These healthy vegan banana brownies are a tried-and-true reader favorite! Made with oat flour, they have a light, cake-like texture, with hints of banana bread and rich chocolate flavor. Plus, they're a sweet treat you can feel 100% great about! Made without oil or refined sugar, these banana brownies are WFPB (whole-food, plant-based), gluten-free, and dare I say it, healthy enough for breakfast!
Healthy Brownies
Not long ago I was working on a different brownie recipe (these fudgy almond flour brownies) and doing some research to get ideas.
I fully admit I've been living a somewhat sheltered, healthy-ish plant-based lifestyle for a long time, and I know my tastes have changed. But looking at some of the brownie recipes online kind of blew my mind!
We're talking heaps of butter, coconut oil, sugar, and flour... not to mention the chocolate!
I honestly can't imagine the tummy ache I would have after eating something that rich, and I'm sure I'm not alone.
Lightened-up versions of classic desserts are totally my jam! And these oil-free WFPB banana brownies are just perfect. Gotta love a dessert that doesn't leave you feeling sluggish and that's healthy enough for everyday!
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Why You'll Love Banana Brownies
One cup of mashed, overripe banana provides moisture, binding, and sweetness, which means we need less sugar.
And speaking of sugar, we're not using any of the refined stuff. We're using a combination of maple syrup and coconut sugar to make these healthy brownies taste dessert-worthy.
Oat flour lends really nice texture, nut butter gives them a bit of richness, and cocoa powder brings ALL the chocolate vibes. Include chocolate chips if you like!
At only 120 calories per brownie, these are surprisingly light, so I actually want to give you a heads up on that...
If you're looking for a super dense, rich, fudgy kind of brownie, these may not be the ones for you. I highly recommend these buckwheat brownies in that case.
But if you like the sound of a delicious, wholesome, cake-like brownie married with the warm flavor of banana bread and the crunch of walnuts, you're definitely in the right place!
Ingredient Notes
- Bananas - make sure to use bananas with a lot of dark spots. They should be soft, sweet, fragrant, and moist. Since we're not using oil, a lot of the moisture in the brownies comes from the bananas.
- Oat flour - use fine oat flour, whether store-bought or homemade in a high speed blender.
- Cocoa powder - regular or Dutch process cocoa.
- Sweeteners - maple syrup contributes moisture and flavor, so I can't recommend a substitute. Brown sugar may be used instead of coconut sugar.
- Almond butter - I like to use raw, unsalted almond butter in this recipe. Use your favorite nut or seed butter. If it's salted, reduce the sea salt to ¼ teaspoon.
- Coffee - just 1 tablespoon of brewed coffee really adds to the rich chocolate flavor. Also, a little liquid is important for the overall consistency of the batter. So if you don't have coffee, use your favorite non-dairy milk instead.
- Cinnamon - adds depth and lovely banana bread vibes! But if you don't enjoy cinnamon feel free to reduce or omit it.
See the recipe card below for amounts and full instructions.
Instructions
Start by preheating the oven and lining a square, metal 8x8-inch baking pan with parchment paper.
Next, combine the dry ingredients in a large mixing bowl. Then peel and thoroughly mash the bananas in a separate bowl.
The longer you stir and mash the bananas, the softer and more moist they will become. Measure to make sure you have 1 full cup mashed banana.
Add the remaining wet ingredients to the banana and whisk well. Pour into the mixing bowl, and stir to form a batter. Fold in the chopped walnuts.
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Transfer the batter to the prepared pan, and bake for 28 to 31 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 20-30 minutes, then move to a cooling rack.
Tips for Slicing
The only difficult part of this recipe is waiting while they cool! Between the bananas, cinnamon, maple, and cocoa, they smell totally irresistible.
Since these brownies are gluten-free and have a 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 chocolate banana brownies overtakes your will, and you cut into them a bit early, is a bit of crumbly, moist, chocolatey goodness really such a bad thing? I think not.
Serving Suggestions
For breakfast: Enjoy a banana brownie straight from the fridge for breakfast along with a hot cup of coffee. Sometimes I like to pair it with a spoonful of peanut butter to make it extra filling. They're also great with fresh berries and yogurt!
Afternoon snack: These brownies travel well and make a great on-the-go snack since they're fine at room temperature all day.
For dessert: I'm perfectly happy having one or two of these small brownies after dinner as a healthy dessert. For more indulgence, serve them with your favorite non-dairy whipped cream or vegan ganache on top!
Banana brownies taste fantastic with a scoop of any of these homemade vegan ice creams:
- Vanilla Oat Milk Ice Cream - a reader favorite!
- Banana Nice Cream
- Vegan Butter Pecan Ice Cream
- Chocolate Chickpea Ice Cream - nut-free
Substitutions
- Almond butter: Other options are tahini, sunbutter, peanut butter, or cashew butter.
