Healthy Vegan Double Chocolate Banana Bread
A healthy, vegan chocolate banana bread recipe that is so delicious and decadent it tastes like dessert! This recipe is easy to follow, made with wholesome ingredients, and just as nourishing as it is delicious. Enjoy it in the morning for breakfast or later in the day as a sweet snack.
Equipment
Ingredients
- 1 1/4 cups whole wheat flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips dairy-free if vegan
- 2 tbsp ground flaxseed
- 6 tbsp water
- 3 medium ripe bananas mashed
- 1/2 cup avocado oil
- 1/2 cup maple syrup
- 1 tbsp non-dairy milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F and lining a loaf pan with parchment paper. In a small bowl, make the flax "eggs" by whisking together ground flaxseed with the water and setting the mixture aside for 5 minutes.
- In a large mixing bowl, stir together the the whole wheat flour, cocoa powder, baking soda, baking powder and salt.
- In a separate mixing bowl, whisk together the mashed bananas, avocado oil, maple syrup, flax "eggs", non-dairy milk, and vanilla extract until well-combined.
- Pour the wet ingredient mixture into the dry ingredient mixture and stir gently, being careful not to over-mix. Fold in the chocolate chips.
- Transfer the batter to the prepared loaf pan. Bake in the oven at 350F for 45-50 minutes until a toothpick comes out clean. Let cool completely in the loaf pan then on a wire cooling rack before slicing.
Video
Notes
How to Store the Vegan Chocolate Banana Bread:
I recommend storing the banana bread sliced in an airtight container in a cool, dry area. Alternatively, you can freeze it in a sealed airtight container up to 2 months.