Vegan Chocolate Banana Bread Recipes

HEALTHY CHOCOLATE BANANA BREAD (VEGAN & GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (176 C), and line an 8.5 x 4.5 inch loaf pan with parchment paper (a 9x5 pan is fine, too). The paper doesn't have to cover the ends; just make sure there's enough overhang on the sides to easily lift the bread from the pan after baking.
• In a large mixing bowl combine the oat flour, almond flour, coconut sugar, and salt. Sift in the cocoa powder, baking powder, baking soda, and spices, if using. Whisk very well.
• In a smaller bowl mash the bananas (a few larger bits are okay). Measure to make sure you have 1 ⅓ cups pureed banana. Add the maple syrup, milk, almond butter, balsamic or coffee, and vanilla. Stir very well so the almond butter is fully incorporated.
• Pour wet ingredients into dry, and stir to combine. Fold in ⅓ to ½ cup chocolate chips (I used ½ cup in the batter and about ¼ cup on top.) Transfer batter to the pan, and arrange remaining chocolate chips on top. If adding banana on top, arrange slices between chocolate chips, and very lightly press into the batter.
• Bake for 53 to 58 minutes or until the center feels firm and a tooth pick comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes, then use the parchment to lift onto a cooling rack. Let cool for 20 minutes before slicing.

VEGAN CHOCOLATE BANANA BREAD

Steps:

• Preheat the oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper so that the parchment paper hangs over the sides, so that when the banana bread is baked, you can easily lift it out of the loaf pan using the parchment paper.
• Sift the flour and cocoa powder into a mixing bowl and then add the white and brown sugar, baking powder and salt and mix together.
• Add the bananas, soy milk and coconut oil to the blender and blend until just smooth.
• Prepare your flax egg by adding 3 Tbsp hot water to 1 Tbsp of ground flaxseed meal in a bowl and leaving for a minute to become gloopy.
• Pour the blended banana mix over the dry ingredients, add the flax egg and mix everything together until properly combined. The batter will be thick.
• Add the vegan chocolate chips and fold in.
• Transfer the batter from the mixing bowl to the loaf pan and smooth down with the back of a spoon.
• Add extra chocolate chips to the top.
• Bake for 60 minutes or until a toothpick inserted into the center comes out clean (melted chocolate is okay but wet batter is not).
• Use the parchment paper to lift the banana bread out of the loaf pan and place onto a wire cooling rack to cool before slicing.

VEGAN CHOCOLATE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-inch nonstick loaf pan with baking spray or vegetable oil and set aside.
• Combine the bananas, oil, sugar, vanilla and milk in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Add the dry ingredients to the wet and mix until smooth. (Alternatively, whisk together the wet ingredients in a large bowl, then stir in the dry ingredients with a wooden spoon.) Fold in the chocolate chips, then pour the batter into the prepared pan.
• Bake until the cake has risen, is slightly cracked and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
• Let cool in the pan for 10 minutes, and then run a knife around the edges to loosen and remove from the pan. Transfer to a wire rack to cool completely.

BEST VEGAN CHOCOLATE BANANA BREAD (GLUTEN FREE!)

Steps:

• 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, flaxseed mixture, 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.