Description
This one bowl decadent vegan chocolate banana bread is perfectly fudgy and rich- like chocolate cake in banana bread form! No eggs (nor egg replacements!) and unbelievably gluten free! It’s the perfect vegan breakfast treat!
Ingredients
Scale
- 1/2 cup (120 mL) dairy-free milk, such as oat milk or coconut milk, room temperature with 1 tsp apple cider vinegar
- 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour
- 1/3 cup (35 g) cocoa powder
- 2 tsp (9.2 g) baking powder
- 1 tsp (4.6 g) baking soda
- 3 large ripe bananas, mashed (about 1 1/2 cups or 450 grams)
- 1 cup (200 g) organic brown sugar*
- 1/3 cup (75 g) vegan butter or coconut oil, melted and cooled
- 1 tsp (4.2 grams) vanilla extract
- 1 cup (170 g) vegan chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350F. Lightly grease a 9″ loaf pan with oil and line with parchment paper.
- Make sure that the dairy free milk and apple cider vinegar are mixed together. Set aside for 5 minutes to allow the mixture to curdle. This will be called the vegan buttermilk from now on.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a large bowl, add in the mashed banana, sugar, vegan butter, and vanilla extract. Whisk to combine completely.
- Add in the dry ingredients, along with the vegan buttermilk, and carefully stir the dry ingredients into the wet, almost mixing until there are no more dry streaks.
- Once the dry ingredients are almost all the way incorporated, fold in the chocolate chips with a silicone spatula, being careful not to over mix.
- Pour the batter into the loaf pan, and place the loaf into the oven to bake for 70-80 minutes, or until the toothpick comes out clean.
- Remove from the oven, and allow the chocolate banana bread to cool in the pan for 10 minutes. Then remove from the pan, and slice and serve!
- Store any leftovers in an airtight container or baggy, and in the fridge for up to 5 days or the freezer for up to 3 months.
Notes
Gluten free: Use King Arthur Measure for Measure Gluten Free flour for the best results! 250 g or 2 cups works perfectly.
Sugar: For refined sugar free, swap in coconut sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 189
- Sugar: 16.6 g
- Sodium: 93.5 mg
- Fat: 7.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 30.4 g
- Fiber: 2.8 g
- Protein: 2.8 g
- Cholesterol: 10.2 mg