Hey peeps, guess what?
I can barely believe it, but my little corner of the internet just turned the big 5.
5 years of developing and creating and photographing and writing and publishing and promoting and, most importantly, connecting with all of you and reading each and every single one of your lovely comments. Thank you for being here. This blog wouldn’t be what it is today if it weren’t for your support.
It still amazes me how much this little blog of mine has grown over the last 5 years. And the last year has been especially amazing in a ‘wow I really can’t believe it’ kind of way. Thanks masses, again, for reading.
How about we celebrate with some blogging birthday brownies?
Not just any brownies. Peanut Butter Banana Brownies. They are soooooooooooo good.
They’re so good that it would be a crime not to lick the bowl, the fork, the anything-that’s-touched-this-amazing-brownie-batter. I let the kiddoes do this, but if they hadn’t been around and helping, I would not have felt ashamed one bit about doing it myself.
(Confession: I tried to tell them it was my blogging birthday, which meant mama should be allowed to at least lick the fork, but they were unconvinced. ‘But you can have a brownie,’ they said.)
So let’s get started on these Peanut Butter Banana Brownies. The best part about these brownies is they’re an easy way to use up ripe bananas – the ones that are starting to look dreadfully brown-peeled and have nearly reached ‘banana emergency’ state.
Make Peanut Butter Banana Brownies – Step-by-Step
Once you’ve preheated your oven, get out a large bowl and mash two ripe bananas.
Add sugar, oil (rapeseed or castor), almond milk, 1 tsbp of peanut butter (the rest comes later), and vanilla extract. Mix until combined.
Next, add flour, cocoa powder, chocolate chips (if making this vegan, ensure these are vegan chocolate chips), and salt.
Mix until combined.
Pour batter into a lightly oiled baking tray, silicone if you have it. Pour remaining 3 tbsp peanut butter on top and swirl it into batter.
Bake for 27-30 mins, being careful not to overcook.
Allow the brownies to cool before cutting. This step may feel a bit impossible when the aroma of these Peanut Butter Banana Brownies has filled your kitchen, but you can do it.
Why You’ll Love Peanut Butter Banana Brownies
- They’re a great way to use up ripe bananas. Or maybe that should be ‘a great excuse to buy bunches of bananas and be forced to make several batches of Peanut Butter Banana Brownies to use them up’…
- They’re vegan. Peanut Butter Banana Brownies contain no eggs or other animal products, so they are suitable for vegan diets. They’re the perfect treat to bring to parties and gatherings when you’re not sure of the dietary preferences of guests.
- They’re made in one bowl. All ingredients go in one bowl and then into one baking tray. Less time cleaning up, more time enjoying the brownies.
- They’re healthy. Maybe not ‘kale and grapefruit smoothie’ healthy, but they’re made with wholesome ingredients.
Enjoy These Healthy Banana Brownies
I hope you enjoy celebrating my blogging birthday with these healthy banana brownies. I might just have 2 since it’s my blogging birthday and calories don’t count on birthdays (even blogging birthdays).
Guys, 2017 has been brilliant fun. I am signing out now and taking little time to hang out with the family, eat good food, rest up and think of brand new recipes for 2018. I can’t wait to get back to tempting you with eats, treats and a whole lot more.
Merry Christmas Folks…………….
Here is how to make these healthy banana brownies. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my Peanut Butter Banana Brownies recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Try these healthy vegan brownies with a peanut butter swirl.
- 2 ripe bananas
- 175 g caster sugar
- 3 tbsp rapeseed or canola oil
- 3 tbsp almond milk
- 4 tbsp smooth peanut butter, divided (warmed to stirring consistency in microwave)
- 1 tsp vanilla extract
- 90 g plain flour
- 3 tbsp cocoa powder, unsweetened
- 3 tbsp chocolate chips, dark
- pinch salt
Preheat oven to fan-assisted 160C / 180C /350°F/180°C and lightly oil a 23 X 23 cm (9 inch by 9 inch) baking tray. (Silicon is good for this.)
Mash the bananas in a large bowl using a fork.
Then add in the sugar, oil, almond milk, 1 tbsp peanut butter and vanilla extract and mix until combined.
Then mix in the flour, cocoa powder, chocolate chips and salt until combined.
Pour the brownie batter into prepared baking tray, then add the peanut butter on the top and swirl into patterns.
Bake for approximately 27-30 minutes, until brownie starts shrinking away from the sides of the tin, the centre feels a bit springy and a skewer inserted comes out cleanly. Careful not to overcook – the brownies will firm up as they cool down).
Allow the brownies to cool completely before cutting and serving.