Vegan Chocolate Banana Bread
This healthier Vegan Chocolate Banana Bread is made with whole-grain flour & contains no added butter or oil but it 100% tastes amazing! It's super-moist, slightly fudgy & really indulgent!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 10 servings
- 3 medium bananas* , very ripe & spotty
- 6 tablespoons natural nut or seed butter ** peanut butter, almond butter, sun butter or cashew butter are all fine.
- ¼ cup maple syrup ***
- 2 teaspoons vanilla extract
- 115g / ½ packed cup sugar
- ¾ teaspoon salt
- 210g / 1¾ cup spelt flour **** or all purpose flour (plain flour in the UK), wholewheat or a good all purpose gluten free flour blend.
- 2 teaspoons baking powder
- ¾ teaspoon baking soda , bicarbonate of soda in the UK
- 50g / ½ cup cocoa power
- 85g / ½ cup dairy-free chocolate chips *****, plus a handful extra for sprinkling ( or chop a bar of chocolate into small chunky pieces instead).
Preheat the oven to 350°F and grease and line a 9 x 5 inch loaf pan with a strip of parchment paper down the middle with some extra overhanging at the end to act as handles for lifting the cooked cake out.
Puree the bananas until smooth. You can do this by hand with a fork or in a mixer.
Add the nut/seed butter, maple syrup, vanilla extract, sugar and salt to the bananas and beat until smooth and light and fluffy.
Add the flour, baking powder, baking soda and cocoa powder and mix gently until everything is just combined. Do not over mix because it will affect the texture and rise.
Then add the chocolate chips and stir just enough to distribute evenly.
Pour the batter into the prepared loaf pan, even out the top and sprinkle with an extra handful of chocolate chips.
Bake for around 45 - 50 minutes until the loaf is coming away from the sides of the pan and is firm with a bit of bounce when you poke the centre of it. This bread is best when very slightly under-cooked as it has maximum fudginess then. If you insert a toothpick, instead of it coming out clean like with most cakes, you want a bit of fudgy cake clinging to it. If it feels liquidy put it back in the oven for another 5 minutes then check again.
Remove from the tin immediately once done using the parchment paper as handles and place on a cooling rack. Be sure to remove the strip of paper from it's bottom by gently turning it on its side and peeling it away.
* A medium banana is one that is approximately 7-8 inches long.
**Be sure to use good quality nut or seed butter without additives. I always make sure to only buy brands with nuts or nuts and salt as the ingredients and have not tested this recipe with the more processed kinds with artificial ingredients.
***Do not sub the maple syrup for regular sugar. It is what keeps this cake lovely and moist and fudgy.
****Spelt flour is my absolutely favourite for hearty cakes like this one. it gives such good results.
*****Any chocolate chips will work. I like to use semi-sweet ones in this recipe.
Store the Vegan Chocolate Banana Bread in a sealed container. It keeps well for 4 - 5 days but does get a little drier with time.
A NOTE REGARDING MEASUREMENTS
As with all of my baking recipes where precision is key to excellent results, I highly recommend using a kitchen scale to measure your ingredients, rather than using cup measurements. This one is cheap (under $10) and works brilliantly. It has a tare function which is really handy. This means you can place any bowl on the scale and reset to zero so it doesn’t include the weight in its calculation, plus you can reset to zero when adding multiple ingredients to the same bowl which saves on washing up. If you do a lot of baking and want optimum results a scale really is a great investment.
Serving: 1slice weighing 98g | Calories: 268kcal | Carbohydrates: 48g | Protein: 6.2g | Fat: 8.5g | Saturated Fat: 2.9g | Sodium: 375mg | Fiber: 5.3g | Sugar: 25g | Vitamin C: 4.1mg | Calcium: 80mg | Iron: 2.5mg