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!
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!
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Peanut Butter Banana Brownies (Vegan)
Ingredients
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.
Can I use oat flour instead of oats ?
It should work, because in the recipe I do blend the oats in the blender with the remaining ingredients, which turn it into oat flour.
This is delicious my 2nd time making then. I didn’t have coconut oil so I used olive oil and wow. I will be making these on repeat.
Great and easy recipe I actually forgot to put sugar in mine and used teff flour. Still turned out yummy and only about 2.5g of sugar per brownie
I love this recipe! As a plant-based person for health (and now, animal) reasons, I need to avoid too many added sweeteners (used liquid stevia instead) and coconut oils, so I switched up some of the ingredients, and still came out great (a testament to a solid recipe).
Instead of topping it with peanut butter, Carine and Damien’s Peanut Butter Banana recipe became a triple chocolate threat with a tahini-based frosting and allulose-sweetened chocolate chips added to the brownie (just a 1/4 cup).
The Honey recommended I reduce the bananas for the next round (I added three because they were medium to small), although he loved it. It’s dense, naturally sweet (eliminated the coconut sugar) and MOIST! The texture of the frosted brownie is similar to a fudgy bread pudding.
Substitutions included avocado oil instead of coconut, no added sugars but a bit of liquid stevia, I combined walnut and peanut butters, while adding a teaspoon of apple cider vinegar for the gluten-free flour.
I’ve made a lot of different brownies this year, and the Honey proclaimed that these were the best!
can you make without peanut butter or sub something else and also sub for coconut oil..?high fat…
You can use any other nut butter (or even sunflower seed butter) but it won’t reduce the fat much. For a lower-fat brownie recipe, you can try my healthy brownies
Hi! Do you have an alternative for coconut oil? Would vegetable oil be ok?
Yes, any oil can be used.
Could you please provide conversion to grams? Or is it ok to use googled standard conversion?
There’s a button to convert from US to Metric, just above the ingredients!
Thank you!
Can I substitute coconut sugar for either honey or maple syrup?
I think it might make the batter too runny.
Could I sub the coconut oil with an additional banana?
I didn’t try this option so I am not sure how it will change the texture