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
Scale
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
