If you are on the hunt for a rich, moist, and utterly delicious treat that checks all the boxes for a plant-based diet, then look no further than this Vegan Banana Brownies Recipe. Combining the natural sweetness of ripe bananas with deep, indulgent dark chocolate and a hint of coffee, these brownies are a perfect balance of fudgy texture and warm flavors. Whether you’re catering to vegan friends or simply craving a healthier alternative to classic brownies, this recipe brings effortless joy to your baking and is sure to become a staple in your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in crafting the perfect Vegan Banana Brownies Recipe. From the luscious dark chocolate that provides intensity to the bananas that add natural moisture and sweetness, these simple yet essential components come together to create a show-stopping dessert.
- Vegan dark chocolate (220 g): Choose good-quality chocolate or chips for a rich, fudgy flavor that melts beautifully into the batter.
- Sunflower oil (118 ml): A neutral oil that keeps the brownies moist without overpowering the chocolate notes.
- Soy milk (120 ml): Combined with apple cider vinegar, it creates a vegan buttermilk substitute that lightens the texture.
- Apple cider vinegar (1 tsp): Activates baking soda for that perfect rise while adding subtle tanginess.
- Aquafaba (118 ml): The magic vegan egg replacer famously made from chickpea water, whipped to add airiness and lift.
- Ripe bananas (2 for batter, 2 optional for topping): Naturally sweet and moist, bananas are the heart of this recipe.
- Instant coffee (2 tbsp mixed with boiling water): Enhances the chocolate flavor creating a deeper, more complex taste.
- Coconut sugar (180 g): Adds a caramelized sweetness that is less processed than regular sugar.
- Vanilla extract (1 tsp): Brings warmth and rounds out the flavor profile.
- Plain flour (250 g): The base structure of the brownies, balancing chewiness and softness.
- Raw cacao powder (50 g): Gives the brownies an intense chocolate depth with a slightly bitter edge.
- Baking soda (½ tsp): Reacts with the vinegar to help the brownies rise and become tender.
- Sea salt (½ tsp): Amplifies sweetness and balances the chocolate’s richness.
- Coconut sugar (1 tbsp, for garnish): Adds a subtle crunch and extra sweetness on top.
How to Make Vegan Banana Brownies Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 170°C and lining your baking pan with parchment paper. Separating out some dark chocolate chunks adds a lovely texture surprise later on. This prep ensures your brownies bake evenly and come out perfectly fudgy and moist.
Step 2: Melt Chocolate and Combine with Oil
Melt the majority of your dark chocolate in a heat-proof bowl over a double boiler to avoid scorching. Then whisk in the sunflower oil, which enriches the batter and helps keep the brownies tender and soft.
Step 3: Make Vegan Buttermilk
Mix the soy milk with apple cider vinegar and let it sit briefly to curdle slightly. This vegan buttermilk mix is essential for lightening the brownies and working magic with the baking soda.
Step 4: Whip the Aquafaba
Using an electric whisk, beat the aquafaba for about five minutes until it forms soft peaks. This step is crucial for creating a fluffy, airy texture that makes these brownies anything but dense.
Step 5: Combine Wet Ingredients
Mash your bananas in a large bowl and whisk in the coffee, coconut sugar, and vanilla extract. Then add your vegan buttermilk and melted chocolate mixture, blending everything into one silky batter. Carefully fold in the whipped aquafaba to preserve the airiness it brings.
Step 6: Incorporate Dry Ingredients and Chocolate Chunks
In a separate bowl, mix flour, cacao powder, baking soda, and salt. Gently fold these dry ingredients into the wet concoction in parts, avoiding over-mixing to keep the brownies tender. Finally, fold in the reserved chocolate chunks to add bite-sized pockets of rich chocolate.
Step 7: Assemble and Bake
Pour your batter into the prepared pan and spread it evenly using a spatula. If using, layer the remaining banana slices on top and sprinkle coconut sugar over them for a delicate crunchy finish. Bake for 25 to 30 minutes until the edges are set and a skewer comes out with just a few moist crumbs.
Step 8: Cool and Serve
Let the brownies cool completely in the pan before removing and slicing. This resting time allows the brownies to firm up to that perfect fudgy texture you’re craving in a Vegan Banana Brownies Recipe.
How to Serve Vegan Banana Brownies Recipe
Garnishes
These brownies shine with a simple garnish of extra coconut sugar for crunch, but you can also top them with toasted coconut flakes or chopped nuts for an extra layer of texture. A drizzle of vegan caramel or dark chocolate sauce will excite any chocolate lover.
Side Dishes
Serve your brownies alongside a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. Fresh berries or a tangy fruit compote can balance the rich chocolate flavors with their bright notes, perfect for an elegant dessert finish.
Creative Ways to Present
For a fun twist, cut your brownies into bite-sized squares and serve them on a wooden board with an assortment of vegan cheeses and nuts as part of a decadent dessert platter. Alternatively, layer them with vegan pudding or yogurt and fruit for a dreamy trifle that will impress any crowd.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Vegan Banana Brownies Recipe fresh at room temperature in an airtight container for up to 3-4 days. The flavors actually deepen after a day, so they taste even better the next day!
