VEGAN CHOCOLATE BANANA BREAD

Vegan Chocolate Banana Bread image

Provided by Alejandra Ramos

Categories dessert

Time 1h25m

Yield one 9-by-5-inch loaf

Number Of Ingredients 12

Previous Next

Nonstick baking spray, if using
1/3 cup oil (such as vegetable, peanut or light olive oil; see Cook's Note), plus more for greasing, if using
3 very ripe medium bananas, mashed until smooth
3/4 cup packed dark brown sugar or coconut palm sugar
1 teaspoon pure vanilla extract
1 cup plant-based milk (such as coconut, almond or cashew milk)
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet vegan chocolate chips (see Cook's Note)

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-5-inch nonstick loaf pan with baking spray or vegetable oil and set aside.
Combine the bananas, oil, sugar, vanilla and milk in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Add the dry ingredients to the wet and mix until smooth. (Alternatively, whisk together the wet ingredients in a large bowl, then stir in the dry ingredients with a wooden spoon.) Fold in the chocolate chips, then pour the batter into the prepared pan.
Bake until the cake has risen, is slightly cracked and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Let cool in the pan for 10 minutes, and then run a knife around the edges to loosen and remove from the pan. Transfer to a wire rack to cool completely.