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
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
Lara, Where do i put the baking soda and the almond flour? I got lost! Anyway 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, my son is intolerant to baking powder right now. Poor boy! Can i replace it with more baking soda? Could it work? Many thanks!!!
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 🙂
Sounds soo interesting! Have you shared how you do that? <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! 🙂
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
This looks fantastic! I’d totally get caffeinated by a slice of this banana bread, but obviously I’m not stopping at one slice!
These photos!! Yum!