Banana Brownies

To make banana brownies, start by mashing 3 large ripe bananas in a bowl. Then, mix in 4 tablespoons of unsweetened peanut butter, 1 cup of cocoa powder, 0.33 cup of milk, and 1 tablespoon of baking powder until well combined. If you like, fold in chocochips or chopped dark chocolate before pouring the batter into bowls for baking.

Yes, you can substitute peanut butter with sun butter or a seed butter like tahini for a nut-free version of banana brownies. This will maintain the creamy texture while accommodating those with nut allergies.

To store leftover banana brownies, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing them for up to 3 months.

Banana brownies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve them with fresh fruit like strawberries or a drizzle of chocolate sauce for an extra indulgent treat.

Yes, banana brownies can be made vegan by using plant-based milk and ensuring that the chocochips or dark chocolate are dairy-free. This way, you can enjoy a delicious and healthy treat that fits a vegan lifestyle.