Chocolate-Banana Peanut Butter Streusel Brownies and Chocolate-Banana Peanut Butter Swirl Brownies

Happy Labor Day Weekend!

I’m sitting around doing nothing at the moment, but I did a little baking this morning.

After reading a few comments from people who tried to make Southern Living’s peanut butter streusel brownies but had problems with the cook time, I decided to test the peanut butter streusel on Gloria’s banana brownies. It worked perfectly and the peanut butter partnered well with the banana.

peanut butter streusel brownies

For kicks, I left peanut butter streusel off one quadrant of the brownies and tried swirling peanut butter on top (top left). To keep the peanut butter from drying out, I mixed it with a little melted butter, softened it, then drizzled it on.


Unfortunately, the peanut butter still dried a bit and I ended up having to rub more plain peanut butter over the hot brownies just to make them look good, but the end result was still great. Next time, I might try mixing the peanut butter with a little vegetable oil instead or might even just rub the peanut butter mixture after baking like in this recipe.

peanut butter banana brownie

Another thing that might work with Gloria’s brownies is the peanut butter ribbon technique. Melted peanut butter chips add sweetness and help the ribbons hold their shape while baking. I haven’t made peanut butter ribbons in a while because I’ve been out of peanut butter chips, but I think they’d work well here.


Chocolate-Banana Peanut Butter Streusel Brownies and Chocolate-Banana Peanut Butter Swirl Brownies
Chocolate-Banana Peanut Butter Streusel Brownies
Recipe type: Dessert
Cuisine: American
  • 5 oz semi sweet chocolate, chopped
  • 1 oz bittersweet chocolate, chopped
  • 6 tablespoons salted butter
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 of a small banana-well mashed (around 50 grams)
  • 3/4 cup sifted flour
  • 1 tablespoons unsweetened natural cocoa powder
  • 1/4 teaspoon salt (if using unsalted butter, add an extra pinch)
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup lightly toasted chopped pecans or walnuts
  1. Preheat oven to 325 degrees F. Spray cooking spray on bottom only of an 8 inch metal pan or line with nonstick foil.
  2. Mix flour, cocoa, and salt together and set aside.
  3. Combine sugar, eggs, and banana in a separate bowl-stir until combined.
  4. Melt butter in a saucepan over medium low heat, then reduce heat to low and add 5 oz and 1 oz of chocolates. Cook and stir over low until smooth. Cool 5 minutes.
  5. Add chocolate to sugar egg/banana mixture-stir until combined.
  6. Stir in dry ingredients until just combined.
  7. Fold in that last 1/2 cup chips and nuts. Bake 35-40 min, check at 35 (Anna’s note: I baked a full 45 min)
  8. Cool completely before cutting. Also, I recommend chilling – especially if you are topping with peanut butter.
Yield: Obviously, this makes 1 8 inch pan. How many brownies you get is up to you. I cut mine into 9 giant squares, but if you chill the brownies before slicing, you should be able to cut the brownies as small as you’d like. You might even want to try cutting 36 squares and serving them in mini cupcake holders.

Peanut Butter Streusel Brownies: Stir together 1/4 cup all-purpose flour, 1 Tbsp. light brown sugar, 1 Tbsp. granulated sugar, 3 tablespoons peanut butter, 1 Tbsp. melted butter until blended and crumbly. Sprinkle peanut butter mixture over batter. Mine were done in 45 minutes.

Peanut Butter Swirl: In a small microwave-safe bowl, mix 2 teaspoons vegetable oil or melted butter with about 1/4 cup smooth peanut butter. Heat for 10-20 seconds to melt the peanut butter. Drop small teaspoonfuls over top of brownie batter, leaving gaps between the puddles, then drag a knife through to make a design.

As an experiment, you could try baking brownies as directed, then make a mixture of 1 tablespoon butter and 1/4 cup peanut butter. Melt and drizzle over baked brownies. Let cool and set, then drizzle some melted chocolate. The last time I tried this I used Dove Smooth, which melted very easily and flowed nicely across the peanut butter.
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  1. says

    Ya killin’ me here! Sigh. Added to the top of “the list”. Love pb/choc/banana combo, but you already knew that didn’t you! I really need to try that streusel!

