If you have a sweet tooth and a love for rich, fudgy treats that just happen to be 100% plant-based, you are going to adore this Vegan Banana Brownies Recipe. Combining the natural sweetness of ripe bananas with the deep, indulgent flavor of dark chocolate, these brownies are a dream come true for anyone craving a healthier yet utterly delicious dessert. Moist, gooey, and jam-packed with wholesome ingredients, this recipe truly proves that vegan baking can be simple and sensational.
Ingredients You’ll Need
Putting together the perfect batch of vegan banana brownies is all about balance, and the ingredients here are both straightforward and essential. Each one plays a vital role—whether adding moisture, flavor, or texture—to create that beautifully fudgy, brownie experience we all love.
- 220 g vegan dark chocolate: Delivers rich cocoa flavor and luscious meltiness.
- 118 ml sunflower oil: Keeps the brownies moist without overpowering the flavor.
- 120 ml soy milk: Adds creaminess and works as a perfect plant-based liquid base.
- 1 teaspoon apple cider vinegar: Creates a slight tang that balances sweetness and helps with leavening.
- 118 ml aquafaba: The magical egg replacer that whips up light and airy for perfect texture.
- 2 ripe bananas (200g each): Natural sweetness and moisture, plus that signature banana flavor.
- 2 tablespoons instant coffee + 30 ml boiling water: Enhances the chocolate depth without being overpowering.
- 180 g coconut sugar: Adds caramel notes and complements the bananas beautifully.
- 1 teaspoon vanilla extract: For warm, inviting aroma and flavor complexity.
- 250 g plain flour: Provides the structure needed for fudgy brownies.
- 50 g raw cacao powder: Intensifies cocoa flavor with a slight bitterness.
- ½ teaspoon baking soda: Helps the brownies rise just enough without turning cakey.
- ½ teaspoon sea salt: Balances sweetness and enhances all the flavors.
- 1 tablespoon coconut sugar (for garnish): Adds a subtle sweet crunch on top.
How to Make Vegan Banana Brownies Recipe
Step 1: Prepare your baking setup
Start by preheating your oven to 170°C. Line an 8×8″ or 7×11″ baking pan with parchment paper so the brownies will lift out easily once baked. Set aside 100g of your dark chocolate and cut it into chunks; these will go into the batter later to add delightful pockets of melty chocolate.
Step 2: Melt the chocolate and combine with oil
Use a double boiler to gently melt 120g of the dark chocolate until smooth and glossy. Remove from heat and whisk in the sunflower oil quickly. This mixture creates the luscious, fudgy base of your brownies, so make sure to give it a good stir for a uniform texture.
Step 3: Whip up your vegan buttermilk
Mix the soy milk with apple cider vinegar in a small bowl or cup. This combo acts like buttermilk, adding a subtle tang and helping the brownies rise just right. Set this aside to curdle slightly while you prepare the other ingredients.
Step 4: Whip the aquafaba
Using an electric whisk, beat the aquafaba for 5 minutes until it becomes light and fluffy—almost like meringue. This step is crucial because aquafaba replaces eggs, adding airiness that balances the dense chocolate and bananas perfectly.
Step 5: Mix wet ingredients and fold in aquafaba
Mash your ripe bananas in a large bowl, then stir in the instant coffee mixed with boiling water, coconut sugar, and vanilla extract. Add the vegan buttermilk mixture and whisk till combined. Next, incorporate the melted chocolate and oil blend, whisking for another 30 seconds to ensure all flavors meld together beautifully. Finally, gently fold the whipped aquafaba into the bowl using a spatula—this keeps the batter light and airy.
Step 6: Combine dry ingredients and fold into wet
In a separate bowl, sift together plain flour, cacao powder, baking soda, and sea salt. Add these dry ingredients to the wet mix in two or three batches, folding gently each time. Be careful not to overmix, or the brownies might lose their perfect fudginess. Fold in the reserved chocolate chunks for decadent bursts of gooey chocolate throughout.
