Vegan Banana Brownies

Vegan banana brownies are fudgy, moist, rich, and so easy to make! The healthy recipe is made with peanut butter, overripe bananas, coconut sugar, and cocoa powder. It’s dairy-free, eggless, oil-free, and gluten-free friendly. This ripe banana dessert is great for kids, adults, and satisfying chocolate cravings in a healthier way!

If you have a few overripe bananas laying around, you’ve come to the perfect place. Instead of putting them to use with a typical loaf of banana bread (which is delicious in its own right), bake these Vegan Banana Brownies for a change!

These healthy brownies are ridiculously moist and fudgy. They are loaded with a rich chocolate flavor and perfectly sweetened with coconut sugar. This dessert is a guaranteed way to satisfy all of your chocolate cravings.

You’d never guess it by the decadent taste, but the simple recipe is made with better-for-you ingredients! They’re packed with peanut butter, overripe bananas, and ground flaxseed. There’s no eggs, no dairy, and no refined sugar needed. You can add all sorts of toppings too – like crushed pecans, coconut, or extra chocolate chips.

PS: If you love healthy vegan brownies, you’ll also enjoy my Vegan Protein Brownies and No-Bake Peanut Butter Brownie Cups!

Ingredients in vegan banana brownies

• Bananas: Use overripe bananas for this banana dessert recipe. They should be soft, and the peels should be yellow with brown spots all over them. This will create a moist, fudgy texture and sweet flavor.
• Flour: All-purpose flour, otherwise known as regular flour, is the best choice. If you need them to be gluten-free, you can use gluten-free all-purpose flour instead. I recommend the Bob’s Red Mill brand.
• Nut butter: Use any type of nut butter. For instance, peanut butter, almond butter, or cashew butter. Personally, I think peanut butter tastes best. If you need it to be nut-free, you can substitute with sunflower seed butter.
• Coconut sugar: This type of sweetener is considered refined sugar-free. It has a subtle caramel flavor that pairs well with the bananas.
• Cocoa powder: Cocoa creates the rich, chocolaty flavor. I highly recommend using dutch-processed cocoa. You can read more about this in the “tips for making the best banana brownies” section below.
• Almond milk: I typically use almond milk, but you can use any type of non-dairy milk.
• Ground flaxseed: Once combined with water, ground flaxseed creates an egg alternative known as “flax eggs.” These are commonly used in vegan baking recipes. They help bind the ingredients together, just like regular eggs.
• Chocolate chips: I prefer adding chocolate chips to the batter, as well as on top of the brownies. There is no such thing as too much chocolate, right?
• Baking powder: Baking powder reacts with dutch-processed cocoa. It helps the banana brownies rise in the oven, creating a moist and soft texture. If you are using natural cocoa powder, swap it with baking soda.
• Vanilla extract: Vanilla produces a richer, sweeter flavor that complements the chocolate well.
• Salt: Salt enhances all of the other ingredients. If you like the taste of salted chocolate, feel free to add flaky sea salt on top of the brownies after slicing them.

How to make healthy brownies with bananas

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper. Prepare the flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp water. Set aside to thicken for 5 minutes.

Tips for making the best vegan banana brownies

You must use overripe bananas. Overripe bananas are needed for a fudgy, moist texture and sweet flavor. The peels should be yellow with brown spots all over them, and the bananas should be soft.

How to make them nut-free: Swap sunflower seed butter for the nut butter. Alternatively, you can use tahini.

Use dutch-processed cocoa powder. I strongly recommend using dutch-processed cocoa powder. It will create fudgy brownies with a rich flavor. Check the ingredients label to make sure! It will say “processed with alkali” or “dutch cocoa” if it is dutch-processed. If it just says “cocoa” on it, that means it is natural cocoa powder. If this is the case, replace the baking powder with baking soda.

How to make them gluten-free: Use gluten-free all-purpose flour. Bob’s Red Mill 1:1 is the best brand.

Add your favorite toppings. I’m a firm believer that you can never have too much chocolate! Therefore, I love sprinkling extra chocolate chips on top before baking. You can add any other toppings, like chopped pecans, walnuts, shredded coconut, and more.

Cool completely before slicing. I know it’s tempting to dig in right away, but be patient! Allow the brownies to cool down inside the pan first. Then, gently slice into squares and enjoy.

How to store banana bread brownies

Store the brownies inside a sealed container in the refrigerator. Enjoy within 2-3 days. Let them come to room temperature, or reheat in the microwave for 20-30 seconds, before enjoying. If you’d like to store them longterm, you can keep them in the freezer. Enjoy within 2-3 months.

If you try these Vegan Banana Brownies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

Note: This post was originally published on May 18th, 2020. The blog post and photos were updated on April 3rd, 2024.

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