  2. Gloria says

    I love reeses peanut butter cups so I’ll love these! On another note, does anyone know how I would incorporate strawberry cream cheese into these banana brownies? I just want to buy the already made up flavored cream cheese.. Do I need to add an egg to the cream cheese? I am unable to find a pink/strawberry-swirled chocolate brownie on the web….maybe one of you adventurous bakers could try it and let us know if it is good!!!!
    (That is the lazy me talking now.)

  3. CindyD says

    Gloria, I think you’d need an egg. I’d find a recipe for cheesecake brownies and try it with strawberry cream cheese. Did you check the Kraft site?

  4. says

    Scrumptious looking but ithis chocolate book author is finally chocolated out–just for a day or two. The other day, I did receive about 16 macaroons–10 dipped in dark chocolate…Yes, to die for but moderation is a challenge, huh? Fruit and veggies on a chocolatey day. I’ve got pie on the brain–for the poster who wants to bake something. Uh oh, chocolate pie comes to mind. Veggie girl…make an rhubarb-apple pie!

  5. alyssa says

    The PB streusel brownies look so good – i just love the PB choc combo… and to add banana to the mix… wow!
    Anna, just wondering how big/small is a “small banana” in the US? Would you have an estimate weight of the amount of banana you used in this recipe? Thanks so much!

  6. says

    I will count the days until Katrina tries these ahahah! Those are just great! Maybe you can even do the peanut butter swril and streusel together for serious pb love!

  7. says

    Alyssa, I’ve been using bananas that are about 3 1/2 to 4 oz/100-114 grams, so if you want to weigh the banana, go with 50 to 55 grams.

    I don’t think you have to be too precise with the banana, but I’ll go ahead and add that to the recipe above.

  8. Louise says

    So, which was better — the pb swirl or the pb streusel? I’m feeling the need to bake something sweet. 🙂

  9. Maura says

    LOUISE–why not swirl with Streusel too. I think thats where im going with this! Go for the home run I say!!!

  10. alyssa says

    Thanks Anna! Appreciate that… Hee! a 100g or so banana is usually considered a “large” here, so I’m glad I asked, or I would have ended up using just a teeny weeny bit of banana in the brownies… and maybe the texture would have come out different?? Thanks again.

  11. Gloria says

    Has anyone tried cutting mini reeses cups in half and poking them into the batter before baking? Are they good or too rich? I’m always looking for the easy way….

  12. Gloria says

    I tried a modified version of the brownie above with swirled crunchy pb. Don’t use crunchy! The nuts got too crunchy! I modified the brownie doing this: Added 1 whole *small* black-ripe banana, 2 T cocoa, 1 oz unsweetened rather than bittersweet chocolate, a 1/4 cup more flour, and did not add choc chips or nuts. Everything else the same. I think I got a more intense chocolate flavor even with the additonal banana. Next time I would add nuts and maybe only 1/8 cup extra flour to make up for the extra moisture the extra banana provides….Also my pb swirl got kind of holey…like the top of pancakes before you flip them.. Any idea why? I like the salty pb with the sweet brownie! Just llike a Reeses,

  13. says

    Hi Gloria,
    Thanks for logging the changes. I’ll have to try your variation. I’m not sure whey the streusel got holey. The only time that happens to me is when I use to much fat in proportion to the other ingredients. Did you use a peanut butter with less sugar? Maybe one with a higher percentage of fat than sugar?

  14. Gloria says

    Hi Anna! I’m just coming down off of a MN Twins loss to the Yankees, but they put up a good fight into the 11th inning. It was an exiting baseball game if you like baseballt!
    Yes, the pb I used has no sugar and is the refrigerated kind. It is almost liquidy at room temp so I probably didn’t need to add the extra butter. I didn’t use the streusel, just the plain pb marbled around on top. I like it too much not to try it again with different pb or no butter added next time. Switching to lemon….I’ve got my lemons whipping cream all ready for the lemon loaf this weekend. It is supposed to snow here tonight so it is a perfect baking weekend…but snow????? Yuck…..!

  15. Gloria says

    My proof reader is on vacation….baseballt?? And I definitely don’t have lemons in my whipping cream!!!

  16. Gloria says

    Well, I tried the modified version after a night of cooling. Not bad and I like the 2T cocoa, 1 oz unsweetened, 5 oz semi sweet chocolate combo with the whole banana. I didn’t miss the chocolate chips. I will cut down on the extra flour I added as they were just a tad dry (maybe from over baking though…) It’s too bad you are the only banana=eater in your house!

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