Step 7: Assemble and bake
Pour the batter evenly into your lined baking pan and spread it out with a spatula. Optional but highly recommended: slice the extra bananas lengthwise and arrange them on top. Sprinkle with a tablespoon of coconut sugar for a lovely, slightly crunchy topping. Bake for 25-30 minutes, testing with a skewer to ensure it comes out mostly clean with a few moist crumbs. If still too wet, bake for another 5 minutes.
Step 8: Cool and cut
Once baked, allow the brownies to cool completely in the pan. This cooling time helps solidify the fudgy texture, making it easier to slice into perfect squares that hold their shape without crumbling. Now you have irresistible vegan banana brownies ready to enjoy!
How to Serve Vegan Banana Brownies Recipe
Garnishes
The simplicity of the banana and coconut sugar topping is beautiful, but you can elevate it with a dusting of powdered sugar, a drizzle of dairy-free chocolate sauce, or even a sprinkle of crushed nuts like walnuts or pecans. These garnishes add texture and visual appeal, transforming your brownies into a real showstopper.
Side Dishes
Serve these brownies with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an indulgent treat. Fresh berries or a handful of chopped mint leaves on the side can also add a bright, refreshing counterpoint to the deep chocolate and sweet banana flavors.
Creative Ways to Present
For gatherings or gift-giving, cut these Vegan Banana Brownies into small bite-sized squares and arrange them on a pretty platter with edible flowers or dusted cocoa powder. Alternatively, sandwich them with vegan marshmallow fluff or frosting for a decadent brownie sandwich that will wow anyone lucky enough to have one.
Make Ahead and Storage
Storing Leftovers
These vegan banana brownies stay moist and delicious stored at room temperature inside an airtight container. They will remain fresh for about 3 to 4 days, making them perfect for baking in advance and enjoying throughout the week.
Freezing
You can freeze the brownies for up to 2 months. Wrap individual pieces tightly in plastic wrap and place them in a freezer bag or container. Thaw overnight in the fridge or at room temperature before serving, and they’ll taste just as wonderful as fresh.
Reheating
If you prefer your brownies warm, reheat them gently in the microwave for 15-20 seconds or pop them in a preheated oven at low temperature for a few minutes. This will revive that gooey, melty texture that makes these vegan banana brownies so irresistible.
FAQs
Can I use a different type of milk in the Vegan Banana Brownies Recipe?
Absolutely! While soy milk is recommended for its protein content and creaminess, you can substitute almond, oat, or any other plant-based milk you prefer. Just ensure it’s unsweetened to keep your brownies balanced.
What is aquafaba, and why is it used here?
Aquafaba is the liquid from cooked chickpeas or the liquid drained from a can of chickpeas. It whips up like egg whites and helps give the brownies a light texture without using eggs, making it perfect for vegan baking.
Can I make these brownies nut-free?
Yes, this recipe is naturally nut-free unless you choose to add nuts as a garnish or mix-in. Just be mindful of the chocolate you use to ensure it doesn’t contain any nut traces if you have severe allergies.
How ripe should the bananas be?
The riper, the better. Bananas with plenty of brown spots or even mostly brown skins have more natural sugars and will help sweeten the brownies naturally while adding great moisture.
Can I make the Vegan Banana Brownies Recipe gluten-free?
To make these brownies gluten-free, swap the plain flour for a gluten-free all-purpose blend. Just be sure it contains xanthan gum or a similar binder to maintain the structure.
Final Thoughts
This Vegan Banana Brownies Recipe is a true gem that combines wholesome ingredients with simple preparation to deliver a treat everyone will love. Whether you’re vegan, looking to cut back on dairy and eggs, or just craving a deliciously fudgy brownie with a twist, this recipe has got you covered. Go ahead, bake a batch and watch these brownies disappear faster than you can say “more please!”
