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Best Vegan Black Bean Brownies with Banana | A guilt-free Brownie Recipe

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 These are the best Vegan Black Bean Brownies ever –  flourless, dairy free, naturally sweetened and so addictive that you will feel tempted to eat the whole tray yourself.

Vegan Black Bean Brownies with Banana, Greek Yogurt and Coconut Caramel

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These are the best Vegan Black Bean Brownies you will ever eat!

I have baked a lot of brownies in my life. I’ve baked and eaten the good, the bad and the ugly. Just about when I thought I had my favourite brownie recipe figured out – “puff” -comes this recipe for Vegan Black Bean Banana Brownies and blows my mind.

And don’t get me wrong, I do like healthy food, but I also take brownies really seriously and I tell you, these Fudgy Black Bean Brownies live up to their name.

They are soft, dense and taste super chocolatey with a hint of banana in the background. I tell, you these are the best black bean brownies you will EVER taste!

a Vegan Black Bean Brownie topped with Yogurt and banana slices

My Vegan Black Bean Brownies are flourless, dairy free, free of refined sugars and so addictive that you will feel tempted to eat the whole tray yourself.

These Vegan Black Bean Banana Brownies are A-M-A-Z-I-N-G! Look how rich, dense and fudgy they are! The best thing?

These sinful-looking chocolate squares are actually super healthy and packed with good-for-you ingredients like coconut oil and black beans.

Can you taste the beans in these Black Bean Brownies? 

If you are worried that your vegan black bean brownies will taste of beans, I can assure you that they don’t.

They are sweet, fudgy and chocolaty with a hint of banana towards the end! These would totally pass as regular brownies so you can take these to any picnic or pack them for your kid’s lunches.

Black beans add protein to our vegan brownies while lowering the calories dramatically!

Seriously, baking with black beans has so many benefits!

In addition to being gluten-free, a cup of black beans has only about half the calories that a cup of all-purpose flour has, plus it’s got 20% of your daily iron, plus it has a high protein content of 15 g.

I cut my batch of brownies into 9 squares which are only 152 kcal each!  YES, this means you can eat as many brownies as you want.

Theoretically. Due to all the fiber in the black beans, these healthy vegan brownies are quite filling. Honestly, I only made it halfway through my second brownie.

I would say they make an excellent healthy snack in the afternoon that satisfies your sweet-tooth! Plus it leaves you with a good tummy-feeling.


These vegan black bean brownies are naturally sweetened with bananas, maple syrup, and dates! 

The banana flavour in these vegan black bean brownies is quite mild, which I like. Along with dates and some maple syrup, the bananas in the batter work more like a sweetener.

I like my brownies semi-sweet and I found them perfect the way they are. However, I do recommend you try the batter, before baking the brownies.

Depending on the ripeness of your bananas, you might want to add a bit more sweetener to them.

Vegan Black Bean Banana Brownies on a small white plate topped with coconut whipped cream and coconut caramel

Fudgy and packed with chocolate flavour! These Vegan Black Bean Brownies are a winner!

At first, I was a bit skeptical about the brownies maybe not sticking together without any binding agents such as eggs or flax eggs.

However, these vegan black bean brownies have the perfect texture: Fudgy, almost like a chocolate truffle and not at all crumbly.

As to the cocoa powder: I used a mix of unsweetened and Black Onyx Cocoa Powder to get a nice, dark color.

You can of course use just unsweetened cocoa powder and they will turn out just as good.

Fudgy Vegan Black Bean Banana Brownies served drizzled with Coconut Caramel

Take your Black Bean Brownies to the next level by adding some coconut cream and coconut caramel!

These fudgy Vegan Black Bean Brownies taste delicious straight out of the pan.

However, if you want to take them to the next level or serve them as a fancy dessert, I recommend a dollop of Greek Yogurt or coconut cream . A drizzle of homemade vegan coconut caramel is also a really good idea!

I mean, could this look any more tempting? I hope you get to try these healthy brownies yourself soon. And once you caught fire, why not also try something new, like these Black Bean Muffins?

For more vegan desserts, make sure to check out my Vegan Raspberry Blondies and my Healthy Vegan Pumpkin Bars!

My product recommendations

Wilton Perfect Results Prem...Shop on Amazon Baking Cocoa Powder (Black ...Shop on Amazon Viva Naturals Organic Cocon...Shop on Amazon Jansal Valley Medjool Dates...Shop on Amazon

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites

Did you make and love this Vegan Black Bean Brownies recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Fudgy Vegan Black Bean & Banana Brownies

These incredibly fudgy Black Bean Banana Brownies will be your new favourite sweet treat! The best thing: They are naturally sweetened, loaded with plant-based protein and vegan!

