Friday, February 12, 2010

Vegan Banana Brownies

I had bookmarked 'Oat Flour and Beet Brownies' by Madhuram for a long time, but never made it. Probably because I don't like brownies that much. I prefer cake or a cookie over a brownie at any time. I thought of modifying that recipe to use brown rice flour for her Whole Grain Baking - Rice event. As I read the recipe and started to gather things together, it became a different recipe but a very yummy one too. This is probably one of the best brownies I have made.

Here goes my version..

  1. Brown Rice flour - 3/4 cup
  2. Light Brown sugar - 1/2 cup packed (You could use granulated sugar instead too)
  3. Mashed banana - 1 cup 
  4. Unsweetened applesauce - 1/4 cup 
  5. Veg or Canola Oil - 1/3 cup
  6. Unsweetened Cocoa powder - 3/4 cup
  7. Vanilla - 2 tsp
  8. Baking powder - 3/4 tsp
  9. salt - 1/2 tsp


Lightly grease an 8 inch square baking pan with vegetable oil spray. Preheat the oven to 350 F. In a bowl, combine rice flour, cocoa powder, baking powder, salt and stir to combine. In another bowl, combine oil, mashed banana, applesauce, vanilla and brown sugar. Whisk to combine. Slowly add dry ingredients to wet mixture and fold together. Don't over mix. Pour into the prepared pan and smooth with the spatula. Bake in the preheated oven for
30 - 35 minutes or till done. Mine was done at 33 minutes. House smelled wonderful when it was baking. Let it cool completely before slicing. I made 16 small pieces out of this. Next time, I think I'll increase the mashed banana quantity and omit applesauce to have more concentrated banana flavor.

I would like to send this entry to  Madhuram's  Whole Grain Baking - Brown Rice.

Happy Baking!! Pin It


  1. Brownies looks yummy and delicious....

  2. Looks so moist and chocolatey... i never say no to this....

  3. I am craving for these banana chocolate brownies now...absolutely yummy!!!!

  4. Even i prepared almost a same sort of cake with brown rice today..this brownies looks fantastic..

  5. These look delicious and so moist and soft.

  6. thosse look so great and yummy.I'm longing for a bite :-)

  7. Nice healthy brownies..Thanx for ur comments..i am doing just for a time pass..sometimes i make for my close friends..I totally agree with u,the cakes v make is worth over 100 bucks.people wont spend more than 40 on b'day cakes,so its a waste of time,effort and money...Liked ur cakes,keep up the good work

  8. That's a great one Champa and thank you so much for offering to help me. That's so kind of you. Will definitely keep it in mind.

  9. Those brownies looks delectable!

  10. These brownies look great..! just wish i could have a bite.. i cant wait to try them.
    Do i need to change temperature and baking time if i scale the recipe to half? I plan to use 8" sq pan itself but use half of the volume.
    Can i use white rice flour instead of brown rice flour? i dont have it right now.

    Thanks in advance!!

  11. Anonymous,
    You don't have to change the temperature, but you definitely will have to reduce the time. Brownies will be very thin since you are using the same sized pan for half the volume. You could use regular rice flour or even all purpose flour instead of brown rice flour. Check after 20 minutes to see if they are done and keep checking every 3 minutes or so. I think for half the volume, they will be done in 20 - 25 minutes. Hope this helps.

  12. Thanks Champa!!
    will let you know how the brownies turned out...

  13. hey! i made the brownies (used all purpose flour)and i have just sliced them.. it tastes awesome...
    Somehow the top and the bottom has become dry.. the middle part is just perfect.. any idea why its dry? will it become soft after sometime?
    Thanks for wonderful recipe!

  14. Anonymous,
    I think the brownies are a bit over baked. Since you mentioned that you were planning to make half the batch, that is what I suspect. Maybe if you took it out couple of minutes early, it would've been fine. No, it won't get moist after sitting for a day. Also, if you used convection oven, that tends to dry out stuff. If you bake it again by reducing the time, let me know how it turned out. Thanks for the feedback.

  15. Sure, i will let you know whenever i bake it next.
    I use microwave oven. What is convention oven?
    Do you think low-fat brownies taste different from the usual buttery and high-fat brownies?
    Thanks again for all your suggestions. That was really nice of you reply all my comments.

  16. Anonymous,
    Microwave oven uses convection method. When you bake in a convection oven, you need to reduce the temperature by 25 F and bake for couple of minutes longer than the recipe says. Low fat brownies get drier quicker since they lack fat to keep them moist. I guess you could just mention your name now. It is funny to keep on addressing you 'Anonymous'. Just a thought.

  17. I was thinking same Champa, that shld better mention my name now. My name is Nisha. I have to say you have a wonderful collection of recipes.

    I assume "reduce the temperature by 25 F" goes for brownies only?? I have been baking for sometime but have never decreased the temperature except when baking in a dark-colored pan. And i have never had a problem with cakes.
    But i always have problems with brownies. Sides are cooked and the center is uncooked. As a result, sides become cake-like and center a brownie in the end product. I hope i am making sense.

  18. Nisha (nice name),
    Reducing the temperature by 25 F is for all the baking things not just brownies. May be because of brownies texture, it was more apparent to you. Try like that and if it works, there is your fix. Thanks for patiently getting back.

  19. hey, i baked these brownies again. This time i baked at 170C as you suggested and they turned out very well.
    Thanks for the tips.


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