Freezing
If you want to enjoy these brownies weeks later, freezing works wonderfully. Cut them into portions, wrap tightly in plastic wrap, then store in a freezer bag. They’ll last up to three months without losing their moist, gooey character.
Reheating
Reheat frozen brownies gently in the microwave for about 20-30 seconds or let them thaw at room temperature. For a warm dessert flair, pop them briefly in the oven wrapped in foil and serve with your favorite vegan ice cream or sauce.
FAQs
Can I substitute aquafaba with another egg replacer?
While aquafaba provides the best airy texture in this recipe, you can use flaxseed or chia egg substitutes, but the brownies may be slightly denser. Aquafaba’s unique ability to whip up lightens the batter beautifully.
What if I don’t have coconut sugar?
Muscovado sugar or soft brown sugar can be excellent alternatives, providing rich caramel notes that complement the bananas and chocolate perfectly.
Can I use gluten-free flour in this Vegan Banana Brownies Recipe?
Yes, a gluten-free all-purpose flour blend works well; just be mindful to fold gently and possibly add a little extra baking soda if your blend lacks it to ensure a good rise.
How ripe should my bananas be?
For maximum sweetness and moisture, use very ripe bananas with speckled skins. The riper, the better—it makes a hugely positive difference in flavor and texture.
Is it possible to make these brownies nut-free?
Absolutely! This recipe contains no nuts by default. Just make sure any chocolate you use is nut-free if allergies are a concern.
Final Thoughts
There is something truly special about the combination of bananas and rich chocolate that makes these Vegan Banana Brownies Recipe irresistible. They satisfy any sweet tooth while offering a wholesome alternative to traditional brownies. I can’t wait for you to try this recipe and share it with your loved ones—your kitchen will be buzzing with joy and the delightful aroma of chocolatey goodness in no time!
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Vegan Banana Brownies Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
These Vegan Banana Brownies are a rich and moist treat made with ripe bananas, dark chocolate, and plant-based ingredients. Perfectly sweetened with coconut sugar and accented with a hint of coffee, they combine a fudgy texture with a subtle banana flavor. This dairy-free, egg-free dessert offers a deliciously indulgent option for vegans and anyone seeking a wholesome, plant-based brownie.
Ingredients
Chocolate Mixture
- 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
Main Dry Ingredients
- 250 g plain flour
- 50 g raw cacao powder (or natural cocoa powder)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Wet Mixture
- 2 (200 g) 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
Garnish
- 1 tablespoon coconut sugar (for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 170°C. Line an 8×8 inch or 7×11 inch baking pan with parchment paper and set it aside. Separate 100 g of the dark chocolate and cut it into chunks; set these aside for later.
- Melt chocolate and mix oil: Place the remaining 120 g of chocolate in a heat-proof bowl and melt it over a double boiler. Once melted, remove from heat and whisk in the sunflower or rapeseed oil. Set this mixture aside.
- Make vegan buttermilk: In a small bowl or cup, combine the soy milk with the apple cider vinegar. Allow it to sit briefly to curdle slightly, forming a vegan buttermilk substitute, then set aside.
- Whip aquafaba: In a separate large bowl, add the aquafaba and beat with an electric whisk for about 5 minutes until light, fluffy, and forming soft peaks.
- Prepare wet banana mixture: Mash 2 ripe bananas in a large bowl using a fork. Add the mixed instant coffee, coconut sugar, and vanilla extract and whisk until combined. Then whisk in the vegan buttermilk mixture. Next, add the melted chocolate and oil mixture and whisk for 30 seconds to combine everything thoroughly. Carefully fold the whipped aquafaba into this wet mixture using a spatula.
- Combine dry ingredients: In another large bowl, sift or mix together the plain flour, raw cacao powder, baking soda, and sea salt.
- Fold dry into wet: Gently fold the dry ingredient mixture into the wet banana mixture in two to three increments, taking care not to overmix to keep the batter light. Fold in the reserved chocolate chunks, reserving a few to scatter on top if desired.
- Assemble and add toppings: Pour the brownie batter into the prepared baking pan, using a spatula to spread it evenly. Slice the remaining 2 bananas lengthwise and arrange the slices evenly on top of the batter. Sprinkle the banana slices with the tablespoon of coconut sugar for added caramelization.
- Bake the brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a clean knife or skewer into the center; it should come out mostly clean with a few moist crumbs attached. If wet batter sticks, bake for an additional 5 minutes and check again.
- Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan before lifting out and cutting into 12 square servings.
- Storage: Store the vegan banana brownies at room temperature in an airtight container for 3 to 4 days. Alternatively, refrigerate if preferred to extend freshness.
Notes
- Aquafaba: Aquafaba is the liquid from canned chickpeas and acts as an egg replacer in vegan baking.
- Chocolate Choices: Use vegan dark chocolate or dark chocolate chips to keep this recipe vegan-friendly.
- Bananas: Very ripe bananas work best for sweetness and moisture.
- Instant Coffee: Enhances the chocolate flavor but can be omitted if desired.
- Mixing: Avoid over-mixing the batter when combining wet and dry ingredients to keep brownies tender.
- Baking Pan Size: An 8×8 inch pan yields thicker brownies; a 7×11 inch pan will create a thinner layer.
- Storage: For best texture, serve brownies at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
