I love bananas. What I don’t love is how quickly they ripen before I get to eat them all. What to do with those over-ripened bananas? Banana bread, of course. But not just any banana bread, this is a double-chocolate banana bread! Made with both cocoa powder and vegan semi-sweet chocolate chips that just melt in your mouth.
I’ve attempted a few vegan banana breads prior to this one but this is by FAR the moistest. Almost cake-like, this chocolately yumminess is hard to resist.
Chocolate Lover’s Banana Bread
You can make a standard sized loaf, but what fun is that? We used a mini loaf pan and they are the perfect serving size. Plus, you can save a few for later. Simply wrap in plastic wrap, then foil and freeze.
Chocolate Lover’s Banana Bread
I like to slice these up and serve with a bit of our coconut whipped cream. They are very rich on their own, but I’m not complaining 🙂 I just prefer mine served warm with a dollop of cream. Vegan vanilla ice cream would be amazing as well.
Chocolate Lover’s Banana Bread
Nutrition provided is for six small loaves.
Double Chocolate Banana Bread {Vegan}
Ingredients
- 3 medium Bananas
- 1/2 C vegan Margarine melted
- 3/4 C Brown Sugar
- 1 “Flax Egg” 1 Tbl ground Flax Seed to 3 Tbl Water, refrigerated for 15 minutes
- 1 tsp pure Vanilla
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 C All-Purpose Flour
- 1/2 C Cocoa Powder
- 1 C vegan Semisweet Chips
Instructions
- Preheat oven to 350°F.
- Lightly spray a loaf pan, we used mini-loaf pans.
- In the bowl of an electric mixer, add bananas and beat until pureed.
- Make a flax egg (1 Tbl ground Flax Seed to 3 Tbl Water) and refrigerate for a minimum or 15 minutes.
- Add melted vegan margarine, brown sugar, flax egg, and vanilla.
- Sift baking soda, salt, flour and cocoa powder in a fine-mesh strainer and add to wet ingredients. Blend until just combined.
- Stir in chocolate chips.
- Pour into prepared pan(s) and bake for 30 minutes (if using mini loaf pans) or 55 to 65 minutes if using a full sized loaf pan, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in pan for 10 to 15 minutes, then run a knife around the edge and transfer onto a cooling rack.
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