Peanut Butter Banana Blondies

Peanut Butter Banana Blondies are about to become your new obsession. Rich, gooey, and just sweet enough, they are the kind of bake that begs for a cold glass of milk and a quiet moment to enjoy every bite.

These blondies are soft and fudgy through the middle with ribbons of jam and Nutella running through every square, giving you that classic swirl effect without turning overly sweet. This peanut butter banana blondies recipe keeps the texture dense and satisfying, similar to a brownie but lighter, thanks to ripe bananas doing the heavy lifting. If you love nutella blondies or even peanut butter nutella blondies, this version brings both together in one pan with just the right balance of richness and fruitiness.

• What Makes This Recipe So Good
• What Goes Into Peanut Butter Banana Blondies
• How To Make Peanut Butter Banana Blondies
• Tips For Making Peanut Butter Banana Blondies
• Recipe FAQ’s
• Peanut Butter and Jam Nutella Banana Blondies Recipe

What Makes This Recipe So Good

These Peanut Butter Banana Blondies stand out because the bananas do more than just add sweetness. They keep the crumb soft and moist while allowing the peanut butter and Nutella to bring in that rich, bakery style depth you usually only get from butter and flour. That balance is what makes this peanut butter banana blondies recipe feel indulgent without being heavy.

What really makes them special is the way the swirls of jam and chocolate melt into the batter as they bake, creating pockets of gooey, fudgy texture in every bite. If you love nutella blondies or the slightly salty sweet contrast of peanut butter nutella blondies, this version gives you both, plus the natural sweetness of banana that keeps everything tasting clean and not cloying.

What Goes Into Peanut Butter Banana Blondies

This Peanut Butter Banana Blondies batter comes together with a small list of pantry staples that each pull their weight, creating a blondie that is rich, soft, and naturally sweet without relying on flour or butter.

• Ripe Bananas: These replace both eggs and oil, giving this peanut butter banana blondies recipe its naturally sweet, moist crumb while keeping the texture dense and fudgy instead of cakey.
• Rolled Oats: Blended smooth, oats form the structure of these blondies, providing a sturdy base that mimics flour while keeping the centre tender rather than dry.
• Peanut Butter: This is the backbone of the flavour and richness, adding that deep roasted nuttiness that makes these Peanut Butter Banana Blondies taste indulgent instead of “healthy.”
• Nutella: Swirled through the batter, it creates pockets of molten chocolate and hazelnut that turn these into the kind of nutella blondies you would expect from a bakery, not a blender.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Peanut Butter Banana Blondies

1. Preheat And Prepare: Heat the oven to 200°C | 390°F, lightly grease an 8×8 inch pan with cooking spray, wipe away any excess, and set aside.

1. Blend Batter: Add bananas, oats, peanut butter, chickpeas, baking powder, sugars, salt, and milk to a food processor and blend until completely smooth and creamy.

1. Fill The Pan: Pour the batter into the prepared pan and smooth the top evenly with a spatula so it bakes level.

1. Add The Swirls: Spoon the Nutella and jam over the batter in small dollops, spacing them evenly across the surface.

1. Create The Marble: Use a knife or spatula to gently swirl the spreads through the batter, dragging them just enough to create ribbons across the top.

1. Bake And Slice: Bake for 25 to 30 minutes until a toothpick comes out slightly sticky in the centre, then cool before cutting into 16 rich blondie bars.

These Peanut Butter Banana Blondies are rich and fudgy, so they pair beautifully with something warm and cozy on the side. A mug of Peanut Butter Nutella Hot Chocolate turns them into a full dessert moment, while Nutella Hot Chocolate keeps the chocolate notes front and center without overpowering the banana and peanut butter.

If you want to make it feel more like a brunch or afternoon spread, serve a square alongside Nutella Stuffed Banana Pancakes for a playful, dessert-for-breakfast vibe that still feels balanced. The soft pancakes and warm Nutella filling echo the gooey center of these nutella blondies, making everything on the plate feel intentional and indulgent.

Tips For Making Peanut Butter Banana Blondies

• Let the blondies cool completely before slicing if you want clean, neat squares. I know it is tempting to cut in early, but they set as they cool and the centers stay perfectly fudgy instead of falling apart.
• If your bananas are extra ripe and sweet, you can slightly reduce the sugar without losing any flavor. I do this all the time when I am using those spotty bananas that are basically candy already.
• For deeper Nutella swirls, add the dollops in two layers instead of just on top. It creates those dramatic ribbons that make these Peanut Butter Banana Blondies look bakery worthy.
• Store leftovers in the fridge if your kitchen runs warm, especially since these are flourless. They actually taste even better the next day once the flavors have had time to settle.

Yes, quick oats work well and will give you a slightly smoother texture. Rolled oats add a little more body, but both bake up nicely in this peanut butter banana blondies recipe.

No, canned chickpeas are already fully cooked, so just make sure they are well rinsed and drained before blending. This helps keep the flavor neutral so they do not overpower the Nutella and peanut butter.

A toothpick should come out with moist crumbs but not wet batter. If it is too clean, the blondies will be more cake like instead of fudgy like good nutella blondies should be.

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IngredientsUSMetric1x2x3x

• ▢ 2 medium ripe bananas
• ▢ 1 cup rolled oats
• ▢ 1 cup peanut butter
• ▢ 12 oz canned chickpeas drained and rinsed
• ▢ 1 teaspoon baking powder
• ▢ 2 tablespoons brown sugar
• ▢ 1/4 cup sugar or sweetener of choice
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup milk
• ▢ 4 teaspoons Nutella or any hazelnut cacao spread
• ▢ 9 teaspoons strawberry jelly/jam

Instructions

• Preheat oven 200°C | 390°F. Lightly grease an 8×8-inch baking pan with cooking spray, wipe excess over with a paper towel and set aside.
• Throw ALL ingredients (except the nutella and jam) into a food processor and blend until smooth (about 5 minutes, depending on your food processor)
• Pour into a prepared pan and spoon jam and nutella evenly over batter.
• With the back of a spatula of knife, swirl both spreads into the batter and over the top until the surface is covered.
• Bake for approx 25-30 minutes (depending on your oven) until a toothpick inserted into the centre comes out semi-clean. (The dirtier the toothpick, the richer the bars)
• Once cooled, gently cut into 16 bars.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Peanut Butter and Jam Nutella Banana Blondies

Ingredients

• 2 medium ripe bananas
• 1 cup rolled oats
• 1 cup peanut butter
• 12 oz canned chickpeas drained and rinsed
• 1 teaspoon baking powder
• 2 tablespoons brown sugar
• 1/4 cup sugar or sweetener of choice
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 teaspoons Nutella or any hazelnut cacao spread
• 9 teaspoons strawberry jelly/jam

Instructions

• Preheat oven 200°C | 390°F. Lightly grease an 8x8-inch baking pan with cooking spray, wipe excess over with a paper towel and set aside.
• Throw ALL ingredients (except the nutella and jam) into a food processor and blend until smooth (about 5 minutes, depending on your food processor)
• Pour into a prepared pan and spoon jam and nutella evenly over batter.
• With the back of a spatula of knife, swirl both spreads into the batter and over the top until the surface is covered.
• Bake for approx 25-30 minutes (depending on your oven) until a toothpick inserted into the centre comes out semi-clean. (The dirtier the toothpick, the richer the bars)
• Once cooled, gently cut into 16 bars.

Notes

Nutrition

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