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Ingredients
Scale
- 2 tablespoons ground flaxseeds
- 4 tablespoons water
- 3 ripe bananas
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup maple syrup
- 1/4 cup plant-based yogurt or tahini
- 1 tablespoon apple cider vinegar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup natural cocoa powder
- 1 cup whole wheat pastry flour, spelt, or all-purpose flour
- 1/2 cup chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix water with flaxseeds and let it gel for about 5 minutes.
- Mash ripe bananas in a bowl until smooth.
- Add brown sugar, maple syrup, yogurt, and apple cider vinegar; mix until smooth.
- Combine baking powder, baking soda, and salt with the wet mixture.
- Sift in cocoa powder and flour, and gently fold until smooth.
- Fold in chocolate chips evenly.
- Pour the batter into a greased loaf pan.
- Bake for about 45 minutes, checking doneness with a toothpick.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use fully ripe bananas for optimal sweetness and moisture.
Allow the bread to cool completely before slicing for clean cuts.
For a gluten-free option, replace whole wheat flour with almond flour.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 200
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
- Cholesterol: 0