My favourite vegan chocolate banana bread is moist, perfectly spiced and sweet and textured with chunks of baked banana and dark chocolate.
Prep Time 1hour2minutes
Cook Time 6hours7minutes
Total Time 7hours8minutes
1cup250ml white spelt flour
1/2cup125ml all-purpose flour
1tsp5ml baking powder
1/2tsp2.5ml baking soda
1/41.25ml tsp sea salt
1tsp5ml ground cinnamon
3large ripe bananas plus one for garnish
1flax egg1 tbs ground flaxseed mixed with 3tbs cold water
1/2125ml cup rapadura or coconut sugar
3tbs45ml coconut yoghurt
1/4cup60ml soy or almond milk
1/2cup125ml dairy free small chocolate buds
2tablespoonsof coarse unprocessed brown sugar
Preheat oven to 160 degrees Celsius. Line a medium bread pan.
In a medium bowl, mash the bananas leaving them slightly chunky.
In a larger mixing bowl add the flours, baking soda, baking powder, 1
teaspoon of ground cinnamon and sea salt. Mix lightly to combine.
In a another large bowl combine the water and flaxseed and allow to sit for a few minutes until goopy.
Add the sugar and whisk until the sugar is well combined.
Add the sunflower oil, mashed bananas, coconut yoghurt and soy milk and mix to combine.
Add the flour mix to the wet mixture, add the chocolate buds and fold until just combined.
Spoon the batter in to the bread pan. Bang the pan on the counter to release any air bubbles.
Slice the garnish banana in half vertically and place side up, top to toe on the loaf.
Combine sugar and cinnamon in a small bowl and sprinkle liberally over the loaf top.
Cover with foil and bake in the oven for 40 minutes.
Remove the foil and finish baking for another 20 minutes or until cooked through. Remove from the oven and sit in the bread pan for 10 minutes before turning out and cooling on a rack. For best results, allow to cool well before serving.