Vegan Chocolate Banana Bread
As the school year kicks off, it's time to think about easy and delicious snacks that can keep everyone energized and happy. My chocolate banana bread is the perfect solution! This plant-based treat is moist, flavorful, and packed with the goodness of bananas and the richness of chocolate. Whether you’re packing it for lunch, enjoying it as an after-school snack, or savoring it with your morning coffee, this recipe is sure to become a family favorite. Join me as I share this simple and delectable recipe that will make your back-to-school transition a little sweeter!
⅓ cup Peanut Butter (Unsalted)
⅓ cup Light Olive Oil
½ cup Unsweetened Almond Milk
½ cup Coconut Sugar
1 teaspoon Vanilla Extract
½ teaspoon Salt
1 cup All-Purpose Flour
½ cup Unsweetened Cocoa Powder
2 teaspoons Baking Powder
½ teaspoon Baking Soda
2 teaspoons Ground Cinnamon
½ cup Vegan Chocolate Chips
Preheat oven to 350°F. Slightly oil a loaf/short pan with coconut oil. Set aside. In a large mixing bowl, mash the ripe bananas with a potato masher or a fork. Stir the peanut butter, olive oil, vanilla extract. When the mixture is consistent stir in almond milk, coconut sugar, and salt. Set aside. In another bowl, stir flour, unsweetened cocoa powder, baking powder, baking soda, and cinnamon. Fold in the dry ingredients into the wet ingredients and stir with nonmetal spoon until the batter is consistent. Fold in chocolate chips. Transfer the batter into the prepared loaf/short pan and bake in the center rack of the oven for about 50 – 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
Cool down before slicing. And enjoy.
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