These healthy, oil-free Vegan Banana Brownies have a cake-like texture, with hints of banana bread, crunchy walnuts and rich chocolate flavor! Best of all, they're a sweet treat you can feel 100% great about. These banana brownies are refined sugar-free, WFPB (whole-food, plant-based), and gluten-free!
Why You'll Love Them
Go ahead, have a brownie for breakfast. These moist and chocolatey vegan banana brownies are so healthy you can do just that. One cup of mashed, overripe banana provides moisture, binding, and sweetness, while a bit of maple syrup and coconut sugar makes them dessert-worthy.
Oat flour provides texture, almond butter gives them a bit of richness, and cocoa powder brings ALL the chocolate vibes.
At just 120 calories per brownie, these are surprisingly light. I know they don't look like it in the photos, so I wanted to be sure to give you a heads up. If you're looking for a super dense, fudgey type of brownie, these may not be the ones for you.
But if you like the sound of a sweet, moist, cake-like brownie married with the warm flavor of banana bread and the crunch of walnuts, you're definitely in the right place!
How to Make Banana Brownies
The process is really easy, and looks like this:
- Preheat the oven to 350 degrees F, and line an 8x8 baking pan with parchment.
- Combine the dry ingredients in a mixing bowl.
- In a smaller bowl mash the bananas with a fork.
- Stir the other wet ingredients in with the banana.
- Next, add the wet ingredients to the dry and stir until well combined. Fold in the walnuts.
- Pour into the prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Easy as that!
Tips for Slicing
Well, maybe there is just one difficult part, and that's waiting while they cool!
Since these have a very tender, cake-like texture, it's best to wait until they're completely cool before cutting into squares. I know it's tough. But I believe in you!
And hey, if the smell of banana bread and chocolate brownies overtakes your will, and you cut into them a bit early, is a bit of crumbly, moist, chocolatey-ness really such a bad thing? I think not.
Storage and Serving Suggestions
Once the brownies are cool, I like to leave them on the parchment paper and transfer the whole thing to a storage container with a tight-fitting lid. If you need to stack them up to fit inside the container, just place parchment between the layers to keep them from sticking together.
You can store the brownies at room temperature or in the refrigerator. I've tried them both ways and actually prefer them cool out of the fridge.
For breakfast: imagine this - you wake up the next day, and while enjoying a hot cup of coffee or tea you pull a rich, chocolate-banana brownie straight out of the fridge for breakfast. And maybe you even pair it with a spoonful of peanut butter. There are worse ways to start the day!
After lunch or as a snack: these are perfect on-the-go or as an afternoon snack since they're fine at room temperature all day.
For dessert: I'm perfectly happy having one or two of these babies after dinner as a healthy dessert. But if you want to kick up the dessert-factor, serve these with your favorite non-dairy whipped cream or ice cream plus a dash of cinnamon on top!
Banana brownies taste fantastic with a scoop of any of these dairy-free ice creams:
Vanilla-Maple Oat Ice Cream
Pumpkin Oat Ice Cream
Banana Nice Cream
Butter Pecan Oat Ice Cream
Chocolate Chickpea Ice Cream (nut-free)
I hope you love these delicious and healthy Vegan Banana Brownies! If you try the recipe please leave a comment below to let us know! You can also tag me on facebook or instagram with @myquietkitchen.
More vegan sweet treats:
Vegan Banana Blondies
Oil-Free Chocolate Cake
Spiced Tahini Oatmeal Cookies
Strawberry-Banana Oat Bars
Chocolate Chickpea Ice Cream!
Double Chocolate Chip Cookies
Peanut Butter Brownies
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Oil-Free Vegan Banana Brownies
Equipment
Ingredients
Dry ingredients:
- 1 cup oat flour (100 g) Use certified gluten-free oat flour if needed.
- ½ cup natural cocoa powder If using Dutch-processed cocoa (alkalized), replace the baking soda with baking powder.
- 1 tsp baking soda (replace with baking powder if using Dutch-processed cocoa)
- 1 tsp cinnamon
- ½ tsp fine sea salt
Wet ingredients:
- 1 cup mashed overripe banana (about 2 large bananas) Use bananas with a lot of dark spots
- ¼ cup maple syrup
- ¼ cup coconut sugar Can sub brown sugar
- 1 Tbsp brewed coffee or non-dairy milk
- 2 tsp vanilla extract
- ⅓ cup unsalted almond butter Or any nut/seed butter you like; will alter flavor
Addition:
- ½ cup chopped raw walnuts
Instructions
- Preheat oven to 350 degrees F and line an 8x8 baking pan with parchment paper.
- In a mixing bowl whisk together the oat flour, cocoa powder, baking soda, cinnamon, and salt.
- Place the bananas in a small bowl, and 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, vanilla, and almond butter, and stir vigorously until combined.
- Pour the wet mixture into the dry, and stir to combine. Fold in the walnuts.
- Transfer batter to prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let brownies rest in the pan for 30 minutes, then lift out by parchment paper. Allow to cool completely, then cut into 16 squares.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
M
I love these brownies! They are a regular at our house. Thanks for such an amazing and simple recipe!!
Lori
That's awesome, M. Thank you for the feedback!
Aubree
These look really good, but I feel like if you're going to advertise that they're only 120 calories per brownie, you should point out that 1 brownie/serving=only 1/16 of the pan. I can't be sure how small your slices are in the photos, but they look closer to the typical 1/9 of the pan that most people would slice an 8x8in dish of brownies into (which would almost double the calories). Slicing them into 16 would be much smaller, closer to bite-sized brownies - which maybe some people are looking for, but it's not standard or expected. And yes I know you put the correct serving size in the recipe card, but in the post itself the brownies look a lot bigger than 1/16 of an 8x8in pan. It's not a big deal (just a pet peeve of mine) but it seems a bit misleading.
