Vegan Banana Brownies

Chocolate lovers rejoice! These banana brownies are so decadent and irresistible.

Even better that we sneak healthy bananas into this tasty baked dessert for a guilt-free indulgence! 

These vegan banana and cocoa-filled brownies are great for sharing with others or freezing for later.

You can top them with vegan vanilla ice cream to celebrate a birthday, toss them into lunchboxes, serve them for an afterschool snack, or simply satisfy a sweet tooth with them!

These ooey gooey goodies are so easy to make, too!

Similar to my Brookies and Matcha Brownies, simply melt the vegan butter and chocolate with sugar, fold in the rest of the ingredients, bake, and enjoy.

No need for eggs here because the bananas do the trick!

For more desserts with nutritious bananas, be sure to check out my 5-Ingredient Banana Bread, Pumpkin Banana Bread, Zucchini Banana Bread, and Banana Bread Cookies. 

And if chocolate is on your mind, you will love my Chocolate Bread, Chocolate Pumpkin Bread, Thin Mint Truffles, Oat Milk Hot Chocolate, Tiramisu, and Date Snickers!

Always vegan of course!!

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Ingredients and Substitutions

• Butter – Use your favorite plant-based butter here. Preferably salted, but you can certainly add a little more salt if yours isn’t. 
• Chocolate Chips – Any dairy-free chocolate works. Enjoy Life makes semi-sweet and dark chocolate that both melt very well. 
• Cane Sugar – Sweeten these brownies with organic cane sugar to ensure that it’s vegan. 
• Vanilla – Vanilla offers a cozy warm flavor. 
• Bananas – Use your brown bananas that are soft and bruised for their natural sweetness. Not only are they tasty, but they also serve as a great egg replacer here!
• Flour – I use all-purpose but a gluten-free replacement will work as long as it’s 1-to-1 substitute.
• Cocoa Powder – Dairy-free, unsweetened cocoa powder works with the chocolate chips to create rich, chocolatey brownies.
• Baking Powder – Just a little baking powder is needed for some rise and aeration.
• Salt – Salt is quite the magical ingredient that enhances the chocolate flavors here. You can even sprinkle some salt flakes on top after taking the brownies out of the oven.
• Nuts – This ingredient is optional, but so good! Any kind will do, pecans, walnuts, almonds, brazil nuts, etc.

Step-By-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven and melt the vegan butter and 1/4 cup of the chocolate chips in a large bowl in the microwave.

Stir in the cane sugar while the melted butter and chocolate are still hot. Then, set this aside to cool down. Meanwhile, prepare the other parts of the recipe.

Use a sifter to add the flour, cocoa powder, baking powder, and salt to a separate bowl. This will help break up any clumps. Stir them together.

Grease an 8×8 dish with vegan butter or oil. You can also line it with parchment paper to make a sling so it’s easy to pull the block out later.

Mash the bananas and measure out exactly 1 cup. Stir this into the melted chocolate bowl along with the vanilla.

Add the dry ingredients to the wet-ingredient bowl. 

Gently combine them together. Then, fold in the chocolate chips and chopped nuts.

Pour the batter into the baking dish and use a spoon to spread it out and into the corners.

Bake it for about 30 minutes. The brownies are ready when the edges start to pull away from the edge of the dish and a toothpick comes out mostly clean. A few moist crumbs or melted chocolate on the toothpick are just fine.

Tips For Success

• Let the melted butter and chocolate chips cool for about 5 minutes so that the other chocolate chips don’t melt when they are folded in.
• Measure the flour and cocoa powder by spooning them into the measuring cups and scraping off the excess at the top.
• Sifting the dry ingredients through a sifter helps to break up any clumps. If you don’t have one available, be sure to whisk these ingredients together really well.
• We want to use exactly one cup of mashed bananas to achieve the perfect amount of moisture in the brownies.
• Be sure to grease or line the baking dish with parchment paper so that the brownies don’t stick to it. You can also do both of these if you want to remove the entire brownie block to slice them on a cutting board.
• Don’t overmix the batter to keep the brownies soft and tender.
• Try not to over-bake the brownies into a cake-like consistency (unless you want to). Brownies are meant to be slightly underbaked so they are moist and fudgy.
• It helps to slice the brownies with a warm knife for clean cuts. I like to run the knife under hot water and wipe it dry between each slice.

Storage & Reheating

Tightly cover the brownies and store them at room temperature for 2 days, refrigerated for 5 days, or in the freezer for 3 months. Enjoy them as-is or heat them up in the microwave for 20-30 seconds.

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