These Banana Brownies are my go-to when I want something fudgy, chocolate-forward, and just a touch fruity. They’re vegan, rely on coconut cream to replace butter, and use two kinds of banana—mashed in the batter and thinly sliced on top for a glossy, caramelized finish. The texture is dense but tender, and the top banana gives each square a sweet, fresh counterpoint.

I make these when friends drop by unannounced or when I want a dessert that keeps well for a couple of days. They travel easily, too—packaged between parchment in a tin they survive a picnic or a subway ride. The recipe is straightforward; the only fiddly part is melting chocolate gently over a bath, but I’ll walk you through that so nothing splits or seizes.

No fuss, no exotic ingredients. Read through the steps before you start so you know how the Ener‑G egg replacer and the flax mix work together. If you’re used to classic brownies, expect a slightly different crumb—one that leans on banana and coconut cream for moisture and depth rather than eggs and butter.

Ingredient Breakdown

1 cup cold coconut cream — provides richness and replaces dairy/butter; chills make it easier to emulsify with chocolate.
8 oz (1 cup) vegan dark chocolate chunks — the chocolate backbone; use a good-quality dark chocolate for depth.
1 cup unbleached all-purpose flour — gives structure; use unbleached for a slightly more tender crumb.
1/2 tsp salt — balances sweetness and enhances chocolate flavor.
1 tsp baking powder — a small lift so the brownies aren’t too dense; it helps the texture.
2 tsp egg replacer, Ener‑G brand + 3 tbsp water — replaces eggs; dissolving it first ensures even distribution.
1 tbsp flax meal + 2 tbsp water — makes a flax “egg” that adds binding and a little moisture.
1 overripe banana, mashed — adds natural sweetness, moisture, and banana flavor to the batter.
2 tsp vanilla extract — lifts and rounds the flavors.
1 tsp instant espresso/coffee powder — intensifies the chocolate without making it taste like coffee.
1 cup sugar — sweetens and contributes to the fudgy texture; use granulated sugar as listed.
1 ripe banana, sliced thinly, lengthwise — arranged on top for presentation and a soft, baked banana layer.

Step-by-Step: Banana Brownies

Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch (or 9–10-inch round) baking pan and set aside.
Bring about 3 cups of water to a gentle boil in a small saucepan.
Put 1 cup cold coconut cream and 8 oz (1 cup) vegan dark chocolate chunks in a heatproof metal or glass bowl. Set the bowl over the saucepan so it sits above the boiling water (do not let the bowl touch the water). Stir frequently until the chocolate and coconut cream have melted and the mixture is smooth, about 5 minutes. Remove the bowl from the heat and let the mixture cool until lukewarm.
In a small bowl, dissolve 2 tsp Ener‑G egg replacer in 3 tbsp water; stir until fully combined. In a separate small bowl, mix 1 tbsp flax meal with 2 tbsp water and let it sit until slightly thickened (about 5 minutes).
In a large bowl, combine 1 overripe banana (mashed), the Ener‑G mixture, the flax mixture, 2 tsp vanilla extract, 1 tsp instant espresso/coffee powder, and 1 cup sugar. Stir until well combined.
In a medium bowl, whisk together 1 cup unbleached all‑purpose flour, 1/2 tsp salt, and 1 tsp baking powder.
Pour the cooled chocolate–coconut mixture into the bowl with the banana/wet ingredients and stir to combine. Gradually add the flour mixture, stirring until just combined; the batter should be fairly wet.
Pour the batter into the prepared pan and smooth the top. Arrange the 1 ripe banana, sliced thinly lengthwise, on top of the batter.
Bake at 350°F for about 40 minutes, or until a toothpick or paring knife inserted near the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool in the pan on a wire rack for 30–40 minutes before cutting.

Reasons to Love Banana Brownies

They’re the best compromise between a brownie and banana bread: fudgy, with a hint of fruit. The melted chocolate and coconut cream create sheen and richness you expect from a classic brownie, while the bananas keep them moist and add natural sweetness.

These brownies are also flexible. They’re vegan but still satisfy chocolate cravings, and the recipe doesn’t rely on specialty flours or obscure sweeteners. You get a reliable bake every time if you follow the steps—especially the gentle chocolate melt and the resting time so slices hold together.

Finally, they present beautifully. The sliced banana on top bakes into a caramelized ribbon that looks intentional and elegant, even when the rest of your kitchen is a little messy. They feel like a treat without fuss.

Healthier Substitutions

Sugar — swap for coconut sugar 1:1 for a less refined option, though color and flavor will deepen.
All-purpose flour — try a 1:1 gluten-free flour blend if you need gluten-free; results may be slightly crumblier.
Chocolate — use a lower-cocoa dark chocolate if you prefer less intense chocolate; avoid milk chocolate to keep it vegan.
Coconut cream — full-fat coconut cream is essential here; thinning it risks losing the fudgy texture—no direct low-fat swap will give the same result.
Banana — make sure the mashed banana is overripe for sweetness; under-ripe will reduce flavor and moisture.

Tools & Equipment Needed

9×9-inch baking pan — or a 9–10-inch round pan as the recipe suggests.
Heatproof bowl — metal or glass to melt chocolate over the saucepan.
Small saucepan — for the simmering water bath.
Mixing bowls — at least two: one for wet, one for dry.
Whisk and spatula — whisk for dry ingredients, spatula for folding batter.
Wire rack — for cooling the brownies in the pan.

