I love all things banana, specially banana bread. It some handy whenever you need a quick and healthy snack and also delicious so it passes as a dessert. And my love for chocolate is no secret too. So you can imagine my excitement when I was trying out recipes for this chocolate banana bread!
I have made banana bread many times. I love combining it with walnuts or almonds and use beautiful aromatic spices like cinnamon and nutmeg. But this time, I wanted to make something eggless and I also wanted to try a chocolatey version. In stead of going for an eggless version, a vegan version sounded even better!
The first version I made when I was recipe testing, wasn't a success. It tasted amazing but I didn't get the beautiful texture that I wanted. The second attempt worked like a charm! Soft, moist, beautifully risen and it had a wonderful flavour of bananas and chocolate!
This recipe is not only healthy and delicious, but is also very dear to me for one other reason. It is extremely easy to make! This is a one bowl recipe. All you need is a bowl, a whisk and a spatula. You don't have to worry about beating anything or over-mixing anything. If you are as excited about the recipe as I am, here you go!
2-3 Overripe bananas
1 Cup - Wholewheat flour
1/3 Cup - Whole almonds or 1/2 Cup - Almond flour
1 Cup - Powdered jaggery / Coconut sugar
1/2 Cup - Cocoa Powder
1/4 Cup - Corn flour
1/2 Cup - Vegetable oil / Coconut oil
1 Cup - Coconut milk or any plant based milk of your choice
2 Tsp - Vanilla extract
1 Tsp - Apple cider vinegar
1 1/2 Tsp - Baking Powder
1/2 Tsp - Baking Soda
1/4 Tsp - Salt
If you are using whole almonds, in a food processor or a blender, take the wholewheat flour and whole almonds and process it until a fine powder forms.
Peel the bananas and take these in a clean mixing bowl. Mash the bananas with a masher or a fork until it resembles a paste.
Now add in the jaggery/coconut sugar, oil, vanilla extract, coconut milk and apple cider vinegar to the bowl and whisk it until everything is evenly mixed.
Now place a sieve over the bowl and add all the remaining ingredients. Shift the dry ingredients into the bowl.
With a spatula, mix everything gently until a smooth uniform batter forms.
Grease and line an 8 or 9 inch loaf pan and pour the batter into the prepared pan.
Bake this loaf in a preheated oven at 180 degrees Celsius for about 45-55 minutes or until a skewer inserted in the middle of the loaf comes out clean.
Let the loaf cool for a couple of hours before slicing.
Whenever you are making a banana bread, always use over ripe bananas. Bananas that have started to get black spots on the skin or that have gone completely dark. Less ripe bananas (ripe bananas that we eat) will not give you enough flavour.
If the bananas you are using are large, use 2 bananas but if you have medium sized bananas, use 3.
I use almonds with wholewheat because it mellows down the rustic flavour of wholewheat and provides a little bit of moisture. You can remove almonds from this recipe and use an additional 1/4 Cup of wholewheat flour.
Corn flour gives a firmer texture to the loaf. The loaf doesn't get very crumbly or doesn't fall apart when you slice.
If you want an intense chocolatey flavour in this loaf, add 1/2 tbsp of Instant coffee to the wet mixture and then add the dry ingredients as per the recipe.
If you want, you can top the loaf with some chopped walnuts or almonds before baking.
I love having slices of this loaf for breakfast, as dessert after meals or as a snack whenever I feel hungry. It is healthy, nutritious, easy to make and is really delicious! I hope you guys give it a try!