These delightful Vegan Peanut Butter Banana Brownies are made in just one bowl using a blender.
They feature a perfect crispy, crackly top and a fudgy center.
The best part? These banana brownies are healthier, being 100% refined-sugar-free, gluten-free, and of course, vegan!
Ingredients and Substitutions:
- Ripe Bananas: Weigh the peeled bananas in grams/ounces or use cups. Mashed bananas replace eggs in this recipe, ensuring a great brownie texture.
- Natural Peanut Butter: Opt for peanut butter without additives—no added oil or sugar. Almond butter or sunflower seed butter can be used if you have a nut allergy.
- Coconut Oil: Use refined coconut oil to avoid a strong coconut flavor. Light olive oil is an alternative to reduce saturated fat.
- Vanilla Extract: For flavor.
- Old-Fashioned Rolled Oats or All-Purpose Flour: Both work, but avoid over-blending all-purpose flour to prevent an overly dense, gummy brownie.
- Unsweetened Cocoa Powder
- Coconut Sugar (or any granulated sweetener you prefer)
- Baking Powder (for a slight rise)
Serving Ideas:
- Enjoy these healthy vegan brownies plain or top them with dairy-free options like whipped coconut cream, melted chocolate, or fresh raspberries or strawberries.
Storage Instructions:
Even though these brownies are egg-free and dairy-free, it’s best to store them in the fridge.
Feel free to ask if you need any more details or have other requests! 😊🍫🍌
If you like the Peanut Butter Banana Brownies, you’ll love the simplicity and taste of my Peanut Butter Banana Chocolate Chip Muffins. Also, check out the
Chocolate chip cookies for a unique twist on a classic treat. Both are sure to delight your taste buds!
Vegan Peanut Butter Banana Brownies
- Total Time: 30 minutes
- Diet: Vegan
Description
These healthy, gluten-free vegan banana brownies with peanut butter are a delicious sweet dessert with a strong chocolate taste and a moist texture.
Ingredients
Wet ingredients
- 2 large ripe bananas (7.4 oz)
- ½ cup melted coconut oil
- ½ cup unsalted peanut butter
- 1 teaspoon vanilla extract
Dry ingredients
- ½ cup coconut sugar (or cane sugar or white sugar – up to ¾ cup for a sweeter taste)
- ¼ cup unsweetened cocoa powder
- ¾ cup old-fashioned rolled oats (or all-purpose gluten-free flour)
- ¼ teaspoon salt
- ½ teaspoon baking powder
To decorate
- ¼ cup unsalted peanut butter
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper and set aside.
- In a high-speed blender, combine ripe banana pieces, melted coconut oil, peanut butter, vanilla extract, coconut sugar, unsweetened cocoa powder, salt, baking powder, and rolled oats. If using all-purpose flour, skip blending it in the blender to avoid an ultra-gummy texture. Instead, transfer the batter to a bowl and stir in the flour until well combined.
- Blend the ingredients in the blender on high speed until smooth and free of lumps. You may need to stop the blender a few times to scrape down the sides or use a tamper attachment to push ingredients toward the blade.
- Transfer the brownie batter to the prepared pan.
- Add dollops of peanut butter on top of the batter using a spoon.
- Use a skewer to swirl the peanut butter into the brownie batter, creating a beautiful swirl effect.
- Bake for 20-25 minutes or until the batter is set – when you gently move the pan, the batter won’t jiggle.
- Let the brownies cool in the pan for 10 minutes, then use the hanging parchment paper to transfer them onto a cooling rack.
- Allow the brownies to cool completely at room temperature (about 1 hour) before cutting into 16 squares.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
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