This Vegan Banana Bread with Chocolate is moist, tender, and deliciously sweet. The chocolate gives this recipe a special touch.
This Vegan Banana Bread with Chocolate is a quick bake and great for using up overripe bananas. f you have some brown bananas on hand, you basically have to run into the kitchen and make this!
- ½ cup dark sugar or 2 tablespoons (30 ml) maple syrup
- 1+1/3 – 2 cups mashed ripe bananas (~4-5 medium bananas)
- ½ cup melted coconut oil (or 1/3 cup olive oil)
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- ¼ cup water
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- ¾ teaspoon baking soda
- 3 tbsp cocao powder
- 1/4 cup chocolate chips
Pre-heat oven to 180º-200ºC.
With coconut oil (or other) lightly grease a loaf tin and set aside.
Peel and mash the bananas until you have 1 1/3 – 2 cups of mashed banana.
Stir the water, coconut oil, and vanilla into the banana until combined.
Then add and stir the ground flaxseeds, sugar/syrup, baking soda, baking powder, flour and vinegar into the mixture. Stop stirring when there are no flour patches at the bottom of the bowl and the mixture is smooth.
Pour 1/3 of the mixtures into the loaf pan, and spread out evenly. Top with the chocolate chips.
Add the cocao powder to the remaining mixture and stir. Pour into the loaf pan.
Bake for ~35 – 50 minutes or until a toothpick inserted in center comes out clean and is lightly golden and firm on top.
Let it cool before slicing. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
PT:
- ½ caneca de açúcar mascavado ou 2 c. de sopa (30 ml) de xarope de ácer
- 1+1/3 – 2 canecas de purê de banana madura (~4-5 bananas médias)
- ½ caneca de óleo de côco derretido (ou 1/3 caneca de azeite)
- 2 c. de sopa de linhaça moída
- 1 c. de chá de extrato de baunilha
- ¼ caneca de água
- 1 c. de sopa de vinagre de maçã
- 2 caneca de farinha de trigo
- 1/2 c. de chá de fermento em pó
- ¾ c. de chá de bicarbonato de sódio
- 3 c. de sopa de cacau em pó
- 1/4 caneca de pepitas de chocolate
Pré-aquecer o forno a 180º-200ºC.
Com óleo de coco (ou outro) untar uma forma e reservar.
Descascar bananas até obter 1+1/3 – 2 canecas de banana esmagada.
Juntar a água, o óleo de côco e a baunilha ao purê de banana e combinar bem.
De seguida, adicionar a linhaça, açúcar, bicarbonato de sódio, fermento, farinha e vinagre. Parar de mexer quando já não houver bolinhas de farinha no fundo da tigela e a mistura estiver bem homogênea.
Despejar 1/3 da massa na forma e espalhar uniformemente. Colocar as pepitas de chocolate por cima.
Misturar o cacau em pó na massa que sobrou, misturar bem e colocar na forma.
Cozer por ~ 35 – 50 minutos até que esteja levemente dourado e firme no topo.
Deixe arrefecer antes de cortar. O pão aguenta bem por 4 dias, ou pode ser congelado por 4 a 6 semanas.