A balance of cinnamon and vanilla, a topping of chocolate chips and a secret ingredient – that’s all it takes to make the crumbliest, moistest and tenderest vegan chocolate banana bread.
In no uncertain terms, every banana bread recipe is wonderful as is. But there are a few ingredients that elevate it from terrific to ‘umm, how is this already the last slice.’
So, if you have a kickass banana bread recipe at home, stick to it by all means, but I promise you all the caviar in the world that this one will take it up several notches. As my newly-minted corporate-world young adult likes to say, “The recipe takes care of all the pain points.”
How to Make Vegan Chocolate Banana Bread?
The bread is incredibly moist and rich, somehow dark chocolate combined with banana gives a punch of flavors which just intensifies over time. After all, we all know chocolate and banana is a classic winning combination. And nobody ever guesses the bread is vegan, it’s so delectable. On top of it, extremely easy to put together (no mixer needed).
Mix with the whole wheat flour all the usual dry ingredients along with cinnamon. The spice really amplifies the flavor of the fruit and results in the best-tasting banana bread you’ve ever had.
I used whole wheat flour because well, I'm always looking for a "healthier" touch. Bananas make sure the cake stays decadently moist. Nobody missed eggs in this bake; it rose well and had a lovely soft crumb. Another happy surprise!
Now the key is to use overripe, spotty bananas. They are the best ones to use here. The flavor and sweetness they impart is wonderful.
Mash into the bananas some coconut oil – my secret ingredient. No butter, but oil. Really any will vegetable oil will do, but as you know, I am partial to this one. I adore the whiff of coconut...but fear not, its not overpowering in the least. There is cocoa, cinnamon and banana to counter that.
Finally, throw in some raw sugar into the mash along with pure vanilla extract. The extract boosts the natural taste of banana and when it combines with the cinnamon, you get a unique melody of flavors.
In go the wet and dry ingredients together, stirred until the dry ingredients are just moistened enough and you’re almost done.
How to make the streusel for chocolate banana bread?
Cinnamon, vanilla and coconut oil are the three ingredients that bring all the jazz to banana bread. But what makes me drool every time is oh, that streusel and it takes a second to whip up with some oats, flour, raw sugar, oil, salt, and chocolate chips.
You sprinkle the streusel over the batter, pat it a bit and then in it goes into the oven. Believe me, the granulated oats and molten bits of chocolate bring a symphony of textures that you delight in with every bite. That is if there is any left. Since I love to pick on it before getting to the cake, all my slices are just wonders-of banana and spices.
Enjoying the easy peasy cake
There are some crazy days that scream at you to slow down, have a cup of tea with good music and a light snack. There are some exasperating days that make you crave comfort food. And then there are maddening days like the ones where your kid is sitting for his exams and needs a constant supply of nourishment.
It’s on such days that nothing less than a crunchy, tender and rich chocolate banana bread will do. Should you have any leftover cake, I recommend storing it in the refrigerator overnight.
By the next morning, it will develop an almost fudge-like consistency which is absolutely lovely as a tea time treat. You can even pack it in tiffin or the mister’s lunch dabba. Heat it for a second in the microwave before devouring it for maximum pleasure!
And, of course, as a dessert, it is nothing less than delicious satisfaction. I can vouch for it. I’ve made the vegan chocolate banana bread 3 times last week and peace finally prevails in this house of mine.
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Vegan Chocolate Banana Bread
- 1.5 cups Wholewheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2.5 tbsp cocoa powder
- 1 tsp cinnamon powder
- Pinch of Salt
- 1/3 cup Raw sugar
- 3 Ripe Bananas
- 1/3 cup Coconut oil
- 1 tsp vanilla extract
- 1/4 cup Wholewheat flour
- 1/4 cup rolled oats
- 3 tbsp Raw sugar
- Pinch of Salt
- 3 tbsp Coconut oil
- 2-3 tbsp Chocolate Chips optional
- Preheat the oven to 180 C. Grease and flour 8″ by 4″ cake tin.
- Sift all the dry ingredients - flour, baking powder, baking soda, cinnamon powder, cocoa powder and salt in a large bowl.
- Mash the bananas well in another bowl. Add in the oil, stir well. Mix in the sugar and vanilla.
- Tip the liquid mixture into the dry ingredients and mix until just combined.
- Pour into the prepared tin. Top with the streusel. Press it down gently into the batter. Bake for 40-50 mins or until a toothpick inserted in the center comes out clean.
- Let cool in the tin for about 5 minutes, then turn out on a cooling rack.
- In a small bowl, mix together the flour, oats, raw sugar and salt. Stir in the coconut oil. Combine the chocolate chips, if using. We are looking at a clumpy, wet sand consistency.
Sonia Trakroo says
Will definitely try this! What can I substitute for coconut oil. Or where can I find coconut oil to use for cooking.....