Fudgy & Chewy Banana Brownies – Easy, Vegan!

Gooey and flavourful, these vegan banana brownies are lip-smackingly tasty! If you’ve got a couple of ripe bananas sitting on your counter, this is exactly where they need to go. They are everything you want in a brownie and more, deeply chocolatey, but also wonderfully moist and soft, with an irresistibly fudgy and chewy bite that keeps you going back for another square. They’re completely egg and dairy-free, but you’d never guess it from the texture!

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Brownies are the kind of dessert that makes me close my eyes and go “Mmmmmm, mm!” when I take that first bite. And my husband is literally the same (we are a bit weird sometimes). After numerous recipe tests, these vegan banana brownies have become one of my absolute favourites, and honestly, they are just better than any store-bought brownies I’ve ever tasted before. Yes, including the ones with eggs and butter (before I went vegan)! It’s a bold claim, I know. But honestly, you need to give it a chance.

The secret to my banana brownies is, you guessed it, ripe bananas. Bananas bring natural sweetness and incredible moisture to the brownie and it surprised me in a good way because I’d never thought of adding bananas to brownies before. I’m so glad I did! They’re also the perfect vegan egg replacement too. The texture turned out just the way I wanted it to be, soft and soooo chewy all the way through. If you’ve been searching for the best vegan banana brownie recipe that tastes just as good or even better than your usual store-bought brownies, you’ve found the right place!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour gives these brownies their structure foundation. For a gluten-free version, a 1:1 gluten-free baking flour blend, such as King Arthur, should work well.

Brown sugar: Brown sugar is the key to that deep caramel-like flavour and chewy texture. Light or dark brown sugar both work. Dark sugar will give you a deeper molasses taste. You can swap this for regular white sugar, or coconut sugar for a less refined option. (Note: The colour and flavour will differ slightly with coconut sugar.)

Soy milk: Soy milk has a higher protein content than many other plant milks, which helps with the overall structure of the brownie. Oat milk, almond milk or any other unsweetened plant milk will work as well as a substitute if you don’t want to use soy.

Vegetable oil: Vegetable oil keeps these brownies moist and fudgy, it’s a must-have ingredient for this recipe. Any neutral-flavoured oil works. You can use sunflower oil, rapeseed oil or melted coconut oil.

Banana: Very ripe bananas are the star of this recipe! The spottier, the better. Overripe bananas are sweeter, but also easier to mash smooth. They’ve also got a much more pronounced banana flavour. Remember that they act as an egg replacement as well, so they bind the batter beautifully. 

Chocolate chips: Chocolate chips are used in the batter as well as a topping to make the brownies extra chocolatey. They give you those melty pockets of chocolate throughout every bite. Make sure to use dairy-free chocolate chips. Most dark chocolate chips are naturally vegan, but always check the label. You can also use chopped dark chocolate for a more rustic melting moment.

Cacao powder: Cacao powder gives these brownies their intensely rich chocolate flavour. It’s less processed than regular cocoa powder and has a more complex taste. If you don’t have cacao powder, unsweetened cocoa powder is a perfectly fine substitute. Your brownies will still be absolutely delicious.

Other ingredients: Cornflour, baking powder, baking soda, ground flaxseed, a pinch of salt, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Large mixing bowl: You’ll need a large mixing bowl for combining your ingredients. This gives you plenty of room to mix without flour flying everywhere. 

Measuring jug: A medium-sized measuring jug is ideal for whisking together all your wet ingredients. The spout also makes it much easier to pour the wet mixture into the dry ingredients. Say goodbye to mess and over-mixing!

Fork or potato masher: There’s nothing quite like the humble fork to mash your bananas. This works perfectly for very ripe bananas. If you want an ultra-smooth mash, use a potato masher or even a hand blender. 

