Super Moist Chocolate Banana Bread
One bite of this chocolate banana bread and you’ll swear you’re eating unhealthy chocolate cake! The moisture and sweetness is unlike any other banana bread recipe you’ve made before, without the fat and sugar!
Ingredients
2 cups overripe mashed banana
2 1/2 teaspoons pure vanilla extract
1 tablespoon white vinegar
1/4 cup plant-based milk of choice, I prefer Cashew Milk
3/4 cup pure maple syrup
1 3/4 cups oat flour or white whole wheat flour, go ahead and combine to use half of each
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 cup mini dairy-free chocolate chips, to sprinkle on top
Instructions
Preheat oven to 350 degrees fahrenheit and line a 9×5 loaf pan with parchment or feel free to use mini loaf pans or an 8x8 pan if you would like to serve it as a cake.
Whisk first five ingredients in a bowl. Stir together remaining ingredients except chocolate chips in a separate bowl.
Pour wet ingredients into the dry and stir until evenly combined. Spread evenly into the prepared pan. Sprinkle chocolate chips on top and gently press down.
Bake in preheated oven for 45 minutes if using a loaf pan, checking with a toothpick inserted in the center so that it comes out clean, well except for the melted chocolate chips on top. If not, bake a little longer, checking with a toothpick after an additional 5 minutes of baking. Let cool before slicing. Store in the refrigerator loosely covered. Note: If you’re using mini loaf pans or a cake pan, check for doneness after 30 minutes of baking, cooking in 5 additional incremental minutes until toothpick comes out clean.
Feel free to serve for breakfast or as a dessert with Dairy-Free Ice Cream.
