Vegan Peanut Butter Banana Brownies
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These vegan peanut butter banana brownies are flourless and naturally gluten-free, made with dates, cocoa powder and coconut oil. Everything goes into a food processor, with about 5 minutes of prep and 15 minutes in the oven.
I developed this peanut butter banana brownies recipe for those who can’t or don’t want to eat eggs, flour or gluten. The dates and ripe banana add sweetness and keep the brownies fudgy and moist. You can definitely taste the dates in these too, alongside the cocoa and peanut butter.
If you have more dates to use, try peanut butter stuffed dates, or use them in no-bake date bars with cocoa, apricots, almonds and seeds. I also use dates in avocado chocolate mousse with cocoa and cherries.
Tools/equipment needed
- Food processor (essential)
- Spatula (or a spoon)
- 8×8-inch (20×20-cm) brownie pan
- Parchment paper
How to make peanut butter banana brownies
Place the pitted dates into a food processor. Add the coconut oil and water and process until you get a paste-like texture. The time needed for this step can vary depending on how powerful your food processor is.
Next, add the cocoa powder, peanut butter, banana and salt. Process until smooth and well combined.
Transfer the mixture to an 8×8-inch (20×20-cm) brownie pan lined with parchment paper. Press it down and smooth the surface with a spatula.
Bake at 350°F (180°C) for about 15 minutes.
When ready, take the brownies out of the oven and let them cool before slicing.
How to store the brownies
Once completely cooled, place the brownies in an airtight container and keep them in the fridge for up to 4 days. I actually prefer these brownies chilled straight from the fridge.
Reader tip: One reader told me she slices the brownies before freezing them and likes eating them straight from the freezer. I haven’t tested freezing them myself.
Useful tips
When choosing dates for this recipe, bear in mind that the softer the better. I used Deglet Noor, which is the typical variety of dates. They are usually cheaper than Medjool dates, but they can sometimes be quite hard. If this is the case, just soak them in hot water for a while.
Medjool dates work too, but this peanut butter banana brownies recipe requires quite a good amount of them, so they can get expensive. Use whatever it is you like and/or can afford.
Even when I buy pitted dates, I double-check each one of them before putting them into the food processor. I’ve come across supposedly pitted dates that still had one or two pits inside.
I use ⅓ cup smooth peanut butter, which gives enough peanut butter flavor for me. If you like it more peanut-y, taste the mixture before transferring it to the pan and add a little more.
These brownies are pretty sweet thanks to the dates and ripe banana, so I recommend cutting them into smaller pieces. You only need a little to satisfy your sweet tooth.
Vegan Peanut Butter Banana Brownies
Ingredients
- 2 cups pitted dates
- ¼ cup coconut oil melted
- 2 tablespoons water
- ⅓ cup unsweetened cocoa powder
- ⅓ cup smooth peanut butter
- 1 large ripe banana
- salt a pinch
Instructions
- Preheat the oven to 350°F (180°C).
- In a food processor, combine the dates, coconut oil and water. Process until you get a paste-like consistency. You may need to stop once or twice and scrape down the sides of the processor.
- Add the cocoa powder, peanut butter, banana and salt. Process until smooth and well combined, scraping down the sides if needed.
- Transfer the mixture to an 8×8-inch (20×20-cm) brownie pan lined with parchment paper. Press it down and smooth the surface with a spatula.
- Bake at 350°F (180°C) for about 15 minutes.
- Take the brownies out of the oven and let them cool before slicing.
Video
Notes
- Dates: Make sure the dates are soft. If they are firm, place them in a bowl, cover with hot water and let them sit until softened. I used Deglet Noor variety in this recipe.
- Food processor: Processing time will vary depending on how powerful your food processor is.
- Storage: Let the brownies cool completely before placing them in an airtight container. Keep in the fridge for up to 4 days. I think they are best served chilled.
- Peanut butter: I used smooth peanut butter. If you prefer a stronger peanut butter flavor, taste the mixture before transferring it to the pan and add a little more.
- Servings: I cut this batch into 12 brownies. They are pretty sweet, so you can cut them into smaller pieces if you prefer.
- Pan: A 9×9-inch (23×23-cm) pan can also be used, but the brownies will be flatter.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
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Hi! Many of your great recipes like the Vegan PNB Banana Date brownies do not specify SIZE of pan to use – i.e. ‘spread batter into a Brownie pan!’ I have 3 sizes of brownie pans ranging from 8 x 8″, 9 x 9″ and 9 x 13″ that I use for various brownie recipes. So as a helpful improvement to all of us out here enjoying your recipes– that bit of information can make or break a successful attempt! Keep baking!
Hi Linda! Thanks so much for your feedback. I will try to be more specific in the future and fix the old recipes asap. As for these brownies – an 8×8 pan is the best but a 9×9-inch pan will both work too.They will just be slightly flatter. Happy Baking!
Curious – Can you use Cacao Nibs instead of powder?
Hi Vanessa, I have never worked with cacao nibs, so I am not sure. However, I think it could work. Please do let us know, if you give it a go.
Hi! I tried the recipe and really liked it! I have a question, can the brownies be cut and then frozen?
Hi Geraldine. I am so happy to hear you like these. I have to admit they don’t last long in our household so I have never even tried freezing them. However, I think they should be fine. I freeze dates stuffed with peanut butter (recipe on the blog), so I would give it a go! If not sure, try freezing only a few as a test. Hope this helps!
I ended up cutting them all up and freezing them so I can grab a few when I want dessert! They freeze perfectly and taste even better frozen! Thank you for the response, great recipe :)
Thanks for letting us know, Geraldine!
These look so fudgy and delicious, it’s amazing they’re so healthy! Can’t wait to try!
Let me know how you liked them?
This dessert looks so lovely and yummy! Those are also my favorite fruits! :)
Thank you, Sharon!
Made these for my family – my daughter is IN LOVE with them, I love how healthy they are – win!
That’s great to hear, Courtney!
We have big sweet eaters in our house and I love that this is a healthy alternative to all that sugar and natural
Thanks Claudia!
I love how healthy this is, but you still get your sweet fix! And it sounds like the perfect post work-out snack!
:) Definitely great option after work-out!