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.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
1.5cupsWholewheat flour
1tsp baking powder
1/2tspbaking soda
2.5tbspcocoa powder
1tsp cinnamon powder
Pinch of Salt
1/3cupRaw sugar
3Ripe Bananas
1/3cupCoconut oil
1tspvanilla extract
Streusel Topping
1/4cupWholewheat flour
1/4cup rolled oats
3tbspRaw sugar
Pinch of Salt
3tbsp Coconut oil
2-3tbspChocolate Chipsoptional
Instructions
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.
Struesel
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.