You're going to love this recipe for Vegan Chocolate Banana Brownies! It's a super easy vegan recipe, that mixes up quickly with no faff, and always comes out fudgily delicious, thanks to the banana and loads of chocolate chips!
I first made this recipe a few years ago as a Spiced Christmas Chocolate Banana Brownie, so I've also included the optional Christmas Spices for you. This fudgy vegan brownies recipe is too good to hide away just for Christmas though! Whichever way you choose to make this chocolate banana brownie recipe it's going to become a firm favourite!
This simple fudgy chocolate banana brownie recipe is pretty great year 'round. It's the perfect way to use up overripe bananas and perfect for indulging your sweet tooth whilst remaining healthier than your standard brownie recipe. Best of all it's Dairy and Egg Free, but made without any hard-to find ingredients. With a rich chocolate flavor and hints of banana bread, you're going to want to make this recipe over and over!
If you want a more summery recipe, that's still indulgent and uses up some bananas, you might want to try out my awesome Strawberry & White Chocolate Banana Bread. It's super simple to make and comes out perfectly every time! Or alternatively if you're after a brownie recipe that doesn't have bananas, you can try my Christmas Mince Pie Brownies (you can leave out the fruit mince!)
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🍌Key Ingredients
I think the best thing about this vegan brownie recipe is that is has simple ingredients that are easy to find.
- Plain or All Purpose Flour- ordinary plain flour, or you can choose oat flour, gluten free flour or whole wheat flour.
- Bananas - just like with a banana bread, you can use up squishy bananas here! The banana binds the brownie in place of egg, adds natural sweetness plus keeps it fudgily delicious.
- Brown Sugar- brown sugar has a richer, fudgier texture than white cane sugar. I like how it adds depth of flavour to the recipe, as well as adding to the excellent brownie-fudgy texture.
- Good Quality Cocoa Powder- or cacao powder. The cocoa element in this brownie is quite high (hello healthy polyphenols!) so choose a good quality one. I like organic Green and Blacks cocoa powder for cooking, but use your favourite.)
- Coffee/Espresso - a little hot espresso when mixed with the cacao or cocoa powder will 'bloom' the cocoa making it more intense and delicious.
- Vegetable Oil- I like sunflower oil instead of fancier vegan butter as I find the texture turns out best.
- Baking Powder- for a little lift.
- Vanilla Extract- choose the best quality you can afford.
- Dark Chocolate Chips- or chocolate chunks . I use a whole 100g of vegan chocolate chips in this recipe. As they melt into the bake, they add a glorious chocolatey richness. Lots of dark chocolate is naturally vegan, just check the package to ensure that it doesn't have any added milk.
- Optional Christmas Spices- Add cinnamon, mixed spice, ginger and nutmeg for a lovely Christmassy vibe. Or leave them out. Or you could just add cinnamon if you like!
👩🍳How-To
For the full Vegan Banana Chocolate Brownie recipe and all the instructions, please head to the recipe card below. Use these images as a helping hand for how the recipe should look as you cook along!.
- First choose two soft bananas.
2. In a large bowl, roughly chop then mash the bananas until quite smooth and not lumpy.
3. Measure the dry ingredients out (if you are using spices, add here) and mix to combine with the mashed banana.
4. Now add in the vegan milk, neutral oil and banana.
5. Mix together the batter very well, then add the chocolate chips and fold in.
6. Pour the banana brownie batter into a parchment paper lined square baking tin and bake. The brownies will take around half an hour in the oven. They are ready when you can poke a skewer in and it comes out clean (ish, there might be melted chocolate on it!)
🍓 Variations and Substitutions
My original recipe adds in lots of Christmas inspired spices to this simple recipe. But you can get creative with it;
- White Chocolate: Add white chocolate chips for a fun contrast to the rich chocolate batter.
- Nutty: Add your favourite nuts, up to 100 g of nuts will go well in the brownie batter. You could also add in a swirl of almond butter, sunflower seed butter or peanut butter.
- Gluten Free- choose gluten free flour. I haven't tested this out yet, so will update when I have.
- Other types of oil: choose coconut oil, or olive oil if you wish. These might alter the overall flavor of the brownies.
- Different sugars: I like to sometimes use coconut sugar as a sugar alternative or maple syrup. Both can be a little expensive so don't use it every time.
