Side Pannel
Peanut Butter Banana Bread Brownies
Peanut Butter Banana Bread Brownies
- Recipe Submitted by Marsala on 11/09/2014
Category: Breakfast, Breads, Fruit
Ingredients List
- 1 ½ c whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tbsp coconut oil, melted
- 1 ¼ c mashed banana (about 2 large)
- 1 tbsp vanilla extract
- 4 tsp Stevia*
- 2 tbsp nonfat or rice milk
- 2 tbsp creamy peanut butter
Directions
1. Preheat the oven to 300°F, and lightly coat a 9”-square pan with nonstick cooking spray.
2. In a small bowl, whisk together the flour, baking powder, and salt. 3. In a separate bowl, mix together the coconut oil, banana, and vanilla. Stir in the Stevia. Alternate between adding the flour mixture and the milk, beginning and ending with the flour, and stirring just until incorporated.
4. Spread the batter into the prepared pan. Add the peanut butter to a zip-topped bag, seal, and microwave on HIGH for 5-10 seconds, or until warm and slightly melted. Cut off one corner, and pipe in straight lines on top of the batter. Drag a toothpick through in perpendicular lines to achieve the “V” effect.
5. Bake the brownies at 300°F for 19-22 minutes. Cool completely in the pan, and let the brownies rest for at least 2 hours at room temperature (or overnight, for the fudgiest texture) before slicing into squares.
2. In a small bowl, whisk together the flour, baking powder, and salt. 3. In a separate bowl, mix together the coconut oil, banana, and vanilla. Stir in the Stevia. Alternate between adding the flour mixture and the milk, beginning and ending with the flour, and stirring just until incorporated.
4. Spread the batter into the prepared pan. Add the peanut butter to a zip-topped bag, seal, and microwave on HIGH for 5-10 seconds, or until warm and slightly melted. Cut off one corner, and pipe in straight lines on top of the batter. Drag a toothpick through in perpendicular lines to achieve the “V” effect.
5. Bake the brownies at 300°F for 19-22 minutes. Cool completely in the pan, and let the brownies rest for at least 2 hours at room temperature (or overnight, for the fudgiest texture) before slicing into squares.
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