Healthy Vegan Banana Brownies

Healthy Vegan Banana Brownies

Prep Time 10

Cook Time 30

cooling time 30

Total Time 40

Servings:16 brownies

Author: Lori Rasmussen, My Quiet Kitchen

These healthy vegan banana brownies are surprisingly light and low in calories, yet wonderfully chocolate-y and delicious! Made with oat flour, they have a cake-like texture with hints of warm, caramel-y banana and crunchy walnuts. Made without refined sugar, oil, dairy, eggs, or soy.

Ingredients
US Customary | Metric

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.

Video

Notes

Store banana brownies in an airtight container. If you need to stack them, just fold over the existing parchment paper or place a new piece of parchment between the layers to prevent sticking.

The brownies may be kept at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 2 months.

From frozen, the brownies thaw fairly quickly. Transfer to the refrigerator about an hour before serving.

Serving Suggestions

These taste great straight from the fridge. You can also warm them slightly before serving and top with vegan whipped cream or vegan vanilla ice cream.

Nutrition