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+ servings
5 from 14 votes

Vegan Chocolate Banana Bread

by: claire cary

This vegan chocolate banana bread is rich, moist and so easy to make. It's bursting with chocolate flavor but made with simple ingredients you probably already have on hand!
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Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins
10

Ingredients

Wet

  • 2 cups pureed banana* about 4 very ripe bananas
  • cup melted coconut oil refined, not virgin
  • ¼ cup + 2 tbsp non-dairy milk
  • ¾ cup light brown sugar*
  • 1 tbsp apple cider or white vinegar
  • 1 tsp vanilla extract

Dry

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Puree the bananas in a blender and measure out 2 cups worth.
  • Add to a bowl with all remaining wet ingredients and whisk together.
  • Add in the dry ingredients, making sure to spoon and level the flour/cocoa powder, leave aside the chocolate for now.
  • Whisk until a smooth batter forms. It'll be on the thicker side. Fold in the chocolate chips.
  • Add to a loaf pan (mine was 8 1/2 x 4 1/2 but 9 x 5 also works) lined with parchment paper and smooth out of the top with the back of a spoon.
  • Take a knife, and cut a roughly 1/2 inch deep slit down the loaf, lengthwise about 1 inch from the side. This will help it rise properly and form a nice crack.
  • Sprinkle on additional chocolate chips on top.
  • Bake for 55-65 minutes or until a toothpick comes out clean. Remove from the oven and let sit in the pan for 20 minutes, then lift out and let cool on a cooling rack.
  • Remove from the oven and let sit in the pan for 20 minutes, then lift out and let cool on a cooling rack.
  • Wait until completely cool before slicing to avoid crumbling. Enjoy!

Notes

You can use any other oil in place of the coconut oil. 
You can use another granulated sugar of choice such as cane or coconut, but the flavor and texture is best with light brown.
Serving: 1slice / Calories: 242kcal / Carbohydrates: 42g / Protein: 4g / Fat: 11g / Fiber: 5g / Sugar: 21g

Did you make this?

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