Peanut Butter & Banana Brownies

In the Kitchen

Ali Leonard had bananas that she needed to use up, but wanted to try something a little bit different than the steretypical banana bread or cake.

"In an endeavor to avoid the obvious Banana Bread or Cake, I made these on the weekend. There seems to be many recipes for these, but this was the first one that popped up. It got a thumbs up in our house!"

- Ali Leonard


  • 1 very ripe banana (I used 3 of the little bobby bananas) 
  • 1/2 cup peanut butter
  • 1/4 cup packed brown sugar
  • 1/4 cup canola or mild vegetable oil
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chopped peanuts, salted or unsalted (optional - I only had some cashews so I used those instead)


  1. Preheat oven to 170 c
  2. In a large bowl, mash together the bananas, peanut butter, brown sugar, oil and eggs with a potato masher or whisk. Add the flour, cocoa, baking powder, salt and peanuts, if using—or save them to sprinkle on top. Stir just until blended.
  3. Spread in a lined 20 x 20 cm baking pan and if you like, sprinkle with the nuts . Bake for about 25 minutes, until the top is springy to the touch. Cool in the pan on a wire rack.
  4. Makes about 16 brownies. Store in a tightly sealed container; freeze any that don’t get eaten within a few days.