Vegan Banana Protein Brownies are an easy, flourless, oil-free treat with rich chocolate flavor, no eggs, and plenty of plant-based protein. Gluten-free and refined sugar-free, these fudgy high-protein brownies are perfect for an easy dessert or snack.
If you love chocolate, try my vegan chickpea brownies next.
I've always loved making simple brownie recipes, whether it's my fudgy sweet potato brownies or my raw date brownies, and these vegan banana protein brownies are now another recipe I'm excited to keep in my regular rotation.
They're made in one bowl with ripe banana, protein powder, cocoa, peanut butter, and chocolate chips, creating brownies that are rich, fudgy, chocolatey, and wonderfully satisfying.
I especially love having them ready for a filling snack after a workout or for those moments when I'm craving something sweet but still want something wholesome.
Make a batch during meal prep and you'll have an easy homemade dessert or snack ready to enjoy throughout the week.
For more protein-packed banana recipes, try my banana protein powder pancakes and red lentil banana bread.
Jump to:
🍌Ingredients
- Bananas: Choose very ripe bananas for natural sweetness and the best flavor.
- Protein powder: Vanilla, chocolate, or your favorite vegan protein powder all work well.
- Cocoa powder: Unsweetened cocoa powder gives the brownies a rich chocolate flavor.
- Peanut butter: Use smooth, creamy peanut butter for easy mixing.
- Dairy-free chocolate chips: Use your favorite vegan chocolate chips for melty chocolate pockets.
- Plant-based milk: I use cashew milk, but any unsweetened plant milk works.
- Baking powder: Helps the brownies rise slightly while keeping them fudgy.
- Salt: A pinch balances the sweetness and enhances the chocolate flavor.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🥣How TO Make Vegan Banana Protein Brownies
Mix the wet ingredients: Preheat your oven to 350°F (180°C). Add the ripe bananas to a large bowl and mash them well with a fork until mostly smooth. Add the peanut butter and plant-based milk, then whisk until smooth and well combined.
Add the dry ingredients: Stir in the protein powder, cocoa powder, baking powder, and salt until you have a smooth, thick batter.
Add the chocolate chips: Fold in the dairy-free chocolate chips, reserving a few for the top if desired.
Bake: Transfer the batter to a lined baking pan and spread it evenly. Sprinkle with the remaining chocolate chips and bake for 40 minutes, or until the edges are set and the center is still slightly soft.
Cool and slice: Let the brownies cool completely before slicing. They firm up as they cool, giving you that delicious fudgy texture.
📋Substitutions & Variations
- Protein powder: Vanilla or chocolate vegan protein powder both work well. You can also choose your favorite flavor.
- Peanut butter: Swap it for almond butter, cashew butter, or sunflower seed butter.
- Plant-based milk: Soy, almond, oat, or cashew milk can be used.
- Chocolate chips: Try dark, semi-sweet, or dairy-free white chocolate chips for a different flavor.
- Add nuts: Fold in chopped walnuts, pecans, or hazelnuts for extra crunch.
- Add spices: A pinch of cinnamon makes these brownies extra cozy and aromatic.
💡Marinela's Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your brownies will be.
- Watch the baking time: Avoid overbaking-the center should still look slightly soft when you take them out.
- Let them cool: Allow the brownies to cool completely before slicing for cleaner cuts and a fudgier texture.
❓Frequently asked Questions (FAQ's)
Absolutely! Almond butter, cashew butter, or sunflower seed butter are all good alternatives to peanut butter.
Store them in an airtight container in the refrigerator for up to 5 days.
Yes! Slice them first, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
📖 Recipe
Vegan Banana Protein Brownies (Flourless, Oil-Free)
Equipment
- 1 Mixing bowl
- 8-inch square baking pan lined with parchment paper
Ingredients
- 1 cup mashed bananas
- ½ cup vegan protein powder
- ¼ cup unsweetened cocoa powder
- 2 tablespoons natural peanut butter
- ½ cup unsweetened dairy-free milk (I used cashew milk)
- ¼ cup vegan chocolate chips
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F (180°C). Mash the ripe bananas in a large bowl until mostly smooth.1 cup mashed bananas
- Mix in the peanut butter and plant-based milk until well combined.2 tablespoons natural peanut butter, ½ cup unsweetened dairy-free milk
- Stir in the protein powder, cocoa powder, baking powder, and salt until a thick, smooth batter forms.½ cup vegan protein powder, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon sea salt
- Fold in the chocolate chips, reserving a few for the top.¼ cup vegan chocolate chips
- Transfer the batter to a lined baking pan and spread evenly. Top with the remaining chocolate chips and bake for 40 minutes, or until the edges are set and the center is still slightly soft.
- Let the brownies cool completely before slicing. They will firm up as they cool.
Notes
- Choose very ripe bananas with brown spots for the best natural sweetness and flavor.
- Vanilla, chocolate, or your favorite vegan protein powder can be used.
- Avoid overbaking to keep the brownies soft and fudgy.
- Let the brownies cool completely before slicing for cleaner cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These brownies can also be frozen for up to 2 months.
Nutrition
🍰More Vegan High-Protein Desserts
If you try these banana protein brownies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Comments
No Comments