I made this vegan chocolate banana bread for my coworker’s birthday last month. The cocoa and bananas made the bread fudgy, and she said it was the best birthday treat she had ever received.
Decadent Fudgy Vegan Chocolate Banana Bread
This chocolate banana bread combines the sweetness of ripe bananas with the rich taste of cocoa to create a moist and fudgy loaf. It takes about 70 minutes from start to finish and serves 10 slices.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil or vegetable oil
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy-free chocolate chips (optional)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, maple syrup, and vanilla extract. Stir until well mixed.
- Combine Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chocolate chips and nuts.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 30g
I keep the bread in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The bread stays fudgy, and I let chilled slices come to room temperature for fifteen minutes before serving.
