Oh my gosh, you have to try these Crockpot Peanut Butter Banana Brownies—they’re my go-to when I want something decadent but don’t want to turn on the oven. The slow cooker works magic here, giving them the most fudgy, melt-in-your-mouth texture you can imagine. And honestly, the best part? You probably have everything you need in your pantry right now. Just a few simple ingredients—peanut butter, ripe bananas (you know, those ones getting a little too spotty on your counter?), and a handful of other staples—come together in the easiest dessert ever. My kids beg me to make these at least once a week, and I don’t mind one bit because they’re secretly pretty wholesome too. Trust me, once your kitchen starts smelling like warm chocolate and peanut butter, you’ll be hooked just like we are!
Why You’ll Love These Crockpot Peanut Butter Banana Brownies
Okay, let me gush for a second about why these brownies are absolute perfection:
- That dreamy fudgy texture: The slow cooker gives them this insanely rich, almost molten center while keeping the edges just chevy enough—no dry cakey brownies here!
- Zero oven stress: Summer heatwave? Tiny apartment kitchen? Doesn’t matter. Your crockpot does all the work while you go about your day.
- Secretly wholesome: With bananas for natural sweetness and peanut butter for protein, I don’t feel guilty letting my kids have seconds (or thirds…).
- The smell: Imagine walking into a kitchen that smells like warm peanut butter cups mixed with banana bread. Yeah. That.
- One-bowl magic: My favorite kind of baking—dump, stir, walk away. Even the cleanup is easy.
Seriously, these brownies check all the boxes for lazy bakers and chocolate lovers alike.
Ingredients for Crockpot Peanut Butter Banana Brownies
Here’s everything you’ll need for these ridiculously easy brownies—I bet you’ve got most of this already!
- 1 cup peanut butter – creamy or crunchy, whatever you’ve got (just make sure it’s the stir kind, not the dry, powdered stuff)
- 2 ripe bananas, mashed – the spottier, the better! They should smell super sweet and mash easily with a fork
- ½ cup honey or maple syrup – I use whatever’s in my pantry, but maple syrup gives a deeper flavor
- ¼ cup cocoa powder – regular unsweetened, not Dutch process (though in a pinch, that’ll work too)
- 1 tsp vanilla extract – the real stuff, please! It makes all the difference
- ½ tsp baking soda – just a pinch to give them a little lift
- ¼ tsp salt – balances the sweetness perfectly
- ½ cup chocolate chips (optional) – because why not? I like mini chips for even distribution
That’s it! Told you it was simple. Now let’s make some magic happen.
How to Make Crockpot Peanut Butter Banana Brownies
Alright, let’s get to the fun part—making these irresistible brownies. I promise, it’s so easy you’ll wonder why you haven’t been making them this way all along!
Step 1: Prepare the Crockpot
First things first: grab your crockpot and give it a good spritz of cooking spray or line it with parchment paper. Trust me, you don’t want to skip this step—nothing’s worse than losing half your brownies to the bottom of the pot!
Step 2: Mix the Wet Ingredients
In a big bowl, mash those bananas until they’re nice and smooth (a few small lumps are totally fine). Add the peanut butter and honey or maple syrup, and stir until everything’s creamy and dreamy. You’ll know it’s ready when it looks like a thick, glossy batter.
Step 3: Add Dry Ingredients
Now, sprinkle in the cocoa powder, vanilla, baking soda, and salt. Mix just until combined—no overmixing here! If you’re using chocolate chips (and why wouldn’t you?), gently fold them in now. The batter will be thick and fudgy, almost like a very soft cookie dough.
Step 4: Slow Cook to Perfection
Pour the batter into your prepared crockpot and spread it evenly. Pop the lid on and cook on low for 2–3 hours. Start checking around the 2-hour mark—insert a toothpick near the center, and if it comes out with just a few moist crumbs (not wet batter), they’re done! The edges will look set, but the middle should still be slightly soft—it’ll firm up as it cools.
