This vegan chocolate banana bread is low in refined sugar and makes for a perfect snack or breakfast bite. Made with both almond flour and spelt flour for added nutrition and flavour.
One of the very first recipes I made growing up was banana bread. Back then, I thought making quick-bread from a box was considered 'baking from scratch'. Granted, I was only 6 and had never even turned on the oven, let alone actually bake anything from square one. Regardless, my mom was lovingly impressed with my effort and my courage to grab that box of mix from the depths of the pantry and start baking. The years went by and I slowly learned what it meant to measure and sift flour, the difference between baking soda and baking powder, and that white granular substances could be sugar or salt (don't ask).
Enter Steve, my fiance husband. He likes to consider himself a banana bread connoisseur (self appointed). And, truly, he is in his own way. Once, he whipped up such a beautiful loaf of traditional banana bread...watching his vice gripper hands delicately place slice after slice of banana over top the batter was so cute. That man can do practically anything, with daintiness, if needed. Needless to say, I think he knows a good banana bread. And, thankfully, I was able to introduce him to this recipe.
As a newbie food blogger, I've been lovingly welcomed with open arms into a community of very talented recipe developers and food photographers; it's wonderful. Thanks to social media, I've met some truly great people and talented fellow foodies from all over the world.
It was so lovely to hear from Helene with Wholesome Nordic Living based in Copenhagen. She offered such sweet words about one of my recipes and when she expressed a desire to collaborate with me, I was so happy; her recipes are truly lovely. I had been following along with Helene for quite some time, loving all of her posts; however, I fell in love when she posted this recipe. Being that I grew up in a somewhat traditional Scandinavian household, rye bread was our go-to loaf for school lunches and pretty much everything else. I trust a Danish person to know good rye bread.
Anyway, it was not the easiest thing picking just one of her recipes to share, but, after much deliberation, I narrowed it down to the Double Chocolate Banana bread because 1) who doesn't like chocolate and, 2) I share my life with a banana bread connoisseur. Never mind the fact that Connor's new favourite word is "Na-nana". I made a few very slight exchanges with the recipe based on the ingredients I had on hand. A big thank you to Helene for allowing me to share her vegan chocolate banana bread recipe with you! I hope you love it as much as we do.
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Vegan Chocolate Banana Bread
Ingredients
- 3 medium sized ripe bananas, mashed
- ½ cup almond milk
- 2 tablespoon flax meal + 3 tablespoon filtered water
- 2 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup almond flour
- 1¾ cup whole wheat flour, or spelt flour
- 1½ teaspoon baking powder
- ½ teaspoon sea salt
- 3 tablespoon psyllium husk powder
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar
- ¾ cup dairy free chocolate morsels
- ¼ cup almonds, roughly chopped
optional garnish
- 1 medium banana, sliced lengthwise
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x5" loaf pan. Set aside.
- In a small bowl, combine the flax meal and filtered water and let stand for 5 minutes until thickened. Meanwhile, mash the bananas in a medium mixing bowl with a fork or pastry blender. Add in the almond milk, melted coconut oil, vanilla, flax meal mixture, and stir until combined.
- In another bowl, sift together the almond flour, whole wheat (or spelt) flour, baking powder, salt, psyllium husk, cocoa powder, and coconut sugar.
- Add the flour mixture to the banana mixture and sir just until combined (no dry flour is left). Stir in the chopped chocolate (or chocolate chips) and transfer the batter to your prepared 9x5" loaf pan. Sprinkle the chopped almonds over the batter, and if you choose, lay the sliced banana on as well.
- Bake at 350'F for 45 to 50 minutes or until a toothpick inserted into the center comes out clean (note that the chocolate pieces will be melted, so they will be visible on the toothpick, however, there should be no batter present). Remove from the oven and cool for 10 minutes before removing from the pan. Allow to cool completely on a wire rack before slicing.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.