Banana Brownies
These vegan banana brownies are rich, fudgy chocolate brownies topped with caramelized banana halves that turn soft and jammy in the oven. There are no eggs and no butter here: a flax egg does the binding and melted coconut oil brings the richness, so they stay fully plant-based while baking up dense, moist, and deeply chocolatey. If you want a familiar brownie with a warm caramel-banana twist, this is the one to make.
I simply love brownies, and I love that they are so popular all over the world. The reason is pretty clear to me: they are SO easy to make and SO delicious! As much as I adore the classic version, I felt the need for a change today. I have made strawberry brownies before, avocado brownies, and some odd-sounding protein-power black bean brownies that turned out delicious. Today I bring you good news: you HAVE to try these caramel banana brownies. It is a real treat, I am telling you, and the taste is just… unforgettable.
What You Need to Make Them
The ingredient list is short and forgiving. Here is what each part does so you can shop and swap with confidence:
- Dark chocolate and cocoa powder give the brownies their double-chocolate depth. Melt 100 g of good dark chocolate and check the label if you are keeping these strictly vegan, since some dark chocolate contains milk solids. Pick a dairy-free bar to stay on the safe side.
- Flax meal plus espresso coffee make the flax egg. Whisk 2 Tbsp flax meal into 6 Tbsp warm coffee and let it gel. The coffee is not there to make them taste of espresso; it quietly deepens the chocolate flavor.
- Coconut oil stands in for butter and keeps the crumb moist and rich once melted.
- Brown sugar sweetens the batter and, sprinkled over the bananas, is what caramelizes into that glossy top.
- Applesauce adds moisture and a little natural sweetness. If you do not have it, a spoon of fruit jam works in its place.
- All-purpose flour, baking powder, and a pinch of salt form the structure. The salt is small but important: it keeps the sweetness from turning flat.
- Two ripe bananas, halved lengthwise, go on top. Riper bananas caramelize better and taste sweeter, so reach for the spotty ones.
Why the Flax Egg and Banana Topping Work
Ground flaxseed is full of soluble fiber, so when it sits in warm liquid it releases a gel that mimics the binding job a beaten egg normally does. That is why letting the flax meal soak for a full 10 minutes matters: rush it and the batter will not hold together as well. On top, the banana halves and their dusting of brown sugar do double duty. As the brownies bake, the sugar melts and the banana’s own sugars concentrate, forming a caramelized layer that also keeps the surface moist. Coconut oil, solid at room temperature, firms up as the brownies cool and helps them slice cleanly instead of crumbling.
Tips for the Fudgiest Result
- Do not overmix once the flour goes in. Fold the dry ingredients in with a spatula just until you no longer see streaks. Overworking builds gluten and gives you cakey, tough brownies instead of fudgy ones.
- Watch the top, not just the timer. They are ready when the surface is set and the banana looks caramelized, usually around 40 minutes at 200C. A few moist crumbs on a toothpick are fine; wet batter means they need a little longer.
- Let them cool. As Ruxandra puts it: I know it is hard, but please wait at least 20 to 30 minutes for the brownie to cool off before cutting it. Warm brownies fall apart; cooled ones hold their shape and taste even fudgier.
- Grease the tray well or line it with parchment so the caramelized edges lift out cleanly.
Easy Swaps and Variations
This batter takes well to small changes. If you are out of applesauce, swap in a tablespoon of any fruit jam you like; it adds moisture the same way. Prefer a stronger coffee note? Use a bolder espresso. Want them gluten-free? Reach for a good one-to-one gluten-free flour blend, or follow my dedicated gluten-free vegan brownies instead. And if you are in a plain-chocolate mood another day, my healthy Nutella brownies scratch that itch too.
What to Serve Them With
Because there is coffee in the batter, these brownies love to be served alongside a mug of something warm; one of these healthy coffee drinks or a glass of homemade plant-based nut milk both work beautifully. For a proper dessert plate, add a scoop of chocolate peanut butter ice cream next to a still-slightly-warm square and let it melt into the caramelized banana.
Storing and Making Them Ahead
Keep the brownies in an airtight container once fully cooled. Because there is fresh banana on top, they are happiest in the fridge, where they will stay moist for about three to four days. Let a chilled square sit out for a few minutes before eating so the crumb softens again. They also freeze well: wrap individual pieces and thaw at room temperature when a craving hits. If you like keeping a stash of ready treats, they slot right into your freezer-friendly make-ahead lineup, and for more ways to use up ripe fruit, browse my other banana desserts.
If you slice into these caramel banana brownies and that glossy banana top gets you the way it gets me, come back and leave a star rating, then tell me in the comments how yours turned out and whether you tried the jam swap. I am so curious to find out!
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Banana Brownies
Ingredients
For the brownie:
- 100 g dark chocolate melted
- 2 Tbsp flax meal + 6 Tbsp espresso coffee
- 50 g brown sugar
- 6 Tbsp coconut oil melted
- 1 Tbsp applesauce replace with a fruit jam of choice if you don’t have this
- 1 tsp vanilla extract
- 120 g all-purpose flour
- 2 Tbsps cocoa powder
- 1 tsp baking powder
- 1 pinch salt
For the topping:
- 2 bananas halved horizontally
- 2 Tbsp brown sugar
Instructions
- Preheat the oven to 200C.
- In a small bowl, mix the warm coffee with the flax meal. Let sit for about 10 minutes.
- In a large bowl add the coconut oil, applesauce, and sugar. Mix until well incorporated. Continue mixing.
- Then stir in the flax egg, vanilla extract, melted chocolate, and mix until you achieve a homogeneous composition.
- Using a spatula stir in the flour, cocoa powder, baking powder, and salt.
- Grease a square baking tray. Transfer the batter to the baking dish, flat it with a spatula and lay in banana halves, sprinkle with brown sugar, and bake for about 40 minutes until all set and caramelized on top.
- Let cool for about 30 minutes.
Frequently Asked Questions
Yes. They use a flax egg (flax meal soaked in warm coffee) instead of eggs and melted coconut oil instead of butter, so every ingredient is plant-based. The only thing to double-check is the dark chocolate, since some bars contain milk solids; pick a certified dairy-free chocolate to keep them fully vegan.
Absolutely, and this recipe shows how. Two tablespoons of flax meal whisked into six tablespoons of warm coffee gels into a flax egg that binds the batter just like a real egg would. Let it sit for about 10 minutes before using so it thickens properly.
The banana halves are dusted with brown sugar and caramelize as the brownies bake, forming a glossy, jammy top layer. They add natural sweetness, a soft texture contrast, and that signature caramel-banana flavor. Riper, spottier bananas caramelize best.
Look at the top rather than only the clock. They are ready when the surface is set and the banana looks caramelized, usually around 40 minutes at 200C. A toothpick should come out with a few moist crumbs; wet batter means they need a bit more time.
Yes. Swap the all-purpose flour for a good one-to-one gluten-free flour blend and the rest of the recipe stays the same. If you prefer a version built for it from the start, try my dedicated gluten-free vegan brownies instead.
Cool them completely, then keep them in an airtight container. Because of the fresh banana on top, they last longest in the fridge, staying moist for about three to four days. They also freeze well when wrapped individually and thawed at room temperature.
It’s true, these brownies are 10x better than regular ones! ❤️