Healthy Vegan Chocolate Banana Bread
User Reviews
5
Healthy Vegan Chocolate Banana Bread
Description
Made with oat and almond flour as the base, this vegan chocolate banana bread incorporates very ripe bananas mashed to provide moisture and natural sweetness. Cocoa powder gives a rich chocolate color and taste, balanced with coconut sugar for nuanced sweetness. Baking powder and baking soda react with acidic ingredients like banana and balsamic vinegar to help the bread rise and stay light. Optional cinnamon and ginger spices add subtle depth.
The wet mixture includes mashed bananas, maple syrup, non-dairy milk, almond butter, balsamic vinegar or brewed coffee, and vanilla extract. Combining these with dry ingredients produces a smooth batter folded with dairy-free chocolate chips both inside and sprinkled on top, enhancing pockets of chocolate throughout. Baking in a parchment-lined loaf pan yields a gently risen, moist bread with scattered melted chocolate chunks and banana slices on top for texture contrast.
This bread stores well at room temperature or refrigerated for several days and can be frozen for longer preservation. Warmed briefly before serving, individual slices regain a soft texture and highlight the flavors. Measuring flours by weight improves consistency, especially important for gluten-free oat flour.
Ingredients
Dry ingredients:
- 1 ¾ cups oat flour See Notes for tips
- ¼ cup almond flour Or use an additional ¼ cup oat flour, fine
- ⅓ cup coconut sugar Or light brown sugar
- ½ teaspoon salt fine sea salt
- ½ cup cocoa powder natural
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon optional
- ½ teaspoon ground ginger optional
Wet ingredients:
- 3 large banana Should equal 1 ⅓ cups mashed, very ripe; plus 1 small one if for decoration
- ⅓ cup maple syrup
- ¼ cup non-dairy milk unsweetened
- ¼ cup almond butter Or tahini or sunflower seed butter, smooth
- 1 tablespoon balsamic vinegar or strong brewed coffee
- 2 teaspoons vanilla extract
Addition:
- ½ to ¾ cup dairy-free chocolate chips Use semi-sweet for sweeter bread or dark chocolate chips (70% cacao) for less sweetness.
Instructions
- Preheat oven to 350 degrees F (176 C), and line an 8.5 x 4.5 inch loaf pan with parchment paper (a 9x5 pan is fine, too). The paper doesn't have to cover the ends; just make sure there's enough overhang on the sides to easily lift the bread from the pan after baking.
- In a large mixing bowl combine the oat flour, almond flour, coconut sugar, and salt. Sift in the cocoa powder, baking powder, baking soda, and spices, if using. Whisk very well.
- In a smaller bowl mash the bananas (a few larger bits are okay). Measure to make sure you have 1 ⅓ cups pureed banana. Add the maple syrup, milk, almond butter, balsamic or coffee, and vanilla. Stir very well so the almond butter is fully incorporated.
- Pour wet ingredients into dry, and stir to combine. Fold in ⅓ to ½ cup chocolate chips (I used ½ cup in the batter and about ¼ cup on top.) Transfer batter to the pan, and arrange remaining chocolate chips on top. If adding banana on top, arrange slices between chocolate chips, and very lightly press into the batter.
- Bake for 53 to 58 minutes or until the center feels firm and a tooth pick comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes, then use the parchment to lift onto a cooling rack. Let cool for 20 minutes before slicing.
Notes
- For best results, weigh oat flour using a kitchen scale, or fluff and spoon it into a measuring cup and level it off.
- The banana bread can be stored at room temperature for 1-2 days or refrigerated for up to 5 days.
- Freeze the bread for up to 1 month for longer storage.
- Warming slices in the microwave for about 15 seconds enhances texture and flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 260kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 125mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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