If you have a soft spot for rich, fudgy chocolate treats and love the natural sweetness that ripe bananas bring, then you are going to adore this Vegan Banana Brownies Recipe. This recipe combines the deep, comforting flavors of dark chocolate with the moistness and subtle fruity notes of bananas, resulting in brownies that are perfectly chewy with just the right amount of gooeyness. Whether you’re vegan, experimenting with plant-based desserts, or just simply craving something indulgent without the usual dairy and eggs, this recipe will quickly become your go-to for satisfying those chocolate cravings in a wholesome way.
Ingredients You’ll Need
Every ingredient in this Vegan Banana Brownies Recipe plays a vital role in creating that irresistible texture and flavor. From the smooth richness of vegan dark chocolate to the natural moisture from ripe bananas, these simple components come together beautifully to create a dessert that feels both decadent and nourishing.
- Vegan dark chocolate (220 g): Adds intense chocolate flavor and fudgy texture, ensuring each bite is indulgent.
- Sunflower oil (118 ml): Keeps the brownies moist while offering a neutral taste that lets the chocolate shine.
- Soy milk (120 ml): Creates a creamy base and reacts with vinegar to form vegan buttermilk for lightness.
- Apple cider vinegar (1 tsp): Helps the batter rise and tenderizes the brownie crumb.
- Aquafaba (118 ml): Whipped to fluffy perfection, it gives the brownies lift without eggs.
- Ripe bananas (2 large, plus 2 for topping): Provide natural sweetness, moisture, and a lovely banana undertone.
- Instant coffee (2 tbsp mixed with boiling water): Enhances the chocolate flavor without adding bitterness.
- Coconut sugar (180 g, plus 1 tbsp for garnish): Imparts a subtle caramel note and adds depth to the sweetness.
- Vanilla extract (1 tsp): Elevates all the flavors, making the dessert irresistible.
- Plain flour (250 g): Forms the structure of the brownies, making them satisfyingly chewy.
- Raw cacao powder (50 g): Boosts the chocolate flavor and deepens the color.
- Baking soda (½ tsp): Works with vinegar to give the brownies a tender, airy lift.
- Sea salt (½ tsp): Enhances the chocolate’s richness and balances the sweetness perfectly.
How to Make Vegan Banana Brownies Recipe
Step 1: Prep Your Oven and Chocolate
Begin by preheating your oven to 170°C and preparing your baking pan with parchment paper. This is crucial to ensure your brownies bake evenly and lift out easily. Next, chop 100g of your vegan dark chocolate into chunks—these will add delightful pockets of melted chocolate in the final brownies!
Step 2: Melt the Chocolate Mixture
Melt the remaining 120g of chocolate gently over a double boiler. Once silky and smooth, whisk in the sunflower oil to create a luscious base that will keep your brownies wonderfully moist and rich.
Step 3: Create Vegan Buttermilk
Mix the soy milk with apple cider vinegar in a small bowl and let it sit. This little trick mimics buttermilk’s tang and helps the baking soda activate, giving your brownies that perfect tender crumb.
Step 4: Whip the Aquafaba
In a large bowl, beat the aquafaba with an electric whisk for about five minutes until it becomes light and fluffy. This step is magical since aquafaba replaces eggs, giving your brownies structure and airiness while keeping them entirely plant-based.
Step 5: Combine Wet Ingredients
Mash your ripe bananas in a bowl, then whisk in the coffee, coconut sugar, and vanilla extract. Add the vegan buttermilk and melted chocolate mixture, whisking thoroughly until creamy. Gently fold in the fluffy aquafaba to keep the batter light and airy. This blend of ingredients brings the perfect balance of sweet, bitter, and velvety textures to your brownies.
Step 6: Mix Dry Ingredients and Combine
In a separate bowl, combine your flour, cacao powder, baking soda, and sea salt. Carefully fold these dry ingredients into the wet batter in small batches, ensuring you don’t over-mix to maintain a tender crumb. Finally, fold in your reserved chocolate chunks for those delightful gooey bites throughout the brownies.
Step 7: Assemble and Add Banana Topping
Pour the batter evenly into your prepared pan and smooth the top. If you like, slice the remaining bananas lengthwise and lay them gently over the batter for a stunning presentation and added natural sweetness.
Step 8: Sprinkle Sugar and Bake
Sprinkle the banana slices with a tablespoon of coconut sugar to give a caramelized topping once baked. Place the pan in the oven and bake for 25 to 30 minutes. Test doneness with a skewer—it should come out clean with a few moist crumbs but no wet batter.
Step 9: Cool and Slice
Allow the Vegan Banana Brownies Recipe to cool completely in the pan before lifting them out and slicing. This cooling period helps the brownies set perfectly, making them easier to cut without crumbling.
How to Serve Vegan Banana Brownies Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of vegan chocolate sauce can elevate your brownies into a gourmet treat. Fresh banana slices or crushed nuts on top add texture and an inviting look that’s sure to impress.
Side Dishes
These brownies pair wonderfully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for the ultimate indulgence. A cup of robust coffee or herbal tea complements the rich chocolate flavors beautifully.
Creative Ways to Present
Serve these brownies layered with vegan cream and fresh berries for a decadent dessert parfait. Alternatively, cut into bite-sized squares and display on a platter for gatherings—watch how quickly they disappear!