What Not to Do

Don’t overheat the chocolate — if the bowl touches the water or the heat is too high, the chocolate can seize. Keep a gentle simmer and stir constantly.
Don’t skip the cooling step — cutting the brownies while they’re hot will make them fall apart. Let them rest 30–40 minutes in the pan.
Don’t mash a firm banana — use an overripe banana for the batter. Underripe fruit reduces moisture and sweetness.
Don’t overmix once flour is added — mix until just combined. Overworking will dry the batter and toughen the crumb.

Warm & Cool Weather Spins

Summer: Serve slightly chilled with a scoop of dairy-free vanilla ice cream. The cold contrast plays very nicely with the chocolate and baked banana.

Winter: Warm a slice in the microwave for 10–15 seconds and drizzle with a little coconut cream or a spoonful of dairy-free caramel. The warmth amplifies the chocolate aroma and makes the crumb ultra-soft.

Little Things that Matter

Use cold coconut cream — it helps the chocolate and cream emulsify properly and keeps the texture rich.
Slice the top banana thinly — thin slices caramelize evenly and look neat; thick slices can stay raw in the middle.
Measure flour by spooning and leveling — too much flour dries the batter; scoop then level rather than packing the cup.
Let the melted chocolate cool to lukewarm — pouring very hot chocolate into the wet mix can cook the banana or destabilize the flax and Ener‑G mixes.

Save for Later: Storage Tips

Room temperature — keep in an airtight container for up to 2 days.
Refrigerator — store for up to 5 days; bring to room temperature or warm slightly before serving for the best texture.
Freezer — wrap tightly in plastic wrap and foil, or freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and warm gently.
Slicing after chilling — chilling helps you get clean slices, so if you prefer tidy squares, cool completely and refrigerate briefly before cutting.

Helpful Q&A

Can I use canned coconut milk instead of coconut cream? You need the thick, cold coconut cream for richness. If using canned coconut milk, refrigerate it and skim the thick cream from the top; avoid the watery part.
Where can I find Ener‑G egg replacer? Most grocery stores with a natural foods aisle or online retailers carry Ener‑G. If you must substitute, use another egg replacer following package instructions—results may vary.
Why both Ener‑G and flax? They work together here: Ener‑G helps mimic egg structure and lift, while flax adds binding and a little extra moisture. The combination produces a sturdier, moister vegan brownie.
My batter looked very wet—should it be thicker? The recipe states the batter should be fairly wet. That wetness yields fudgy brownies; if you over-add flour, they’ll be cakier.

Hungry for More?

If you liked these Banana Brownies, try swapping the sliced banana on top for a scattering of chopped nuts or vegan caramel swirls before baking. For breakfast-style slices, serve slightly warmed with coconut yogurt and berries. And if you want a lemony contrast, a tiny spoon of lemon zest in the batter brightens the chocolate without stealing the show.

Bookmark this recipe for busy afternoons or last-minute guests. It’s forgiving, adaptable, and easy to scale up for larger pans. Happy baking—let the oven do the work and enjoy warm squares with a good cup of tea or coffee.

Banana Brownies

Fudgy vegan banana brownies made with coconut cream and dark chocolate, using Ener‑G egg replacer and a flax meal binder.

Print Recipe Save it

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Servings 8 servings

Equipment

9x9-inch baking pan (or 9–10-inch round)
Small saucepan
Heatproof bowl
Large Bowl
Medium Bowl
Small Bowl
Wire Rack

Ingredients

1 cupcold coconut cream
8 oz 1 cup vegan dark chocolate chunks
1 cupunbleached all purpose flour
1/2 tspsalt
1 tspbaking powder
2 tspegg replacer Ener-G brand + 3 tbsp water (of 1 tbsp flax meal + 2 tbsp water mixed)
1 over ripe banana mashed
2 tspvanilla extract
1 tspinstant espresso/coffee powder
1 cupsugar
1 ripe banana sliced thinly, lengthwise

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x9-inch (or 9–10-inch round) baking pan and set aside.
Bring about 3 cups of water to a gentle boil in a small saucepan.
Put 1 cup cold coconut cream and 8 oz (1 cup) vegan dark chocolate chunks in a heatproof metal or glass bowl. Set the bowl over the saucepan so it sits above the boiling water (do not let the bowl touch the water). Stir frequently until the chocolate and coconut cream have melted and the mixture is smooth, about 5 minutes. Remove the bowl from the heat and let the mixture cool until lukewarm.
In a small bowl, dissolve 2 tsp Ener‑G egg replacer in 3 tbsp water; stir until fully combined. In a separate small bowl, mix 1 tbsp flax meal with 2 tbsp water and let it sit until slightly thickened (about 5 minutes).
In a large bowl, combine 1 overripe banana (mashed), the Ener‑G mixture, the flax mixture, 2 tsp vanilla extract, 1 tsp instant espresso/coffee powder, and 1 cup sugar. Stir until well combined.
In a medium bowl, whisk together 1 cup unbleached all‑purpose flour, 1/2 tsp salt, and 1 tsp baking powder.
Pour the cooled chocolate–coconut mixture into the bowl with the banana/wet ingredients and stir to combine. Gradually add the flour mixture, stirring until just combined; the batter should be fairly wet.
Pour the batter into the prepared pan and smooth the top. Arrange the 1 ripe banana, sliced thinly lengthwise, on top of the batter.
Bake at 350°F for about 40 minutes, or until a toothpick or paring knife inserted near the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool in the pan on a wire rack for 30–40 minutes before cutting.