Vegan salted double chocolate banana bread; rich, chocolatey and moist (sorry) banana bread laced with chocolate chips.
Happy New Year everyone! I hope your hangovers have passed by now. Or that you are one of those lucky souls that isn’t back at work yet (unlike me)!
Welcome to January; the month of empty pockets, distant holiday plans, discounted sofas, and a constant barrage of diets and “healthy” eating regimes.
Quick side note: fuck diets.
Today, I am finally back on the recipe sharing wagon to remind you that “Healthy” food does not have to taste like vegetables and sadness. It doesn’t have to be low in calories, and it certainly does not have to be green and leafy.
Many of us partake in genuine healthy resolutions at this time of year; such as giving up smoking, cutting back on heavy drinking, taking up more exercise opportunities, or dropping some animal products from our diet. On that last note, we really need a better name for that than #veganuary guys…
Anyone who has chosen to drop some meat or animal products in general from their diet may be delighted to see that today’s deliciously rich recipe is completely vegan! If not, I promise this is actually even BETTER than regular banana bread because DOUBLE CHOCOLATE.
My rather popular Healthy Chocolate Chip Banana Bread from last year was the inspiration for today’s bake, just with no eggs and a lot more chocolate!
“BUT I’VE GIVEN UP CHOCOLATE BECAUSE I GAINED SO MUCH WEIGHT OVER CHRISTMAS”
Be quiet, Sharon. Dark chocolate has proven health benefits, and tastes damn good too.
This vegan salted double chocolate banana bread (rather a mouthful, I know) is rich, moist, and unbelievably chocolatey. It’s perfect for breakfast, snacks or dessert, and is sure to fool those you feed it to into thinking it’s a decadent butter-laden treat. Well it’s not. But it’s bloody delicious anyway.
Eat it when it’s still all warm and melty from the oven and gurrrrrrrl, you’ve got a good time on your hands.
This vegan salted double chocolate banana bread is also a nice and simple vegan recipe. Requiring only one bowl, no fancy sugar replacements, no ridiculous cashew-soaking, no expensive Medjool dates, no “aquafaba,” just all ingredients that you can pick up in your local supermarket.
To make this gorgeous chocolate creation, start by preheating your oven, and greasing and lining a regular loaf tin.
In a large bowl, whisk together some vegan butter or vegetable oil, and some sugar or maple syrup until combined.
Add in two “flax eggs”, whisking again until smooth. You can make these by mixing 2 tbsp of ground/milled flaxseed with 4 tbsp of water and allowing it to rest for 15 minutes. Alternatively, if you aren’t concerned about this bread being vegan, feel free to use two regular hen’s eggs.
Add 3 mashed bananas, some vanilla and some non-dairy milk and whisk it up again.
Add flour, cocoa, raising agents, salt and chocolate chips. Mixing again until completely combined. Careful not to over-mix though, as this can result in a tough or heavy bread!
Pour the mixture into your prepared loaf tin and sprinkle over some extra chocolate chips.
Bake in the preheated oven for 55-60 minutes until risen, firm and a skewer inserted into the centre can be cleanly removed (maybe minus some melty chocolate!). Mine took 55.
When removed from the oven, sprinkle over some sea salt flakes. This will add a lovely flavour. I put them on just about everything nowadays.
Allow the bread to cool in the tin for about 15 minutes before cooling completely on a wire rack.
Slice up, and enjoy!
If you prefer a shorter baking time, and easier portion control (boring), feel free to bake this vegan salted double chocolate banana bread into 12 muffins instead! The baking time will be closer to 25-30 minutes if you do this.
Thanks as always for stopping by, I had a surprisingly large amount of people visiting the blog to help them make their Christmas desserts. It’s a great feeling, and I hope I can continue to inspire anyone who stumbles on my flowery writing and average photography to pick up a whisk and make something tasty.
If you need to stock up on ingredients or equipment to make this vegan salted double chocolate banana bread, simply click on any of the images below:
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- 80ml (⅓ cup) melted vegan butter, coconut oil or any vegetable oil
- 100ml (⅓ cup) brown sugar or maple syrup
- 2 tsp vanilla extract
- 2 "flax eggs" (made by mixing 2 tbsp of ground flax seed with 4 tbsp water and allowing to thicken for 15 minutes)
- 50ml (¼ cup) any kind of non-dairy milk
- 3 (1 cup) mashed ripe bananas
- 200g (1 ½ cups) plain flour, or gluten free equivalent
- 50g (⅓ cup) cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 150g (3 oz) dark chocolate chips, plus extra for sprinkling on top
- Sea salt flakes or coarse salt to sprinkle on top
- Preheat your oven - 180°C / 160°C fan / 350°F / gas mark 4.
- Grease and line a regular loaf tin.
- In a large bowl, whisk together your butter/oil and sugar/syrup until combined.
- Add in the "flax eggs", whisking again until smooth.
- Add the mashed banana, the vanilla and the milk and whisk it up again.
- Add your flour, cocoa, raising agents, salt and chocolate chips. Mixing again until completely combined. Careful not to over-mix though, as this can result in a heavy bread!
- Pour the mixture into your prepared tin and sprinkle over some extra chocolate chips.
- Bake in the preheated oven for 55-60 minutes until risen, firm and a skewer inserted into the centre can be cleanly removed (maybe minus some melty chocolate!). Mine took 55.
- When removed from the oven, sprinkle over the sea salt flakes. This will add a lovely flavour.
- Allow the bread to cool in the tin for about 20 minutes before cooling completely on a wire rack.