Peanut Butter Banana Brownies

• • Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper. Set aside.
  • In a high-speed blender, add ripe banana pieces, coconut oil, peanut butter, vanilla extract, coconut sugar, unsweetened cocoa powder, salt, baking powder, and rolled oats. If you want to use all-purpose flour, don’t add in the blender, or the brownie will be ultra gummy. Set aside in a bowl and blend the remaining ingredients
  • Blend on high speed until smooth and well combined with no lumps. You may have to stop the blender a few times, scrape down the side of the jug, and repeat, or use the tamper attachment tool to push ingredients next to the blade.
  • If you used all-purpose flour, transfer the batter onto the bowl with flour, stir to combine, and form a thick batter.
  • Transfer the brownie batter onto the prepared pan.
  • Use a spoon to add dollops of peanut butter on top of the batter.
  • Use a skewer to swirl the peanut butter into the brownie batter and create a swirl effect.
  • Bake for 20-25 minutes or until the batter is set – if you move the pan the batter won’t jiggle or move.

• Let the brownies cool down for 10 minutes in the pan, then pull out the hanging pieces of parchment paper to transfer the brownie onto a cooling rack.
• Cool completely – about 1 hour at room temperature – before cutting into 16 squares.

Storage

• Store brownies in an airtight box in the fridge for up to 5 days or freeze.

Nutrition