Vegan banana chocolate brownies combine two classic flavors—banana and chocolate into an amazing mouth watering dessert that will surely satisfy your sweet carvings. These Chocolate Brownies are completely plant-based, meaning no eggs, no dairy and results a healthy dessert!
This Vegan banana chocolate brownies recipe will help you to save your over-ripened bananas that you were thinking to throw and can be transformed into the key ingredient for these delicious vegan banana chocolate brownies.
These chocolate brownies are versatile and are perfect for every occasion. You can customize your chocolate brownies by adding your favorite toppings, or mix in some nuts or chocolate chunks for extra texture.
These Vegan banana chocolate brownies will be the crowd-pleaser whether you make it for a party or just as a snack. This recipe will guide you step by step to make The Perfect Vegan Banana Chocolate Brownies!
Other recipes you will like:
Banana Bread Brownies: Your New Favorite Dessert
15 Best Lotus Biscoff Dessert Recipes
5 Best Air Fryer Peach Dessert Recipes
Why You’ll Love This Recipe
- Rich and Chocolatey: The combination of cocoa powder and optional dark chocolate chunks makes these Chocolate Brownies fudgy.
- Easy and Accessible Ingredients: You likely already have the key ingredients like bananas, cocoa powder, and flour in your pantry.
- Naturally Sweetened: The ripe bananas reduce the need for added sugars while adding depth to the flavor.
- Customizable and Allergy-Friendly: Easily adapt the recipe to include your favorite mix-ins or make it nut-free if needed.
How to Make Vegan Banana Chocolate Brownies: Step by Step
Ingredients You Will Need:
- Ripe bananas: You will need 2 medium-sized ripe bananas to provide natural sweetness, and moisture, and act as an egg substitute.
- Cocoa powder: Use ½ cup of unsweetened cocoa powder to give the brownies a rich chocolate flavor.
- All-purpose flour: You will need 1 cup of all-purpose flour to create the structure for the brownies. A gluten-free 1:1 baking mix can also be used.
- Coconut oil: Use ¼ cup of melted coconut oil to make the brownies moist and fudgy. You can substitute it with any neutral vegetable oil.
- Brown sugar: Add ½ cup of brown sugar for a hint of sweetness that complements the bananas and chocolate.
- Plant-based milk: Use ¼ cup of any plant-based milk, such as almond or soy, to create a smooth batter.
- Vanilla extract: Add 1 teaspoon of vanilla
- Baking powder: You will need 1 teaspoon of baking powder to help the brownies rise slightly and maintain a soft texture.
- Dark chocolate chips (optional): Add ½ cup of vegan dark chocolate chips for extra bursts of chocolate flavor in every bite.
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it lightly with coconut oil or lining it with parchment paper for easy removal.
Step 2: In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth. Add the melted coconut oil, plant-based milk, vanilla extract, and brown sugar. Stir well until the mixture is fully combined and smooth.
Step 3: Sift in the cocoa powder, all-purpose flour, and baking powder. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix, as this can make the brownies dense. If using, fold in the vegan dark chocolate chips at this stage.
Step 4: Pour the batter into the prepared baking pan and spread it evenly using a spatula. Tap the pan gently on the counter to remove any air bubbles. Place the pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Step 5: Remove the Chocolate Brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, slice into squares and enjoy!
Temperature Instructions
Following are some temperature instructions to make Perfect Vegan Banana Chocolate Brownies:
Bake the Chocolate Brownies at 350°F (175°C) for 25–30 minutes. Check for doneness by inserting a toothpick into the center of the brownies. If the toothpick comes out with a few moist crumbs (not wet batter), the brownies are ready.
For a slightly fudgier texture, check around the 25-minute mark to avoid overbaking. Let the brownies cool completely in the pan before slicing, as they will continue to firm up as they cool.
Additions
- Nuts: You can add chopped walnuts, pecans, or almonds for a crunchy texture that complements the soft, fudgy brownies.
- Peanut Butter Swirl: You can add a tablespoon of creamy peanut butter and swirl it into the batter for an extra layer of flavor.
- Shredded Coconut: You can add ¼ cup of shredded coconut to give your brownies a tropical twist.
Tips and Tricks
- Use overripe bananas for extra sweetness and moisture.
- Don’t overmix the batter to keep the brownies light and fudgy.
- Let the Chocolate Brownies cool completely before slicing to prevent them from falling apart.
- Check for doneness at 25 minutes using a toothpick to avoid overbaking.
- Add extra chocolate chips or chopped dark chocolate for a richer flavor.
- Sprinkle a little sea salt on top for a contrast that enhances the chocolate.
- Ensure your coconut oil and plant-based milk are at room temperature for smoother mixing.
Serving Suggestions
Serve these Chocolate Brownies warm with a scoop of vegan ice cream for a creamy, indulgent dessert experience. The cold ice cream pairs beautifully with the warm, fudgy texture of the brownies.
Topping the Chocolate Brownies with fresh berries like raspberries or strawberries adds a refreshing contrast to their rich, chocolatey flavor.
For a richer experience, drizzle almond or peanut butter over the brownies. This adds a creamy, nutty touch that elevates the overall flavor.
Frequently Asked Questions (FAQs)
Can I use a different type of flour?
Yes, you can use a gluten-free flour blend if you need a gluten-free version. Almond flour or oat flour can also work but may affect the texture slightly.
What can I substitute for coconut oil?
You can substitute coconut oil with any neutral-flavored vegetable oil, such as canola or sunflower oil. You could also use melted vegan butter.
Can I add other fruits to this recipe?
Yes, you can add other fruits like mashed strawberries or blueberries for a twist. Just make sure the fruit doesn’t add too much extra moisture.
How do I store leftover brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Can I freeze these brownies?
Yes, these brownies freeze well. Wrap them tightly in plastic wrap or foil, and store in a freezer-safe container for up to 3 months. Thaw before serving.
Can I use a different sweetener instead of brown sugar?
Yes, you can substitute brown sugar with maple syrup, coconut sugar, or agave nectar. If using a liquid sweetener, reduce the plant-based milk slightly to compensate for the extra liquid.
Vegan Banana Chocolate Brownies
Equipment
- Mixing bowl
- 8×8-inch baking pan
- Parchment paper
Ingredients
- 2 ripe bananas
- ½ cup cocoa powder
- 1 cup all-purpose flour
- ¼ cup coconut oil
- ½ cup brown sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch pan with parchment paper.
- Step 2: Mash the ripe bananas in a large bowl, then add the wet ingredients like coconut oil, plant-based milk, and vanilla extract, mixing until smooth.
- Step 3: Sift in the dry ingredients, including cocoa powder, flour, and baking powder, then fold everything together gently until combined.
- Step 4: Pour the batter into the prepared pan, spreading it evenly, and bake for 25–30 minutes until a toothpick inserted comes out with a few moist crumbs.
- Step 5: Allow the brownies to cool completely in the pan before slicing into squares and serving.
Notes
- Calories: 150
- Carbohydrates: 30g
- Protein: 2g
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 200mg
- Fiber: 3g
- Sugar: 12g
- Vitamin A: 0%
- Vitamin C: 8%
- Calcium: 2%
- Iron: 8%
