Vegan Chocolate Banana Bread
Vegan Chocolate Banana Bread is sure to satisfy those chocolate cravings. This rich and decadent quick bread is packed with chocolate chips for a chocolatey flavor in every bite.
Servings: 10 slices
Ingredients
Dry
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup chocolate chips plus extra for topping
Wet
- 5 ripe bananas about 15-ounces peeled
- ¾ cup coconut sugar or brown sugar
- ¼ cup melted refined coconut oil or neutral oil of choice
- 2 Tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and grease an 8x4-inch loaf pan. Set aside.
- In a medium bowl, sift together the dry ingredients. Add the chocolate chips, mix to combine, then set aside.1 ¼ cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup cocoa powder
- In a larger bowl, mash the bananas making sure not to leave any big chunks. Add the remaining wet ingredients and mix until well blended.5 ripe bananas, ¾ cup coconut sugar, ¼ cup melted refined coconut oil, 2 Tablespoons non-dairy milk, 1 teaspoon vanilla extract
- Gently fold in the dry ingredients into the wet ingredients just until combined.
- Pour the batter into your prepared loaf pan and top with more chocolate chips.
- Bake at 350ºF for 45-60 minutes, or until a toothpick inserted into the center comes out clean. If needed, continue baking in 5- to 8-minute intervals until done.
Notes
- For best results, I recommend weighing the bananas.
- When measuring the flour and cocoa powder, use the spoon-and-level method: spoon them into the measuring cup, then level off the excess with the flat edge of a butter knife.
- Store the bread in an airtight container. It will keep at room temperature for up to 3 days, or up to a week in the refrigerator.
Nutrition
Serving: 1 slice | Calories: 217kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Sodium: 143mg | Fiber: 3g | Sugar: 25g