Chocolate Banana Bread Recipe (Vegan)
Matt got back in town yesterday morning from overseas so we decided to have an early dinner at Texas Jack’s. It’s his favorite place to eat, and though I’m not a big meat person, I’ve found that I really like the pulled pork and salad combo that they have. You don’t expect a BBQ place to have good salad, but this place does! Anyways, we were too full to have dessert but were kind of hungry later that night so I threw this bread together. We’re planning on having a few people over tonight for dinner so will also be serving this for dessert tonight as well.
I love this chocolate banana bread. It’s tastes amazing and it’s so easy to make. It’s perfect when you’re craving something chocolatey and fudgey. This recipe is also vegan so I used applesauce instead of egg and dairy free chocolate chips.
I got this initial recipe from Two Peas and Their Pod but made a couple tweaks to the ingredients…namely, applesauce instead of flaxseed meal.
- 1 cup flour (I use Bob’s Red Mill all purpose baking flour)
- 1/2 cup cocoa powder (I use Hershey’s 100% natural unsweetened cacao)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas
- 1/3 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 3/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 3/4 cup vegan chocolate chips ( I like to use Enjoy Life mini chocolate chips)
Set the oven to 350 degrees and grease a 9 x 5 loaf pan. Set aside.
In a medium sized bowl add the flour, cocoa powder, baking soda and salt. Whisk together and set aside.
Peal the bananas, break them in half and puree them in a food processor until they’re all smooth and there are no more chunks. If you don’t have a food processor, you could just use a fork or potato masher to mash the bananas. Try to get rid of any chunks as best you can if you’re doing it by hand.
In a separate large bowl add the banana, coconut oil, applesauce, coconut sugar and vanilla extract. Stir that all together.
Then add the dry ingredients to your bowl with the wet ingredients. Stir until well combined. I like to add half the dry ingredient mixture, stir until combined, then add the other half.
Last, fold in a half cup of the chocolate chips and pour into a greased bread pan.
Once that batter is in the pan, I like to lift the loaf pan about a half inch from the counter and let it drop evenly down onto the counter to get rid of any air bubbles and get it to settle. I usually dothat a couple times.
Then, sprinkle 1/4 cup of the chocolate chips on top of the batter.
Put in the oven to cook for 55 mins.
You can tell it’s done when you insert a toothpick or fork and it comes out clean (though note, you may see some of the melted chocolate chips on the fork/toothpick).
Once you take the pan out of the oven, let it sit for 5-10 mins on a cooling rack. Once the pan has cooled off enough for you to be able to touch it to get the bread out, insert a knife around the perimeter of the pan to loosen the loaf and then gently take the bread out and put it on a cooling rack to finish cooling.
I usually let it sit for about 5 more mins and then dig in!!
When you serve, if you want to be extra fancy, throw a scoop of ice cream on top of a warm slice of this bread. It’s magnificent.