Name: Vegan double chocolate banana bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 4 medium ripe bananas ((mashed)); 100 gr coconut oil ((approx. ½ cup)); 3 tbsp apple cider vinegar; 2 tsp pure vanilla extract; 225 gr maple syrup; 300 gr white whole wheat flour; 2 tsp baking powder; 2 tsp baking soda; 1½ tsp sea salt; 45 gr cacao powder ((approx. 6 tbsp)); 175 gr dark chocolate chips ((approx. 1 cup))

Yes another banana bread! And a good one, ’cause DOUBLE CHOCOLATE; cacao powder and dark chocolate chips! And it’s made with wholesome ingredients. And on top of that, apple cider vinegar and baking soda make this banana bread so pillowy. But I had you at double chocolate, right? This vegan double chocolate banana bread is truly DA BOMB!

A healthy, yet indulgent banana bread. I love a slice with my coffee in the morning. The kids like to bring it to school in their lunchbox as a snack. I can wake my hubby up for it in the middle of the night. Do I need to say more? Are you ready to make some vegan double chocolate banana bread?

How I make this vegan double chocolate banana bread?

Make the batter

I mix mashed bananas, coconut oil, apple cider vinegar, vanilla and maple syrup in a medium size mixing bowl.

In a separate bowl I mix all dry ingredients and the chocolate chips

I fold the wet ingredients into the dry ingredients, making sure to not over mix the batter otherwise the banana bread won’t be fluffy.

I scoop the batter into a prepared loaf tin and sprinkle the rest of the chocolate chips on top. Putting a piece of parchment paper in it makes it easier to take out of the tin once baked.

chocolate banana bread ready to go into the oven

Bake the banana bread

In the center of the middle rack of the oven I bake this double chocolate banana bread for 50-55 minutes. I check after 45 minutes and insert a toothpick to see if it is done. When it comes out with just a few moist crumbs attached it is ready. If not, I give the bread another 5 minutes of baking time before checking again. Baking time depends on so many things; altitude for instance and humidity as well, so don’t pin me down on a few minutes! Insert a toothpick every 5 minutes to check and you will always have the perfect loaf!

Let it cool off a bit; the first 5-10 minute in the tin. After that I transfer it to a cooling rack and let it cool off further.

I make banana bread on repeat and this is vegan double chocolate banana bread is one of my favorites. It is

wholesome – light & fluffy – moist – easy to make – so chocolaty– and incredibly delicious

Check out these other banana bread recipes: healthy moist banana bread, marbled banana bread and gingerbread banana bread. If you are into healthy treats and snacks, you might like these carrot cake muffins or my carrot coconut bread. Or what about this chocolate brownie pie!?

Vegan double chocolate banana bread

This vegan double chocolate banana bread is so moist and pillowy. It's because it is made with baking soda and apple cider vinegar. Double chocolate makes it super rich. SO DELICIOUS!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Brunch, Cake, Dessert, Snack

Servings 12 slices

Equipment

9×5'/ 25cm loaf tin

Ingredients

4 medium ripe bananas (mashed)
100 gr coconut oil (approx. ½ cup)
3 tbsp apple cider vinegar
2 tsp pure vanilla extract
225 gr maple syrup (approx. ⅔ cup)(or sub honey or agave syrup (which will make it a bit sweeter so you can use a bit less… 210gr)
300 gr white whole wheat flour (approx. 2½ cups)(or sub whole wheat pastry flour or spelt flour. You can even use gluten free all purpose flour)
2 tsp baking powder
2 tsp baking soda
1½ tsp sea salt
45 gr cacao powder (approx. 6 tbsp)
175 gr dark chocolate chips (approx. 1 cup)

Instructions

Preheat the oven to 350F/175C and line a 9×5-inch loaf tin with parchment paper.
Mix mashed bananas, coconut oil, apple cider vinegar and maple syrup in a medium size mixing bowl.
In a separate bowl mix all dry ingredients; flour, cocoa powder, baking powder, baking soda, and sea salt. Now add ¾ of the chocolate chips on top.
Fold the wet ingredients into the dry ingredients. Be careful not to over mix the batter.
Scoop the batter into the prepared loaf tin and sprinkle the rest of the chocolate chips on top.
Bake the banana bread for 50-55 minutes in the center of the the middle rack of the oven. Check after 45 minutes and insert a toothpick to see if it is done. When it comes out with just a few moist crumbs attached it is ready. If not, give the bread another 5 minutes of baking time before checking again.
Let it cool off a bit; the first 5-10 minute in the tin, then transfer it to a cooling rack and let cool off further.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

DID YOU MAKE THIS RECIPE?

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