Vegan Chocolate Banana Bread
This Vegan Chocolate Banana Bread is deliciously moist, rich and just sweet enough, with a rich chocolate flavor. I love that this vegan banana bread recipe is made without using nuts or eggs, which makes it a great option for allergy friendly school lunchboxes.
Servings: 10
Calories: 282kcal
Equipment
- 2 Mixing Bowl
- Whisk
- Spoon
- Loaf Tin
- Baking Paper
Ingredients
- 450 grams ripe bananas mashed, approximately 3 medium bananas
- 1 1/2 tablespoons flaxseed meal
- 5 tablespoons water
- 2/3 cup extra virgin olive oil
- 1/3 cup soy milk or other dairy free milk
- 2 teaspoons vanilla extract
- 1 1/2 cups buckwheat flour
- 1/2 cup tapioca flour
- 1/2 cup cacao powder
- 1 1/2 teaspoons baking powder gluten free
- 1/2 cup coconut sugar
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 180°C/356°F (conventional). Line a baking tin with baking paper.
- In a medium sized mixing bowl add mashed bananas, linseed meal, water, olive oil, milk and vanilla extract. Whisk to combine.
- Sieve the buckwheat flour, tapioca, cacao powder and baking powder into a large mixing bowl. Add the coconut sugar and whisk to combine, squashing any lumps of sugar with the back of a spoon.
- Pour the banana mixture into the flour mixture and stir until just combined. Add the 2/3 cup dark chocolate chips and fold through. Pour into loaf tin and sprinkle the remaining chocolate chips over the top. Bake for 50 minutes or until baked through.
- Once banana bread is baked, remove from oven and allow to cool in the tin for about 5 minutes before transferring to a cooling rack.
Video
Notes
Nutrition facts are an estimate only.
Store loaf on counter top for 2-3 days (1-2 days at warmer temperatures) or in fridge for 3-4 days. Alternatively, slice the loaf and freeze in portions.
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Sodium: 31mg | Potassium: 380mg | Fiber: 4g | Sugar: 10g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg