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Vegan Chocolate Banana Bread
Prep 10 minutes
Cooking 50 minutes
Total 1 hour
Makes 1 loaf

Equipment

  • 1 loaf tin/pan max. 9"x5" / 23x13cm

Ingredients
 

  • 400g / 14oz. ripe bananas peeled
  • 180ml / ¾ cup plant milk
  • 80ml / ⅓ cup oil light olive oil, coconut oil, sunflower oil etc.
  • 80ml / ⅓ cup maple syrup plus more to taste, or add sugar, for sweeter
  • 240g / 1¾ cup flour gluten-free if needed
  • 60g / ½ cup cacao powder or cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 handfuls vegan chocolate chips optional

Chocolate Icing/Frosting

  • 60g / ½ cup dairy-free yoghurt
  • 1 tablespoon nut butter of choice I used peanut butter
  • 1 tablespoon maple syrup
  • 1 tablespoon cacao powder or cocoa powder
  • 1-2 handfuls vegan chocolate chips or chocolate chunks for sprinkling on top

Instructions
 

  • Preheat the oven to 170°C/350°F. Grease a small loaf tin/pan, or line with baking paper, if you prefer.
  • Place the peeled bananas in a large bowl and mash with a fork or potato masher.
  • Add all the other wet ingredients (oil, milk & maple syrup) and combine.
  • Add dry ingredients on top. Combine well but make sure not to over mix it. The dough should be fluffy, a bit gooey, but not runny or crumbly. You may need to add a bit more milk, depending on the flour you’re using.
    If you like, you can add two handfuls of vegan chocolate chips.
  • Pour the dough into the prepared loaf tin and bake for 50 minutes. Once baked, the top of this vegan chocolate banana bread should be firm and springy to the touch.
  • Let it cool down for a bit on your kitchen bench before slicing it. Especially when you want to ice/frost it later.

Chocolate Icing/Frosting

  • Simply mix together the yoghurt, nut butter, maple syrup and cacao and spread over the top of the banana bread. Then, sprinkle either some chocolate chips or chopped dark chocolate over it.
  • TIP: You can put the icing into the fridge to make it firmer and less runny. Or, another trick is to add coconut flour (about 1-2 tablespoons). This gives it a bit more texture.

Notes

Storage: Store your banana bread in the fridge for up to a week or in your pantry (without the icing only) for up to 3 days. You can also freeze it for about 3 months (or even longer).