These healthy vegan banana brownies are light yet perfectly chocolate-y, with a cake-like texture, wholesome oat flour, crunchy walnuts, and hints of warm, caramel-y banana. Made with cocoa and free from refined sugar, oil, dairy, eggs, soy and gluten.
⅓cuprunny almond butter, unsalted - Or any nut/seed butter you like; will alter flavor
Addition:
½cupchopped raw walnuts
Instructions
Preheat oven to 350 degrees F (177C) 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 the prepared pan, and bake for 28 to 31 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 before cutting into 16 squares.
Video
Notes
StorageStore 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 a month or two.From frozen, the brownies thaw fairly quickly. So just transfer them to the refrigerator about an hour before you'd like to eat.Serving SuggestionsThese taste great straight out of the fridge. You can also warm them slightly before serving and top with vegan whipped cream or vegan vanilla ice cream. And don't forget an extra dash of cinnamon on top!