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These are the best vegan banana brownies! Naturally sweetened, gluten-free, and made with only a handful of wholesome ingredients
I have so many brownie recipes and I will never get tired of coming up with new ones! The other day I had a couple spotty bananas that were about to go bad and I wasn’t in the mood for banana bread. I wanted something more decadent and thought, why not make some vegan and gluten-free banana brownies?
I’ve never gravitated towards a banana brownie recipe because frankly, I don’t want my brownies to taste like bananas. But I wanted something mostly naturally sweetened and this recipe surprised me so much. The banana flavor isn’t overpowering, and the chocolatey richness of the brownies is really what shines. These basically taste like banana bread + fudgy brownies had a baby.
My favorite part of this recipe is that it’s naturally sweetened with just banana, coconut sugar, and pure maple syrup, made with healthier ingredients like oat flour and natural peanut butter, and these couldn’t be easier to make.
Ingredients in The Best Vegan Banana Brownies
Bananas– make sure your bananas are ripe and spotty!
Coconut Sugar
Pure Maple Syrup
Instant Coffee-this enhances the chocolate flavor, but you can skip this if you don’t have any
Almond Milk– or any milk you have on hand
Natural Peanut Butter– natural peanut butter that is runny and drippy is key here for the fudgy texture
Cocoa Powder–I use a combination of Dutch process and regular cocoa and highly recommend this
Oat Flour– to keep these brownies gluten-free!
Baking Soda + Baking Powder
Salt
How to Make
First, preheat your oven to 350°F and line a 9 x 9 glass baking dish with parchment paper and set aside.
In a medium bowl, mash about three ripe and spotty bananas and measure out one cup of mashed banana. Add your one cup of mashed banana back to the bowl and then add the remaining wet ingredients and whisk well. Make sure there are no big banana clumps.
Next, add in the dry ingredients and mix well with a spatula. At this point, you can taste and feel free to add another tablespoon of maple syrup if it’s not sweet enough. The batter should be thick but easily pourable.
Next, add the batter to the prepared baking dish in an even layer. Bake in the oven for about 22 to 26 minutes. For extra fudgy brownies, take these out of the oven when there’s a little bit of batter left on a knife or toothpick. For a more cakey texture, take them out of the oven when there is no batter remaining on a knife or toothpick.
Let the brownies cool in the pan for about 15 minutes. Once cooled, slice with a wet knife to minimize breakage. Enjoy as is or you can top with additional bananas or even a chocolate drizzle. Leftovers can be stored covered at room temperature. Enjoy!!
The Best Vegan Banana Brownies
Ingredients
Wet Ingredients
- 1 cup mashed ripe and spotty bananas
- 1/3 cup coconut sugar
- 1/4 cup natural peanut butter needs to be runny!
- 3 to 4 tbsp pure maple syrup see notes
- 2 tsp vanilla extract
- 1 tsp instant coffee
Dry Ingredients
- 2/3 cup oat flour if you’re grinding your own oats, just make sure the oat flour is soft and fluffy
- 1/4 cup dutch process cocoa see notes
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Instructions
- First, preheat your oven to 350°F and line a 9 x 9 glass baking dish with parchment paper and set aside.
- In a medium bowl, mash about three ripe and spotty bananas and measure out one cup of mashed banana. Add your one cup of mashed banana back to the bowl and then add the remaining wet ingredients and whisk well. Make sure there are no big banana clumps.
- Next, add in the dry ingredients and mix well with a spatula. At this point, you can taste and feel free to add another tablespoon of maple syrup if it’s not sweet enough. The batter should be thick but easily pourable.
- Next, add the batter to the prepared baking dish in an even layer. Bake in the oven for about 22 to 26 minutes. For extra fudgy brownies, take these out of the oven when there’s a little bit of batter left on a knife or toothpick. For a more cakey texture, take them out of the oven when there is no batter remaining on a knife or toothpick.
- Let the brownies cool in the pan for about 15 minutes. Once cooled, slice with a wet knife to minimize breakage. Enjoy as is or you can top with additional bananas or even a chocolate drizzle. Leftovers can be stored covered at room temperature. Enjoy!!
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