You asked for it! And here it is, my vegan chocolate banana bread. And did I also say that it has no oil? No vegan butter? and is made with whole wheat flour?
That’s right baby, read more 😉
Vegan loaf cakes:
I can’t tell you how many times I have made, or attempted to make a vegan loaf cake and ended up hating it. There is just something about it that I couldn’t master and the end result was very often disastrous.
Until it was not.
What makes vegan loaves tricky is the fact that you are not using any eggs. Eggs are not just a binding agent in baking, they are also responsible for that moist fluffy taste that is characteristic to a loaf cake.
Take them out of the equation and what do you have? A challenge!
Now here is something you need to know. When you are a beginner cook, at least half of the things you will attempt will probably fail, especially if you are a cook who likes to wing it. Like me. The important thing is to not get discouraged. There is a world out there filled with failed cookies, brownies and risottos that have Idriss written all over them.
And that’s totally fine.
I learned from every failed batch, from every dry cake, deflated soufflé, rock hard bread and gluey pasta. And so will you.
The not so secret:
The obvious replacement for eggs as a binding agent is a flax egg. Now here is what I like to do to make sure that my cake will be both delicious and super moist. Fruit puree! That’s how you skip butter mate.
Whenever you are making banana bread/pie/cake always use very ripe bananas. By that I mean so ripe it looks suspicious. I would usually grab a couple ripe bananas, leave them in the fridge for a week or so until they get brown.
The banana flavour in those babies will be insanely concentrated!
Ze banana bread:
I love chocolate and bananas, the combination works perfectly. The proof is in the cake, or in this pancake. Although it requires something like 3 bowls, this recipe is totally worth the effort.
The result is this rich chocolate brownie hugged by a light banana flavoured cake. Lightness and richness all in one bite.
Of course you can use a toothpick and marble it if that’s your thing, it’s a free country my friends.
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Pin it and make it later !
If you need any help, have any questions, do not hesitate to use the commentary box or if you are an introvert, shoot me an email at: firstname.lastname@example.org I’ll be more than happy to help!
- 2 Very Ripe bananas
- 2 Tbsp almond meal
- 1 Tsp pure vanilla extract
- ¾ Cups of pure Cane sugar
- ½ Cup of almond milk.
- 2 Flax Eggs.
- 1 Cup of extra dark Chocolate chips.
- ½ Cup of Almond milk
- 1 Cup of whole wheat flour
- 1 Cup of all purpose flour
- A pinch of salt
- 1 Tbsp of baking powder
- Start by warming up your almond milk until it simmers. Take of the stop and pour on your chocolate chips.
- While your chocolate is melting, add your bananas, almond meal, almond milk, vanilla extract, cane sugar to a food processor and mix until completely smooth. Now add your 2 flax eggs ( 2 Tbsp of flax meal + 5 Tbsp of water) and mix for 10 seconds.
- Place all your dry ingredients in a bowl and mix.
- Add half ¾ of your dry ingredients to your banana mix and the the rest to the chocolate mix. Mix the two throughly until smooth.
- The banana mix should have a cake consistency (Very light) while the chocolate mix should have a brownie like consistency (very sticky and dense)
- Pre-heat your oven to 375
- Lightly brush with oil a loaf pan (or 3 small ones like I did) and dust with flour to make it non-stick.
- Add your banana mix first and then top with the chocolate mix.
- Top with some sliced almonds if you want, or even peanuts ! (Totally optional, Totally recommended 😉 )
- Bake for 40 minutes or until it looks like the photo.
- Enjoy !
Cost per portion (1/8th): 0.91 $CA
The cost of my recipes is based on the average cost of ingredients I use. It's mostly provided as a guideline for you to understand the true savings you can make when you choose to cook at home.
Endlessly curious hipster
Vegan dabbler (I try !)
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