Despite having lived in Canada my whole life, I'm always surprised (or maybe disappointed is a better word) when the temperature drops near and below zero. I'm not a fan of the cold weather...at all. Things that get me through winter - roaring fires in the fireplace, cuddly dogs, endless cups of tea and looking forward to Christmas. And baked goods. Plenty of vegan baked goods. Like this Double Chocolate Banana Bread.
This is banana bread, but slightly more decadent. Because chocolate. Times two. This delicious loaf is vegan, so it's dairy-free and egg-free. I based the recipe on a couple of my other banana bread recipes. (Link to those down below.) For this Double Chocolate Banana Bread, I added cocoa and semi-sweet chocolate chips to the mix. And, as if that weren't enough, I threw more chocolate chips on top of the loaf. Oh, and I decorated the loaf with banana slices too. Healthy.
If a crack forms in the top of this moist, sweet loaf when it's baking, throw some more chocolate chips into the abyss. Purely for aesthetic reasons, of course.
I like to line my loaf pan with parchment paper so the banana bread is super easy to remove. Just wait until the loaf cools a bit before lifting it out. A secret I learned from a parchment paper exec at a food show is to wet the parchment paper first and then wring it out so that you can easily form it into the shape of your pan.
My daughter thanked me for making "chocolate brownies." I'm like, "I didn't make any chocolate brownies." And she's like, "Your banana bread is like a big chocolate brownie." Works for me.
I think this vegan Double Chocolate Banana Bread would make a great addition to a Christmas brunch. Dust a little icing sugar (powdered sugar) on top to make it more festive. Double Chocolate Banana Bread says "special occasion" while still being easy to whip together. It calls for simple ingredients that you likely have in your kitchen already.
The recipe calls for canned coconut milk, but you could certainly use any other non-dairy milk. I used regular all-purpose flour for the loaf in these photos, but most of the time I use light spelt flour and that would work just as well too. I've been using a lot of whole spelt flour lately, but I haven't yet tried making this banana bread with it. If you try it, let me know how it goes.
What about you? Are you a fan of winter? What do you like to bake up in winter? What else gets your through?
More vegan banana bread recipes to try:
The Best Banana Bread Ever (and it's vegan)
Banana Ginger Medjool Date Mini Loaves
Double Chocolate Banana Bread (vegan)
by
Cook Time: 60 to 70 minutes
Keywords: bread snack dessert nut-free vegan vegetarian
Ingredients (1 loaf)
- 1 tsp vinegar
- 1/3 cup coconut milk (from a can)
- 1 3/4 cups flour
- 3/4 cup organic sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 3 medium (very ripe) bananas, peeled
- 1/2 cup light olive oil or grapeseed oil
- 1 Tbsp ground flax mixed with 1/4 cup of water
- 1 tsp vanilla extract
- 3/4 cup semi-sweet (non-dairy) chocolate chips
- extra chocolate chips for topping (optional)
- banana slices for topping (optional)
Instructions
Preheat oven to 375°F. Grease a loaf pan or line with parchment paper.
Mix vinegar and coconut milk in a small bowl. Set aside.
In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.
In a blender, mix together bananas, oil, flax mixture, coconut milk mixture and vanilla.
Stir wet ingredients into the dry ingredients until mixed. Stir in chocolate chips.
Pour into prepared loaf pan. Place banana slices on top and sprinkled with chocolate chips, if desired.
Bake for 60 to 70 minutes, or until a toothpick or knife inserted in the middle comes out clean.
Powered by Recipage
Hi Joann,
ReplyDeleteWow! I have never had a Banana Bread like yours before. Banana+chocolate=delish. Will have to try it. It's really pretty and actually makes a great host gift. Did you think about that? :o)
That's a great idea Gabriela! :)
Deletethank you for sharing...and looking good
ReplyDelete