Print

Double Chocolate Banana Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 81 reviews

This Double Chocolate Banana Bread is a moist, rich, and naturally sweetened treat perfect for breakfast or dessert. Made with ripe bananas, cocoa powder, and chocolate chips, it combines the flavors of banana bread and chocolate cake in a wholesome, plant-based loaf. Using ground flaxseeds as an egg substitute and plant-based yogurt, this recipe is vegan-friendly and uses whole wheat pastry flour for a healthier twist.

Ingredients

Wet Ingredients

  • 2 tablespoons ground flaxseeds
  • 4 tablespoons water
  • 3 ripe bananas
  • 1/4 cup brown sugar or coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup plant-based yogurt or tahini
  • 1 tablespoon apple cider vinegar

Dry Ingredients

  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup natural cocoa powder
  • 1 cup whole wheat pastry flour, spelt, or all-purpose flour
  • 1/2 cup chocolate chips (plus more for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
  2. Prepare Flax Egg: Mix the ground flaxseeds with water and let the mixture sit for about 5 minutes until it becomes gel-like. This acts as an egg substitute to bind the ingredients.
  3. Mash Bananas: In a large bowl, mash the ripe bananas until smooth and creamy with no large chunks remaining.
  4. Combine Wet Ingredients: Add the brown sugar or coconut sugar, maple syrup, plant-based yogurt or tahini, and apple cider vinegar to the mashed bananas. Mix thoroughly until fully combined and smooth.
  5. Add Leavening Agents and Salt: Stir in the baking powder, baking soda, and salt into the wet mixture, mixing well to evenly distribute.
  6. Incorporate Cocoa Powder and Flour: Sift the natural cocoa powder and flour into the wet ingredients. Gently fold them in just until the batter is smooth and no dry flour remains, being careful not to overmix to keep the bread tender.
  7. Add Chocolate Chips: Fold in the 1/2 cup of chocolate chips evenly into the batter for pockets of melted chocolate in the bread.
  8. Prepare Pan and Bake: Grease a loaf pan and pour in the batter, smoothing the top. Optionally, sprinkle additional chocolate chips on top. Bake in the preheated oven for about 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This improves slicing and texture.

Notes

  • You can use any type of flour mentioned based on your preference: whole wheat pastry flour, spelt, or all-purpose flour.
  • For a sweeter loaf, use brown sugar; for a more natural option, coconut sugar works well.
  • If you prefer a richer texture, plant-based yogurt is recommended over tahini.
  • To store, wrap the bread tightly and keep it at room temperature for up to 3 days or refrigerate for up to a week.
  • The bread can also be frozen for up to 3 months; thaw completely before serving.
  • Make sure not to overmix the batter to keep the bread moist and tender.

Find it online: https://forkvista.com/double-chocolate-banana-bread-recipe/