Course Dessert, Snack
Cuisine #Vegan, American
Keyword black bean brownies, healthy vegan brownies, vegan brownies recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 portions
Calories 150 kcal
Author Kiki Johnson


  • 750 g black beans, rinsed and drained cooked from dry beans or canned beans
  • 10 dried dates, soaked in water over night medjool dates are best
  • 2 ripe bananas, peeled small or 1 big banana
  • 60 g unsweetened cocoa powder
  • 1 tsp espresso powder
  • 60 ml maple syrup or stevia for low cal version
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 - 1/2 tsp salt
  • 1/4 tsp chili powder
  • 2 tsp baking powder
  • 2 tbsp chopped pecans optional


  1. Preheat the oven to 350 F and line a 9x9 square baking dish with parchment paper.

  2. Make sure you have rinsed and drained your beans well. They should be really well dried and not hold onto any liquid! 

  3. Take the dates out of the soaking liquid and put them in the bowl of your food processor. Add all other ingredients apart from the baking powder and blend until you have a smooth paste. Add baking powder and mix thoroughly. 

  4. Pour the batter into a 9x9 square baking dish and smooth the top with a moistened spatula. Sprinkle nuts on top, if using.

  5. Bake brownies for 20 to 25 minutes or until the top starts to dry out and crack a bit and the edges start to pull away from the sides. Let cool and cut into squares.

  6. Enjoy the brownies with coconut whipped cream, greek yogurt and vegan coconut caramel

Recipe Notes

I stored them in airtight plastic containers and put them in the fridge after one day at room temperature. You will find, that they taste especially good straight out of the fridge! 

Healthy Vegan Brownies | these fudge brownies are made with black beans and naturally sweetened with banana! The perfect easy to make clean eating dessert for chocoholics! Gluten-free and refined sugar-free #brownies, #veganrecipes
Fudgy Vegan Black Bean Banana Brownies | These are the best vegan brownies you will ever eat! Easy to make in a food processor, naturally sweetened and loaded with plant-based protein and healthy fats #vegandesserts, #sugarfreedesserts

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One Comment

  1. 5 stars
    Baohh!! Die sehen einfach super mega aus! Richitg saftig und schokoladig! Ich wäre wahrscheinlich auch niemals auf den Gedanken gekommen, dass es sich dabi um schwarze Bohnen handeln könnte 😉 Vielen Dank für das Rezept!
    Liebe Grüße, Anastasia

  2. 5 stars
    Liebe Kiki, ich finde die Idee deiner multikulturellen Küche toll und deine Fotos machen mich immer wieder hungrig. Deshalb habe ich dich für den Mystery Blogger Award nominiert. Ich hoffe, du machst mit. Es würde mich sehr freuen. Alle Infos findest du unter meinem Blog.
    Ich freue mich auf weitere schöne Beiträge von dir. LG

  3. 5 stars
    This recipe looks gorgeous! I’m always looking for treats and desserts that contain nutrients, so these brownies are perfect! Thanks for sharing!

  4. 5 stars
    These brownies look so decadent that I was surprised to discover that they were made from black beans and contained no refined sugars. I have friends who are vegan, and avoid refined sugar, so I plan to make these for them the next time they come to visit.

  5. 5 stars
    Wow!! These brownies look so fudgy and dense and delicious!! I love putting black beans in baked goods, but I haven’t done it in a while. You just made me want to do it again and I’ll be making your recipe!! It looks so good!

  6. 5 stars
    Those look really promising! I’ve heard of using black beans in brownies before – started wondering if there was something in it… And these looks so fudgy! I may need to try this.

  7. 5 stars
    I actually don’t mind tasting the black bean in the brownie 😉 Seriously though, they look really rich — exactly how I like my brownies.

    Will it be alright if I soak the dates in some liquor, like rum or marsala, perhaps? Only for those times when I don’t intend to share them with kids. 😀

  8. 5 stars
    These brownies look like fudgy perfection! I’ve always heard people rave about baking with black beans but I’ve never tried it myself. I think I’m going to have to give these black bean brownies a try!

  9. 5 stars
    Amazing – these have such a fudgy texture, and look especially irresistible with that caramel glaze on top. Such a great dessert, and impressive that it’s vegan and refined-sugar free!

  10. 5 stars
    These look delicious! I tried black bean brownies years ago but it looks like it might be time for me to give them another go. And I love that these are also refined sugar free and use banana to sweeten, sounds perfectly “guilt-free” to me!

  11. 5 stars

    womit bekomme ich die Bohnen denn schön glatt püriert? Mein Hochleistungsmixer (!) hat es nur nach und nach unter Zugabe von Wasser geschafft. Das war echt mühsam und hat ewig gedauert. Das Ergebnis war im Endeffekt gut und lecker, allerdings waren teilweise noch ganze Bohnen dabei.

