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If you have a soft spot for rich, fudgy treats that somehow still feel wholesome, you are going to adore this Vegan Banana Brownies Recipe. These brownies bring together the deep, decadent flavor of dark chocolate with the natural sweetness and moisture of ripe bananas, creating a texture so perfectly fudgy it almost feels like a delightful indulgence that’s secretly guilt-free. The combination of simple, plant-based ingredients makes this recipe approachable yet impressively delicious — a true crowd-pleaser for vegans and chocolate lovers alike. Trust me, once you try these brownies, they’ll become your go-to dessert for cozy evenings or anytime you need a little chocolate comfort.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a key role in balancing flavor, texture, and that irresistible fudgy quality. From the rich vegan dark chocolate adding depth, to the bananas bringing natural sweetness and moisture, every piece of the puzzle is critical in creating the perfect Vegan Banana Brownies Recipe.
- 220 g vegan dark chocolate (or dark chocolate chips): Provides the luscious chocolate flavor and melt-in-your-mouth texture.
- 118 ml sunflower oil (or neutral oil such as rapeseed oil or light olive oil): Adds moisture and helps keep the brownies tender without heaviness.
- 120 ml soy milk (or other plant-based milk): Combines with vinegar for a vegan buttermilk effect, enhancing crumb and flavor.
- 1 teaspoon apple cider vinegar: Reacts with baking soda to give the brownies a light lift and prevent heaviness.
- 118 ml aquafaba: Whipped into fluffy peaks, this chickpea water acts like egg whites to provide structure and airiness.
- 2 (200g) ripe bananas (plus 2 more for topping if desired): Naturally sweetens and keeps brownies moist and tender.
- 2 tablespoons Instant coffee (mixed with 2 tbsp/30 ml boiling water): Intensifies the chocolate flavor without adding bitterness.
- 180 g coconut sugar (or dark muscovado sugar or soft brown sugar): Offers subtle caramel notes and enhances overall sweetness.
- 1 teaspoon vanilla extract: Elevates all the flavors with a warm, fragrant touch.
- 250 g plain flour: Gives the brownies their body and structure.
- 50 g raw cacao powder (or natural cocoa powder): Boosts the chocolate depth while keeping things smooth and rich.
- ½ teaspoon Baking soda: Reacts with apple cider vinegar to provide lift and a light crumb.
- ½ teaspoon Sea salt: Balances sweetness and intensifies chocolate and banana flavors.
- 1 tablespoon coconut sugar (for garnish): Adds a lovely crunchy top when sprinkled just before baking.
How to Make Vegan Banana Brownies Recipe
Step 1: Prepare Your Baking Pan and Chocolate
Start by preheating your oven to 170°C and lining an 8×8″ or 7×11″ baking pan with parchment paper—this ensures your brownies come out cleanly and makes cleanup a breeze. Set aside 100g of the dark chocolate chunks; these will add little bursts of melty goodness within the brownies. Melt the remaining chocolate gently over a double boiler, then whisk in the oil for that smooth, rich mixture that forms the base of your batter.
Step 2: Make Vegan Buttermilk and Whip Aquafaba
Mix the soy milk and apple cider vinegar in a small cup to create a vegan buttermilk that helps with tenderizing the brownies. Meanwhile, whip the aquafaba in a large bowl with an electric mixer until it’s light and fluffy—this is your secret weapon for a nice airy texture without eggs!
Step 3: Combine Wet Ingredients with Bananas and Coffee
Mash two ripe bananas in a large bowl until smooth, then whisk in the instant coffee mixture, coconut sugar, and vanilla extract. This combo not only sweetens but enhances the chocolatey depth with lovely aromatic layers. Add the vegan buttermilk, followed by the melted chocolate-oil mixture, whisking everything together until glossy and combined.
Step 4: Fold in Aquafaba
Carefully fold the whipped aquafaba into the wet mixture using a spatula. This step needs a gentle hand to keep in all the bubbly goodness that will make your brownies lighter and less dense but still fudgy.
