Combining three beloved favorites in one yum-delicious treat, my gluten free banana peanut butter swirl brownies are just as good for dessert as they are for breakfast. An easy prep, and a quick bake time makes these make-ahead brownies perfect for your next get-together. Yep and yay...
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Gluten Free Banana Peanut Butter Swirl Brownies are Oh Sooo Nostalgic, Y'all...
If there was anything that growing up with three older brothers taught me, it was how to make the perfect peanut butter and jelly sandwich. As I sit and reminisce about those times, I think about Saturday mornings around my parent's house, the one weekly breakfast that my mom didn't make. Us kids were left on our own. And, I usually ate what my beloved brother Brian ate, trying to emulate him as much as I could so that he would think I was 'cool' like him.
If I wasn't feeling the PB&J sandwich, I usually ended up eating a few bananas for breakfast. Or, pigging out on whatever chocolate we had in the house while I watched the Saturday morning cartoons. (My parents didn't know about the early-morning chocolate binges, and no one seemed to notice the missing chocolate, either, so yay!)
I'm all grown up now and then some. So, I rarely think much about peanut butter or all those white bread sandwiches I used to be able to eat with wild, reckless abandon before my gluten intolerance days.
But, Mark still thinks about peanut butter, so much so that he specifically asked me to pick up a jar of chunky peanut butter on my last grocery run. And since Mark also bought me my very first Kitchenaid ever last year, I thought that I would surprise him by using it to make peanut butter and chocolate gluten free brownies.
And then when I saw that we had a few overripe bananas on the counter, I just knew that they would end up in the brownies, too. So, these gluten free banana peanut butter swirl brownies ended up being three of my childhood favorites rolled up into one yum-delicious dessert. (Or breakfast, cause who's going to tell if you don't? )
Gluten Free Banana Peanut Butter Swirl Brownies are Worth the Wait...
One reason that I don't' bake as often as I should is because I hate waiting for baked goods to cool. Which I have to admit is super strange, because I will spend all day cooking soup, roast, and gumbo with a smile on my face.
It's just that I know that I can dive right into savory foods right after they are ready. But, the fact that I have to wait for the baked goods to cool is usually too much for me to bear. So, I have Mark pick up chocolates for us after work to enjoy after our meal.
I love getting the treats when he walks through the door. But, I felt that it was time for him to get a treat when he came home. So, I made these gluten free banana peanut butter swirl brownies for a change of pace.
Well, using my Kitchenaid made the prep super easy, and baking the gluten free brownies in my favorite cast iron skillet was a no-brainer. And since I had to wait for hours for Mark to come home anyway, waiting for these brownies to cool completely was easy.
Bananas, peanut butter, and chocolate are all prominent flavors, so it's best to let these brownies cool for at least three hours before you cut them. This gives all the major flavor players in the brownies time to incorporate fully. In fact, we liked them after three hours, but we honestly LOVED them after they sat covered in the fridge all night.
So, I guess I have no more excuses for putting off baking anymore. Nope. Gluten free flours have come a long, long way in the 7 ½ years I've been gluten free. And I've learned through this experience that waiting for baked goods to get better and better is a fun endeavor. So, I'll think I'll tell Mark that he's off the hook a little more from his store-bought chocolate runs. Yep.
Enjoy these gluten free banana peanut butter swirl brownies with those who'll appreciate their oh sooo nostalgic taste, rich texture, and super cool top design. And see y'all on the yum side...
Gluten Free Banana Peanut Butter Swirl Brownies
- ⅓ cup butter soft
- 3 bananas mashed
- 2 eggs
- 2 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅔ cup gluten free rice flour blend
- ⅔ cup cocoa powder
- ⅔ cup chunky peanut butter melted
- Preheat oven to 350 degrees F.
- Pour the butter, mashed bananas, eggs, vanilla extract, baking soda and salt into the bottom of your stand mixer bowl. Mix over medium setting for about 30 seconds, or until incorporated fully.
- Add the gluten free rice flour blend and cocoa powder. Mix for an additional 45 seconds to 1 minute, or until incorporated fully.
- Pour the batter into a greased 12-inch cast iron skillet.
- Drop the melted peanut butter by tablespoons on top of the batter. Use the tip of a knife to swirl the peanut butter into the design of your choice.
- Bake for 40 to 45 minutes, or until cooked through.
- Let cool for at least 3 hours, but up to 24 hours, before serving.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.
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