Brownie tray: I used a 20cm by 30cm brownie tray that is 5cm deep, it’s the ideal size for these brownies. You’ll line it with baking parchment, so be sure to have that on hand, too. 

silicone spatula or wooden spoon: A silicone spatula or large wooden spoon is a must for folding your wet and dry ingredients together without overworking the mixture. You’ll also need one of them to fold in the chocolate chips. I like to use a silicone spatula because it scrapes every last bit of batter from the bowl.

Kitchen scales: Kitchen scales are your friend! Baking is a science and accuracy really does make a difference. Digital kitchen scales will give you the most consistent results every time.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan banana brownies

Preheat your oven to 180°C (350°F).

Step 1: Prep your banana and get the oven going

Let’s start making these delicious brownies! Start by preheating your oven and lining your brownie tin with baking parchment. You’ll need to leave a little overhang on the sides so that you can lift the brownies out easily later.

Next, peel your ripe bananas and mash them thoroughly with a fork until you have a completely lump-free purée. Get it as smooth as you can because any large chunks of banana can create uneven pockets in your baked brownies. Set the mashed banana aside.

Step 2: Mix together the dry ingredients

Now, onto making the brownie batter. In your large mixing bowl, add the plain flour, cacao powder, brown sugar, cornflour, ground flaxseed, baking powder, baking soda, and a pinch of salt. Give everything a really good whisk until it’s all fully combined. Pay attention to the cacao powder, which loves to clump. What we’re after is getting the flavours evenly distributed throughout the batter. That will get you consistently chocolatey results in every single square.

Step 3: Combine the wet ingredients

In your measuring jug, add the soy milk, vegetable oil, mashed banana and vanilla extract. Whisk everything together until smooth and well combined. The mixture will look quite loose and liquid at this stage. That’s completely normal. 

Step 4: Bring the batter together and fold in the chocolate chips

Pour your wet mixture into the bowl of dry ingredients and gently fold everything together using your silicone spatula or large wooden spoon. Mix until just combined, and be careful not to overmix because this can make the brownies tough rather than soft and chewy. A few small streaks of flour are absolutely fine. Once the batter is just mixed, fold in the chocolate chips.

Step 5: Add the toppings and bake

Next, pour your brownie batter into the prepared tin and smooth the top with your spatula so that it’s nice and even. Arrange sliced banana coins across the top, and sprinkle some coarse sugar (I used demerara sugar) to caramelise the bananas, then sprinkle more chocolate chips over the surface for a lovely bakery-style finish. This is up to your preference, but it really is a gorgeous topper. 

Finally, slide the tin into your preheated oven and bake for 35 minutes. When it comes to brownies, it might feel a little tricky to know when it’s done baking. If you followed the recipe to the T, the brownies should look slightly dry on the surface and have that crinkly brownie texture on top, and they will keep cooking/setting nicely in the tin after you take them out of the oven. Allow it to cool completely in the tin before slicing to prevent it from falling apart. Enjoy, and be careful not to eat it all in one go yourself!

Serving tips and ideas

• Craving something extra decadent? Try a warm square with a scoop of vegan vanilla ice cream melting over the top! This is my favourite way to have brownies.
• Drizzle with melted dark chocolate or a simple vegan chocolate ganache for an extra indulgent pudding. 
• Pair with a dollop of coconut cream or vegan whipped cream and fresh berries for a more summery dessert!
• Crumble over vegan ice cream to make a homemade brownie sundae. Mmm, delicious. 

Expert tips and tricks

Use the ripest bananas you can find

I cannot stress this enough! The riper your bananas, the better your brownies will be. Look for bananas that have lots of dark speckles. Remember that they’ll have a more banana flavour and will be easier to mash smooth. They also blend more readily into the batter, which will give you that beautifully natural sweetness without any starchy or bitter notes.

