and had a revelation: why didn’t I make something with the speckley bananas sitting on my counter?! Enter: Vegan Peanut Butter Banana Brownies.
A quick Pinterest search and the revelation of Amy’s Healthy Baking later, I found base I was looking for. A few quick adjustments (addition of chocolate flavoring, a little less baking powder for less rise, etc.) and we were on our way!
Why Do I Love These Brownies?
First, let’s be honest: I love absolutely anything that blends chocolate and peanut butter. And while piling in the cocoa powder and warming up my peanut butter, I was relieved that this pan of brownies only contained some coconut oil, flour, and mashed bananas. I mean, it’s SO easy and SO (relatively) healthy!
These brownies are:
- Deep in flavor
- Made in just about 30 minutes
What’s the Secret Ingredient?
Now, I’m sure some of you have learned how vanilla became the most ubiquitous flavor in the world, but I evangelize to you on two different causes this holiday baking season:
- Please use good vanilla in your baked goods!
Vanilla has hundreds of flavor compounds and you’re not going to experience any of them if you’re using cheap vanilla. If you open up your bottle and get a sting of alcohol first and foremost, try another brand! I love Nielsen- Massey Vanillas and have been using them for years.
- Switch up your other extracts!
I use tons of different extracts in my baking, to get full and robust flavor profiles in my baked goods. Sometimes, if you’re just using cocoa powder, some of the chocolatiness falls away if you’re not loading the recipe with sugar. Chocolate extract adds a fragrant reminder of what beautiful flavors you’re working with!
Vegan Peanut Butter Banana Brownies
I received a bottle of Nielsen-Massey Chocolate extract as a sample. I was not paid or compensated for including the extract in this post or recipe.