Prep: 15 minutes | Cook: 35 minutes | Ready In: 50 minutes Serves: 12
This is the vegan and gluten free banana version of the Vegan Cocoa Brownies.
They are very gooey and chewy and the banana makes them extremely juicy, too. Nobody will guess they’re vegan.
1 1/2 cups rice flour
1/2 cup cocoa powder
2 teaspoons soy flour (egg substitute – optional)
2 cups mashed bananas (~ 3 medium or large bananas – or more to taste)
2 tablespoons sugar or 1 teaspoon alternative (optional)
1 teaspoon cream of tartar
1 pinch salt
1 cup soy milk (or water)
1/2 cup sunflower oil
1 teaspoon vanilla sugar
1 pinch vanilla, grated (optional)
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the rice flour, soy flour, cocoa powder, baking powder and salt. Pour in soy milk, sunflower oil and vanilla and mix until well blended.
- Peel the bananas and use a fork to mash them; add to the banana and mix shortly.
- Spread evenly in a 9×9 inch baking pan.
- Bake for 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
- Let cool for about 10 minutes before cutting into squares.
Depending on how “banany” (is it banany or bananish?) you want it, you can use more than just the two cups, even though I don’t recommend to use less because a lot of the banana taste burns off during baking and also “disappears” in the rest of the batter.
I have to admit, that I also sometimes “cheat” a little and add banana juice 😉
Be careful and go easy on the amount of bananas, though as they can also be used as an egg substitute to bond, so if you plan to use more than the two cups, don’t use the soy flour because then you’ll be able to stick the batter on the wall. I very rarely use the soy flour when I make this recipe.
Instead of the bananas you can also use strawberries. Check out my vegan cocoa strawberry brownies for more details.
To make the non-gluten free version just use all purpose flour instead of the rice flour.