Description
This Vegan Chocolate Banana Bread is a moist and rich loaf perfect for a healthy treat or breakfast snack. Made without eggs or dairy, it combines ripe bananas, cocoa powder, and dark chocolate chips for a decadent yet plant-based delight. The subtle addition of coffee intensifies the chocolate flavor, making this bread irresistibly flavorful and suitable for vegan diets.
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
Add-ins and Toppings
- 100 g dark chocolate chips
- Optional: thin strips of vegan butter for center topping
- Optional: 1 banana sliced lengthwise for topping
- Optional: extra coconut sugar for caramelizing the banana topping
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line an 8-inch loaf tin with parchment paper and set it aside. In a glass, combine the non-dairy milk with apple cider vinegar and set aside to curdle.
- Mash bananas: Peel and mash 3 of the ripe bananas in a bowl with a fork until smooth. Set aside.
- Mix wet ingredients: In a separate bowl, whisk together the sugar and olive oil until combined. Add the mashed bananas, milk and vinegar mixture, the prepared coffee shot, and vanilla extract. Whisk everything together thoroughly.
- Mix dry ingredients: In a large bowl, sift or stir together the all-purpose flour, cocoa powder, baking soda, and sea salt until evenly combined.
- Make the batter: Gradually sift the dry ingredients into the wet mixture in two parts. Fold the mixture gently with a spatula between each addition to combine without overmixing. Carefully fold in the dark chocolate chips.
- Prepare for baking: Pour the batter into the lined loaf pan. Optionally, cut thin strips of vegan butter and place them down the center of the batter to encourage a crack on top while baking.
- Add topping: Optionally, slice the remaining banana lengthwise into 2-3 slices and arrange on top of the batter. Sprinkle lightly with extra coconut sugar to help caramelize during baking.
- Bake: Place the loaf tin in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted near the center comes out almost clean with a few moist crumbs.
- Cool and serve: Let the bread rest in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Notes
- Use any plant-based milk such as soy, oat, or almond milk according to preference or availability.
- The coffee enhances the chocolate flavor but can be omitted if desired.
- Adding vegan butter strips on top is optional but helps the loaf crack attractively while baking.
- Ensure not to overmix the batter to keep the bread tender and moist.
