Vegan Banana Brownies Recipe

The best super moist chocolate vegan banana brownies: melt-in-your-mouth fudgy & rich with a soft, tender crumb.

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Super fudgy banana brownies with a soft, tender crumb and deep, deep chocolate flavor and a comforting banana taste. Thick squares of super moist chocolate banana brownies that are melt-in-your-mouth moist and rich.

Have I got your attention? Or at least, your mouth watering? 🙂

A few months ago, Erik and I got to thinking about how many banana recipes are on the blog… I mean, there are A LOT. See:

• Gluten Free Banana Oat Muffins (Vegan)
• Super Moist Vegan Oatmeal Chocolate Chip Banana Bread
• Vegan Banana Cookies with Peanut Butter (GF)

And you love them. And you always, always want more.

But one thing we didn’t have on Beaming Baker? Banana Brownies! I mean, what’s not to love? Chocolate: check! Bananas: check! Brownies: double check.

So why not create one that would make you forget all other vegan banana brownies recipes ever even existed? That’s what today’s banana brownie recipe is all about. It’s decadent, it’s rich, and it’s unbelievably delicious.

Plus, it’s vegan. Made with simple, whole ingredients. And it’s gluten free. What more could ya need?

You ready for the best vegan banana brownies ever? Let’s bake this!

Thick, super moist chocolate banana brownies that are melt-in-your-mouth moist and rich.

How to Make Vegan Banana Brownies

Preheat

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper. 

Prep the Wet Ingredients

Peel, then mash bananas using a pastry cutter (I highly recommend this) or a fork (which will drive you crazy lol) in a large bowl. Add the rest of the wet ingredients: coconut oil, maple syrup, flax egg and vanilla. Whisk everything together until well mixed. 

Sift the Dry Ingredients

Sift the dry ingredients together in a medium bowl: oat flour, cacao powder, almond flour, baking powder, baking soda and salt.

Combine

Add the dry ingredients to the wet ingredients and whisk it all together until well incorporated. Fold in vegan chocolate chips. 

Pour Batter

Pour your vegan banana brownie batter into the prepared pan. Smooth into an even layer and top with chocolate chips. 

Bake, Cool and Enjoy

Bake for about 35 minutes. Cool banana brownies until completely cool for clean slicing. Slice and enjoy the best vegan banana brownies ever!

The Taste & Texture of these Banana Brownies

Texture: thick squares of super moist chocolate banana brownies. Melt-in-your-mouth moist and rich. Super fudgy, but still a little fluffy with a soft, tender crumb.

Taste: Deep, deep chocolate flavor that satisfies your chocolate cravings with a subtle, comforting banana taste.

Also be sure to check out my ultra fun-sized brownie bites for more chocolatey deliciousness. Or these sourdough brownies for a more indulgent treat.

Super fudgy banana brownies with a soft, tender crumb and deep, deep chocolate flavor and a comforting banana taste. 

Ready to blow the banana peels off of all the other banana brownie recipes? Let’s do it! 😉 Thank you for stopping by and sharing in these wonderful kitchen adventures with me and your loved ones. ‘Til the next one…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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📸 Did you make this banana brownie recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

More Delicious Banana Recipes

• Best Moist Chocolate Chip Banana Bread Recipe (Vegan)
• Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars (Vegan)
• Gluten Free Chocolate Chip Banana Oatmeal Breakfast Cookies
• Healthy Banana Chocolate Chip Muffins Recipe
• No Bake Vegan Brownies
• Fudgy Vegan Brownies – 6 Ways

5 from 14 votes

Servings: 16 brownies

Vegan Banana Brownies Recipe

By Demeter Trieu

Vegan Banana Brownies: thick, super moist chocolate banana brownies. Melt-in-your-mouth fudgy and rich with a soft, tender crumb. The best banana brownie recipe! GF.

Prep: 25 minutes mins

Cook: 35 minutes mins

Total: 1 hour hr

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Equipment

• Paleo Chocolate Gems
• Raw Cacao Powder
• Blanched Almond Flour

Ingredients 

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Wet Ingredients

• ▢ 1 cup + 2 tablespoons bananas, mashed, very ripe (about 3 medium bananas)
• ▢ ¼ cup melted coconut oil
• ▢ ¼ cup pure maple syrup
• ▢ 1 flax egg
• ▢ 1 teaspoon pure vanilla extract

Dry Ingredients

• ▢ 10 tablespoons gluten free oat flour, if using homemade oat flour, make sure it's very finely ground (not coarse)*
• ▢ ½ cup raw cacao powder or unsweetened cocoa powder
• ▢ ¾ cup almond flour,
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt

Add-ins

• ▢ ¾ cup vegan chocolate chips or paleo chocolate chunks

Optional Topping

• ▢ 2-3 tablespoons vegan chocolate chips or paleo chocolate chunks

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil.  Set aside.
• Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
• In a medium bowl, sift together oat flour, cacao powder, almond flour, baking powder, baking soda and salt.
• Add dry ingredients to wet ingredients. Whisk together until just incorporated, making sure no flour patches remain. Fold in vegan chocolate chips.
• Pour batter evenly into prepared baking pan. Using a rubber spatula, smooth batter into an even layer. Optionally, sprinkle with chocolate chips and lightly press down into batter.
• Bake 30-40 for minutes. Mine took 35 minutes. Cool in pan placed on a cooling rack for 1 hour. Pinch parchment paper & lift banana brownies + paper onto cooling rack to complete cooling, about 1-2 additional hours. Slice and enjoy.

Vegan Banana Recipes We Love

• Super Moist Vegan Oatmeal Chocolate Chip Banana Bread
• Vegan Banana Cookies with Peanut Butter (GF)
• Best Moist Chocolate Chip Banana Bread Recipe (Vegan)
• Vegan Banana Muffins Recipe

Notes

A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.

Storing Instructions: Store in an airtight container for up to 1 week.

Freezing Instructions: Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 30 seconds or more.

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