Description
This vegan banana chocolate bread is moist, rich, and absolutely delicious. Perfect for breakfast or as a snack!
Ingredients
Scale
- 3 ripe bananas (= 1 ½ cups mashed banana)
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3 tbsp coconut oil (melted)
- 1 ½ cups oat flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup vegan chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract and apple cider vinegar until combined.
- Mix in the oat flour, cocoa powder, baking powder, baking soda, cinnamon, salt, and vegan chocolate chips until just combined.
- Transfer the batter to the loaf pan and top with more vegan chocolate chips.
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Remove the bread from the oven and let it sit in the pan for 15 minutes. Then, transfer to a wire rack to cool completely (tempting, but this is very important!). Once cool, slice and serve.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months; just slice before freezing for easy serving.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg