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    Home » Recipes » Sweets

    Vegan Banana Brownies [Gluten-Free]

    Published: Oct 26, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing stack of brownies with bite taken out of the top one

    These vegan banana brownies are the perfect treat for when you're in the mood for something chocolaty...and you're looking to use up some overripe bananas. These fudgy brownies are also gluten-free and are made without nuts or refined sugars.

    Jump to Recipe
    stack of three vegan banana brownies with bite taken out of the top one

    Got bananas?

    I feel as if I've always got bananas...especially ones that my family enthusiastically requested but then left them for dead when the excitement wore off.

    So, whenever I can find a way to use them up before they pass the point of no return, I'm all for it!

    Take these vegan banana oat pancakes or this buckwheat banana bread for example.

    overhead of cut brownies on a white surface with chocolate chips around

    So, making banana brownies was clearly the natural progression for using up my overripe bananas.

    I mean, whenever there's chocolate involved, you know it's going to be a good day for sure! 😉

    two brownies stacked on top of each other
    Jump to:
    • Ingredients you'll need
    • How to make vegan banana brownies - step by step
    • Top tips
    • Substitutions
    • Storage
    • Serving
    • More chocolaty vegan sweets
    • Vegan Banana Brownies

    Ingredients you'll need

    Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.

    brownie ingredients with text overlay
    • Gluten-Free All-Purpose Flour
    • Xanthan Gum
    • Cocoa Powder
    • Baking Powder
    • Salt
    • Bananas
    • Coconut Oil
    • Coconut Sugar
    • Flax Egg
    • Soy Milk
    • Vanilla Extract
    • Vegan Chocolate Chips

    See recipe card for quantities.

    How to make vegan banana brownies - step by step

    Preheat the oven to 350° F and line an 8x8” square baking pan with parchment paper.

    Add the flour, xanthan gum, cocoa powder, baking powder and salt to a mixing bowl and whisk together well.

    overhead of dry ingredients in mixing bowl with whisk behind it
    overhead of dry ingredients after being combined with whisk in bowl

    In a separate large mixing bowl, mash the bananas thoroughly.

    Then add the coconut sugar, coconut oil, flax egg, soy milk and vanilla extract to the bowl.

    Whisk to combine.

    overhead of mashed bananas in mixing bowl
    remaining wet ingredients added to bananas in mixing bowl
    wet ingredients after being whisked together

    Sift the flour mixture into the bowl with the wet ingredients and stir to combine.

    sifting the dry ingredients into the wet ingredients
    brownie batter after dry and wet ingredients mixed together

    Add chocolate chips and fold into the batter.

    chocolate chips added to brownie batter
    brownie batter after mixing in chocolate chips

    Transfer the batter to your prepared baking pan.

    Sprinkle more chocolate chips on top.

    brownie batter added to lined baking dish
    brownie batter in pan after chips added to top

    Bake for 22-27 minutes.

    overhead of brownies right after being sliced before separating

    Top tips

    • The brownies should be removed from the oven when a toothpick inserted in the center comes out with some crumbs on it. If the toothpick has batter but no crumbs, the brownies aren't done yet. If it comes out completely clean, the brownies have been overbaked.
    • Be sure to allow the brownies to fully cool before slicing. If you slice them while they are too hot, they can fall apart easily.
    overhead of brownies after being cut on parchment on a wooden board

    Substitutions

    • All-Purpose GF Flour & Xanthan Gum - Instead of this combination, you can use a gluten-free flour blend that already contains xanthan gum such as Bob's Red Mill 1 to 1 baking flour.
    • Cocoa Powder - Feel free to use cacao powder instead if preferred.
    • Soy Milk - You can use any plant-based unsweetened, plain milk in place of the soy milk if preferred. Keep this recipe nut-free by using a nut-free milk.
    • Chocolate Chips - If you are not nut-free, you can use chopped walnuts or pecans in place of the chips or try a combination of both.
    three brownies stacked on top of each other

    Storage

    Store the brownies in a single layer in an airtight container at room temperature or in the refrigerator.

    Note that they will become more fudge-like after being stored in the refrigerator.

    If you'd like, you can warm them up in the microwave for about 15 seconds.

    brownie with a bite taken out in the center of other brownies

    Serving

    You can enjoy the brownies at room temperature, straight from the fridge or warmed up in the microwave.

    They also make the perfect base for a vegan brownie sundae with your favorite non-dairy iced cream and whipped topping. Yum! 🙂

    More chocolaty vegan sweets

    • Vegan Peanut Butter Cups
    • Chickpea Flour Brownies
    • Two-Bite Brownies
    • Vegan Chocolate Cupcakes
    overhead of sliced brownies on white surface with chocolate chips scattered around
    Print Recipe Save RecipeSaved!
    5 from 3 votes

    Vegan Banana Brownies

    These vegan banana brownies are the perfect treat for when you're in the mood for something chocolaty. These fudgy brownies are also gluten-free and are made without nuts or refined sugars.
    Course Dessert
    Cuisine American, Gluten-Free, Vegan
    Keyword brownies, chocolate, dairy-free, egg free, gluten free, vegan
    Prep Time 15 minutes
    Cook Time 22 minutes
    Total Time 37 minutes
    Servings 12
    Calories 249kcal
    Author Sherri Hall

    Ingredients

    • 1 ½ cups gluten-free all-purpose flour
    • ½ teaspoon xanthan gum (omit if GF flour blend already contains)
    • ½ cup cocoa powder (sub cacao powder if preferred)
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 3 overripe medium-sized bananas
    • ⅓ cup refined coconut oil, melted
    • ⅔ cup coconut sugar
    • 1 flax egg (1 tablespoon ground flaxseed whisked with 3 tablespoons water and set aside for 10-15 minutes)
    • ¼ cup + 2 tablespoons unsweetened, plain soy milk (or other plant-based milk)
    • 1 teaspoon vanilla extract
    • 1 cup vegan chocolate chips

    Instructions

    • Preheat the oven to 350° F and line an 8x8” square baking pan with parchment paper.
    • Add the flour, xanthan gum, cocoa powder, baking powder and salt to a mixing bowl and whisk together well.
    • In a separate large mixing bowl, mash the bananas thoroughly. Then add the coconut sugar, coconut oil, flax egg, soy milk and vanilla extract to the bowl. Whisk to combine.
    • Sift the flour mixture into the bowl with the wet ingredients and stir to combine.
    • Add ¾ cup of the chocolate chips and fold into the batter.
    • Transfer the batter to your prepared baking pan.
    • Sprinkle the remaining ¼ cup chocolate chips on top and bake for 22-27 minutes.
    • Leave in the pan for about 10 minutes and then carefully grab the sides of the parchment to transfer to a wire rack to cool. Allow the brownies to cool completely before slicing.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    Store the brownies in a single layer in an airtight container at room temperature or in the refrigerator. Note that they will become more fudge-like after being stored in the refrigerator. If you'd like, you can warm them up in the microwave for about 15 seconds.
     
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 249kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Fiber: 5g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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