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  • Prep-time: / Ready In:
  • Makes 16 brownies

These not-too-sweet treats make for satisfying snacks and just-enough desserts. Mashed banana helps moisten the batter, and sliced banana serves as a fresh topping that complements the chocolatey brownies. Wait until just before serving to top the brownies with banana slices.

Peanut Butter-Banana Brownies

Ingredients

  • 2 tablespoons flaxseed meal
  • ¾ cup whole pitted dates, chopped (4 oz.)
  • ½ cup mashed banana
  • ½ cup unsweetened, unflavored plant-based milk
  • ¼ cup natural no-salt-added peanut butter
  • 2 teaspoons pure vanilla extract
  • 1 cup quick-cooking rolled oats, ground
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons pure cane sugar
  • 1½ teaspoons regular or sodium-free baking powder
  • ½ teaspoons fine sea salt
  • 1 tablespoon powdered sugar
  • 2 bananas

Instructions

  1. Preheat oven to 350°F. In a small bowl combine flaxseed meal with 6 Tbsp. water; let stand 5 minutes. Place dates in another bowl; add boiling water to cover. Let stand 5 minutes; drain. Line an 8-inch square baking pan with foil.
  2. In a blender or food processor combine flaxseed mixture, drained dates, mashed banana, milk, peanut butter, and vanilla. Cover and blend until smooth.
  3. In a large bowl combine the next five ingredients (through salt). Add blended date mixture; stir together just until moistened. Spoon into the prepared pan, spreading evenly.
  4. Bake about 25 minutes or until puffed and set. Cool on a wire rack at least 30 minutes.
  5. Using a fine-mesh sieve, dust brownies with powdered sugar. Cut into 16 brownies. Thinly slice bananas. Fan slices over the tops of brownies. Serve immediately.

Comments (2)

(5 from 1 votes)
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Kim3 days ago
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I’m one of the unfortunate celiacs who cannot tolerate oats. Can anything else that is healthy be used in place of oats? Thanks in advance.

Andi4 weeks ago
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Highly recommend for a healthy treat.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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