These Vegan Banana Brownies are deliciously fudgy on the inside and delightfully crispy on the outside! Easily make these rich, chocolatey treats in no time and with just a few simple ingredients. They are sure to become a new favorite!
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, or satisfy a sweet tooth with them.
These ooey gooey goodies are so easy to make, too!
Similar to my 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.
How to Make Vegan Banana Brownies
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
- Preheat the oven to 350°F.
- Melt the vegan butter and ¼ cup of the chocolate chips in a large bowl in the microwave for about 45 seconds.
- Stir in the cane sugar while the melted butter and chocolate is still hot. Then, set this aside to cool down for about 5 minutes. 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 8x8 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 of them. Stir them 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 it 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.
More Vegan Chocolatey Treats
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Vegan Banana Brownies
Equipment
- 8x8 baking dish
Ingredients
- ½ cup vegan butter, salted
- ½ cup dairy-free chocolate chips, divided
- ⅔ cup cane sugar
- 1 teaspoon vanilla extract
- 1 cup bananas, (measure after mashing them)
- 1 ⅓ cup all-purpose flour
- ⅓ cup dairy-free cocoa powder, unsweetened
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup nuts (pecans, walnuts, etc.), chopped, optional
Instructions
- Preheat the oven to 350°F.
- In a large bowl, melt the vegan butter and ¼ cup of the chocolate chips in the microwave for about 45 seconds.
- Stir in the cane sugar while the melted butter and chocolate is still hot. Set this bowl aside to cool down for 5 minutes while preparing the other parts of the recipe.
- In a medium-sized bowl, pour in the flour, cocoa powder, baking powder, and salt through a sifter to break up the clumps. Then stir them together.
- Grease an 8x8 dish with vegan butter or oil. You can also line it with parchment paper for easy removal of the brownie block later.
- Mash the bananas and measure out exactly 1 cup of them. Stir them into the melted chocolate bowl along with the vanilla extract.
- Add the dry ingredients to the wet-ingredient bowl. Gently combine everything together. Fold in the chocolate chips and chopped nuts.
- Pour the brownie batter into the dish and use a spoon to spread it out. Bake it for about 30 minutes. They are ready when the edges start to pull away from the dish and a toothpick comes out mostly clean. A few moist crumbs or melted chocolate on the toothpick are just fine.
- Let them cool down for 10 minutes to allow time for them to set.
Video
Notes
- Let the melted butter and chocolate chips cool for 5 minutes so that the remaining chocolate chips don’t melt when they are folded in.
- Measure the flour and cocoa powder by spooning it into the measuring cups and scraping off the excess at the top.
- Sifting the dry ingredients helps to break up any clumps. If you don’t have one available, whisk these ingredients together really well.
- Use exactly one cup of mashed bananas to achieve the perfect amount of moisture.
- 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 prefer them that way. Generally, brownies are meant to be slightly underbaked so they are moist and fudgy.
- It helps to slice the brownies with a clean, warm knife. I usually run the knife under hot water and wipe it dry between each slice.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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