We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mash the bananas in a mixing bowl until smooth.
Add peanut butter, almond butter, and cocoa to the mashed bananas.
Stir to combine and form a batter.
Pour the batter into a small square tin lined with greaseproof paper.
Bake at 180°C for 20-25 minutes until the edges are firm and the center is set.
Allow to stand for 10 minutes after baking.
Transfer to a cooling rack and leave to cool completely.
Cut into squares.
Serve and enjoy.
Want to keep this recipe for later? We can email it to you!
For a smoother texture, ensure the bananas are fully mashed before adding other ingredients.
Can I use a different nut butter?
Yes, you can substitute with any nut butter of your choice.
How do I know when the brownies are done?
The edges should be firm and the center set when the brownies are done baking.
Can I add chocolate chips?
Yes, adding chocolate chips can enhance the chocolate flavor.
How should I store the brownies?
Store in an airtight container at room temperature for up to 3 days.
Can I freeze the brownies?
Yes, you can freeze them for up to 2 months.
