Description
This Vegan Chocolate Banana Bread is the best alternative for a vegan-friendly baked good packed with healthy and nourishing ingredients to satisfy your sweet cravings!
Ingredients
Units
Scale
- 3 bananas (overripe)
- 1 cup spelt flour (or all-purpose flour)
- 1/2 cup cocoa powder (Dutch or natural)
- 1/2 cup almond milk (unsweetened)
- 3/4 cup brown sugar
- 2 tbsp coconut oil
- 1 tbsp lemon juice
- 3 tbsp flax seeds
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Mash your overripe bananas in a medium bowl with a fork or a potato masher.
- Add in the unsweetened almond milk, coconut oil, vanilla, and lemon juice, and stir together.
Add the brown sugar and mix well until the sugar is dissolved. - In a separate bowl, mix the sifted flour, cocoa powder, baking powder, baking soda, salt, and flaxseeds.
Pour the dry ingredients into the bowl of the wet ingredients and gently fold to combine. - Pour the vegan chocolate banana bread batter into a loaf pan, add dark chocolate chips, and bake in the oven at 180°C for 35-45 minutes or until a toothpick comes out clean.
- Let the banana bread cool completely before slicing it evenly and serving it with a dusting of icing sugar.
Notes
Use overripe bananas for better taste and moisture. The riper the bananas, the sweeter and softer your banana bread will be.
Do not overmix the batter. Overmixing the batter will make your banana bread dense, leading to a hard texture.
Use fresh baking powder and soda. Using stale baking powder and soda will prevent your banana bread from rising.
Make sure to use fresh ones.
Bake until a toothpick comes out clean.
Do not leave out the lemon juice, as this ingredient is crucial to help the banana bread to rise.
Use room-temperature milk to get soft banana bread.