Vegan Dairy-Free Banana Chocolate Brownies

Vegan Dairy-Free Banana Chocolate Brownies
The Spruce
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
268 Calories
7g Fat
48g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 268
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 166mg 7%
Total Carbohydrate 48g 18%
Dietary Fiber 2g 8%
Total Sugars 31g
Protein 3g
Vitamin C 1mg 5%
Calcium 26mg 2%
Iron 3mg 17%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you're on a vegan diet, going dairy-free because of lactose intolerance, or cutting out dairy for other health reasons, these vegan banana chocolate brownies will give you that chocolate fix without any forbidden ingredients. The recipe substitutes bananas for eggs, and uses soy milk and dairy-free chocolate chips, providing that classic brownie taste with a little added flavor. These vegan brownies are a hit with kids and adults alike; make a batch to keep on hand for dessert or afternoon snacks.

This recipe is a great use for ripe bananas that are too soft to eat; they also add moisture to the batter, as well as a subtle banana flavor. If you'd like some added texture, feel free to throw in some chopped walnuts.


  • 2 cups all-purpose flour

  • 2 cups granulated sugar, or unrefined cane sugar

  • 3/4 cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon fine salt

  • 1 cup mashed ripe bananas

  • 1/4 cup unsweetened soy milk, or almond milk

  • 1/4 cup canola oil

  • 1 teaspoon vanilla extract

  • 1 cup dark dairy-free chocolate chips

Steps to Make It

  1. Gather the ingredients.

    Banana brownies ingredients
  2. Preheat the oven to 350 F. Lightly grease a 9- by 13-inch baking dish and set aside.

    Grease baking pan for brownies
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  3. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt until well mixed.

    Combine the flour, sugar, cocoa powder, baking powder, and salt
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  4. In a small mixing bowl, combine the mashed bananas, soy milk, canola oil, and vanilla extract.

    Combine the mashed bananas, soy milk, canola oil and vanilla extract
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  5. Add the wet ingredients to the dry, mixing until just combined.

    Combine wet and dry ingredients
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  6. Fold in the dairy-free chocolate chips.

    Add chocolate chips to brownie mixture
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  7. Pour the batter into the prepared pan. 

    Pour brownie batter in pan
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  8. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.

    Bake brownies in oven
    The Spruce 
  9. Allow the brownies to cool completely on a wire cooling rack before cutting into squares.

    Finished banana brownies cooling on a rack
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  10. Serve and enjoy.

Check the Labels

This recipe is suitable for dairy-free, egg-free, and vegan, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten, egg, or wheat ingredients, if these apply to you).

How to Store

If you're looking to keep the brownies for a short period of time, you can store the leftovers in an air-tight container layered between pieces of parchment or wax paper. In this manner, they will keep for about a week. 

If you'd like to store them longer, you can freeze them. Wrap each brownie individually and place them in a freezer bag. You'll need to thaw them overnight at room temperature or microwave them before serving them up again. They will keep anywhere from 2 weeks up to 3 months frozen.