Chocolate Banana Bread (vegan!)

This sweet, fluffy bread with just the right hit of pure cocoa is the perfect accompaniment to our afternoon tea. It can also provide a quick, energy-boosting breakfast idea or a perfect after-dinner sweet treat. We’ve omitted the dairy and eggs found in traditional baked goods and have, instead, opted for virgin coconut oil in place of butter, and flax ‘eggs’ instead of eggs. These swaps boost the nutrition of this banana bread by adding more healthy fats and fibre and make it completely vegan. Plus, using whole grain spelt flour instead of white flour boosts fibre and many other nutrients. Be sure to use good quality dairy-free dark chocolate chips or chunks (at least 70% cacao) to ensure you’re getting optimum antioxidant properties naturally found in cacao. And always use very ripe bananas when making banana-based baked goods as this helps to naturally sweeten the dessert allowing you to use less of other sweeteners. This recipe calls for only 1/3 cup of cane sugar which is more than enough as long as the bananas are ripe. Enjoy… guilt-free of course!

Chocolate Banana Bread (vegan!)

  • 3 ripe bananas
  • 1/4 cup virgin coconut oil, softened
  • 1/3 cup organic cane sugar
  • 2 flax eggs*
  • 1/4 cup unsweetened natural cocoa powder
  • 1 cup spelt flour (or other whole grain flour such as brown rice or whole wheat)
  • 1 teaspoon baking soda
  • 1/4 cup dairy-free dark chocolate chips or chunks (at least 70% cacao)
  • Optional: a few fresh banana slices to top the banana bread

Preheat oven to 350 degrees F.

Line a bread (loaf) pan with parchment paper. Prepare flax eggs*.

In a mixing bowl the mash bananas until smooth. Add in the coconut oil and sugar and stir until well incorporated. Add in the flax eggs and mix well. Mix in the cocoa powder and stir. Add in spelt flour and baking soda. Mix in 3/4 of the chocolate chips and pour the mixture into the baking pan. Top with remaining chocolate chips and optional banana slices. Bake for 45 minutes or until a tooth pick comes out clean. Let cool for 10-15 minutes before cutting into it.

*1 flax egg is made by mixing 1 tablespoon flax meal (ground flax seeds) with 2-3 tablespoons warm water and then letting the mixture sit for a few minutes. For 2 flax eggs, use 2 tablespoons  flax meal (ground flax seeds) with 5-6 tablespoons warm water.


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