- Flax Egg- if you don't want banana brownies, you can sub the banana for a flax egg: I suggest 4 tablespoon of flax and 12 tablespoon of water mixed together.
- This recipe is already naturally vegan, egg and dairy free!
🥫Storage
To store these delicious fudgy vegan banana brownies, put them in an airtight container. They should last for up to a week. You can also freeze these brownies in a freezer-proof container. Thaw and eat at room temperature, or gently heat in the microwave or oven for a yummy warm treat with vegan icecream.
🔪Equipment
You'll need a large mixing bowl to help mixing up these brownies as well as a square brownie pan- My favourite brownie tin is approx 24cm x 24cm (ish).
❗Top Tip
For the best fudgy brownies keep an eye on these in the oven and don't oer bake or they will be cakey and not brownie-like. Check on the brownies at about 25 minutes, and if they are starting to set and get a bit glossy on top, you can turn the oven off, then let them cool completely, and they should have the perfect texture.
❓FAQ
I like to use oat milk or soya milk, but you can use your favorite non-dairy milk.
These brownies will keep for up to 3 days in an airtight container, for up to a week in the fridge (due to their banana content) and up to 3 months in the freezer. If you freeze them, defrost, then pop in the oven for 5 minutes to warm them up!
Yes you can, it will be a little less rich, but perfectly fine.
Of course you can! Use your favourite frosting, or why not try this vegan chocolate ganache recipe?
If you like this Chocolate Banana Brownie recipe, you might want to try out my other brownie and Christmas recipes:
📖 Recipe
Chocolate Banana Brownies
Equipment
- Baking Tin 24 x 24 cm
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 240 grams (2 cups) plain (all purpose) flour
- 250 grams (2 cups) brown sugar
- 75 grams (⅞ cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 300 g (10 ½ oz) mashed ripe bananas (approx 2 medium bananas)
- 150 ml (⅗ cups) unsweetened soy milk or oat milk
- 3 tablespoon espresso (or strongly made instant coffee (OPTIONAL))
- 120 ml (½ cups) sunflower or other unflavoured oil
- 1 teaspoon vanilla extract
- 100 grams (½ cups) dark vegan chocolate chips (or dark vegan chocolate chunks)
Optional: Make these Christmassy with the addition of spices
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
Instructions
- Preheat oven to 180°C/Gas Mark 4/350°F and line a brownie tin (approx 24cm x 24cm).
- Optional: 'Bloom' the cacoa powder by mixing it with the hot espresso . This makes the chocolate flavor more intense and rich. You can omit this step if you don't drink coffee.75 grams unsweetened cocoa powder, 3 tablespoon espresso
- In a large bowl, whisk flour, brown sugar, cocoa, spices (if using) baking powder & salt.240 grams plain (all purpose) flour, 250 grams brown sugar, 1 teaspoon baking powder, 1 teaspoon salt
- Mash the bananas well.300 g mashed ripe bananas
- Stir the milk, oil, and vanilla until well-blended.150 ml unsweetened soy milk or oat milk, 120 ml sunflower or other unflavoured oil, 1 teaspoon vanilla extract
- Add banana and other liquids to the flour mix and stir gently until combined.
- Add the choc chips and fold through the batter.100 grams dark vegan chocolate chips
- Pour the (now delicious smelling) brownie batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
- (Make sure you don't overbake, or the brownie may not be as fudgy and squidgy).
- Cut into squares & sprinkle some icing sugar over to serve.
Notes
Nutrition
My original photos from the first time I made these! Awww.
Reeni says
At what point do you add Coffee and how much?
Louise-Claire Cayzer says
HI - 2-3 tablespoons of espresso (or super strong instant coffee) and mix in with the cocoa powder before mixing into the batter. I'll update the recipe to make it clearer!
Alison says
These brownies turned out super fudgy just the way I like them!
Natalie says
I never used bananas in brownies. What a great idea. I bet these brownies are delicious. I'll bake them this weekend. Thanks!
Toni says
These brownies were really hard to resist! So good and I can't wait to make it again!
Gloria says
I just said to hubby I have some bananas in the freezer. Now I know what I will do with them. The grandkids are coming over. They will be thrilled.
Claudia Lamascolo says
These have to be a huge winner with banana especially since mine are always dry brownies I can see how moist that addition makes these, trying today