Vegan Banana Brownies
WHAT ARE BANANA BROWNIES?
Apparently I’m late on the banana bread Instagram band wagon, but honestly, it doesn’t look like it’s leaving any time soon. There’s banana bread, there’s brownies, and then there’s banana brownies. My partner is insisting that I name these “BANOWNIES“, so because it’s his birthday today, we’re going with that. Happy birthday Tom 🙂
To me, there is nothing more comforting than freshly baked banana bread and brownies, so I thought it was a good opportunity to combine them into one deliciously mouth-watering treat – I think you’re gonna love these too.
So do yourself a favour, get your quarantine baking hat on and get to making these babies, ASAP.
HOW TO MAKE THESE BROWNIES
First things first, you’ll want to get your oven preheated to 170°C so that it will be hot by the time your ready to get the brownies into the oven.
Use a sheet of parchment paper to line your baking tin. I used a tin with 7″ x 11″ dimensions, which is the perfect size to get a nice height from the brownies. But if you have something slightly bigger, that’ll work too, however do keep an eye on them while baking as they may take a little less time in the oven if the batter is spread out more thinly.
Fill a saucepan of water one third ways with water and place it on a medium heat to get a low simmer. Add the chocolate chips to a heat resistant bowl and sit the bowl on top of the saucepan of water. The steam from the water will rise and gently melt the chocolate – this is called a double boiler or “au bain-marie”. Next remove the melted chocolate from the heat and stir in the oil, set aside.
Next mix the coconut milk and apple cider vinegar together to form a vegan version of buttermilk. Set this aside while you prepare the aquafaba.
You’ll want to use a big bowl for whipping the aquafaba as it will increase in size and get fluffy. The aquafaba is a replacer for eggs in a lot of vegan recipes, it will act as a binder as well as adding an airy and fluffy consistency to the end result. Whisk the aquafaba for about 5 minutes using a hand held electric whisk. Once the aquafaba is airy and fluffy, set it aside until you have prepared the rest of the ingredients.
Next get your wet ingredients ready. Mash 2 bananas using a fork and add the coffee, vanilla extract and coconut sugar to the bowl with them. Whisk them to combine so you have a paste. Then add the coconut milk/apple cider vinegar mix in and whisk again for another few seconds. Then add the melted chocolate/oil mixture and whisk further for about 30 seconds.
In a separate large bowl, prepare the dry ingredients by mixing together the flour, cacao powder, baking soda and salt. Carefully fold the wet ingredients into the dry ingredients using a spatula. Then fold the aquafaba into the mixture, be very careful not to over mix at this point. Lastly, gently fold in the remaining chocolate chips.
Pour the brownie batter into your baking tin. Slice the bananas lengthways and arrange them on top of the batter. Sprinkle some coconut sugar or dark muscovado sugar on top of the bananas to help them brown and caramelise in the oven.
Bake the brownies for 25-30 minutes. To check if they are done, pierce them with a knife, the knife should be almost clean, but still have a little bit of batter on it. Bear in mind that the brownies will continue to cook from the heat built up in the batter after you remove them from the oven.
Make sure that you allow the brownies to cool completely before cutting them into servings. This will probably take up to an hour (I know I know it’s not easy to wait, it just minimises the crumbs you’ll have trying to cut them while still hot).
WHY MAKE THIS RECIPE?
- A combination of banana bread and brownies
- Plant-based and Vegan-friendly
- Fluffy and not too dense
- Naturally sweetened with coconut sugar
- Great for chocolate lovers
- Easy to make
- Free from animal derived products
If you love brownies check out my Baked Double Chocolate Brownies for a gluten-free option!
Vegan Banana Brownies (Banownies)
- 11" x 7" baking tin or similar
- 1 cup vegan-friendly chocolate chips
- ½ cup Rapeseed oil or other flavourless oil
- ¼ cup Coconut milk or other plant-based milk
- 1 tsp Apple cider vinegar
- ½ cup Aquafaba * see notes
- 5 Ripe bananas
- 2 tbsp Instant coffee mixed with 2 tbsp (30 ml) boiling water
- 1 cup dark muscovado sugar or coconut sugar
- 1 tsp Vanilla extract
- 2 cups Plain flour
- ½ cup Cacao powder
- ½ tsp Baking soda
- ¼ tsp Sea salt
- 1 tbsp dark muscovado sugar for garnish
- Preheat your oven to 170°C.
- Line a baking tin 11' x 7' (or similar size) with parchment paper.
- Add half of the chocolate chips to a heat proof bowl and melt over a double boiler.
- Remove from the heat, whisk in the rapeseed oil and set aside.
- In a small bowl or cup, mix together the coconut milk and apple cider vinegar and set aside.
- Add the aquafaba to a separate large bowl and beat using an electric whisk for 5 minutes until the mixture is light and fluffy. Set aside.
- Mash 2 of the bananas with a fork and add them to a bowl with the coffee, coconut sugar and vanilla extract. Whisk the mixture for a minute to combine.
- Add the coconut milk with apple cider vinegar to the coconut sugar mixture and whisk for another few seconds.. Then add in the melted chocolate and rapeseed oil and whisk for another 30 seconds to combine.
- In a separate large bowl, combine the flour, cacao powder, baking soda and salt.
- Next carefully fold the wet ingredients into the bowl with the dry ingredients using a spatula.
- Gently fold the whipped aquafaba into the mixture, do not over-mix.
- Lastly fold in the remaining chocolate chips (you can reserve a couple to scatter on top of the brownies before baking if desired).
- Pour the batter into the baking tin.
- Slice the remaining bananas lengthways and arrange them on top of the batter.
- Sprinkle the top of the bananas with coconut sugar and place in the oven to bake for 25-30 minutes. Check the brownies are done by stabbing the brownies with a clean knife, it should come out slightly dirty. If there is a lot of batter on the knife, bake them for another 5 minutes.
- Allow the brownies to cool completely before removing them from the pan and cutting them into servings.