Step 5: Mix Dry Ingredients and Fold Into Batter
Mix the flour, cacao powder, baking soda, and salt in a separate large bowl. Gently fold these dry ingredients into the wet banana-chocolate mixture in two to three batches, just until combined—overmixing here can lead to dense brownies, so patience is key! Finally, fold in the reserved chocolate chunks for those irresistible pockets of melted chocolate in every bite.
Step 6: Assemble and Bake
Pour the batter evenly into your prepared pan, smoothing it out with a spatula. Slice the remaining bananas lengthwise and arrange them on top for a stunning finish that also adds extra moisture and sweetness. Sprinkle with coconut sugar for a slight caramelized crunch on top. Bake for 25-30 minutes, checking doneness by piercing a knife or skewer through the brownies—it should come out clean with a few moist crumbs clinging, never wet batter.
Step 7: Cool and Serve
Allow your Vegan Banana Brownies Recipe to cool completely in the pan before removing and slicing. This resting time lets the luscious fudgy texture set perfectly, making slicing neater and your brownies even more irresistible.
How to Serve Vegan Banana Brownies Recipe
Garnishes
You can keep it simple by sprinkling a little extra coconut sugar before baking, but if you want to elevate the presentation, try dusting with powdered sugar or a light drizzle of vegan caramel sauce. Toasted nuts or a handful of fresh berries complement the chocolate wonderfully and add textural contrast.
Side Dishes
Serve these brownies alongside a scoop of vegan vanilla ice cream or coconut whipped cream for an extra indulgent treat. For a refreshing balance, pair with a cup of hot herbal tea or a cold glass of oat milk to mellow the richness.
Creative Ways to Present
Try serving these brownies in small ramekins as individual portions, topped with banana slices and a dollop of coconut cream for a fancy twist. Another fun idea is to sandwich two brownie pieces with peanut butter or almond butter in the middle for a decadent brownie sandwich experience that everyone will love.
Make Ahead and Storage
Storing Leftovers
These Vegan Banana Brownies Recipe leftovers keep beautifully at room temperature in an airtight container for 3-4 days, maintaining their moist and fudgy texture. If you prefer, storing them in the fridge will keep them fresh for the same duration but might slightly firm up their texture.
Freezing
For longer storage, wrap individual brownie slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen, they last up to 2 months and can be thawed overnight in the fridge or brought to room temperature for quick enjoyment.
Reheating
If you like your brownies warm, gently reheat them in a low oven (around 150°C) for 5-7 minutes or microwave briefly for about 15 seconds. This softens them and revives that freshly baked feel, making every bite melt-in-your-mouth delicious.
FAQs
Can I use other plant-based milks instead of soy milk?
Absolutely! Almond, oat, or coconut milk will work well too. Just make sure to mix it with apple cider vinegar to create that essential vegan buttermilk effect for the best texture.
What if I don’t have aquafaba? Can I substitute it?
Aquafaba is great for creating the lightness in these brownies, but if you don’t have it, you could try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), though the texture might be a little denser.
Is it necessary to add coffee to the recipe?
The coffee isn’t to make your brownies taste like coffee—it’s there to enhance the chocolate flavors subtly and bring out rich undertones. You can omit it if you prefer, but the flavor will be slightly less intense.
Can these brownies be made gluten-free?
Yes! Substitute the plain flour with a gluten-free all-purpose blend that includes xanthan gum. This swap usually works well but might alter the texture slightly, so watch your baking time closely.
How ripe should the bananas be for these brownies?
The riper, the better! Look for bananas with plenty of brown spots or even fully brown skins, as they offer more sweetness and contribute to the moist, tender crumb of the brownies.
Final Thoughts
There’s just something so wonderfully comforting about diving into a plate of these Vegan Banana Brownies Recipe — it’s chocolatey, fudgy, and bursting with natural sweetness all wrapped into one irresistible bite. Give this recipe a try, and I promise it will become a steadfast favorite in your baking repertoire, perfect for sharing with friends or enjoying quietly all to yourself.
