Banana Brownies

Try banana brownies for a unique twist on a classic dessert! Featuring mashed ripe bananas, they’re just as rich, moist, and indulgent as traditional brownies with a hint of banana bread flavor. Serve them for a quick, easy, and healthy way to get your chocolate fix!

Why you’ll love this recipe

• Sweet banana twist: Ripe bananas add natural sweetness and a moist, tender texture.
• Vegan-friendly: Made with egg and dairy-free ingredients, these banana brownies are the perfect treat for everyone.
• Simple & easy: This recipe requires mostly pantry staples and straightforward steps. It’s a breeze to bake, even for beginners.

Moist banana brownies

These banana brownies fuse two of my favorite desserts — traditional chocolate brownies and sweet banana bread. They’re the perfect way to use up ripe, spotty bananas you have lying around!

Plus, adding mashed bananas gives the brownies a naturally sweet flavor without using too much sugar. I also like to add a pinch of instant coffee to enhance the chocolate flavor even further (trust me, it makes a world of difference)!

I’ve kept the recipe vegan-friendly by using soy milk, coconut oil, and vegan chocolate chips, ensuring that almost everyone can indulge. After a quick bake, these brownies turn out moist, fudgy, and irresistibly delicious.

Ingredients & Substitutions

• All-purpose flour: Gives structure to the brownies while maintaining a tender crumb. Substitute all-purpose flour with a gluten-free blend if you’re sensitive to gluten.
• Cocoa powder: I recommend Dutch-processed cocoa powder for a rich, deep chocolate taste. If you don’t have Dutch-processed cocoa, use natural cocoa powder instead.
• Sugar: In addition to the bananas, granulated sugar adds sweetness. Try coconut sugar for a healthier, less processed alternative.
• Baking powder: Helps the brownies rise. Ensure it's fresh for the best results.
• Instant coffee: Enhances the chocolate flavor. You can omit the instant coffee if you don’t have any or replace it with espresso.
• Banana: Brings natural sweetness and moisture. It also helps bind the brownies in place of eggs. Overripe (very spotty) bananas work best here.
• Soy milk: Adds extra moisture to the batter. Oat or cashew milk are great substitutes.
• Vinegar: I prefer white vinegar for baking, but you can use apple cider vinegar or lemon juice if you prefer.
• Coconut oil: Gives the brownies a rich flavor and texture. Vegan butter also works.
• Vanilla: Enhances the sweetness of the brownies. Make sure it’s pure vanilla extract.
• Vegan chocolate chips: For bursts of melty chocolate flavors in each bite. Any vegan-friendly chips or chopped chocolate will work.

How to make chocolate banana brownies

• Step 1: Preheat your oven to 350F and line an 8x8” baking pan with parchment paper. This makes the removal process easier and ensures clean slicing of the brownies.

• Step 2: Mix soy milk with vinegar in a bowl to form a dairy-free buttermilk. This adds a subtle tang and creates a tender crumb.

• Step 3: Sift together the flour, cocoa powder, and baking powder, then stir in the sugar and instant coffee. Sifting prevents lumps for a smoother batter, so don’t skip this step.

• Step 4: Whisk together the mashed banana, coconut oil, vanilla, and soy buttermilk. Fold the dry mix into the wet, then add your chocolate chips.

• Step 5: Add a few chocolate chips on top, then bake these chocolate banana brownies for 40 minutes. Let them cool for 20 minutes before lifting them out to slice into squares.

Storage & Reheating

If you’re preparing your banana brownies in advance or have leftovers, here’s what to do:

• Room temperature: You can keep the slices in an airtight container on the counter for up to 4-5 days. I like to place pieces of parchment paper between the brownies to prevent sticking, especially if they’re stacked.
• Freezer: For longer storage, transfer the brownies to the freezer for up to 3 months. Wrap individual pieces in parchment paper or cling wrap, then store them in a freezer bag.

Variations

• Nutty banana brownies: Add chopped walnuts or pecans for a crunchy texture.
• Spice: Mix in cinnamon or nutmeg for a warm, spiced flavor.
• Fruit: Top the brownies with banana slices or raspberries before baking.
• Protein-packed: Replace some flour with a scoop of chocolate vegan protein powder.
• Salted caramel: Drizzle the tops with vegan caramel sauce and a pinch of sea salt before serving.

Top tips

• Ripe bananas: Use overripe bananas for the optimal sweetness and texture.
• Don't overmix: Mix just until combined to avoid tough brownies.
• Properly line the pan: Ensure the parchment paper overhangs the pan for easy removal and clean cuts.
• Check doneness: You’ll know the brownies are done when a toothpick comes out with a few moist crumbs attached.
• Even slicing: Use a sharp knife and clean it between cuts for neat squares. Wash it with hot water between slices and dry it with a cloth for the best results.
• Ingredient temperature: Use room temperature ingredients for even mixing.

FAQ

More vegan desserts

If you loved these chocolate banana brownies, check out more of my favorite vegan desserts like these:

• Vegan Protein Cookies: An indulgent treat with a healthy punch!
• Vegan Chocolate Chip Muffins: Sweet, chocolatey, and tender muffins.
• Olive Oil Cake: A moist and tender cake infused with olive oil and lemon zest. 
• Vegan Chocolate Chip Cookies: Small-batch recipe with no eggs, flour, or refined sugar.