Step 1

Preheat the oven to 350ºF/180ºC.

Step 2

Mash the bananas with a fork in a large bowl. Then add all the remaining ingredients apart for the chocolate chips, and mix well.

Step 3

Add the chocolate chips and fold them into the batter.Chef's note: For a super smooth batter, you can add all of the ingredients into a food processor until smooth. Then fold in the chocolate chips. As there is no gluten in the recipe, you don't need to worry about overmixing the batter.

Step 4

Prepare a round or square 8-inch (20cm) tin with parchment paper.

Step 5

Pour the chocolate banana brownie batter into the prepared tine and smooth down the top with a spatula.Optionally add another few 'blobs' (2-3 tbsp) of peanut butter to the top of brownies, swirling it into the top with a skewer or tip of a knife. It can help to microwave the peanut butter for 15-25 seconds first- for ultimate 'drippiness.'

Step 6

Bake in the oven at 350ºF/180ºC for between 20-25 minutes, depending on how soft and gooey you want the brownies.

Step 7

Allow the brownies to cool before slicing into pieces - enjoy!

Step 8

Store the leftover peanut butter banana brownies in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.