- Flour: Though I haven't yet tested the recipe with other whole-grain flours, I do think it will be fairly forgiving. The key is to use the same weight in grams. For example, if you want to use whole-wheat flour instead of oat flour, use ¾ cup (approx. 90 grams) instead of 1 cup.
- Cocoa powder: For the best flavor I recommend regular cocoa powder instead of raw cacao powder - although you can definitely use cacao if that's what you have. Also, as noted in the recipe, if using Dutch process cocoa, use baking powder instead of baking soda.
How to Store
Once the brownies are cool, I like to leave them on the parchment paper and transfer them to a storage container with a tight-fitting lid.
If you need to stack them to fit inside the container, place parchment between the layers to prevent sticking.
The brownies are fine at room temperature for a day or two, or in the refrigerator for up to 5 days. I actually prefer them cool, straight from the fridge.
Banana brownies freeze well, too. They thaw fairly quickly, so just pull one from the freezer an hour or two before you'd like to eat.
Top Tip
Make sure to use very ripe bananas with plenty of dark spots on the peels. They should be sweet, fragrant, and soft since they provide a lot of the moisture in the brownies.
More Healthy Brownies & Treats
I hope you love these Vegan Banana Brownies! If you try the recipe, leave a comment below to let us know. You can also tag me on instagram with @myquietkitchen. I always love to see what you're making!
Recipe Video
Tap to play the video and see how to make banana brownies.
Recipe
Healthy 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 teaspoon baking soda
- 1 teaspoon cinnamon - reduce or omit if you like
- ½ teaspoon fine sea salt
Wet ingredients:
- 1 cup mashed overripe banana - about 2 very large bananas; should have plenty of dark spots
- 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 runny almond butter, unsalted - Or any nut/seed butter you like; will alter flavor
Addition:
- ½ cup chopped raw walnuts
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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Joanne says
These were too cinnamon-y and had the texture of playdough. Not sure why there are so many positive reviews.
Vanessa says
I tried this recipe with small modifications because I have LPR, I swapped the oat flour for almond flour (that’s just what I had), cocoa powder for roasted carob powder (non chocolate substitute, cannot have chocolate), and added a 1/4 cup more maple syrup (I like maple syrup), omitted the cinnamon (can’t have) and it was amazing! This recipe is very forgiving considering my substitutions.
I make these on the regular. Thank you!
Mari says
My whole family loves these brownies SO MUCH. Thank you for the fab recipe!!!
Trish says
These are so good! Third time making them and am struck by how forgiving and easy the recipe is!! I didn’t have walnuts last time so I added chopped peanuts - delicious! Think I’ll try sunbutter next time just for kicks. Thanks for this wonderful repeatable treat, Lori!
Lisa says
I was making these for Valentine's day and had a ton of strawberries I wanted to use. I wonder if you add in strawberries and don't do the Cocoa powder how they would taste. I also used dates instead of other sweeteners and almond flour instead of oat flour.
I'd like to recreate this with all of the above except the Cocoa and maybe try applesauce and strawberries.
Nancy W says
Made these tonight - soooooooo yummy! Instead of oat flour, I used King Arthur Whole Grain Wheat Flour; instead of coconut sugar, I used 4 medjool dates; and instead of cocoa powder, I used raw cacao powder. I also added about 2 T. flaxmeal, 1/4 c unsweetened applesauce and about a T. of reishi mushroom powder. I will most definitely make these again!! 🙂
LynD says
So delicious! Non-vegan husband approved... that's big! Are they still healthy if we eat the whole pan in one day 😁
Kate says
Yummy! Even better after a day in the fridge. Very banana-y flavor. Swirled some peanut butter on top before baking for a pretty look.
Nina says
Hi thanks for fab recipe 👏👏👏 could I use regular plain flour (UK) instead of oat flour? Nutritional Valued do you know what the saturated fat is. Thanks.
Lori says
Hi Nina,
Plain flour will be fine - reduce the amount to about 80 grams (2/3 cup). And I just checked on the saturated fat. Per small square it's less than 1 gram. Hope you enjoy the brownies!
Siobhan says
Delicious! Recipe seems forgiving too - I was pretty loose with measurements (urgent chocolate craving lol) and they turned out perfectly. Thank you!
Emily C says
These are great!! I added walnuts and vegan marshmallows and they are FANTASTIC. Thanks so much!
Tammy says
These turned out so delish. They had a very moist heavy cake texture. I used tahini for the nut butter and brown sugar. I blended all of my wet ingredients in a blender so my family wouldn’t see any banana. Worked perfectly. Thanks for a great recipe.
LynD says
Great idea to blend 😉
Ching Crowell says
Excellent recipe, thank you so very much for sharing. Made this recipe probably 9 times. No matter which I ingredients I replaced instead of what's listed it's still tastes soooooooo good, and I believe I am kind of addicted 😅.