Banana Brownies
These Banana Brownies are SO EASY! Fudgy vegan chocolate brownies with natural banana sweetness and a creamy coconut twist.
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Baking pan (9x9 inch)
- Parchment Paper
- Spatula
Ingredients
- 1 cup cold coconut cream
- 8 oz vegan dark chocolate chunks 1 cup
- 1 cup unbleached all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp egg replacer (Ener-G brand) plus 3 tbsp water
- 1 overripe banana mashed
- 2 tsp vanilla extract
- 1 tsp instant espresso/coffee powder
- 1 cup sugar
- 1 ripe banana sliced thinly lengthwise
Instructions
Prepare Your Baking Pan
- Preheat your oven to 350°F (175°C). Line your 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Melt the Chocolate
- In a microwave-safe bowl, combine the vegan dark chocolate chunks and cold coconut cream. Microwave in 30-second intervals, stirring between each, until fully melted and combined. Set aside to cool slightly.
Mix the Dry Ingredients
- In a separate bowl, whisk together the unbleached all-purpose flour, salt, and baking powder. Set aside.
Combine the Wet Ingredients
- In another bowl, mix the mashed overripe banana, egg replacer with 3 tbsp water, vanilla extract, instant espresso powder, and sugar. Stir until well combined.
Combine Wet and Dry Ingredients
- Pour the melted chocolate mixture into the wet ingredients bowl and stir until well combined. Gradually fold in the dry ingredients until no flour streaks remain. Be careful not to overmix.
Pour and Decorate
- Pour the brownie batter into the prepared baking pan and spread evenly with a spatula. Arrange the thinly sliced ripe banana on top in a decorative pattern.
Bake
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack.
Notes
- Do not overmix the batter to keep brownies fudgy and not dense.
- Allow melted chocolate to cool slightly before mixing to avoid texture issues.
- Use ripe or overripe bananas for optimal sweetness and moisture.
- Line the baking pan with parchment paper to easily remove brownies after baking.
- Store brownies in airtight container at room temperature up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.