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
Scale
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.
