In these times of #stayingin and #physicaldistancing, who’s not spending time cooking or baking, right? When my restlessness really kicks in is when I usually come up with an idea for something to bake. And that’s exactly how this melt-in-your-mouth delicious Chocolate Banana Bread was made.
I like to eat this banana bread with (vegan) butter for breakfast, or as a snack. And always with a cup of coffee (very important sidekick). After making this loaf last Sunday evening, I had it for breakfast several days in a row during the week until, sadly, it was all gone. *cries*
I stored the chocolate banana bread in a bag on the kitchen counter. It kept well like that for about three days (which is about how many days it took me to finish it). But if you – unlike me – want to make it last longer, I’d suggest slicing it up and freezing it. You could also keep it in the fridge if you’ll be eating it within a week.
Seriously though, this banana bread is some of the best I’ve ever had. It’s just the right amount of “doughy”, and the added chocolate takes it up a notch.
Now I’m waiting for the bananas I’ve got to ripen so that I can make another loaf. Seems that when you watch bananas, they ripen slower though. *sigh*
May your bananas be over ripe so that you can make this chocolate banana bread, right now.
Chocolate Banana Bread (vegan)
- 2-3 large over ripe bananas (about 330-380 g)
- 1/3 cup coconut sugar (or other sugar of choice)
- 1/3 cup neutral oil (I used canola oil)
- 1 tsp vanilla extract
- 240 g flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- splash of plant based milk (I used soy milk)
- 80-100 g dark vegan chocolate
How to make
- Preheat oven to 175C (350 F) and grease a loaf pan (or line it with parchment paper).
- Mash the bananas with a fork and add them to a mixing bowl.
- Add the sugar, oil and vanilla extract and mix with a handheld mixer.
- Add the flour, baking powder, baking soda and salt and mix again.
- Add a splash of the plant based milk to get the right consistency to the batter, it should be slightly thick but not dry.
- Chop the dark chocolate and fold into the batter using a spatula.
- Pour the batter into your loaf tin and bake in the oven for 50-60 minutes. Check the bread with a toothpick (should come out slightly damp), be careful not to over bake!
- Allow to cool completely before cutting the bread in generous thick slices.
Store on in an airtight container in room temperature for 2-3 days, in the fridge for up to a week or sliced and frozen for longer storage.