Make Ahead and Storage
Storing Leftovers
Store your leftover vegan banana brownies at room temperature in an airtight container to keep them moist and fresh for up to 3-4 days. They also do well refrigerated if you prefer, but bring them to room temperature before enjoying.
Freezing
If you want to save some for later, wrap individual brownie pieces tightly in cling film and place them in a freezer-safe container or bag. They can be frozen for up to 3 months without losing their rich flavor and fudgy texture.
Reheating
To enjoy frozen brownies, thaw them at room temperature and warm gently in the oven at low heat or microwave for a few seconds. This will refresh their soft, gooey goodness and make them feel freshly baked.
FAQs
Can I substitute the aquafaba in this Vegan Banana Brownies Recipe?
Yes! While aquafaba creates a light, fluffy texture, you could also try flaxseed or chia egg substitutes, but be aware that the texture might be slightly denser.
Do the bananas affect the chocolate flavor?
The bananas add natural sweetness and moisture without overpowering the chocolate. They enhance the overall flavor harmony, making the brownies richer and more complex.
What if I don’t have coconut sugar?
You can substitute coconut sugar with dark muscovado or soft brown sugar. These choices maintain the deep caramel notes crucial for this recipe’s unique flavor.
Is it necessary to add coffee in this recipe?
While coffee is optional, it acts as a flavor enhancer that makes the chocolate taste more intense and less one-dimensional. The coffee taste is subtle and won’t dominate the brownies.
Can I make these brownies gluten-free?
With a proper gluten-free flour blend, you can adapt this recipe, but results may vary. You might want to add a binding agent like xanthan gum for best texture.
Final Thoughts
This Vegan Banana Brownies Recipe is truly a celebration of how delicious plant-based baking can be. It’s an easy way to whip up a batch of comforting, chocolatey goodness without any compromises on flavor or texture. Whether you’re sharing with friends or indulging as a special treat, these brownies promise to bring smiles and satisfy any sweet tooth. Give it a try—you might just find your new favorite chocolaty delight!
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 are a rich, fudgy treat that combines ripe bananas, dark vegan chocolate, and a hint of coffee for a deep, indulgent flavor. Made without eggs or dairy, they use aquafaba and plant-based milk to achieve a moist, fluffy texture. Perfect for a wholesome dessert or snack, these brownies are easy to prepare and bake in under an hour.
Ingredients
Chocolate and Oil
- 220 g vegan dark chocolate (or dark chocolate chips)
- 118 ml sunflower oil (or neutral oil such as rapeseed oil or light olive oil)
Wet Ingredients
- 120 ml soy milk (or other plant-based milk)
- 1 teaspoon apple cider vinegar
- 118 ml aquafaba
- 2 (200 g) ripe bananas
- 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
- 2 more ripe bananas (optional, for topping)
- 1 tablespoon coconut sugar (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 170°C. Line an 8×8″ or 7×11″ baking pan with parchment paper and set aside. Separate 100 g of the dark chocolate and chop into chunks for later use.
- Melt Chocolate and Add Oil: Place the remaining 120 g chocolate in a heat-proof bowl and melt it over a double boiler. Once melted, remove from heat and whisk in the rapeseed oil until smooth; set aside.
- Make Vegan Buttermilk: In a small bowl, combine the soy milk and apple cider vinegar to create a vegan buttermilk mixture. Let it sit for a moment and set aside.
- Whip Aquafaba: Pour the aquafaba into a large bowl and whip using an electric whisk for 5 minutes until it becomes light, fluffy, and forms soft peaks.
- Mix Wet Ingredients: In another large bowl, mash the 2 bananas thoroughly with a fork. Add the brewed instant coffee, coconut sugar, and vanilla extract, then whisk to combine. Mix in the vegan buttermilk mixture, whisking again until smooth. Add the melted chocolate mixture and whisk for 30 seconds until evenly combined. Gently fold the whipped aquafaba into the wet ingredients using a spatula.
- Combine Dry Ingredients: In a separate large bowl, sift together the plain flour, cacao powder, baking soda, and sea salt. Gradually fold the dry ingredients into the wet mixture in 2-3 additions, gently mixing to avoid overworking the batter.
- Add Chocolate Chunks: Fold in the reserved chocolate chunks, reserving a few to sprinkle on top if desired.
- Pour Batter and Add Toppings: Transfer the batter to the prepared baking pan and spread evenly with a spatula. If using, slice the remaining bananas lengthwise and arrange them on top of the batter. Sprinkle with the tablespoon of coconut sugar.
- Bake: Bake in the oven for 25-30 minutes. Insert a clean knife or skewer into the center to check for doneness; it should come out clean or with a few moist crumbs. If not done, bake for an additional 5 minutes.
- Cool and Serve: Remove from oven and allow the brownies to cool completely in the pan before lifting out with the parchment paper. Cut into 12 servings and enjoy.
- Storage: Store the brownies in an airtight container at room temperature for 3-4 days or refrigerate if preferred to prolong freshness.
Notes
- Aquafaba is the liquid from canned chickpeas; it acts as an egg substitute to provide structure and fluffiness.
- You can substitute sunflower oil with other neutral oils like rapeseed or light olive oil.
- Using instant coffee enhances the chocolate flavor but can be omitted if desired.
- If you don’t have vegan dark chocolate, regular dark chocolate that is dairy-free works well.
- Ensure bananas are ripe for maximum sweetness and moisture in the brownies.
- Do not over-mix the batter to keep the brownies tender.
- Leftover brownies can also be frozen for up to 2 months.
