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These vegan banana brownies are incredibly fudgy, moist, and so easy to make! It’s a healthy dessert recipe that’s made with one bowl and 8 simple ingredients. Put your overripe bananas to good use with this easy dessert, and add chocolate chips for puddles of melted chocolate in every bite!
Got a couple overripe bananas laying around? Instead of putting them to use with a typical loaf of vegan banana bread (which is delicious in its own right) try making brownies for a change!
You’ll get the sweet, moist, and cakey texture of banana bread plus a rich, chocolaty, and decadent flavor. Essentially, if banana bread and brownies had a baby, you’d get this dessert! It’s a great option to satisfy your sweet tooth in a healthier manner.
These vegan banana brownies are:
- Fudgy, moist, and perfectly sweet
- Oil-free, dairy-free, egg-free, and refined sugar-free
- Easy to make & made with just one bowl
- Versatile and easily adaptable
- Naturally sweetened with bananas and coconut sugar
What ingredients are in vegan banana brownies?
- Banana: Overripe bananas should have a yellow peel with brown specks all over it. Bananas are rich in vitamin B6, vitamin C, potassium, magnesium, and manganese.
- Nut butter: Almond butter, peanut butter, cashew butter, tahini, or sunflower seed butter are all wonderful options.
- Coconut sugar: Coconut sugar is used instead of refined sugar.
- Cocoa powder: Cocoa powder provides the rich, chocolaty flavor.
- All-purpose flour: I recommend sticking with all-purpose flour. I have not tried this recipe with gluten-free flour.
- Flax eggs: “Flax eggs” are made from ground flaxseed + water. Ground flaxseed is loaded with omega-3 fatty acids, vitamins, and minerals.
- Chocolate chips: Brownies aren’t complete without chocolate chips! Use vegan chocolate chips, mega chunks, or mini chips. Alternatively, you can chop up a chocolate bar and use that instead.
How to make easy and fudgy chocolate chip banana brownies
For the full ingredients list and step-by-step instructions, see the recipe card below.
This easy one-bowl dessert requires just a few steps! To start, create the flax eggs. Then, combine all wet ingredients in a large bowl.
Next, fold in the dry ingredients. Do not over-mix the batter; mix just until the ingredients combine. Toss in the chocolate chips.
Transfer the brownie batter to a square baking pan. Bake for 40 minutes at 350F. After, allow the brownies to cool before slicing and devouring.
Kaylie’s tips for perfecting this recipe
Use overripe bananas. Overripe bananas have a yellow peel with brown spots and specks all across it. They have a sweet flavor and moist texture that’s perfect for baked goods. Using underripe bananas will not provide the same result.
Use any nut or seed butter. I prefer almond butter, but you can replace it with peanut butter or cashew butter. If you have a nut allergy, sunflower seed butter and tahini are wonderful options.
Add toppings and mix-ins. Personally, I believe brownies aren’t complete without chocolate chips! Feel free to add any other mix-ins or toppings. Some great options include crushed walnuts, crushed pecans, pistachios, shredded coconut, and vegan butterscotch chips.
Cool before slicing. I know, the kitchen smells incredible and you’re ready to dig into the brownies. However, you should always let the brownies cool before slicing into them. After removing the brownies from the oven, I like to keep them inside the pan for at least 15 minutes while cooling. If you slice into them immediately, they will be too hot and crumble apart.
Make it a sundae! For an indulgent treat, try adding a scoop of your favorite vegan ice cream on top. You can go all out and add hot fudge, caramel, crushed nuts, whipped cream, and sprinkles.
Store in the refrigerator. I typically keep these chocolate chip banana brownies stored in the refrigerator inside an airtight container. To reheat, you can pop them in the microwave for just 15-20 seconds.
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!Print
Vegan Banana Brownies
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
These vegan banana brownies are fudgy, moist, and so delicious! Put your overripe bananas to good use with this chocolaty dessert. It’s made with healthy, oil-free, dairy-free, and egg-free ingredients.
- 1 cup mashed banana (~3 bananas)
- ¾ cup coconut sugar
- ⅓ cup nut butter (almond or peanut)
- ¼ cup plant-based milk
- 1–2 teaspoon vanilla extract
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup vegan chocolate chips
- Prepare oven: Preheat oven to 350 degrees F.
- Create the flax eggs: Combine 2 tablespoon ground flaxseed + 6 tablespoon water in a bowl. Mix together and set aside to thicken.
- Combine wet ingredients: Add mashed banana, coconut sugar, nut butter, plant-based milk, vanilla extract, and flax eggs to a large bowl. Whisk to combine.
