Vegan banana bread with chocolate chunks 9 January, 2023 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe The aroma of freshly baked banana bread is very difficult to top. It smells simply wonderful. My recipe for moist, vegan banana bread with chocolate chips is very simple and guaranteed to succeed. Whether it’s for afternoon tea, dessert or a delicious snack in between meals: banana bread is perfect at any time. My vegan banana bread is the ideal way to use up leftover ripe and overripe bananas. If you have such fruits in your fruit basket, baking a delicious and juicy banana bread is just the right way to get rid of them. By the way, banana bread has nothing in common with bread, but is actually a fluffy, delicious and moist cake. This classic cake is quick and easy to prepare and is very popular in Australia and the United States. But banana bread is also becoming more and more popular in our part of the world and has become a real trendy comfort food. What ingredients do I need for banana bread? For my delicious, moist and vegan banana bread you need the following ingredients: 7.05 oz / 200 g pastry flour: you can also use white spelt flour 3 bananas: preferably ripe to overripe, about 18.5 oz / 525 g unpeeled 2.3 oz / about 65 g ground almonds: I used natural almonds. These are almonds that have been ground with the skin on. 2.3 oz / about 65 g brown cane sugar: you can also use any other kind of sugar. 2.82 imp.fl.oz / about 80 ml almond milk, unsweetened: or any other kind of plant milk, e.g. oat milk, rice milk or soy milk. 2.82 imp.fl.oz / about 80 ml neutral oil: e.g. canola oil or sunflower oil 2 tsp baking powder 1 tsp baking soda 1 packet with 0.28 oz / 8 g bourbon vanilla sugar: please make sure it is real vanilla sugar and not vanillin sugar. Vanillin sugar is artificially produced and cannot be compared to real vanilla sugar. 1 tbsp apple cider vinegar 3.52 oz / about 100 g chocolate drops: bittersweet and vegan A pinch of salt How to bake vegan banana bread? You can find the list of all ingredients and the instructions in the recipe card below. For tips, hints and recipe suggestions, just keep reading at this point. 1. Preparation Preheat the oven to 180°C or 356 °F if top/bottom heat or 160°C or 320 °F if convection oven. Grease the loaf pan and line with baking paper. Weigh out all the ingredients needed for the banana bread and set aside. 2. Mix the dry ingredients Put the flour, ground almonds, baking powder, baking soda and salt in a large mixing bowl and mix well with a spoon. 3. Mix the moist ingredients Peel the bananas, mash them with a fork and put them in a small mixing bowl. Add the almond milk, canola oil, apple cider vinegar, sugar, vanilla sugar and mix with a hand mixer for about 1-2 minutes until the sugar has dissolved. 4. Mix ingredients until smooth Add the banana mixture to the dry ingredients in the mixing bowl and mix everything together with a hand mixer until combined into a smooth batter. Do not over mix, otherwise the gluten in the flour will be activated and the banana bread may become more dense when baked. 5. Add the chocolate drops to the batter Gently fold the chocolate drops into the batter. Keep a few of the chocolate drops. 6. Pour the batter into the baking tin Pour the batter into the loaf pan and smooth it out. Sprinkle the remaining chocolate drops on top. 7. Bake the banana bread Bake the banana bread on the middle shelf for about 50-55 minutes. Test the banana bread with a wooden stick to see if it is done. Pierce the middle of the banana bread with the wooden stick at the thickest part. If any dough remains stuck to the stick when you pull it out, leave the banana bread to bake for a few more minutes and repeat the test. If the stick is clean when you pull it out and no dough sticks to it, the banana bread is ready. 8. Leave the banana bread to cool Remove the finished banana bread from the oven and leave to cool slightly in the baking tin (about 25-30 minutes). Then carefully lift the cake out of the loaf pan with the baking paper and leave to cool completely. Then remove the baking paper from the banana bread. Ich wünsche dir viel Spaß beim Nachbacken. I would be happy if you share this recipe on facebook. You can find a summary of all the preparation steps and a list of all the ingredients in the recipe card, which you can also print out. Do you like the recipe? Then take a look at one of the following recipes:Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoRisotto with button mushrooms (no wine) Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Banana bread with chocolate chunks Print preview Prep time: 70 minutes Serving: 8-10 pieces 7.05 oz / 200 g pastry flour or white spelt flour 3 bananas, very ripe, 18.5 oz / 525 g unpeeled 2.3 oz / about 65 g ground almonds, natural 2.3 oz / about 65 g brown cane sugar 2.82 imp.fl.oz / about 80 ml almond milk, unsweetened 2.83 imp.fl.oz / about 80 ml neutral oil, like canola oil oder sunflower oil 2 tsp baking powder 1 tsp baking soda 1 packet with 0.28 oz / 8 g bourbon vanilla sugar 1 tbsp apple cider vinegar 3.52 oz / about 100 g chocolate drops, bittersweet and vegan pinch of salt Cooking equipment loaf pan, hand mixer, 2 mixing bowls (large and small) Instructions Preheat the oven to 180 °C or 356 °F if top/bottom heat or 160° C or 320 °F if convection oven. Grease the loaf pan and line with baking paper. Put the flour, ground almonds, baking powder, baking soda and salt in the large mixing bowl and mix well with a spoon.Peel the bananas, mash them with a fork and put them in a small mixing bowl. Add the almond milk, canola oil, apple cider vinegar, sugar, vanilla sugar and mix with a hand mixer for about 1-2 minutes until the sugar has dissolved.Add the banana mixture to the dry ingredients in the bowl and mix everything with a hand mixer until the ingredients have combined to form a smooth dough. Do not mix too long, otherwise the gluten in the flour will be activated and the banana bread may become more dense during baking.Gently fold the chocolate drops into the batter. Reserve some of the chocolate drops.Pour the batter into the loaf pan and smooth out. Sprinkle the remaining chocolate drops on top.Bake the banana bread on the middle shelf for about 50-55 minutes. Test the banana bread with a wooden stick to see if it is done. Pierce the middle of the banana bread with a wooden stick at the thickest part of the banana bread. If any dough remains stuck to the stick when you pull it out, leave the banana bread to bake for a few more minutes and repeat the test. If the stick is clean and no dough sticks to it, then the banana bread is ready.Remove the banana bread from the oven and leave to cool a little in the baking pan (approx. 25-30 minutes). Then carefully lift the banana bread out of the loaf pan with the baking paper and let it cool completely. Then remove the baking paper from the banana bread. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
