Banana Brownies
Prep time
Cook time
Total time
makes one 9x9 pan. When making these, have 3 bowls out and ready to use.  Cut the banana into strips right before placing them on top of the brownies. Serve alone or with vegan ice cream (why didn't I have icecream?)... Enjoy!
Serves: 8
  • 1 cup cold coconut cream
  • 8 oz, 1 cup vegan dark chocolate chunks
  • 1 cup unbleached all purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 tsp egg replacer (Ener-G brand) + 3 tbsp water (of 1 tbsp flax meal + 2 tbsp water mixed)
  • 1 over ripe banana, mashed
  • 2 tsp vanilla extract
  • 1 tsp instant espresso/coffee powder
  • 1 cup sugar
  • 1 ripe banana, sliced thinly, lengthwise
  1. Preheat oven to 350 degrees, and oil (coconut oil) and flour a 9x9 or round 9-10 inch baking pan.
  2. In a small sauce pan bring about 3 cups of water to a boil.
  3. Place coconut cream and chocolate chunks into a heat proof metal bowl, over the boiling water in a steam basket or metal colander.  Do not allow the bowl containing the coconut cream and chocolate to touch the water.
  4. Stir frequently with a spoon spatula, and after about 5 minutes, the steam will have melted the mixture.
  5. Remove from  heat, stir, and set aside to cool.
  6. In a large bowl combine 2 teaspoon of Ener-G egg replacer with 3 tablespoons of water; stir to to dissolve powder.
  7. Now add the mashed banana, vanilla extract, coffee powder and sugar, mix well.
  8. In a medium bowl mix flour, salt and baking powder.
  9. Pour the cooled coconut chocolate fudge into the banana/wet ingredient mixture and stir.  Slowly stir the flour into the wet ingredients and mix well.
  10. Pour the batter--it should be fairly wet--into the prepared pan. Carefully set the banana strips on top and bake at 350 degrees for 40 minutes.
  11. With a paring knife or toothpick check to make sure the brownies are done.  Allow them to cool for 30-40 minutes before cutting.
Recipe by Sweet Potato Soul by Jenné Claiborne at