Double Chocolate Banana Bread

This vegan double chocolate banana bread tastes fudgy and has the perfect cake like crumb. A one bowl recipe using simple ingredients that lead to a moist, chocolatey and super enjoyable dessert bread.

I find food trends so fascinating. This time last year we were all making banana bread. Then we all must have turned into artisan bread makers because the stores for a long time couldn’t keep yeast on the shelves long enough. Then there were all the viral TikTok recipes like the TikTok Wrap or the Feta Pasta, which of course I had to try a vegan version of. I’m really curious of what the next new trend will be. But for now, my mind is on all things chocolate and back to enjoying the thoughts of a nice warm banana bread out of the oven. So why not just combine the two, right? This double chocolate banana bread will definitely hit the spot.

Why you’ll love this double chocolate banana bread

• Light, fluffy and chocolatey even though we are using some whole grain flours for this.
• A good source of fiber thanks to the whole grain flour and bananas inside.
• Perfect amount of sweet without going over the top.

Why Whole Grain Baking

Truly, the main reason anyone should want to bake with whole grains is because they want to and not because they feel they inherently need to make everything that they bake loaded with whole grains. I love whole grains because I love their nuttiness and I actually do like that they tend to be a little dense. They make my belly happy. The fact they also tend to have that added bonus of more fiber is also another win. I’ve grown so accustomed to baking with whole grains that I often prefer it over other versions. But the nice thing about this recipe in general is that it’s pretty customizable to fit your preference.

Not everything needs whole grains. If in any moment you feel you wish to nourish your mind with a version of a dessert that includes white flour, sugars and oils, do not let the internet tell you that is bad. If anything that sets us up for a lot of anxiety around food, feelings of judgement, and that honestly doesn’t feel good. So in every moment, choose what really makes you happy. Some days it will be more fiber rich foods like whole grains. Others you might just really want something that feels super light and decadent like a baked good made with white flour. Both are okay in their own right.

Key Ingredients

• Flax Egg: the glue that will keep this banana bread together
• Ripe Bananas: the more spots the better, which will lead to more natural sweetness
• Brown Sugar: or you can use coconut sugar, again, let’s not add morality when it comes to the ingredients we use
• Maple Syrup: to help maintain moisture, but also add more sweetness
• Plant Based Fat:** plant based yogurt is our go to here, but tahini was tested for this and also works great too
• Apple Cider Vinegar: helps to react with our leavening ingredients to make our bread fluffy
• Cocoa Powder: we can’t have chocolate without cocoa, and here try to opt for a good quality cocoa if you can (preferably one that is fair trade as well)
• Flour: this recipe was tested using whole wheat pastry flour, spelt flour and white flour in same amounts, so choose the one that you prefer best
• Dairy Free Chocolate Chips: our second source of chocolate

** Please note, that I opted against using oil in this because the end product became too greasy at the end and did not have the same fluffy texture as this final version.

How to make Double Chocolate Banana Bread

1. Combine your ground flax seed and water to form a flax egg.
2. To your flax egg add bananas and mash them up really well to get a pureed banana mixture.
3. Add in brown sugar, maple syrup, yogurt, and apple cider vinegar and mix well to combine.
4. To the bowl, add your leavening ingredients and salt. Mix well to create a fluffy mixture.
5. Sift your flour and cocoa powder into your wet ingredients and with a spatula, fold to combine without overmixing.
6. Stir in your chocolate chips and then pour your batter into a parchment paper lined baking pan.
7. Bake your bread for 45 minutes and then allow to fully cool before slicing and serving.

Tips for making this dessert bread

• When measuring your flour, please make sure to spoon your flour into your measuring cup. Avoid sticking your measuring cup into the bag of flour. This is an important step as it will effect how dense your final baked good is. Spooning your flour into a measuring cup will make your end product much lighter and fluffier.
• Feel free to opt for either an unsweetened plant based yogurt of choice or opt for tahini. These both help to maintain structure and moisture in your final baked good.
• Since we are using baking soda in this recipe to help our baked good rise, I recommend using a natural cocoa powder (non-alkalized). The acid from the natural cocoa powder will help your baked good react to the baking soda getting you that nice fluffy cakey texture. If you are using a Dutch processed cocoa powder, stick to the 2 tsp of baking powder and do not add the baking soda.

Let’s make more desserts

• Double Chocolate Peppermint Cookies
• Easy Vegan Mug Brownie
• Black Bean Brownies
• Double Chocolate Chip Muffins

Double Chocolate Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Catherine Perez
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This vegan double chocolate banana bread tastes fudgy and has the perfect cake like crumb. A one bowl recipe using simple ingredients.

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Ingredients

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• 2 tbsp ground flaxseeds
• 4 tbsp water
• 3 ripe bananas
• 1/4 cup brown sugar or coconut sugar
• 1/4 cup maple syrup
• 1/4 cup plant based yogurt or tahini
• 1 tbsp apple cider vinegar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup natural cocoa powder
• 1 cup whole wheat pastry flour, spelt or all-purpose flour (make sure to spoon your flour into your measuring cup to measure)
• 1/2 cup chocolate chips and more for topping if desired

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Instructions

1. Preheat oven to 350F. In a medium mixing bowl combine water and ground flaxseeds, mix well and set aside to gel for at least 5 minutes.
2. Add your ripe bananas to the bowl and with a whisk, mash them completely.
3. Next, mix in your sugar, maple syrup, yogurt, and apple cider vinegar.
4. To the bowl add baking powder, baking soda and salt, mix well and you should start seeing your mixture fluff up a little bit.
5. Sift both your cocoa powder and flour through a mesh strainer into your mixing bowl and then fold together to form your chocolate batter without overmixing.
6. Fold in your chocolate chips and pour your mixture into a lined or lightly greased 8-in x 4-in loaf pan.
7. Tap your pan against your countertop to release any air pockets and then place pan into the oven to bake for 45 minutes or until a tooth pick comes out clean from the ends and center of your loaf.
8. Allow your loaf to begin cooling for 10 minutes. Carefully remove your loaf from the pan and allow to rest and continue cooling on a wire rack. Once cooled, take a sharp knife and slice and serve your banana bread as desired.

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Notes

I know I mentioned it within the ingredients, but one more time for extra emphasis. Make sure to spoon your flour into your measuring cup to measure for this recipe. It makes a big difference when it comes to the density of your baked good. If you stick your measuring cup in the bag, you will pack in more flour than needed. Spooning it keeps the flour loose which leads to a fluffier end product.

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

★ Catherine