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Print
Vegan Banana Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delight in these rich and fudgy Vegan Banana Brownies crafted with ripe bananas, dark vegan chocolate, and a blend of coconut sugar and coffee for a complex, irresistible flavor. Perfectly moist and dairy-free, these brownies combine aquafaba and vegan buttermilk to create a fluffy texture without eggs or dairy, making them an ideal treat for vegan and plant-based lifestyles.
Ingredients
Chocolate Mixture
- 220 g vegan dark chocolate (or dark chocolate chips)
- 118 ml sunflower oil (or neutral oil such as rapeseed oil or light olive oil)
- 120 ml soy milk (or other plant-based milk)
- 1 teaspoon apple cider vinegar
- 118 ml aquafaba
Wet Ingredients
- 2 (200 g) ripe bananas (plus 2 more for topping if desired)
- 2 tablespoons Instant coffee (mixed with 2 tbsp / 30 ml boiling water)
- 180 g coconut sugar (or dark muscovado sugar or soft brown sugar)
- 1 teaspoon vanilla extract
Dry Ingredients
- 250 g plain flour
- 50 g raw cacao powder (or natural cocoa powder)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Topping
- 1 tablespoon coconut sugar (for garnish)
Instructions
- Preheat and prepare the baking pan: Preheat your oven to 170°C (338°F). Line an 8×8 inch or 7×11 inch baking pan with parchment paper and set it aside. Separate 100 g of the dark chocolate and chop it into chunks; set aside for later use.
- Melt the chocolate: Place the remaining 120 g of chocolate in a heat-proof bowl and melt it over a double boiler. Once melted, remove from heat and whisk in the sunflower (or rapeseed) oil until combined. Set aside.
- Prepare vegan buttermilk: In a small bowl, combine soy milk with apple cider vinegar and let it sit briefly to curdle, creating a vegan buttermilk substitute. Set aside.
- Whip the aquafaba: Using an electric whisk, beat the aquafaba in a large bowl for 5 minutes or until it becomes light and fluffy, resembling whipped egg whites.
- Mix wet ingredients: In a separate large bowl, mash 2 ripe bananas with a fork. Add instant coffee dissolved in boiling water, coconut sugar, and vanilla extract. Whisk together until combined. Then stir in the vegan buttermilk mixture and whisk again. Add the melted chocolate and oil mixture and whisk for 30 seconds to integrate. Carefully fold in the whipped aquafaba using a spatula, preserving its airy texture.
- Combine dry ingredients: In another large bowl, sift together plain flour, raw cacao powder, baking soda, and sea salt. Gently fold the dry mixture into the wet ingredients in 2-3 additions, being careful not to overmix. Fold in the reserved chocolate chunks, saving some to scatter on top if preferred.
- Prepare for baking: Pour the batter into the lined baking pan. Use a spatula to spread evenly. If using, slice the additional bananas lengthwise and arrange them decoratively on top of the batter.
- Add topping and bake: Sprinkle the banana slices with coconut sugar. Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a clean knife or skewer; it should come out mostly clean with a few moist crumbs. If wet batter clings, bake for an additional 5 minutes.
- Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan before lifting out and cutting into 12 servings. This step ensures the brownies hold together well.
- Storage: Store these vegan banana brownies at room temperature in an airtight container for 3-4 days to maintain freshness. Alternatively, refrigerate if preferred.
Notes
- Aquafaba is the liquid from canned chickpeas; it acts as an egg substitute to provide structure and fluffiness.
- If you prefer, substitute sunflower oil for other neutral oils like rapeseed or light olive oil.
- Instant coffee enhances the chocolate flavor but can be omitted if desired.
- Use vegan dark chocolate to keep the recipe fully plant-based and dairy-free.
- The brown sugar options can be adjusted to suit your sweetness preference.
- Do not overmix the batter to maintain a light and tender crumb.
- Check brownies near the end of baking time to avoid overbaking and dryness.
