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These vegan sugar-free brownies are made with wholesome ingredients. They’re rich, fudgy, and loaded with chocolate flavor.
For a fully added-sugar-free version, I used Lakanto syrup and chocolate chips, which are naturally sweetened with monkfruit.
If you do not have sugar-free ingredients on hand, you can use regular chocolate chips and syrup instead; the brownies will turn out delicious either way!
I personally think the bananas should not be swapped out because they provide a lot of sweetness and moisture that are difficult to find elsewhere. If you really cannot use bananas for this recipe, I would suggest substituting them with about 1 cup of applesauce or pumpkin puree. The brownies will turn out less sweet (unless you add more sweetener or chocolate chips).
Sugar-free banana brownies (vegan, GF option, one-bowl)
Ingredients
Brownies
- 2 mashed ripe bananas
- 1/3 cup nut / seed butter
- 1/4 cup maple syrup | 60g; I used Lakanto sugar-free syrup
- 2/3 cup plant-based milk | 160g
- 1 cup all-purpose flour | 120g; or use GF flour
- 1/2 cup cocoa powder | 40g
- 3/4 tsp baking soda
- 1/8 tsp sea salt
- 1 cup dairy-free chocolate chips | 200g; I used Lakanto sugar-free chocolate chips
Frosting (optional)
- 1/2 cup pumpkin puree | 120g
- 2 tbsp cocoa powder | 10g
- sweetener of choice | to taste
Instructions
- Preheat oven to 350F / 180C and grease an 8 x 8 inch baking pan (or a baking pan of your choice).
- In a large bowl, whisk together the banana, nut / seed butter, milk, and syrup. Fold in all remaining ingredients and mix until combined.
- Pour the batter into the pan and bake for 30-35 minutes, or until the center has set. Let cool before slicing and enjoy!
- For an optional frosting: mix together pumpkin puree, cocoa powder, and sweetener to taste. Chill until ready to use.
These are great. I used 1cup mashed banana. Used dark karo syrup. Added 1tsp vanilla and 1/2 tsp cinnamon. The batter was really the consistency of cake batter so I did not add the milk. Used peanut butter. Taste and texture is great.