Description
A moist and rich Vegan Chocolate Banana Bread made with ripe bananas, cocoa powder, and dark chocolate chips. This dairy-free and egg-free bread is perfect for a delicious breakfast or snack, combining the sweetness of bananas with a deep chocolate flavor enhanced by coffee. Olive oil adds moisture while keeping it plant-based and wholesome.
Ingredients
Scale
Wet Ingredients
- 120 ml soy milk (or oat or almond milk)
- 1 tablespoon apple cider vinegar
- 4 medium ripe bananas
- 120 g light brown sugar (or coconut sugar)
- 120 ml olive oil
- 1 tablespoon instant coffee granules (mixed with 1 tbsp boiling water)
- 2 teaspoons vanilla extract
Dry Ingredients
- 160 g all purpose flour
- 33 g Dutch-processed cocoa powder (or natural cocoa powder)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 100 g dark chocolate chips
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line an 8″ loaf tin with parchment paper and set it aside. In a glass, add the non-dairy milk and apple cider vinegar, then set aside to curdle slightly.
- Mash bananas: Place 3 of the ripe bananas in a bowl and mash them with a fork until smooth, then set aside.
- Mix wet ingredients: In a mixing bowl, whisk together the sugar and olive oil until combined. Add the mashed bananas, the curdled non-dairy milk mixture, coffee shot, and vanilla extract, then whisk again until the mixture is smooth and well incorporated.
- Mix dry ingredients: In a separate large bowl, combine the flour, cocoa powder, baking soda, and sea salt. Stir them together evenly.
- Make the batter: Sift the dry ingredients in two increments into the wet mixture. Between additions, gently fold the ingredients together to avoid overmixing, ensuring no pockets or streaks of flour remain. Carefully fold in the dark chocolate chips.
- Assemble in loaf pan: Pour the batter into the prepared loaf tin. Optionally, slice thin strips of vegan butter and place them down the center of the batter to encourage a crack forming while baking.
- Add topping: Optionally, slice the remaining banana lengthwise into 2-3 pieces and arrange on top of the batter. Lightly sprinkle with extra coconut sugar to help caramelize during baking.
- Bake: Place the loaf tin in the oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out almost clean.
- Cool and serve: Remove the bread from the oven and allow it to rest in the pan for 10-15 minutes. Then transfer it to a cooling rack until completely cooled. Slice and enjoy.
Notes
- You can substitute any plant-based milk like oat or almond milk for soy milk as preferred.
- The apple cider vinegar reacts with baking soda to help the bread rise and adds tenderness.
- Adding vegan butter on top before baking helps the loaf crack attractively down the center.
- For best results, use very ripe bananas with brown spots for natural sweetness and moisture.
- Ensure not to overmix the batter once dry ingredients are added to keep the bread tender.
- This loaf keeps well for 3-4 days stored in an airtight container at room temperature or can be frozen for longer storage.
