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Vegan Banana Brownies

These easy Vegan Banana Brownies use banana instead of eggs and have a deliciously cakey, fudgy texture that will go down great with kids and adults alike. For a delicious twist on brownies with a hint of banana bread and undertones of peanut butter, you’ll absolutely love this recipe.

Vegan banana brownies by By The Forkful

Vegan banana brownies

These vegan banana brownies are a bit of a twist on the traditional brownie. Sure, they still have that deliciously fudgey, chocolatey goodness that you expect and need from a good brownie – but they also offer so much more.

A hint of banana bread.

A slightly cake-y texture that pairs oh-so-perfectly with a cup of tea.

Swirls of sticky peanut butter that only add to the brownie, and take nothing away.

In a word, bliss.

For more fun twists on traditional brownies, you might love my courgette brownies recipe (so fudgy!), as well as these classic vegan brownies.

How to make them

This recipe is really easy to make, and has no fancy ingredients so provided you’ve got a ripe banana ready to go, you probably already have everything you need to whip up a batch!

To make these vegan banana brownies with peanut butter:

  • Preheat your oven and line a 7 x 7 baking tin with baking paper. (Pro tip: Use a smaller tin than you think! For years I made the mistake of using a huge baking tin which end up in disappointingly flat brownies).
  • Combine all your dry ingredients in a large mixing bowl. That’s plain flour, baking powder, a pinch of salt, brown sugar, caster sugar, and cocoa powder.
  • In a separate bowl, mash up your banana and then mix in your peanut butter. The banana should be very ripe to give your brownies the maximum banana flavour and sweetness!
  • Add the banana/peanut butter mix, plant-based milk, and oil to your dry ingredients, combine, and then fold in two-thirds of the chocolate chips.
  • Pour the batter into your baking tin and then sprinkle over the remaining chocolate chips
  • Bake for aout 25 minutes, then allow to cool completely before slicing.
Vegan banana brownies

Slicing and storing your vegan banana brownies

A useful tip I’ve found is to put the brownies in the fridge once they’ve completely cooled for a couple of hours. This lets the brownies firm up and get that great fudgy texture and means they cut really clean.

I cut the brownies into thirds length-ways, and then quarters width-ways for a total of 16 brownies. To store, place your brownies in a Tupperware container in stacks, with a piece of baking paper between each layer to prevent them from sticking.

I hope you love this vegan banana brownies recipe! They’re perfect as:

  • A mid-afternoon treat with a big cup of tea
  • Dessert with some dairy-free squirty cream or even warmed up with a scoop of vanilla ice cream

Other recipes you might like:

Vegan Banana Brownies

Vegan Banana Brownies

Yield: 12 brownies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These Vegan Banana Brownies are so easy to make and have a delicious banana and peanut butter taste that goes perfectly with the fudgy chocolate brownie.


  • 220g plain flour
  • 50g cocoa powder
  • 150g light brown sugar
  • 50g white caster sugar
  • 1 tsp baking powder
  • pinch of salt
  • 1 ripe banana, mashed
  • 60g smooth peanut butter
  • 150ml almond milk
  • 50g olive oil
  • 50g dark chocolate chips


  1. Preheat your oven to 180 degrees C and line a 7 by 7 baking tin with baking paper.
  2. In a large mixing bowl, combine all of the dry ingredients.
  3. In a separate bowl, mash the banana and then combine with the peanut butter
  4. Add the banana and peanut butter mix, olive oil, and almond milk to your dry ingredients and fold until just combined. Fold in the dark chocolate chips, reserving 1/3 to sprinkle over the top.
  5. Pour the batter into your baking tin and smooth the top down with a spatula. Sprinkle over the remaining chocolate chips.
  6. Bake for 25 minutes, and allow to cool completely before eating (I tend to find that putting brownies in the fridge for a couple of hours allows them to get that really delicious fudge-y texture).

Did you make this recipe?

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Tuesday 11th of April 2023

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