Healthy Vegan Chocolate Banana Bread

overhead view of chocolate banana bread on a platter

Healthy Vegan Chocolate Banana Bread

Prep Time 15

Cook Time 55

Cooling time 30

Total Time 1 40

Servings:10 servings

Author: Lori Rasmussen, My Quiet Kitchen

This healthier vegan chocolate banana bread is oil-free and made with oat flour. It's rich and chocolatey and perfect anytime, from breakfast to dessert! Nut-free option.

Ingredients
US Customary | Metric

Dry ingredients:

1 ¾ cups oat flour - See Notes for tips
¼ cup fine almond flour - Or use an additional ¼ cup oat flour
⅓ cup coconut sugar - Or light brown sugar
½ teaspoon fine sea salt
½ cup natural cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon, optional
½ teaspoon ground ginger, optional

Wet ingredients:

3 large very ripe bananas (plus 1 small one IF you want to decorate the top with banana) - Should equal 1 ⅓ cups mashed
⅓ cup maple syrup
¼ cup unsweetened non-dairy milk
¼ cup smooth almond butter - Or tahini or sunflower seed butter
1 tablespoon good quality balsamic vinegar or strong brewed coffee
2 teaspoons vanilla extract

Addition:

½ to ¾ cup dairy-free chocolate chips - Use semi-sweet for sweeter bread or dark chocolate chips (70% cacao) for less sweetness.

Instructions

Preheat oven to 350 degrees F (176 C), and line an 8.5 x 4.5 inch loaf pan with parchment paper (a 9x5 pan is fine, too). The paper doesn't have to cover the ends; just make sure there's enough overhang on the sides to easily lift the bread from the pan after baking.
In a large mixing bowl combine the oat flour, almond flour, coconut sugar, and salt. Sift in the cocoa powder, baking powder, baking soda, and spices, if using. Whisk very well.
In a smaller bowl mash the bananas (a few larger bits are okay). Measure to make sure you have 1 ⅓ cups pureed banana. Add the maple syrup, milk, almond butter, balsamic or coffee, and vanilla. Stir very well so the almond butter is fully incorporated.
Pour wet ingredients into dry, and stir to combine. Fold in ⅓ to ½ cup chocolate chips (I used ½ cup in the batter and about ¼ cup on top.) Transfer batter to the pan, and arrange remaining chocolate chips on top. If adding banana on top, arrange slices between chocolate chips, and very lightly press into the batter.
Bake for 53 to 58 minutes or until the center feels firm and a tooth pick comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes, then use the parchment to lift onto a cooling rack. Let cool for 20 minutes before slicing.

Notes

Measuring Oat Flour

For baking I always recommend using a kitchen scale if you have one (click on "Metric" above to see the gram weights of the flours and cocoa). If you don't have a scale, whisk the oat flour to fluff it up, then spoon it into a measuring cup, and level off the top.

Storing and Freezing

Chocolate banana bread will keep in an airtight container at room temperature for a day or two or refrigerated for up to 5 days. It can also be frozen for up to 1 month.

Serving tip: warm up individual slices for about 15 seconds in the microwave.

Nutrition