Vegan Banana Brownies
These Vegan Banana Brownies are incredibly ooey gooey on the inside and delightfully crispy on the outside! You can easily make them in no time and with just a few simple ingredients. These fudgy treats are sure to become a new favorite for all!
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Bonnie - Serene Trail
Servings: 16
Calories: 180kcal
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
Serving: 1 brownie | Calories: 180kcal | Carbohydrates: 19.9g | Protein: 2.4g | Fat: 10.6g | Saturated Fat: 4.1g | Sodium: 334mg | Potassium: 349mg | Fiber: 1.7g | Sugar: 8.9g | Calcium: 25mg | Iron: 1mg
The nutrition information is estimated and can vary depending on brands and measurements used.
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