5 Ingredient Vegan Banana Brownies (Oil-free, GF)
My healthy (but decadent) 5-ingredient vegan banana brownies are flourless, egg-free, dairy-free, grain-free, gluten-free, oil-free, and 100% perfection. Hooray!
Servings: 9 brownies
Ingredients
- 1 cup mashed very ripe bananas (vey soft and squishy, lots of spots on the peel)
- 1/2 cup almond butter (or any smooth nut butter or seed butter)
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons coconut sugar (see notes for options)
- 1/2 teaspoon baking soda
- Optional: 2 to 3 tablespoons miniature semisweet chocolate chips
Instructions
- Preheat oven to 350F (175C). Line an 8-inch (20 cm) square baking dish with parchment paper, leaving an overhang on opposite sides.
- In a medium-large bowl, combine the bananas, nut butter, cocoa powder, coconut sugar and baking soda until completley blended.
- Spread the batter into the prepared pan, smoothing the top. If desired, sprinkle with chocolate chips.
- Bake in the preheated oven for 25 to 30 minutes until the surface appears set and dry.
- Transfer pan to cooling rack and cool completely. Use the parchment paper to lift and remove brownies to a cutting board. Cut into 9 squares.
Notes
Storage: Store the cooled brownies in an airtight container in the refrigerator for up to 5 days.
Coconut Sugar Options: An equal amount of brown sugar or the granulated sweetener of your choice (e.g., Swerve, cane sugar) can be used in place of the coconut sugar.
Frozen Bananas: Yes, frozen bananas can be used to make these. Defrost (do not drain any liquid). Mash up the bananas and liquid to measure 1 cup.
Salt: Most nut butters and seed butters contain salt, hence no need to add any. If you are using a salt-free product, add 1/8 to 1/4 teaspoon salt (to taste), unless you want or need to limit the salt content.
Nutrition
Serving: 1brownie | Calories: 120kcal | Carbohydrates: 12.5g | Protein: 3.6g | Fat: 7.2g | Saturated Fat: 1g | Sodium: 115.4mg | Fiber: 3g | Sugar: 7.2g