Spiff up the common chocolate brownie with luscious bananas and rich Lily’s Choco Peanut Butter. The addition of bananas in the batter yields a moister cake, and the swirls of Lily’s Choco Peanut Butter embracing each brownie make this dessert indulgently elating. It’s not all about pleasure too, as cocoa is known as an antioxidant, peanut butter as a good fat, and banana as a cancer and diabetes combatant.


  • 2/3 cup unsalted butter
  • 1 ¼ cup sugar
  • ¾ cup unsweetened cocoa powder
  • 2 pieces large eggs, cold
  • 1 teaspoon vanilla extract
  • ¼ teaspoon iodized salt
  • ½ cup all purpose flour
  • 2 pieces lakatan bananas, mashed
  • ½ cup Lily's Choco Peanut Butter


Preheat oven to 325F. Line the bottom and sides of an 8-inch square baking pan with baking paper. Make sure to leave an overhang on two opposite sides. Melt butter in a saucepan. Combine and mix the melted butter, sugar, and cocoa powder in the saucepan. Let it cool for 3 to 5 minutes. Add in the eggs one at a time, stirring vigorously after each one. Mix in vanilla, salt, flour, and mashed bananas until all ingredients are well incorporated. Pour mixture into the prepared pan then swirl Lily's Chocolate Peanut Butter on top. Bake for 25 minutes. Let it cool at room temperature then chill for at least 2 hours. Lift the brownies from the pan using the overhang then cut into squares. Serve.