Print
Vegan Banana Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Banana Brownies combine rich dark chocolate and ripe bananas to create a moist, fudgy treat that’s completely plant-based. Sweetened with coconut sugar and enhanced with the subtle bitterness of instant coffee, these brownies are perfectly tender and deliciously chocolatey. Aquafaba is whipped to provide a light texture without eggs, making these brownies a fantastic vegan dessert option for any occasion.
Ingredients
Chocolate and Wet Ingredients
- 220 g vegan dark chocolate (or dark chocolate chips)
- 118 ml sunflower oil (or neutral oil such as rapeseed oil or light olive oil)
- 120 ml soy milk (or other plant-based milk)
- 1 teaspoon apple cider vinegar
- 118 ml aquafaba
Fruits and Flavorings
- 2 (200g) ripe bananas (plus 2 more for topping if desired)
- 2 tablespoons Instant coffee (mixed with 2 tbsp (30 ml) boiling water)
- 180 g coconut sugar (or dark muscovado sugar or soft brown sugar)
- 1 teaspoon vanilla extract
Dry Ingredients
- 250 g plain flour
- 50 g raw cacao powder (or natural cocoa powder)
- ½ teaspoon Baking soda
- ½ teaspoon Sea salt
For Garnish
- 1 tablespoon coconut sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (338°F). Line an 8×8″ or 7×11″ baking pan with parchment paper and set aside. Separate 100g of the dark chocolate and cut it into chunks for later use.
- Melt Chocolate and Mix Oil: Place the remaining 120g of dark chocolate into a heat-proof bowl. Melt it gently over a double boiler. Once melted, remove from heat and whisk in the rapeseed (or chosen) oil until combined. Set aside to cool slightly.
- Make Vegan Buttermilk: In a small bowl or cup, mix the soy milk with the apple cider vinegar. This mixture will curdle slightly, creating a vegan buttermilk substitute. Set aside.
- Whip Aquafaba: Pour the aquafaba into a large bowl and beat vigorously with an electric whisk for about 5 minutes until it becomes light and fluffy like whipped egg whites.
- Combine Wet Ingredients: In a separate large bowl, mash 2 ripe bananas with a fork. Add the prepared instant coffee mixture, coconut sugar, and vanilla extract, then whisk to combine thoroughly. Stir in the vegan buttermilk mixture followed by the melted chocolate and oil blend, whisking again for about 30 seconds to integrate all ingredients. Gently fold the whipped aquafaba into this wet mixture using a spatula, preserving as much air as possible.
- Mix Dry Ingredients: In another large bowl, sift or stir together the plain flour, raw cacao powder, baking soda, and sea salt.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients in two to three additions. Gently fold them together using a spatula until just combined; avoid over-mixing. Fold in the reserved chocolate chunks, reserving a few to sprinkle on top if you wish.
- Prepare for Baking: Pour the batter into the lined baking pan. Use a spatula to spread it evenly. If desired, slice the additional bananas lengthwise and arrange them atop the batter. Sprinkle with the tablespoon of coconut sugar for added crunch and sweetness.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. To check doneness, insert a clean knife or skewer into the center— it should come out clean or with just a few moist crumbs. If batter sticks, bake for an additional 5 minutes.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, lift them out using the parchment paper, cut into 12 servings, and enjoy.
- Storage: Store these vegan banana brownies at room temperature in an airtight container for 3-4 days. Alternatively, keep them refrigerated to extend freshness.
Notes
- Aquafaba, the liquid from canned chickpeas, acts as an excellent egg substitute, providing structure and lightness.
- You can substitute sunflower oil with other neutral oils like rapeseed or light olive oil.
- Instant coffee enhances the chocolate flavor but can be omitted if preferred.
- The bananas can be ripened naturally; the riper they are, the sweeter the brownies.
- Store brownies at room temperature for the best texture or refrigerate for longer shelf life.
