Veganuary? You are covered. Whip up this healthier dark chocolate banana bread that will help satisfy your sweet cravings, whilst still being deliciously plant-based.
This banana bread is dense, fudgey, and has a deep cocoa flavour. It is also beautifully squidgy and moist. I’ve cut back a lot of sugar for this recipe so the dark chocolate and banana flavours are strong – but if you’re making this for friends or family who have a sweet tooth then don’t be afraid to add a few more tablespoons of sugar!
This recipe is for one large banana bread – you can bake it in a loaf tin if you prefer, or double up the recipe for a sandwich cake.
Please leave a comment if you have any questions or suggestions ❤ Lots of love, Sofia xxx
- 4 bananas – 3 large ripe ones, and one large yellow one.
- 1/4 cup of plant-based milk – I used Oat milk
- 3 tbsp. vegetable oil
- 2 tsp. apple cider vinegar
- 1/2 cup maple syrup
- 2 tbsp caster sugar
- 1 cup of plain flour, sifted
- 1/2 cup of oat flour – I make this by grinding up oats until they’re smooth!
- 1 tsp espresso powder (optional)
- 1/2 cup cocoa powder
- 1 tsp bicarbonate of soda
- Dark chocolate chips
- Pre-heat your oven ton 180 degrees Celcius, and grease your cake tin with dairy-free spread (I use soya spread).
- Place your 3 large ripe bananas in a large bowl and mash until smooth.
- Whisk in the vanilla, vinegar, plant milk, maple syrup, sugar and vegetable oil.
- Sift the flours, espresso powder, cocoa, bicarb of soda into the bowl and mix.
- Add half the bag of chocolate chips into the cake mix, and stir.
- Once mixed, place your cake mix into the tin.
- Slice your remaining banana in half lengthways, and place on top of the cake mix.
- Sprinkle the remaining chocolate chips on top of the cake, and place into the oven to bake.
- Bake for 20-25minutes, until the cake has risen and the banana is starting to colour.
- Remove from the oven and enjoy 🙂
There’s no vinegar in the recipe ingredients, but it’s listed in the instructions. How much do you need for the recipe?