This delicious vegan recipe is based on the chocolate hazelnut banana bread in my lovely friend Rachel Conners (of the divine healthy baking site Bakerita) brand new cookbook: Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker and wow it was absolutely INCREDIBLE 🙌🏻
Well you definitely don’t have to ask me twice to make anything with banana or chocolate. Well, truly, you don’t have to ask me twice to bake any form of banana bread. Or dessert. I’m here for the people.
We didn’t have every ingredient so had to wing it a bit, but it stilled turned out AMAZING. I can’t even imagine how good it would be with all the right ingredients.
This vegan chocolate banana bread truly tastes like a brownie meets cake meets banana bread. I’m drooling just reminiscing about this divine dessert We ate the whole loaf in less than 12 hours. Sooo trust me, you want it. Here’s my version with what we had on hand.
Vegan Chocolate Banana Bread
Ingredients
- 3 spotty bananas, mashed
- 1/3 cup coconut sugar
- 1/3 cup chocolate granola butter (or any nut/seed butter you want)
- 1/4 cup almond milk
- 1/4 cup coconut oil
- 2 tbs ground flaxseed
- 1 cup almond flour
- 1/2 cup Bob's Red Mill Paleo Flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup chocolate chips
- 1/4 cup cacao nibs (optional!)
Instructions
- Heat oven to 350.
- Mix together wet ingredients.
- Add dry ingredients and mix well.
- Fold in half of chocolate chips.
- Pour batter into a parchment lined 8×4 loaf tin.
- Top with remaining chocolate chips and all of the cacoa nibs.
- Bake for 40-60 minutes or until toothpick comes out with a few wet crumbs. I personally love mine a little gooey in the middle.
- Let cool completely. It gets way better second day if you can wait that long.