Tips for Perfect Crockpot Peanut Butter Banana Brownies
Alright, here are my hard-earned secrets for brownie bliss—learned through many (delicious) trials and errors:
- Taste your bananas first: If they’re super ripe and sweet, you might want to reduce the honey by a tablespoon or two. The flavor develops as they cook, so err on the side of less sweet—you can always drizzle more on top later!
- Fold, don’t beat: Once you add the dry ingredients, mix just until combined. Overmixing makes them tough instead of fudgy. I like to switch to a spatula at this stage for gentler handling.
- The toothpick lie: These brownies might trick you—they’ll keep cooking a bit after you turn off the heat. Pull them when the toothpick has a few sticky crumbs, not when it’s completely clean.
- Let them rest: I know it’s hard, but let them cool for at least 20 minutes before cutting. They’ll hold together better and that gooey center will set just right.
Ingredient Substitutions and Variations
Got an ingredient you need to swap? No problem—these brownies are super flexible! Here are my favorite tweaks:
- Nut-free? Sunflower seed butter works like a charm (just expect a slightly earthier taste).
- Out of bananas? Try unsweetened applesauce—use ½ cup and add an extra tablespoon of peanut butter for richness.
- Extra crunch: Stir in ¼ cup chopped walnuts or pecans with the chocolate chips.
- More decadence: Swirl in a spoonful of Nutella before cooking—trust me on this one.
The beauty of this recipe? It’s hard to mess up. Play around and make it yours!
Serving and Storing Crockpot Peanut Butter Banana Brownies
Here’s the hardest part—waiting for these beauties to cool before digging in! I know, I know, the smell is torture, but trust me, letting them sit for 20 minutes makes all the difference. They’ll slice cleanly instead of oozing everywhere (though that oozing is delicious too, let’s be honest). Store any leftovers—if you have any!—in an airtight container at room temperature for up to 3 days. Want them warm again? Just pop a slice in the microwave for 10 seconds and boom: melty, gooey perfection all over again.
Nutritional Information
Here’s the scoop—each brownie packs about 220 calories, with 6g of protein and 3g of fiber from all that peanut butter and banana goodness. (Psst—nutritional values are estimates and vary based on ingredients.)
Frequently Asked Questions
I get so many questions about these brownies—here are the ones that pop up most often!
Can I Make These Brownies Nut-Free?
Absolutely! Swap the peanut butter for sunflower seed butter—it gives a similar creamy texture and works beautifully. Just note it’ll have a slightly earthier flavor that pairs great with the chocolate.
How Do I Know When the Brownies Are Done?
Look for edges that are set but still soft in the center. The toothpick test is your best friend—it should come out with a few sticky crumbs, not wet batter. They’ll firm up as they cool!
Can I Double the Recipe?
Yes, but use a larger crockpot (6-quart works best). Cooking time might increase by 30-45 minutes—just keep checking with that trusty toothpick. The brownies will be thicker and even more decadent!
21 Mind-Blowing Crockpot Peanut Butter Banana Brownies You Must Try
Delicious brownies made with peanut butter and banana, slow-cooked in a crockpot for a rich, fudgy texture.
- Prep Time: 10 mins
- Cook Time: 2.5 hours
- Total Time: 2 hours 40 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup peanut butter
- 2 ripe bananas, mashed
- 1/2 cup honey or maple syrup
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- Grease the crockpot with cooking spray or line with parchment paper.
- In a bowl, mix peanut butter, mashed bananas, and honey until smooth.
- Add cocoa powder, vanilla extract, baking soda, and salt. Stir well.
- Fold in chocolate chips if using.
- Pour the batter into the crockpot and spread evenly.
- Cook on low for 2-3 hours or until a toothpick inserted comes out clean.
- Let cool before slicing and serving.
Notes
- For a nut-free version, use sunflower seed butter instead of peanut butter.
- Adjust sweetness by adding more or less honey.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
