Description

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

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
Add your ripe bananas to the bowl and with a whisk, mash them completely.
Next, mix in your sugar, maple syrup, yogurt, and apple cider vinegar.
To the bowl add baking powder, baking soda and salt, mix well and you should start seeing your mixture fluff up a little bit.
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.
Fold in your chocolate chips and pour your mixture into a lined or lightly greased 8-in x 4-in loaf pan.
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.
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.

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.