    LG, Maria

  12. 5 stars
    I just made these, and I love the versatility of the recipe! I did a few substitutions and they still turned out amazing. I used 1 Tbs coconut oil, and 1 Tbs almond butter, coffee grounds instead of espresso, and 2 Truvia packets in the place of the stevia/maple syrup. I’ll have to try with walnuts thrown in next time!

  13. Hallo Kiki, ich will Deine Brownies in einer 23×33 Brownieform backen, wo ich dann automatisch 18 Stücke raus habe. Wie groß ist Deine Form? 23×23? Bin mir unsicher, wie viel mehr Teig ich machen soll. Wenn Du eine 23er hast, würde ich auf die 1.5 fache Menge tippen (ausgerechnet). Was sagst Du? Danke für Deine Rückmeldung! Ich will die Brownies am Sonntag backen.

  14. Liebe Kiki, wow wow wow, mir läuft jetzt schon das Wasser im Munde zusammen <3 ich würde sie Am liebsten direkt backen, kurze Rückfrage dazu: die 750gr Bohnen – ist das wirklich als Abtropfgewicht gemeint? Das wären dann ja 3 Dosen, das kommt mir doch etwas viel vor (1 Dose 400gr Gesamtfüllgewicht und 240gr Abtropfgewicht). Danke schon mal für das tolle Rezept und ich werde dann berichten. Liebe Grüsse, Silke

  15. Liebe Kiki, mir läuft schon das Wasser im Mund zusammen und ich will Deine Brownies schnellstmöglich backen 🙂 sind mit den 750gr Bohnen denn das Abtropfgewicht gemeint? Das wären dann ja 3 Dosen Bohnen (in einer Dose sind 400gr Gesamtgewicht und 240gr Abtropfgewicht), das kommt mir doch etwas viel vor. Ich danke Dir 😀
    Liebe Grüsse, Silke

  16. Sind mit den getrockneten Datteln die normalgroßen oder die Medjooldatteln gemeint ?
    Davon müsste ich doch dann sicher weniger nehmen, oder ? Ich schätze 1 Medjooldattel ist ungefähr 2 normale Datteln.
    LG Elke

  17. 4 stars

    zunächst: Du hast ‘ne echt schöne Seite und das Rezept hat mir gut gefallen. Weiter so!
    Ich war allerdings nicht ganz von dem “tropischen Gemschmack” der Banane begeistert. Kann ich die einfach weglassen oder sollte ich sie eher ersetzen? Muss auch nicht vegan sein.
    Leider waren meine schwarzen Bohnen noch nicht perfekt püriert. Ich denke die Bohnen war noch zu fest. Hatte sie 1,5 Stunden gekocht. Ich werde sie das nächste Mal noch ein wenig länger kochen.

    Wenn ich das nächste Mal mit weichen Bohnen und ohne Banane backe, wird es bestimmt 5*. 🙂

  18. It look amazing. I will try it very soon. Can i make it with agave sirup? Thank you for sharring this with us.

  19. Hallo,
    ich habe gerade deinen Kuchen gebacken. Das Rezept klingt toll 🙂 Hatte ihn jetzt 30 Minuten im Backofen und bei der Stäbchenprobe bleibt dennoch viel Teig hängen. Ist das normal? Oben ist er trocken geworden und die Seiten haben sich leicht vom Rand gelöst. Aber unten sieht er noch so nass aus.


  20. Hallo Kiki,

    ich bin gerade über dieses Rezept gestolpert und mir fließt das Wasser im Mund zusammen 😀 Ich muss die Brownies unbedingt ausprobieren. Nun frage ich mich, ob Umluft oder Ober- und Unterhitze besser geeignet ist?

    Vielen Dank und lieben Gruß

  21. 5 stars
    Danke für das interessante Rezept! Eine Frage, die 750g Bohnen meint Abtropfgewicht, oder? Lg! Johanna

  22. 5 stars
    This is the yummiest protein brownie recipe I have ever made. But because of how dense the mixture is it was very hard to blend together. I tried with both food processor and blender and they were beginning to have smoke smell coming out of the motor. Any ideas for this issue? I am thinking of getting an immersion blender for this recipe!

  23. Ich suche schon länger nach einem leckeren Protein-Snack mit wenig kcal und hohem Eiweißgehalt. Super, heute probier ich deines aus. Kann ich Datteln mit etwas ersetzen? Hane keine Zuhause.

  24. 5 stars
    Yay, die Brownies sind super gut geworden! Danke für das Rezept.
    Wie lange halten sich die Brownies bzw. könnte ich sie einfrieren?

    LG Marina

  25. Hello!
    These are, hands-down, some of the best vegan brownies I’ve ever made! Fudgy, sweet, and super rich – absolutely delicious!
    I was looking forward to baking another batch, but I recently ran out of dates – could I replace them with powdered erythritol instead? Or would the volumes and liquid ratios of the batter be thrown off?

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