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
Scale
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.
