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Vegan chocolate banana bread Recipe

Name: Vegan chocolate banana bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 360 g / 1½ cups mashed up, very ripe bananas; 60 ml / ¼ cup mild tasting oil (I used 50 g mild coconut oil) or nut butter like hazelnut (for oil-free version); 95 ml / 1/3 cup + 1 tbsp soy milk (lukewarm if using coconut oil); 60 ml / ¼ cup cooled coffee (or more soy milk); 175 g / ¾ cup + 2 tbsp coconut sugar, caster or demerara sugar*; 50 g / ½ cup unsweetened cocoa powder; 1¼ tsp baking powder; ¾ tsp baking soda; 180 g / 1½ cups all purpose wheat flour or GF flour mix (I use this one); ½ tsp sea salt (I use Maldon salt flakes crushed between my fingers); 100 g / 3.5 oz vegan 70% dark chocolate, diced small (optional); chopped hazelnuts, for decoration

Lazy Cat Kitchen

Vegan chocolate banana bread is super quick and easy to make - one mixing bowl easy, moist and studded with pools of melted chocolate chunks. It can be gluten-free and refined

Ingredients

360 g / 1½ cups mashed up, very ripe bananas

60 ml / ¼ cup mild tasting oil (I used 50 g mild coconut oil) or nut butter like hazelnut (for oil-free version)

95 ml / 1/3 cup + 1 tbsp soy milk (lukewarm if using coconut oil)

60 ml / ¼ cup cooled coffee (or more soy milk)

175 g / ¾ cup + 2 tbsp coconut sugar, caster or demerara sugar*

50 g / ½ cup unsweetened cocoa powder

1¼ tsp baking powder

¾ tsp baking soda

180 g / 1½ cups all purpose wheat flour or GF flour mix (I use this one)

½ tsp sea salt (I use Maldon salt flakes crushed between my fingers)

100 g / 3.5 oz vegan 70% dark chocolate, diced small (optional)

chopped hazelnuts, for decoration

Method

Heat up the oven to 180° C / 355° F and line a 900 g / 2 lb bread tin** with baking paper. Move the oven rack a notch down from the middle position.

Combine mashed up bananas with oil, soy milk, coffee and sugar in a large bowl. Mix very well.

Place a sieve over the bowl with dry ingredients and sift through cocoa powder, baking agents, flour and salt. Fold the dry ingredients into the wet ones slowly and gently making small circles in the middle of the batter, progressively incorporate more and more of the dry ingredients - this way, you won't have a lumpy batter.

Stir in chopped chocolate or chocolate chips, if using.

Transfer the cake batter into the prepared baking tin. It should be fairly pourable. Decorate with chopped hazelnuts. I preroasted mine in a 180° C / 355° F oven for 10 minutes first, but I don't recommend doing that (or for as long as I did) as that's the reason they got slightly burnt once on the cake.

Bake for about 45-50 minutes, or until a toothpick comes out fairly clean (this cake should be moist). Remove from the oven and allow it to cool down completely before removing it from the tin and slicing. Use a serrated knife to slice if you have one - I find that it produces neater looking slices.

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