These Vegan Banana Flour Brownies are a gluten-free treat! Rich, chocolaty and made without any butter, eggs or refined sugars, these brownies are made from green banana flour as an alternative gluten-free baking flour.
Apparently Mondays & chocolate is my new favorite combination.
This is the 3rd week now that I’ve shared a chocolate recipe on a Monday. First there was the Superfood Chocolate Cups, then came the Chocolate Zucchini Waffles and this week we have these Vegan Banana Flour Brownies.
I’m sensing a trend here…
Who’s complaining though? Not this girl! And y’all shouldn’t be either because each one of these recipes has been incredible. Well, in my opinion at least 😉 I hope that you guys are trying them and thinking so too!
Alright, so banana flour. What the heck is it?
Banana flour is actually flour that has been created from dehydrated green bananas that have been ground up. It is a naturally gluten-free flour [because it’s just ground up bananas!] and can easily replace wheat flours or other gluten-free flour blends in recipes. The general rule of thumb with banana flour is to use 30% less than traditional flours due to the high fiber content of banana flour, so roughly 2/3 cup banana flour for every 1 cup of traditional wheat flour.
And I know what you must be thinking – but doesn’t it taste like bananas? NOPE!
Unlike coconut flour which can yield a slight coconut, sweet taste, banana flour is literally tasteless and can be used in any recipe. Add it to smoothies and sauces for a thickening agent or use it as a gluten-free base for brownies – like I did here!
So how does the final product taste? Pretty. Dang. Tasty.
Now in my opinion, there are two different types of brownies. There’s the super soft, gooey brownie and then there is the dense, chewy brownie. These Vegan Banana Flour Brownies are the latter!
I sprinkled chocolate chips on the tops of mine for some extra chocolate goodness.
That’s totally not necessary though. Ok I lie, it really is necessary. Don’t ever skimp out on chocolate!
Just a fair warning, the batter for these brownies is thick. Be prepared to use a spoon or a spatula to spread the batter and smooth the top before cooking, though really that’s just for aesthetically pleasing purposes. If you don’t mind uneven brownies then just scrape into your prepared pan, give it a little shake and bake away!
Either way you will end up with thick, chewy brownies that are both gluten-free and vegan but most importantly, will rock your brownie-loving face off. They are also super good warmed up with a scoop of vanilla ice cream – just saying 😉
- 1 cup OMG Organics Banana Flour
- ¾ cup cocoa powder
- ¼ teaspoon sea salt
- 3 tablespoons flaxseed + 9 tablespoons water [or 3 eggs]
- ¼ cup coconut oil, softened
- ¾ cup almond butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- mini chocolate chips, dairy-free, for topping
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray.
- In a bowl, mix together the flax eggs, coconut oil, almond butter, maple syrup and vanilla extract until smooth.
- Add the banana flour, cocoa powder and sea salt and blend until no lumps remain. Pour batter into prepared baking dish and smooth evenly. Sprinkle on chocolate chips.
- Bake brownies for 20 minutes or until toothpick comes out clean.
Have you ever tried banana flour?