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 sheep

while o’er a fence they hop.

I try to think of pleasant dreams

of places really cool.

I don’t know why I cannot sleep –

I slept just fine at school.

― Kathy Kenney-Marshall

Wishing you sweet dreams and smiles today.


Wet ingredients to blend

  • 2 bananas, mashed (about 1 cup)
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 Tbsp soy milk
  • 2 tsp vanilla
  • 1/3 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)
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup non-dairy chocolate chips

Swirl ingredients

  • 1 package vegan cream cheese (or homemade), softened at room temperature


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!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Banana Cheesecake Brownies (plant-based, gluten-free)”

  1. maitricookswithlove Avatar

    So good!

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