Peanut Butter Banana Brownies (Vegan)

These Vegan Peanut Butter Banana Brownies are one-bowl blender brownies with a perfect crispy and crackly top and fudgy center. Plus, these banana brownies are also healthier since they are 100% refined-sugar-free, gluten-free, and of course, vegan!

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This recipe is similar to my vegan brownies but with a moister, softer texture, and a mild banana taste. It’s a slightly thicker version of my Healthy Banana Brownies. I love making them when I want clean, healthy brownies that are still rich and loaded with protein and fiber.

Ingredients and Substitutions

You need the wet ingredients below:

• Ripe Bananas – I recommend weighing the peeled banana in grams/oz or cups. Peel your bananas, mash them with a fork and place the mashed bananas into a measuring cup or bowl to weigh. This ensures the best brownie texture, so be precise. In fact, this recipe is egg-free, and bananas act as an egg replacer – you won’t need flax eggs! If you skip the bananas, the brownie batter can be runny and the brownies fragile.
• Natural Peanut Butter – it means peanut butter with no additives: no added oil, no added sugar. This is the best option for making healthy vegan peanut butter brownies. Another option is to use almond butter or sunflower seed butter if you have a nut allergy.
• Coconut Oil – you can use refined coconut oil to avoid coconut flavor in your brownie. Light olive oil can be used to decrease saturated fat.
• Vanilla Extract – for flavors.
• Old-Fashioned Rolled Oats or all-purpose flour – both options work with the same quantity but be careful not to blend all-purpose flour. If you do, the brownie will be extremely dense and gummy.
• Unsweetened Cocoa Powder
• Coconut Sugar or any granulated sweetener you love. You can also play with the quantity, adding an extra 1/4 cup for a sweeter brownie.
• Baking Powder for a small rise.

Serving Ideas

You can serve these healthy vegan brownies plain or topped with some of the followings dairy-free toppings:

• Whipped coconut cream – or Vegan Whipped Cream.
• Melted chocolate
• Raspberries or strawberries.

Storage Instructions

Even if this is an egg-free and dairy-free brownie recipe, it’s better to store your banana brownies in the fridge. It stores for up to 5 days in a sealed container or freezes really well.

Frozen brownies can be thawed at room temperature the day before on a plate placed on your kitchen countertop. Also, brownies get fudgier in the fridge, so I highly recommend this option for an extra fudgy texture.

More Vegan Banana Recipes

I love baking with bananas, and below I listed my other favorite vegan banana recipes, including banana bread, banana cookies, and more!

Banana Donut Holes

3-Ingredient Banana Cookies

Vegan Banana Oat Pancakes

Banana Carrot Muffins

Healthy Banana Zucchini Bread

Peanut Butter Banana Brownies (Vegan)

These healthy, gluten-free vegan banana brownies with peanut butter are a delicious sweet dessert with a strong chocolate taste and a moist texture.

4.69 from 38 votes

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Dessert

Cuisine: American

Servings: 16 slices

Calories: 178.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

Wet ingredients

• ▢ 2 large Ripe Banana - (7.4 oz)
• ▢ ½ cup Melted Coconut Oil
• ▢ ½ cup Peanut Butter (Unsalted)
• ▢ 1 teaspoon Vanilla Extract

Dry ingredients

• ▢ ½ cup Coconut Sugar - or cane sugar or white sugar – up to 3/4 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 Peanut Butter (Unsalted)

Instructions

• Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper. Set aside.
• In a high-speed blender, add ripe banana pieces, coconut oil, peanut butter, vanilla extract, coconut sugar, unsweetened cocoa powder, salt, baking powder, and rolled oats. If you want to use all-purpose flour, don't add in the blender, or the brownie will be ultra gummy. Set aside in a bowl and blend the remaining ingredients
• Blend on high speed until smooth and well combined with no lumps. You may have to stop the blender a few times, scrape down the side of the jug, and repeat, or use the tamper attachment tool to push ingredients next to the blade.
• If you used all-purpose flour, transfer the batter onto the bowl with flour, stir to combine, and form a thick batter.
• Transfer the brownie batter onto the prepared pan.
• Use a spoon to add dollops of peanut butter on top of the batter.
• Use a skewer to swirl the peanut butter into the brownie batter and create a swirl effect.
• Bake for 20-25 minutes or until the batter is set – if you move the pan the batter won't jiggle or move.
• Let the brownies cool down for 10 minutes in the pan, then pull out the hanging pieces of parchment paper to transfer the brownie onto a cooling rack.
• Cool completely – about 1 hour at room temperature – before cutting into 16 squares.

Storage

• Store brownies in an airtight box in the fridge for up to 5 days or freeze.

Equipment

Measuring Cups and Spoons

Mixing Bowl

8-Inch Square Pan

Parchment Paper

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Nutrition

Serving: 1square | Calories: 178.6kcal | Carbohydrates: 14.4g | Protein: 3.7g | Fat: 13.4g | Saturated Fat: 7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.6g | Sodium: 112mg | Potassium: 163.6mg | Fiber: 1.9g | Sugar: 6.7g | Vitamin A: 10.9IU | Vitamin C: 1.5mg | Calcium: 17.9mg | Iron: 0.6mg | Magnesium: 37mg | Phosphorus: 72.9mg | Zinc: 0.6mg