Double Chocolate Banana Bread is so fudgy and rich that it will instantly satisfy your sweet tooth cravings! Almost like chocolate cake, this easy vegan banana bread is perfect for dessert, or even a decadent breakfast.
2flax eggs(2 tablespoons flax meal + 6 tablespoons water mixed together for 15 minutes in the fridge, then stirred together once more before using)
1 cupbananas thoroughly mashed, very ripe bananas (with black skin if possible) (226g)
¼cupvegan milk
2teaspoonsvanilla extractor paste
2cupsflourI used regular all-purpose flour (240g), sifted
½cupunsweetened cocoa powder(40g), sifted
2teaspoonsbaking powder
¾teaspoonsea salt
1cupmini chocolate chipsplus extra regular size chocolate chips for the top
Instructions
Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.
In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.
Add the bananas, vegan milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.
Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. You can also just fold it in until just combined. This is to prevent overworking the batter. mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. For chocolate chips, toss with some flour separately first to prevent them sinking.
Pour the batter into the loaf pan and use your spatula to smooth down the top. Top with additional regular sized chocolate chips.
Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn the right side up. You can also turn the pan over into your hand, and then flip right side up and place it on a wire rack.
Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
Tips for Success
Not too difficult, right? This bread may look like it requires a lot of effort, but it's really a breeze to make.I do have a couple tips on this chocolate banana bread, though, to make an easy process even easier:
Weigh the Ingredients: If you've got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don't have to worry about if the banana bread will be too dense, not dense enough, etc.
To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
Don't Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
Don't Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don't want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
Personalize Your Bread: You don't have to stick to chocolate chips - feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.