- Add dry ingredients: Add the all-purpose flour, cocoa powder, baking power, and salt. Do not over-mix the batter; mix it just until the ingredients come together. Then, fold in the chocolate chips.
- Bake: Line an 8×8-inch baking dish with parchment paper or spray with cooking oil. Spread brownie batter across the pan. If desired, sprinkle extra chocolate chips on top. Bake for 35-40 minutes.
- Cool: Remove brownies from the oven and let them cool inside the pan. After, slice and enjoy!
- Do not over-mix the batter. Over-mixing develops the gluten (in the flour) and creates tough brownies.
- Allow the brownies to cool in the pan before slicing.
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 22g
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
Keywords: vegan banana brownies, vegan brownies
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These turned out so well. I added chopped pecans to the recipe and I think this will be my go to brownie from now on. Thank you!
Great idea to add chopped pecans! Thanks, Anastasia 🙂 Glad you loved these banana brownies!
Divine, thanks for sharing
Thank you so much, Vronski! 🙂
Hi I made this yesterday and my son loves it! Thank you for the recipe. Can we freeze this? Planning to make some ahead whenever he goes to day care.
Hi, Kathleen! Yes, you can freeze these banana brownies. I suggest placing them in a ziplock bag with a piece of parchment paper between each brownie so they don’t stick together 🙂
These are the best brownies!!!
Thank you, Beth! 🙂
Loved the recipe but I used almond flower and it didn’t bake just stayed mushy can’t wait to try it again anyone else use almond flower with success?
Hey, Cheyenne! You typically cannot substitute almond flour for all-purpose flour. That’s why it didn’t work for you! Almond flour has more moisture, which is why your brownies stayed mushy. I recommend using oat flour instead. You should have better success with that. Alternatively, use a 1:1 gluten-free baking flour that contains xanthan gum. I like the Bob’s Red Mill brand. Enjoy! xo
Super delicious brownies and a perfect way to use up those forgotten overripe bananas! Thanks for sharing this recipe 🙂
So happy you enjoyed these banana brownies, Heidi! Thank you! 🙂
Merry Christmas 🎄
Can i replace all purpose flour to oat flour!
Hi, Abeer! Merry Christmas! 🙂 I have not tried this recipe with oat flour, but it should work totally fine. Please do let me know how it goes for you! I suspect it will be great with oat flour.
Hi! Can I replace the sugar with an artificial sweetener (like liquid stevia)?
Hey, Aidan! I typically advise against replacing granulated sugars with liquid sweeteners. The consistency of the batter will be different due to the change. You can certainly give it a try, but I cannot guarantee it will work the same as the original recipe. If you do happen to try it, let me know how it goes 🙂 If you are looking for a sugar-free alternative, I would recommend monkfruit granulated sugar.
Knocked up this morning! Perfect!!
So glad you enjoyed these brownies, Rachel! 🙂
how long can it lasts?
It will last for 3 days at room temperature or up to 1 week in the refrigerator 🙂
Can i replace flax seeds to chia?
Hi, Sha! 🙂 I don’t recommend it. Flax seeds can be replaced with chia seeds in things like smoothies and granola, but it’s not a great idea to replace them in baking. The reason ground flaxseed is required is because it acts as an egg replacer. It’s super important to create the “flax egg” in this recipe in order to bind all of the ingredients together 🙂
Mal in AZ
Hi Sha. I ground up chia seeds because I didn’t have flax. I substituted 1:1 and had great success making the “egg” for this recipe (and the brownies turned out fantastic). I say go for it!
Hi, Mal! Thanks so much for sharing your experience 🙂
Hi. Can I replace with regular eggs?
Hi, Andre! I have not tested this recipe with regular eggs since I follow a vegan diet. Real eggs bind and stiffen more during baking, so it isn’t an exact 1:1 replacement. If you’re going to try it, stick with just one egg. Please do let me know how it goes, too! 🙂
Hi can I replace the coconut sugar with maple syrup and if so, how much?
Hi, Talia! I do not recommend replacing dry sugar with liquid sugar. You can replace coconut sugar with another type of dry sugar (brown, cane, maple sugar, etc).
Thanks! Just made them using brown sugar and WOW!!! These are amazing!! I didn’t have chocolate chips on hand but these were still delicious without them
OMG these are the best Vegan brownies I have baked in a looooooong time. Perfect in every way and healthy too. My kids finished the batch as soon as I made it and I Have to bake some more 😊😊😊Thanks a lot for the Recipe ☺️☺️☺️😍😍😍
Hi, Megha! Yay!! I’m so happy you and your kids loved these vegan brownies!! 😊😊