Description
This Vegan Chocolate Banana Bread is a deliciously moist and rich treat that combines ripe bananas with dark chocolate and cocoa powder for an indulgent yet plant-based dessert or snack. Made without eggs or dairy, this easy-to-make bread is perfect for vegans and chocolate lovers alike, featuring a soft crumb and a decadent chocolate topping.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 and 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
Wet Ingredients
- 3 large bananas
- 1/2 cup neutral oil (such as vegetable or canola oil)
- 2 ounces dark chocolate
- 2 tsp vanilla extract
Topping
- 1/3 cup dark chocolate chips (for topping)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line an 8x4-inch loaf pan with parchment paper to ensure the bread releases easily after baking.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until fully combined to create an even batter base.
- Melt the chocolate: Using a double boiler method, gently melt the dark chocolate chunks or chips by simmering water in a saucepan and placing a heatproof bowl over it, ensuring the bowl doesn't touch the water, stirring occasionally until smooth.
- Mash the bananas: While the chocolate melts, either blend the bananas in a blender until smooth or mash them thoroughly in a bowl with a fork to achieve a uniform consistency.
- Combine wet and dry ingredients: Pour the mashed bananas, neutral oil, and melted chocolate over the dry mixture. Add the vanilla extract and stir gently with a wooden spoon until all ingredients are just incorporated to avoid overmixing.
- Transfer and top the batter: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the dark chocolate chips over the top evenly for an added chocolatey texture.
- Bake the bread: Bake in the preheated oven for about 45 minutes. Check for doneness by inserting a toothpick into the center. When it comes out with a few moist crumbs, the bread is ready. Remove from oven and let cool before slicing.
Notes
- You can substitute the all-purpose flour with a gluten-free flour blend to make this bread gluten-free.
- Adjust sugar quantity to taste or use coconut sugar for a different flavor and slight nutritional benefit.
- Ensure bananas are very ripe for optimal sweetness and moisture.
- Melt chocolate carefully to avoid burning and achieving a smooth texture.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
