Okay, folks, let’s dive into my little baking adventure today – making banana peanut butter cocoa brownies!
I started with a craving, you know, that “I need something sweet and chocolatey” feeling. I had some overripe bananas sitting on the counter, looking all sad and spotty. Perfect! I also had a jar of peanut butter that was calling my name, and, well, cocoa is always a staple in my pantry.
So, I grabbed a big mixing bowl and mashed those bananas up really well. I like them pretty smooth, no big chunks. Then, I dumped in a good dollop of peanut butter – I didn’t measure, just eyeballed it, maybe half a cup? I added some sugar, not too much, because the bananas are already sweet. A couple of eggs went in next, and I whisked everything together until it was nice and creamy.
Next, the dry ingredients. I sifted in some flour, a generous amount of cocoa powder (because, chocolate!), and a pinch of baking soda and salt. I folded that in gently, just until it was all combined. Don’t overmix it, or your brownies will be tough!
The Fun Part!
I poured the batter into a greased baking pan – I used an 8×8 inch one because I like thick brownies. Then, because I’m extra, I swirled in some more peanut butter on top. It looked pretty, and who doesn’t love extra peanut butter?
- Mashed bananas (about 3 ripe ones)
- Added peanut butter (about 1/2 cup)
- Whisked in sugar and eggs
- Sifted in flour, cocoa, baking soda, and salt
- Fold gently to combine it all.
I popped the pan into the oven, which I had preheated to 350 degrees Fahrenheit. I baked them for around 25-30 minutes. You know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs.
The hardest part? Waiting for them to cool! But it’s worth it. These brownies are fudgy, gooey, and packed with banana, peanut butter, and chocolate flavor. Seriously, they’re the perfect treat!
Finally, I had a big and sweet brownie, Enjoy!
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