Whole Wheat Chocolate Banana Bread (Vegan)
This chocolate banana bread is soft, fluffy, and moist without any butter, milk, or eggs. Plus it's healthy, vegan, and easy to make!
Servings: 10 slices
- 1 ½ cups mashed banana (360g) (about 3-4 medium bananas)
- ¼ cup maple syrup
- ⅓ cup peanut butter (85g)
- 1 tbsp apple cider vinegar
- ⅓ cup soy milk (80ml)
- 1 tsp vanilla extract
- 1 ½ cups whole wheat flour (170g)
- ½ cup cacao powder (40g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup dairy-free chocolate chips optional
Preheat oven to 350°F. Grease or line a loaf pan with parchment paper and set aside.
In a large bowl, mix together mashed bananas, maple syrup, peanut butter, vinegar, milk, and vanilla extract.
In a separate bowl, whisk flour, cacao powder, baking soda, and baking powder. Add chocolate chips if using.
Add flour mixture into the banana mixture, and use a rubber spatula to gently fold together. Add an extra tablespoon or two of milk if the batter is very dry. Mix until ingredients are just incorporated and no flour streaks remain. Be sure to scrape down the sides and the bottom of the bowl for dry flour. Add an extra tablespoon or two of milk if the batter seems very dry.
Pour batter into the prepared loaf pan. Bake for 60 minutes for a 9-inch pan or 75-90 minutes for an 8-inch pan, or until a toothpick inserted in the center of the loaf comes out clean. Let the bread cool for about 5 minutes in the pan, then transfer to a cooling rack. Cool completely before serving.