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.
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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.
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! 😉
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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.
- 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.
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 chocolate chips and fold into the batter.
Transfer the batter to your prepared baking pan.
Sprinkle more chocolate chips on top.
Bake for 22-27 minutes.
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.
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.
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.
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 Banana Brownies
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
Nutrition
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