Craving a rich, moist, and utterly delicious treat that’s also kind to the planet? Look no further than this vegan salted double chocolate banana bread. Packed with the sweetness of ripe bananas, the comforting warmth of chocolate, and a hint of salty surprise, this loaf cake is the perfect pick-me-up for any occasion.
INGREDIENTS
- 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 ground flax seeds with 4 tbsp water and letting it thicken for 15 minutes)
- 50ml (¼ cup) non-dairy milk
- 3 ripe bananas, mashed (about 1 cup)
- 200g (1 ½ cups) plain flour (or gluten-free flour substitute)
- 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 topping
- Sea salt flakes or coarse salt for sprinkling on top
INSTRUCTIONS
- Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line a loaf tin.
- In a large bowl, whisk together the melted butter (or oil) and sugar (or maple syrup) until fully combined.
- Add the flax eggs and whisk until smooth.
- Stir in the mashed bananas, vanilla extract, and non-dairy milk, whisking until everything is well incorporated.
- Sift in the flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Add the chocolate chips, and fold everything together until just combined. Be careful not to over-mix to keep the bread light and fluffy!
- Pour the batter into the prepared loaf tin and sprinkle extra chocolate chips on top.
- Bake in the preheated oven for 50-60 minutes, or until the bread is risen and firm. Insert a skewer into the center—if it comes out clean (or with a little melty chocolate), it’s done.
- Once out of the oven, sprinkle the top with sea salt flakes for added flavor.
- Let the bread cool in the tin for about 20 minutes, then transfer it to a wire rack to cool completely.
Enjoy your delicious banana chocolate bread!
