Banana bread is delicious. Brownies are delicious. So why not combine the two and get delicious vegan banana bread brownies?!
Perfect for both kids and adults alike, these tasty, dairy-free brownies will be sure to put a smile on everyone’s faces.
This recipe is perfect for an easy mid-week bake, a weekend pudding or as a snack, which you can wrap up and take on the go with you.
Wow dinner party guests and show them just how tasty a vegan diet can be.
What do vegan banana bread brownies taste like?
This new twist on the ever so popular banana bread, takes the best bits from each of the two cakes.
They have the fudgy, gooey texture that brownies are famous for, the subtle banana flavour of banana bread and, best of all, they are pretty simple to make!
They take a total cooking time of 40 minutes with just 10 minutes’ prep time and around 30 minutes for baking.
This recipe will serve 12 – 16 people, depending on how big you cut the brownies (we’re usually guilty of cutting them into big slices!) and you can always scale the ingredients up or down to make the desired portion.
Ingredients for vegan banana bread brownies
- 260g flour
- 260g sugar
- 100g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Four bananas
- 60ml vegan milk alternative, such as soy milk or oat milk
- 60ml rapeseed oil
- 130g dark chocolate chips (dark chocolate chips are usually vegan but be sure to check the ingredients to make sure)
Method for making vegan banana bread brownies
1. Mash your bananas.
For the perfect banana bread brownies, you should wait until your bananas are past ripe and are starting to go brown. This means that they will be easy to mash into a smooth consistency and that they will bind the mixture together. When baking with bananas, they do the job of eggs and bind the other ingredients together. This easy banana recipe is a great way of using up bananas which look otherwise unappealing.
2. Prepare your baking dish by lining with parchment paper
This will make it easy to lift your brownies out once they are ready and stop them from sticking to the dish. Pre-heat your oven to 180 degrees Celsius/350 degrees Fahrenheit or gas mark 4.
3. Combine the flour, sugar, cocoa powder, baking powder and salt
Combine them in a bowl until all of these dry ingredients are well mixed together.
4. Mix the bananas, dairy free milk, oil and vanilla
In a separate bowl, mix together the bananas that you mashed earlier, a dairy-free milk alternative of your choice, rapeseed oil and vanilla extract.
5. Combine wet and dry ingredients
Add both the dry mixture and the wet mixture together and mix roughly until they are just combined.
6. Fold in the chocolate chips
Fold in the chocolate chips and try not to pop too many in your mouth at this point – it is easily done!
The chocolate chips are optional in this recipe as you can make these brownies without them but chocolate banana bread – or banana bread with chocolate chips – has a bit of extra texture and a richer flavour.
7. Bake until cooked
Pour the chocolate and banana cake batter into the baking dish that you prepared earlier and bake for 25 to 35 minutes, until the mixture is cooked.
To test this, insert a skewer into the middle of the cake and remove it. If it comes out clean, they are done.
Be sure not to overcook the mixture as you want to retain the fudgy texture that makes brownies so yummy.
8. Allow to cool
Remove the brownies from the baking dish and pop them on a wire cooling rack to cool completely before you cut them into squares and serve.1
Perfect accompaniments for the brownies
These vegan banana bread brownies are absolutely delicious on their own, either cold or warmed up for a few seconds in the microwave to give them more of a “melty” texture.
You can also add some extras to make a more substantial pudding.
If you are eating your brownies warm, why not add a couple of scoops of vegan ice cream or a vegan cream alternative?
Or, to get more of your five a day, add a few raspberries, strawberries and blueberries to your bowl and eat alongside the brownies.
Last Updated: 26th January 2021
Author: Bhupesh Panchal, Regulatory Affairs
Bhupesh started his career as a clinical toxicologist for Public Health England, advising healthcare professionals all around the country on how to manage clinical cases of adverse exposure to supplements, pharmaceuticals, cosmetics, industrial chemicals and agricultural products. After 7 years in this role and a further year working as a drug safety officer in the pharmaceutical industry, Bhupesh joined Holland & Barrett as a Senior Regulatory Affairs Associate in 2019.
In his spare time, Bhupesh likes to cycle and has been learning to speak Korean for several years.