Recipe courtesy of Alejandra Ramos
Recipe courtesy of Alejandra Ramos
Watch how to make this recipe.
Vegan Chocolate Banana Bread
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- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: one 9-by-5-inch loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 272
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 195 mg
- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: one 9-by-5-inch loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 272
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 195 mg
Ingredients
Directions
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20m
Easy
CLASS
Special equipment:
9-by-5-inch nonstick loaf pan- Preheat the oven to 350 degrees F. Grease a 9-by-5-inch nonstick loaf pan with baking spray or vegetable oil and set aside.
- Combine the bananas, oil, sugar, vanilla and milk in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Add the dry ingredients to the wet and mix until smooth. (Alternatively, whisk together the wet ingredients in a large bowl, then stir in the dry ingredients with a wooden spoon.) Fold in the chocolate chips, then pour the batter into the prepared pan.
- Bake until the cake has risen, is slightly cracked and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
- Let cool in the pan for 10 minutes, and then run a knife around the edges to loosen and remove from the pan. Transfer to a wire rack to cool completely.
Cook’s Note
You could substitute coconut oil but keep in mind that it will add a slight coconut flavor to the bread. Note that not all chocolate chips are vegan, so be sure to check the label for the ingredients.
