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Vegan Chocolate Banana Bread - a deliciously moist and chocolatey super easy recipe made in just one bowl with simple ingredients! #veganrecipes #veganbaking #bananabread #chocolatebananabread #veganchocolate #vegandesserts #bananas | Recipe on thecookandhim.com

Vegan Chocolate Banana Bread

Prep: 20 mins | Cook: 90 mins | Total: 110 mins | Quantity: 8 - 10 slices

Ingredients

  • 2 tblsp ground flax seeds
  • 3 large bananas – the riper the better!
  • 1/2 cup (90g) coconut sugar
  • 1/3 cup (80ml) unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1/4 cup (40g) oil
  • 3 tblsp (40g) Hodmedods Chia Seeds
  • 1 + 3/4 cups ( 250g) plain flour
  • 1/4 cup (25g) raw cacao powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 cup (100g) dairy free dark chocolate chips

Optional topping

  • 1 large banana
  • 1 tblsp coconut sugar

Equipment:

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4.  I also brush my tin with a little oil and dust with flour as well as lay a piece of parchment inside as it's an old tin and losing its non-stick!  This also helps when lifting the loaf out of the tin!
  2. Mix the ground flax seeds with 1/3 cup (80ml) cold water to make a 'flax egg' and set aside
  3. Peel the bananas and break into chunks into a large bowl.  Mash with a fork or potato masher till mostly mushed though some lumps are perfectly ok!
  4. Add the milk, vinegar and oil and mix well
  5. Stir in the flax 'egg' followed by the chia seeds and sugar
  6. Add the flour, cacao powder, baking powder and bicarbonate of soda and mix well, stirring up from the bottom the bowl to make sure there are no flour 'pockets'
  7. Finally stir in the chocolate chips
  8. Tip into you prepared loaf tin and smooth the top
  9. For the optional topping simply peel a banana and cut in half lengthways then lay on top of the cake mixture.  Gently push the banana in to slightly submerge it.  Sprinkle with a little coconut sugar.
  10. Bake for 1 hour 15 minutes - 1 hour 30 minutes.  Test the cake with a skewer or long toothpick (you need to go quite deep into the cake).  If the skewer comes out clean - no raw mixture still clinging to it - the cake is cooked and can be left out of the oven.  Otherwise return the cake to the oven and cook until the skewer does come out clean
  11. Allow to cool in the tin for around 15 minutes before lifting out onto a wire rack and cooling completely.  Store in an airtight container

Notes

  • This cake freezes really well - cool, slice and wrap in foil to freeze

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-chocolate-banana-bread/