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Banana Peanut Butter Brownies

August 27: National Banana Lovers Day

During quarantine, online searches for “banana bread recipes” have spiked (which is way better than the number of coronavirus cases spiking). It seems that homebound people did not want to be wasteful of their limited groceries, had more time to spend in their kitchens and wanted to eat comfort food during the uncertainties in life. Having “been there, baked that” banana bread several times, we wanted to make something else with our blackening bananas.

Since we had peanut butter and cocoa powder in our pantry already, banana peanut butter brownies recipe was an easy choice to bake up besides banana bread. So if there are overripe bananas, bake banana peanut butter brownies while homebound and on National Banana Lovers Day.

Recipe

(Adapted from Tasty)

Ingredients

  • 2 overripe bananas
  • ½ cup (1 stick) butter, unsalted, room temperature
  • 1 cup sugar (we used a little less)
  • 1 teaspoon vanilla extract
  • ¾ cup flour
  • ¼ cup cocoa powder
  • 1/8 teaspoon salt
  • ½ cup peanut butter

Directions

In a mixing bowl, mash the bananas. Add the butter, sugar and vanilla. Cream everything together.

In a separate bowl, combine the flour, cocoa powder and salt. Gradually add the dry ingredients to the wet ones and mix until the batter is smooth. Line an 8×8-inch square baking pan with foil/waxed paper/parchment paper, leaving a little overhang on the sides to be able to pull up the brownies after baking. Mist with cooking spray or grease with butter. Pour batter and spread evenly over the prepared pan.

Scoop out the peanut butter in random places on top. Use a butter knife to swirl the peanut butter. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Remove from the oven and wait about 5-10 minutes before lifting the foil/waxed paper/parchment paper side handles and transferring to a wire rack. Cut into squares when completely cool. Yield: 16 brownies (or 9 large brownies).

Notes

  • This is a versatile recipe. Add half a cup of walnuts, chocolate chips or peanut butter chips to the batter before baking.
  • This is an eggless recipe so the brownies bake up more cake-like than packed and dense. Eggs were a precious find at the grocery stores during quarantine—just like toilet paper, hand sanitizer, yeast and flour (in our area).
  • Search our blog for other banana recipes.

HI Cookery is 10!

Time flies when we are cooking up some fun! We finally accomplished our goal and “cooked our way through the calendar”. It may have taken us 10 years—longer than most bloggers—to fill in all the holidays or feast days with a recipe or two (or more on some days). We may not have been as fancy as other sites, made money from ads or pushed to become popular for more traffic, but we stayed true to our simple selves for the past decade to merely share our recipes, learn new things about cooking and technology, and document our memories.

Even though we have every blessed day represented with a recipe now, we will slowly continue to add a few more throughout the coming years and hope to build on our Theme Menus with international recipes, especially since Islander became a member of her local global cooking club.

As we post this 10th blog-o-versary message, we are in the midst of surviving the coronavirus crisis. Food items and sanitation supplies are limited at the stores and social distancing is being practiced, so we cannot gather together and share meals with our families and friends. But we pray that this, too, shall pass and we can get on with our lives like before.

Thanks again to all our subscribers and visitors who have shown their support for our blog for the last 10 years. We may not know each one of you personally but are grateful that you took the time to read our humble blog. Take care, be safe and keep on cooking!

Tapadh leat! Mahalo! Thanks!

Highlander and Islander

HI Cookery is 9!

Our little blog is now 9! We sure have taken our sweet time to savor the journey of food blogging. But even when we reach our destination of “cooking our way through the calendar” next year, we still plan to continue sharing occasional recipes with everyone (we are still very surprised that people other than family and close friends have become loyal subscribers—for this we are flattered and most grateful). We might not post as often but our intent is just to share! Eventually we hope to figure out how to add printable recipe links, too.

We still get requests to monetize our blog but politely decline. We might be missing out on the extra money, publicity or online traffic. But we do not want to feel swayed or pressured to write about specific products. We use whatever is on sale, ingredients that are available locally, gourmet goodies that are gifted to us or items that we personally like/are used to, and these are all revealed in our posts and pictures.

There are so many other beautiful and better blogs out there and we admire those who are able to maintain them all and keep on cooking when life is just a busy reality. They inspire and educate us and we are humbled to be a part of the food blogging community since 2010.

Thanks to our readers for your continued prayers, encouragement and support. Y’all make turning 9 simply divine!

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