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!
Equipment
- 9x5'/ 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.