Vegan Banana Brownies

These vegan banana brownies are fudgy and delicious. They’re a great way to use up ripe bananas when you’re in the mood for a treat. These brownies are quick and easy to make.

Ingredients and substitutions

Be sure to use ripe bananas with plenty of brown spots when making this recipe. If your bananas aren’t ripe, then the end result won’t be quite as sweet.

Moist brownies on a white platter.

I sweetened these brownies further with maple syrup. You can substitute agave nectar if you prefer. Or you can omit the maple syrup, but the end result will be only subtly sweet and the texture will be a bit firmer.

I like to use spelt flour or whole wheat flour when making these brownies. You can substitute oat flour or all purpose flour if you prefer.

Dark chocolate gives these brownies their rich texture and flavor. You can substitute vegan chocolate chips if you prefer.

How to make them

Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring often, until the chocolate has melted, then immediately remove the pot from the heat.

Preheat the oven to 350 degrees Fahrenheit. Next you’ll add the bananas to a mixing bowl, then use a potato masher or fork to mash them.

Mashed bananas in a glass bowl with a potato masher.

Add the melted dark chocolate, maple syrup, vanilla extract, and salt to the mixing bowl, then mix well.

Wet ingredients for brownie batter in a glass mixing bowl.

Add the flour, then mix until incorporated. Transfer the batter to an 8 inch baking dish lined with parchment paper.

Bake at 350 degrees Fahrenheit for 35 minutes. Be sure to let the brownies cool to room temperature before slicing and serving.

Brownies cut in squares on a white plate.

Storage

Store these brownies in an airtight container in the fridge for up to five days.

Optional additions

To add an extra layer of flavor and crunch to these brownies, mix half a cup of chopped walnuts or pecans into the batter.

More plant-based banana recipes to try

Vegan Banana Brownies

These vegan banana brownies are fudgy and chocolaty. They're perfect for using up ripe bananas when you're in the mood for a delicious treat.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 12
Calories 210.4kcal

Equipment

  • 8 inch baking dish
  • Parchment paper

Ingredients

  • 4 large ripe bananas
  • 1 1/2 cups chopped dark chocolate
  • 3/4 cup whole wheat flour (or spelt flour)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Add the chopped dark chocolate to a pot on the stove set to low heat.
  • Cook, stirring often, until the chocolate has melted, then immediately remove the pot from the heat.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the bananas to a mixing bowl, then use a potato masher or fork to mash them.
  • Add the melted dark chocolate, maple syrup, vanilla extract, and salt to the mixing bowl, then mix well.
  • Add the whole wheat flour, then mix until incorporated.
  • Transfer the batter to an 8 inch baking dish lined with parchment paper.
  • Bake at 350 degrees Fahrenheit for 35 minutes.
  • Let the brownies cool to room temperature before slicing and serving.

Notes

  • Store these brownies in an airtight container in the fridge for up to five days.
  • Optional additions include 1/2 cup of chopped walnuts or pecans.

Nutrition

Calories: 210.4kcal | Carbohydrates: 29g | Protein: 3.1g | Fat: 9.6g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.8g | Cholesterol: 0.7mg | Sodium: 54mg | Potassium: 340mg | Fiber: 4.2g | Sugar: 14.1g | Vitamin A: 34.4IU | Vitamin C: 3.4mg | Calcium: 27.9mg | Iron: 3mg
Brownies cut in squares on a white plate.
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