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
Scale
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.
