Soft and delicious Wholewheat Vegan Chocolate Banana Bread

I love all things banana, specially banana bread. It some handy whenever you need a quick and healthy snack and also delicious so it passes as a dessert. And my love for chocolate is no secret too. So you can imagine my excitement when I was trying out recipes for this chocolate banana bread!

So like me, if you are looking for an easy and delicious vegan recipe, You’ve come to the right place! This chocolate banana bread recipe is not only vegan but also a one-bowl wonder, making your baking experience even more enjoyable.

The first version I made when I was recipe testing, wasn’t a success. It tasted amazing but I didn’t get the beautiful texture that I wanted. The second attempt worked like a charm! Soft, moist, beautifully risen and it had a wonderful flavour of bananas and chocolate!

This recipe is not only healthy and delicious, but is also very dear to me for one other reason. It is extremely easy to make! This is a one bowl recipe. All you need is a bowl, a whisk and a spatula. You don’t have to worry about beating anything or over-mixing anything. If you are as excited about the recipe as I am, here you go!

Perfectly moist and packed with decadent chocolate flavour, this bread is a guaranteed crowd-pleaser. Whether you enjoy it for breakfast, as an afternoon snack, or for dessert, this bread is versatile and sure to satisfy your sweet tooth.

With its rich taste of chocolate and the unique aroma it creates with ripe bananas, this bread is an indulgent delight from the first bite to the last. And thanks to its vegan recipe, you can enjoy all of the deliciousness without any of the guilt!

Serve it up sliced on a plate or toast it up with a little vegan butter for an extra treat. Whether you’re vegan or not, this chocolate banana bread is a must-try recipe that you’ll want to make again and again. So get your oven preheated, your baking pans ready, and get ready to dive into a world of chocolatey goodness!

Serves: 8 Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

2-3 Overripe bananas

1 Cup - Wholewheat flour

1/3 Cup - Whole almonds or 1/2 Cup - Almond flour

1 Cup - Powdered jaggery / Coconut sugar

1/2 Cup - Cocoa Powder

1/4 Cup - Corn flour

1/2 Cup - Vegetable oil / Coconut oil

1 Cup - Coconut milk or any plant based milk of your choice

2 Tsp - Vanilla extract

1 Tsp - Apple cider vinegar

1 1/2 Tsp - Baking Powder

1/2 Tsp - Baking Soda

1/4 Tsp - Salt

Instructions

1. If you are using whole almonds, in a food processor or a blender, take the wholewheat flour and whole almonds and process it until a fine powder forms.

2. Peel the bananas and take these in a clean mixing bowl. Mash the bananas with a masher or a fork until it resembles a paste.

3. Add in the jaggery/coconut sugar, oil, vanilla extract, coconut milk and apple cider vinegar to the bowl and whisk it until everything is evenly mixed.

4. Now place a sieve over the bowl and add all the remaining ingredients. Shift the dry ingredients into the bowl.

5. With a spatula, mix everything gently until a smooth uniform batter forms.

6. Grease and line an 8 or 9 inch loaf pan and pour the batter into the prepared pan.

7. Bake this loaf in a preheated oven at 170 degrees Celsius for about 45-55 minutes or until a skewer inserted in the middle of the loaf comes out clean.

8. Let the loaf cool for a couple of hours before slicing.

Notes

1. Whenever you are making a banana bread, always use over ripe bananas. Bananas that have started to get black spots on the skin or that have gone completely dark. Less ripe bananas (ripe bananas that we eat) will not give you enough flavour.

2. If the bananas you are using are large, use 2 bananas but if you have medium sized bananas, use 3.

3. I use almonds with wholewheat because it mellows down the rustic flavour of wholewheat and provides a little bit of moisture. You can remove almonds from this recipe and use an additional 1/4 Cup of wholewheat flour.

4. Corn flour gives a firmer texture to the loaf. The loaf doesn't get very crumbly or doesn't fall apart when you slice.

5. If you want an intense chocolatey flavour in this loaf, add 1/2 tbsp of Instant coffee to the wet mixture and then add the dry ingredients as per the recipe.

6. If you want, you can top the loaf with some chopped walnuts or almonds before baking.