I actually didn’t want to share this with you because I posted this recipe that is quite similar to what I made here.
HOWEVER
This one is still a little bit different as I call it an extra chocolatey vegan banana bread. The changes are really little and I like both versions. But since so many of you asked how I exactly made it, I thought sharing it here would be beneficial for everyone.
So concerning the changes, I simply added one mini banana more, a little bit of almond flour and 1 tbsp of cacao powder.
One thing I REALLY like about the cake is that it tastes so sweet because of all the bananas, so you don’t need to add a lot of sugar. In fact, I just added 1/3 cup agave syrup and of course the chocolate chips.
I hope you guys having fun creating this recipe and please let me know and text me, mail me, tag me @vanillacrunnch on Instagram if you want me to share your remake.
Chocolate mouth kisses,
Lara
- 4 (or 5 small) bananas, mashed
- 1 tbs melted coconut oil
- ⅓ cup agave syrup
- 1tbs chia seeds mixed with 3tbs water
- ⅓ cup cacao nibs
- ⅓ + 2 tbsp cup dark chopped dark chocolate
- 1 cup spelt flour (I used a gluten-free one, whole wheat works as well)
- ¼ cup almond flour
- 1tbs baking powder
- ¼ tbsp baking soda
- a dash of cinnamon
- ¼ tsp vanilla extract
- ¼ cup coconut milk
- 3 tbsp cacao powder
- Preheat the oven to 350F (180°)
- Combine the mashed bananas, coconut oil, agave and the chia seed water mixture into a mixing bowl. Mix until well combined.
- Stir in the flour and the baking powder
- Take about ⅓ of the batter and mix it with the coconut milk, the cacao powder, chopped chocolate, cinnamon, and vanilla.
- Pour the plain batter into a lined loaf tin and top with the chocolate half. Take a knife and “cut” trough the batter a couple of times to create a marbled effect.
- Top with sliced bananas
- Bake for 35-40 minutes or until a toothpick stuck into the middle comes out clean.
- Let it cool for a bit before slicing.
- Serve warm with homemade Nutella
These photos!! Yum!
This looks fantastic! I’d totally get caffeinated by a slice of this banana bread, but obviously I’m not stopping at one slice!
Looks so yum! Didn’t know you could get gluten-free spelt flour?! As far as I’m informed spelt is very „rich“ in gluten? <3
I am actually making my own 🙂 but you can still replace with any other flour. Just not coconut flour 🙂
Ahh, der sah ja schon auf Instagram so gut aus!
Wird definitiv bald nachgebacken! 🙂
Sounds soo interesting! Have you shared how you do that? <3
Not yet! I am pretty busy with my actual work but I will get my hands on it and write it down as soon as possible 🙂
Lara, my son is intolerant to baking powder right now. Poor boy! Can i replace it with more baking soda? Could it work? Many thanks!!!
Hei Daniela. Good question. To be honest I don;t think that more baking soda would help with give it a little rise…Mh maybe just leave out the baking powder and you might get a more densed flat bread which would be fine as well. In any case let me know how it turned out!
Lara, Where do i put the baking soda and the almond flour? I got lost! Anyway thanks!!!
Hi Daniela no worries I am here 🙂 so the baking soda with the baking powder and the almond flour. These are all the dry ingredients and you want them to be combined. Hope that helps <3