Banana Cheesecake Brownies (plant-based, gluten-free)
What a decadent treat! I had some ripe bananas and homemade vegan cream cheese, and I was getting requests for chocolate. So I invented a banana brownie with cream cheese swirls going through it. It might be a good thing to make on a night when you can't sleep. I'm awake tonight, so I'll be there with you.Here's a funny little poem to lighten the chocolate and insomnia:I cannot get to sleep tonight.I toss and turn and flop.I try to count some fluffy sheepwhile o'er a fence they hop.I try to think of pleasant dreamsof places really cool.I don't know why I cannot sleep –I slept just fine at school.― Kathy Kenney-MarshallWishing you sweet dreams and smiles today.
Ingredients
Wet ingredients to blend
- 2 bananas, mashed (about 1 cup)
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 Tbsp soy milk
- 2 tsp vanilla
- ⅓ cup margarine
Dry ingredients to mix
- 1 cup GF flour (oat flour, GF flour blend, or I used 1/2 gram flour, 1/2 buckwheat flour)
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 cup non-dairy chocolate chips
Swirl ingredients
- 1 package vegan cream cheese (or homemade), softened at room temperature
Directions
- Blend all the wet ingredients in a blender until smooth.
- Mix all the dry ingredients in a large bowl until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just incorporated. Do not overmix.
- Pour 2/3 of the batter into a greased 8×8" baking pan. Spread the cream cheese gently over the surface. Pour the remaining 1/3 of the brownie batter on top and use a knife to make large swirls through all 3 layers until the top looks lovely and marbled. Do not over-swirl or there won't be any difference between the brownie bits and the cream cheese bits.
- Bake at 350F for 30-40 minutes, checking after 30 minutes to see if a knife inserted into the middle of the brownies comes out mostly clean. The longer baking time is needed for a glass or ceramic pan.
- Remove from the oven and cool completely before cutting into it. This is important for gluten-free bakes. Store in a sealed container in the freezer, or enjoy right away!
Notes
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!
So good!