Peanut Butter Banana Brownies

Yield: 9–12 brownies (8×8 pan)

Ingredients:

Wet

• 250g ripe banana, mashed
• 110g maple syrup
• 70g melted vegan butter
• 1 tsp (5 ml) vanilla extract
• 80g peanut butter (divided)

Flax Egg

• 1 tbsp (7g) ground flax
• 2½ tbsp (37 ml) water

Dry

• 75 g oat flour
• 50 g cocoa powder
• 30 g potato starch
• ½ tsp baking powder
• ¼ tsp salt

Mix-ins

• 80 g dairy-free chocolate chips
• 70 g peanut butter (for chunks)
• 60 g pecans, chopped

Method

Preparation

1. Preheat oven to 175°C / 350°F.
2. Line 8×8 pan with parchment.

Peanut Butter Chunks

1. Portion 70g peanut butter into small pieces on parchment.
2. Freeze 20–30 minutes until firm.

3. Toast Pecans

1. Bake at 165°C / 325°F for 6–8 minutes.
2. Cool completely.

4. Flax Egg

1. Mix flax and water.
2. Rest 5 minutes until gelled.

5. Batter

Whisk together:

• banana
• maple syrup
• melted vegan butter
• vanilla
• flax egg
• 40 g peanut butter

Mix until smooth and slightly thickened.

6. Add Dry Ingredients

1. Add oat flour, cocoa powder, potato starch, baking powder, salt.
2. Fold until just combined.

7. Add Mix-ins

Fold in:

• chocolate chips
• pecans
• frozen peanut butter chunks (minimal mixing)

8. Pan and Finish

1. Transfer batter to pan.
2. Warm remaining 40 g peanut butter slightly.
3. Dollop and swirl across surface.

9. Bake

• Bake 22–25 minutes

Target:

• edges set
• center slightly soft
• internal temperature: 93–96°C (200–205°F)

10. Cooling

• Cool at room temperature 1 hour.
• Refrigerate 1 hour before slicing.

Storage

• Refrigerate up to 5 days
• Freeze up to 2 months

Nutrition (approximate per brownie, 10 pieces)

• Calories: 230–250
• Fat: 14g
• Carbohydrates: 25–28g
• Fiber: 4g
• Protein: 5g