You're going to love these rich, moist chocolate banana brownies, filled with ripe bananas, nuts, and, of course, chocolate! Thanks to whole wheat four, these bars boast fiber, potassium, and other tasty nutrients making it both delicious and a healthier dessert alternative.
Place 1 cup of chocolate chips and vegan butter in a microwave-safe bowl and microwave for 1 minute. Stir to combine the melted chocolate and vegan butter.
Add the chia seeds to the chocolate mixture and stir to combine.
Slice the ripe bananas and add slices to the bowl with the chocolate. Use a fork and mash the banana slices up against the side of the bowl. Add the applesauce and water and stir this all together. Set aside.
In a mixing bowl, combine the flour, baking powder, salt, and sugar. Stir to combine.
Pour the flour mixture into the chocolate mixture. Stir to combine. Add additional water if necessary, one tablespoon at a time, until you reach a desired, spreadable consistency. Pour batter into prepared pan, spreading it evenly across the pan.
Bake in the heated oven for 30 to 35 minutes, until a butter knife or toothpick inserted in the middle, comes out clean. Remove from oven and allow to cool.
Optional: Melt additional chocolate and drizzle over the top.
Store banana brownies in a sealed container in the fridge for up to one week. You can also freeze the bars. Place them on a tray and place that in the freezer. Once frozen, transfer to a freezer bag. Store in the freezer up to two months.
Here are some easy pantry substitutes for some of the ingredients:
Use all-purpose flour or gluten-free flour instead of whole wheat pastry flour
You can use brown sugar, granulated sugar, or even 1/2 cup of agave nectar in place of the coconut sugar.