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Healthy Vegan Banana Brownies
4.9 from 690 votes

Healthy Vegan Banana Brownies

Healthy Vegan Banana Brownies combine oat flour, cocoa powder, baking soda, cinnamon, and salt with mashed ripe bananas, maple syrup, coconut sugar, coffee, vanilla, and almond butter. Folded together with chopped walnuts, the batter bakes into dense, fudgy brownies. These vegan brownies offer moist texture, chocolate flavor with subtle banana sweetness, and a nutty crunch from walnuts, suitable for a plant-based dessert.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
40 mins
Servings: 16 brownies
Calories: 120 kcal
Course: Dessert, Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F (177°C), and line an 8x8 metal baking pan with parchment paper.
  2. In a large mixing bowl whisk together the oat flour, cocoa powder, baking soda, cinnamon and salt.
  3. 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.
  4. Pour the wet mixture into the dry, and stir until fully combined. Fold in the walnuts.
  5. Transfer batter to the prepared pan, and bake for 28 to 31 minutes or until a toothpick inserted in the center comes out clean.
  6. 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

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%)

Nutrition Facts

Serving: 16 brownies

Amount Per Serving

Calories 120

% 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.