Don’t skip the cooling time

I know how agonising this is. Sometimes, I’ve got to walk away from my colling bakes. Still, allowing your brownies to cool completely in the tin before slicing them up is one of the most important steps in the whole recipe. When brownies come out of the oven, they’re still setting on the inside. So, cutting into them too early means they’ll fall apart and look underbaked. Leave them to cool fully at room temperature. Trust me, you’ll be rewarded with beautiful, clean-cut squares.

Fold, don’t beat the batter

When you combine your wet and dry ingredients, use gentle folding motions and not vigorous stirring. Over-mixing activates the gluten in the flour, which will give you a tougher and not so nice texture instead of that soft and fudgy brownie we’re going for. Stop mixing as soon as the ingredients come together. Remember that a few small streaks of flour are absolutely fine and will sort themselves out in the oven.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Love nut butters? Dollop spoonfuls of smooth peanut butter or almond butter over the top of the batter before baking and then swirl through with a skewer for a beautiful marbled effect.
• Fold a handful of chopped walnuts, pecans or hazelnuts into the batter along with the chocolate chips for added crunch and texture!
• Choc mint fan? Add a few drops of peppermint extract to the batter for a classic mint choc chip twist.
• Stir a tablespoon of instant espresso powder into your wet ingredients for a delicious mocha-style flavour.

How to store

• Room temperature: Once completely cooled, store your vegan banana brownies in an airtight container at room temperature for up to 1-2 days. Place a piece of baking parchment between the layers if you’re stacking them. This will prevent sticking. Also, keep them away from direct sunlight or heat sources. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the brownies out at room temperature, as they can spoil quickly.

• Refrigerator: For longer storage, transfer your brownies to an airtight container and keep them in the fridge for up to 3-4 days. The cold temperature will firm them up slightly. That will give you a denser and almost fudge-like texture. If you prefer them a little softer, simply bring them back to room temperature before eating. If you get a bit impatient, as I do, give them a very brief 10-second blast in the microwave.

• Freezer: These brownies freeze well, which is what makes them absolutely brilliant for batch baking. Once they’re fully cooled, slice them into individual squares and wrap each one tightly in cling film. You can also place the individually wrapped squares in a zip-lock freezer bag. They’ll keep in the freezer for up to 2-3 months. To enjoy, defrost them at room temperature for a couple of hours or overnight in the fridge. You can also warm them gently in the microwave or in the oven for that fresh-from-the-oven warmth.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why are my brownies not fudgy?

A few things can affect the fudginess of your brownies. One of the most common culprits is over-baking, so pull them out while the centre looks just set instead of fully dry. Slicing too soon before they’ve had time to cool and firm up properly is another mistake that I see, but so is over-mixing the batter. To really level up the fudge factor, make sure your bananas are very ripe and don’t be tempted to reduce the oil or sugar. Both of those ingredients have a hand in getting you that classic fudgy texture.

Can I use cocoa powder instead of cacao powder?

Absolutely. Cacao and cocoa powder can be swapped in a 1:1 ratio. Cacao powder is less processed and has a slightly more intense chocolate flavour, but regular unsweetened cocoa powder works well. It will still give you wonderfully chocolatey brownies. Just make sure you’re using unsweetened cocoa powder rather than drinking chocolate, which contains added sugar. It will affect the sweetness and consistency of your batter.

Can I make these brownies without a brownie tin?

Yes! If you don’t have a dedicated brownie tin, a square or rectangular cake tin of a similar size will work just fine. You could also use a round cake tin. Just be aware that the baking time will be different for the size of the tin you are using, so keep a close eye on them from the 28-minute mark. Line whatever tin you use with baking parchment for easy removal.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these banana brownies because they are:

• easy and simple to make
• so fudgy and chewy
• sweet banana flavour
• perfect for snacks or gatherings

Want more recipes like this?

Try my other delicious chocolate and dessert recipes you might enjoy!

• Oreo Brownies
• Matcha Brownies
• Biscoff Brownies
• Brownie Cake
• Salted Caramel Chocolate Cake
• Chocolate Loaf Cake

Visit the bars and brownies page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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