Healthy Vegan Banana Brownies
User Reviews
4.9
Healthy Vegan Banana Brownies
Description
Healthy Vegan Banana Brownies start by mixing dry ingredients: oat flour, cocoa powder, baking soda, cinnamon, and salt. Ripe bananas mashed until mostly smooth are combined with maple syrup, coconut sugar, brewed coffee, vanilla extract, and almond butter, which adds richness and moisture. The wet ingredients are blended into the dry until combined, then chopped walnuts are folded in for texture.
The batter is transferred to a parchment-lined 8x8 inch pan and baked at 350°F until a toothpick inserted comes out clean. The finished brownies are moist yet firm, dense with a fudgy chocolate flavor accented by ripe banana sweetness and a warm note from cinnamon. The walnuts give a pleasant crunch contrast.
Once cooled, the brownies are cut into squares and can be served as a snack or dessert. They hold well for several days and have adaptability for various dietary needs.
Storage instructions recommend airtight containment at room temperature up to two days, refrigerating up to five days, or freezing for two months. Thawing is straightforward by moving to the fridge before serving. These brownies can be enjoyed cold or warmed, optionally accompanied by vegan whipped cream or ice cream for added indulgence.
Ingredients
Dry ingredients:
- 1 cup oat flour Use certified gluten-free oat flour if needed, 100 g
- ½ cup cocoa powder If using Dutch-processed cocoa (alkalized), replace the baking soda with baking powder, natural
- 1 teaspoon baking soda
- 1 teaspoon cinnamon reduce or omit if you like
- ½ teaspoon salt fine sea salt
Wet ingredients:
- 1 cup banana about 2 very large bananas; should have plenty of dark spots, mashed, overripe
- ¼ cup maple syrup
- ¼ cup coconut sugar Can sub date or brown sugar
- 1 tablespoon brewed coffee or non-dairy milk
- 2 teaspoons vanilla extract
- ⅓ cup almond butter Or any nut/seed butter you like; will alter flavor, runny, unsalted
Addition:
- ½ cup walnuts chopped raw
Instructions
- Preheat oven to 350°F (177°C), and line an 8x8 metal baking pan with parchment paper.
- In a large mixing bowl whisk together the oat flour, cocoa powder, baking soda, cinnamon and salt.
- Place the bananas in a small bowl, and thoroughly mash with a fork. It's fine to have a few larger pieces remaining. Measure to make sure you have 1 cup of mashed banana. Add the maple syrup, coconut sugar, coffee, vanilla, and almond butter, and stir vigorously until smooth.
- Pour the wet mixture into the dry, and stir until fully combined. Fold in the walnuts.
- Transfer batter to the prepared pan, and bake for 28 to 31 minutes or until a toothpick inserted in the center comes out clean.
- Let the banana brownies rest in the pan for 20 minutes, then lift out by the parchment paper. Allow to cool completely before cutting into 16 squares.
Notes
- Store banana brownies in an airtight container; separate layers with parchment paper if stacking to prevent sticking.
- Keep brownies at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 2 months.
- To thaw frozen brownies, transfer to the refrigerator about an hour before serving.
- Serve brownies chilled or warmed slightly; topping with vegan whipped cream or vegan vanilla ice cream adds richness.
- Use bananas with plenty of dark spots for the best flavor and moisture in the brownies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 120kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 0.7g | 4% |
| Cholesterol | 0mg | 0% |
| Sodium | 80mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 10.5IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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