Easiest Vegan Chocolate Banana Bread
It’s Sunday, it’s raining and it’s super cold. So let’s get into baking mode! And what’s more suitable than a chocolate banana bread for this occasion? I mean a simple banana bread won’t do on this kind of day. We need that chocolate portion because let’s face it: It’s self-care Sunday as well 😉. Are you with me?
This banana bread is a version of my easy classic banana bread but much richer in chocolate, of course. So here we go:
A wonderful banana bread with a extra portion of chocolate. A must try if you love banana bread.
- 150 g spelt flour
- 100 g hazelnuts/hazelnut flour
- 150 g maple syrup
- 70 g melted coconut oil
- 2 overripe bananas
- 2-3 tbsp cacao powder
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp vanilla powder
- pinch of salt
Note: If you don't have hazelnut flour you can easily make it yourself. And if you do so it's best, if you roast the nuts first. This will add a super chocolatey flavor. You better roast the nuts ahead. Simply preheat the oven to 250℃/480℉. Then roast the nuts for about 10-15 minutes until golden. Let cool for about 5 minutes, place in a container and shake well to remove the skin. Place the nuts in your food processor for maximum 10 seconds to have flour.
Start by preheating the oven to 180℃/350℉. In a large bowl add spelt flour, hazelnut flour, cacao powder, baking powder, baking soda, vanilla powder and salt. Mix with a large spoon.
Take a square cooking pan and grease with coconut oil. Set aside.
Take a plate and mash the peeled bananas with the back of a fork.
Add to a new bowl along with apple cider vinegar, maple syrup and coconut oil. Mix well.
Now fold wet ingredients into dry ingredients by using a spatula. Don't over mix. Fill into baking pan and bake for 40-45 minutes.
Tip: Take a toothpick and stick inside the middle of the cake a little before the time is up. Pull it out again: If the batter sticks to the toothpick, it needs a little bit more baking. If it comes out clean, the cake is done.
Let cool down in the pan on a cooling rack for at least 30 minutes. Remove from the pan and let cool for another 30 minutes. Enjoy 😃
Can be stored in an airtight container for at least 5 days. Or slice it up and freeze it and toast for any banana bread cravings.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🎉
I think I could never get enough of this super fluffy yet moist banana bread texture!
If you love easy cakes like these you might also like my super easy Vegan Pumpkin Cake. Perfect for the fall season. Or my Blueberry Bread for all the ones who do not like bananas in baked goods too often 😉
Thank you so much for stopping by. Don’t forget to like, share or comment if you enjoyed t his recipe.
Enjoy our weekend.