Brownies are the best when they're dairy-free, gluten-free and still have an amazing fudgy texture. These vegan banana brownies are the gooiest, best-textured brownies that I've ever made and they take less than 30 minutes to make.
They're free from gluten due the use of oat flour in the place of all-purpose flour which means that these treats are less refined and much healthier option overall than your everyday chocolate brownies.
When you want a chocolatey home-baked snack that is quick and comforting, this is the ideal recipe to turn to.
Some other great chocolate nibbles that I think you will like are my vegan chocolate peanut butter cups, eggless fudgy brownies and vegan chocolate peanut butter fudge recipes as they all taste so good!
Why You Will Love These Brownies
- Strong Flavor - Due to bananas being the main ingredient, they give the brownies the majority of their flavor. I also choose to use ripe, spotty bananas as these give the brownies an even stronger taste. If you've ever tried my vegan peanut butter banana cake or my vegan high protein banana pancakes, you'll be very aware of the intense banana flavors that ripe ones bring to baked treats.
- Amazing Texture - These banana brownies are super gooey. This is due to the fact that the brownie batter contains melted chocolate. They're also topped with extra melted chocolate which makes them even more delectable.
- Quick & Easy - One of the best things about this recipe is that they can be made in almost no time at all. It's also really simple to follow all the steps when making the brownies.
- Allergy Friendly & Plant Based - This vegan banana brownies recipe is completely vegan and dairy free.
- Vegan chocolate bar - The chocolate bar is for melting. If you use a baking-specific dairy-free chocolate bar, it will make your life much easier when melting it. These types of bars are well known for melting smoothly and easily in comparison to other kinds.
- Large, ripe bananas - These aren't just used to give the banana brownies an amazing flavor. They have a second essential purpose. The ripe bananas are also the egg replacers in this recipe.
- Dark brown soft sugar - I rarely use this kind of sugar as I like to save it for certain chocolate desserts. Dark brown soft sugar has a strong molasses flavor which makes it the perfect choice when making rich bakes.
- Oat flour - Not only is oat flour a fantastic all-purpose flour substitute, this is gluten free flour tastes equally as good and gives the brownies a great texture. It's a little different to what many people are used to, but it is easy to fall in love with it due to it's neutral taste. I used this flour for my vegan chocolate baked oatmeal and vegan biscoff baked oats too which really displays its versatility.
- Vegan chocolate chips - These will be used for both the brownie batter and the topping. Although I generally don't advise melting chocolate chips, there are so few of them that it shouldn't be an issue. The rest of them will be folded into the brownie batter, whole.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you'd like to add an extra flavor or filling to the brownies, I highly recommend that you see my vegan peanut butter brownies and my vegan pumpkin brownies as they both contain a swirl which is stirred throughout. You can also add other things to the batter like finely chopped nuts.
- For this recipe, I used regular cocoa powder but if you want to make these banana brownies richer, use a high-quality cocoa powder instead. This all depends on you own personal preferences and also on how strong and dominant you like the taste of cocoa to be in your bakes.
How To Make Banana Brownies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line the baking tin with parchment paper.
2: Melt the vegan chocolate bar.
3: Combine the wet ingredients, including the bananas in a bowl.
4: Fold in the dry brownies ingredients.
5: Fold in some vegan chocolate chips.
6: Pour the brownie batter into the lined tray and top with extra chocolate chips. Bake them.
7: Let the brownies cool fully.
8: Slice them and serve.
Use very ripe bananas - This will give the brownies an intense and unrivaled banana flavor that a unripe banana could never give it. Another benefit of them being ripe is that they can act as vegan egg replacers when mashed. It's a win win.
Slicing the brownies - Wait until the brownies have cooled down before you slice the brownies into squares. This can be difficult as they're so tempting but trust me, these are gluten free and breakable. They ideally need a set a little.
Banana brownies aren't ordinarily vegan as the traditional recipes call for ingredients such as, eggs and butter but my version is delicious and I think you will love them!
Yes, and this recipe does just that. The general rule of thumb is that one egg equals a mashed ripe banana in vegan baking.
I love to have these healthier brownies for breakfast. Serve with a warm cup of tea or coffee and enjoy. If you are eating the brownies warm, I recommend eating them with dairy-free vanilla ice cream. It's such a delicious combination.
Store these vegan banana brownies inside an airtight container and inside the fridge for up to 4 days. They taste so good when you eat them straight from the fridge when they're nice and cool. Alternatively, you can warm them up again.
More Vegan Chocolate Banana Recipes
If you tried this Vegan Banana Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Vegan Banana Brownies (gluten free)
For the brownie batter:
- 100 g vegan chocolate bar melted
- 2 large ripe bananas (mashed)
- 100 g dark brown soft sugar
- 90 ml vegetable oil
- 0.5 Tablespoon vanilla extract
- 100 g oat flour
- 25 g cocoa powder
- 0.5 teaspoon salt
- 100 g vegan chocolate chips 60g for filling and 40g for topping
- Preheat your oven to 177 Celsius (350F)
- Line a 7.5-inch square baking tray with parchment paper.
Make the brownie batter:
- Break the vegan chocolate bar into pieces and melt using the double-boiling (bain-marie) method.
- Mix the melted chocolate, bananas, dark brown sugar, vegetable oil, vanilla extract. Whisk well.
- Add in the oat flour, cocoa powder and salt. Fold with a rubber spatula. Then also fold in the chocolate chips.
- Pour the batter into the lined baking tin and add the rest of the chocolate chips on top. Bake for 20 minutes. When a skewer comes out clean, they are ready.
- Let them cool fully, then slice.
- This will give the brownies an intense and unrivaled banana flavor that a unripe banana could never give it. Another benefit of them being ripe is that they can act as vegan egg replacers when mashed. It's a win win.
- Wait until the brownies have cooled down before you slice the brownies into squares. This can be difficult as they're so tempting but trust me, these are gluten free and breakable. They ideally need a set a little.