Ingredients:

  • 2 large overripe bananas (approx. 225g mashed)
  • 1/2 cup (125g) creamy natural peanut butter
  • 1/4 cup (25g) unsweetened cocoa powder

Instructions:

  1. Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) square baking pan with parchment paper, leaving a slight overhang on the sides.
  2. Peel the 2 large overripe bananas and place them in a medium mixing bowl. Mash them with a fork or potato masher until the mixture is a smooth, liquid-like consistency without large chunks.
  3. Stir in 1/2 cup (125g) of creamy natural peanut butter until fully combined.
  4. Sift in 1/4 cup (25g) of unsweetened cocoa powder to avoid clumps, then stir until the batter is a uniform, mahogany-colored paste.
  5. Spread the batter evenly into the lined baking pan.
  6. Bake for 20–25 minutes. The brownies are done when the edges are firm and the center has a slight, springy give when pressed lightly.
  7. Remove from the oven and let the brownies cool completely in the pan for 30 minutes to set before slicing into 16 squares.