Homemade Eggless Banana Peanut Butter Brownies Recipe | Low Fat | Butter Free | Easy Dessert | Vegan

These Eggless Banana Peanut Butter Chocolate Brownies have a beautifully dense, soft, chewy texture. They are also chocolatey and pea-nutty. Plus, they are easy and healthy and absolutely indulging. Trust me your kids are gonna love these brownies.

PRINT full recipe here:
http://www.mygingergarlickitchen.com/eggless-banana-peanut-butter-chocolate-brownies-video-recipe

Serves: 9

Ingredients:

Whole-wheat flour – 1 cup (128g)
Brown sugar – 1/2 cup (110g)
Overripe bananas peeled – 3 medium-sized
Hot water – 50 ml
Freshly brewed coffee – 2 tbsp
Baking powder – 1 tsp
Unsweetened cocoa powder – 1/4 cup (32g)
Salt – 1/4 tsp
Vanilla extract – 1 tsp
Fat-free greek yogurt – 5 tbsp (Use vegan yogurt for vegan version)
Smooth peanut butter – 5-6 tbsp
Icing sugar, optional

Instructions:

1. Preheat oven to 350°F/175°C. Lightly grease a 8×8 inch baking pan and then line with parchment paper.
2. In a bowl mash overripe bananas.
3. In a separate bowl, whisk oil, fat-free greek yogurt, freshly brewed coffee, brown sugar, vanilla extract, salt and hot water.
4. Add mashed bananas.
5. Sift together flour, unsweetened cocoa powder and baking powder.
6. Whisk till all combines together and pretty smooth.
7. Evenly distribute the batter into the lined pan.
8. To the brownie pan, add dots of the peanut butter.
9. If the batter appears too thick, add some more hot water.
10. Bake for about 30-35 minutes or till a toothpick inserted in the center comes out clean.
11. Remove from oven and let cool for 30 minutes in the pan before serving.
12. Let it cool down for 5-7 minutes and then remove from pan.
13. Let it cool slightly before cutting into pieces.
14. Drizzle with icing sugar.
14. Enjoy with a glass of milk or some hot tea.

Store in an airtight container for up to a few days or keep them in the refrigerator and slightly warm them up before eating.

Soundtrack: “Phantom from Space” Kevin MacLeod (incompetech.com)

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