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
Dryness in brownies usually results from overbaking them or using excessive flour, which absorbs moisture. To avoid this, measure your flour precisely and keep a close eye on the baking time, checking for doneness towards the end.
Perfectly baked brownies will have a fudgy, moist texture, so they should be slightly underbaked in the center when they come out of the oven. To test them, insert a toothpick into the center of the brownies. It should come out with a few crumbs clinging to it, not completely clean or with wet batter.
The key to getting brownies to rise properly is using fresh baking powder, as it loses its effectiveness over time. Also, ensure that you measure it accurately, as too little won't provide enough lift, and too much can cause them to rise and then collapse.
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.
Banana Brownies
DESCRIPTION
INGREDIENTS
Dry Ingredients
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon instant coffee
- ½ teaspoon salt
Wet Ingredients
- ½ cup ripped banana mashed
- ½ cup soy milk
- 2 teaspoon vinegar
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
Other Ingredients
- 1 tablespoon vegan chocolate chips
METHOD
- Preheat oven to 350℉ and layer the bottom of an 8x8” baking pan with parchment paper that has an overhang on the sides to help transfer out the brownie once baked.
- Combine soy milk and vinegar in a separate bowl or jug and mix together till it forms into soy buttermilk. Set aside.
- Dry ingredients - Sift the flour, cocoa powder, and baking powder through a fine mesh sieve into a mixing bowl. Then mix in sugar, salt and instant coffee.
- Wet Ingredients - In a separate mixing bowl, whisk together the mashed banana, coconut oil, vanilla extract, and soy buttermilk.
- Combine the dry ingredients with the wet ingredients till it forms into a thick batter.
- Then transfer the batter into the prepared baking pan. Press it down with a spoon to evenly flatten it out. Press over some chocolate chips on the top. Bake in the oven for 40 minutes.
- Remove the pan from the oven and let it cool completely for about 20-25 minutes. Then use the parchment paper overhang to lift out the whole brownie and transfer it to a cutting board to let it cool completely.
- Slice the whole brownie into 16 bars before serving.
NOTES
- 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.
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