Lori
Hi Aubree, actually the brownies in the photos *are* cut into 16 squares, exactly as described in the recipe card. Here is a different angle. https://myquietkitchen.com/wp-content/uploads/2021/05/healthy-brownies.jpg
The photos in the post were shot fairly close up because I wanted to show the texture and yummy banana bits. I suppose they look large because of that. My goal is always to provide clear, accurate information, and that's why I mentioned that these contain 120 calories per square. The chocolate looks very rich on the screen, so I wanted to make it EXTRA clear that these are light so there's no confusion. For me a serving is more like 2 or 3 squares!! But not everyone will want the same amount.
Aubree
That was my point, that even if the brownies in the photos are really cut into 16 squares they *look* a lot bigger than that, so a lot of people might not think to check the recipe card for actual serving size. And like you said, for you, and I believe most people, a serving would be more like 2 of these. I'm not saying you did it on purpose to fool people or anything, but if your goal is to provide clear, accurate information, I think there are a couple better options: a) write the recipe the same way, but put a little note next to your statement that these are 120 calories just adding "if cut into 16 squares," or b) write the recipe with what a normal serving size is for you/most people - so probably 1/9 of the pan - and those who want smaller sized pieces for calorie-related or whatever reasons can cut them however they want.
Anyways like I said this does look like a really good recipe, I appreciate your labor in developing it plus responding to me, and I love your website as a whole, so thank you. I was not trying to argue or bash your recipe, just pointing out a (hopefully) helpful tip from the perspective of a reader. A lot of websites do the same thing but on purpose so I wanted to give you some fan feedback just in case you didn't realize.
mimi
Well.. I was expecting more..
Maybe you can call it cake, but not brownies. They were rather dry - altough I put 1 banana additionally and baked it only 30min.
too bad, my hopes were high -I usually love vegan baking
Lori
Hi Mimi, yes these are a light, oil-free, lower calorie, healthy treat which is why I made it clear in the post that the texture is more cake-like. Sorry you were disappointed! It sounds like there’s a chance your bananas weren’t ripe enough, though, because a lot of the moisture comes from the bananas. Increasing the nut butter will also add more richness. Better luck next time!
Melissa
Hello, can l substitute the oat flour for another type of flour?
Lori
Oat flour is the only one I've tested but other whole grain flours should work. Let us know if you give it a try!
Carolyn Shipley
I just made these and am very pleased. They are delicious! I am unfamiliar with using oat flour in place of all-purpose flour. I did not have cocoa powder but did have cacao powder. I researched this and took their advice and used less cacao powder(1/3 cup) in place of the cocoa powder. I baked for 35 minutes and they turned out to have a moist and crumbly cake texture. Thank you!
Gayi
Just made them in the food processor. Super easy and super tasty. Thank you for the recipe:)
Jamie
Stellar recipe! As healthy as oatmeal bars and convincing as brownies! I prefer less sweet so I halved it (with honey 'cause it's what I've got), and they are delicious! The best part: they leave us feeling energized and well instead of heavy and lethargic like regular brownies would. Thanks, Lori!
annie
could i use almond flour instead of the oat flour?
Lori
Hi Annie, unfortunately I haven't tried that so it's difficult to say. I don't think a straight swap would work, but I do think you could incorporate almond flour along with another flour, maybe a gluten-free blend, or some tapioca to help it bind. If you give it a try definitely let us know how it turns out!
Alex
Just made these. Easy and tasty!
Bella
Made this the other day with very overripe bananas, they were delicious! Now I want more, but I have no bananas. Do you think I can substitute the banana with applesauce? Thanks!
Lori
Hi Bella, so glad you loved them! Sadly applesauce won't produce anything similar. The bananas are critical for sweetness, flavor, and binding. Maybe time to stock up and freeze some nanas for next time!
Isa
Baked this morning and used almond flour instead of oat. Works well! They are a tad too sweet for my taste so will half the sugar and maple syrup next time. Thanks for the quick and easy recipe!
Lori
Thanks for the feedback, Isa! Glad you enjoyed them.
Lora
These were quite yummy! I used a food processor for all the wet ingredients then added in the dry ones and mixed just till combined and it worked wonderfully. I used 25grams regular cocoa and 25grams dutched special dark so adjusted to 1/2 tsp b soda and 1/3 tsp b powder. and only 80grams oat flour and used peanut butter. I did forget to add the tablespoon of milk so that may be why they were a tad dry. They were still quite moist, maybe dense(in a good flavorful way) is a better way to describe. Nonetheless, they were loved by my fam, enjoyed with a glass of milk. I just wrote the recipe into my book, so it’s a keeper.:) Thank you for posting it!
Lori
So glad you and your fam enjoyed them! Thanks for the feedback, Lora.
job
Can another flour be substituted for oat flour in this recipe?
Lori
Yes, other flours could certainly work, but oat is the only one I've tested. I would stick with whole-grain, fiber-rich flours that are more on the coarse side, similar to oat flour. Lighter, more refined flours might become gummy.
Kim
These are super easy to make, and taste great - the cinnamon is such a nice touch! These pair really well with So Delicious' Bananas Foster cashew ice cream ? Thanks for the recipe!
Lori
That does sound like a delicious pairing! Thanks so much, Kim. I'm really happy you enjoyed them!