Description
Vegan banana brownies are healthy, easy, moist, and fudgy! This overripe banana dessert is dairy-free, oil-free, egg-free, and gluten-free friendly. The simple one-bowl recipe is made with peanut butter, cocoa powder, coconut sugar, and chocolate chips. These healthy brownies are great for kids and adults!
Ingredients
Scale
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1 cup mashed banana (~3 medium bananas)
- ¾ cup coconut sugar
- ⅓ cup nut butter (peanut, almond, or cashew)
- ¼ cup almond milk
- 2 tsp vanilla extract
- 1 cup all-purpose flour (gluten-free if needed)
- ½ cup dutch-processed cocoa powder (see notes)
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup chocolate chips, plus more for topping
Instructions
- 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.
- In a large bowl, add flax eggs, mashed banana, coconut sugar, nut butter, almond milk, and vanilla extract. Mix together. Add flour, cocoa powder, baking powder, and salt. Mix together just until the flour is incorporated; do not over-mix. Add chocolate chips and stir together once more.
- Pour the brownie batter into the baking dish. Sprinkle extra chocolate chips on top.
- Bake brownies for 35-40 minutes. Remove from the oven and let cool inside the pan. Once cooled completely, lift the parchment paper to gently remove the brownies from the pan. Slice into 16 squares. Enjoy!
Notes
- Dutch-processed cocoa powder: I strongly recommend using dutch-processed cocoa powder. It will produce rich, fudgy, and moist brownies. Check the ingredients label on your cocoa powder to make sure it is dutch processed. It will say “processed with alkali” or “dutch cocoa” in the ingredients list. If you are using natural cocoa instead of dutch-processed cocoa powder, it will just say “cocoa” in the ingredients. If this is the case, I recommend replacing the baking powder with baking soda instead.
- Do not over-mix the batter. Stir the dry ingredients into the wet ingredients just until the flour is incorporated. If you over-mix the batter, you will over-develop the gluten. This will create tough, rubbery brownies.
- How to store brownies: Store brownies inside a sealed container in the refrigerator. Enjoy within 2-3 days. Let come to room temperature, or reheat in the microwave for 20-30 seconds before enjoying.
Nutrition
- Serving Size: 1
- Calories: 197
- Sugar: 17g
- Fat: 8g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 3g
