Vegan Choc Banana Bread

Vegan Choc Banana Bread

I think this can hold its own with any non-vegan dessert. We served it with vanilla ice cream and choc made with almond milk. I enjoy the challenge of finding food Dick and the rest of the non-vegan world can share without even mentioning the reasons for my menu choices. I've made the non-vegan version a few times--it has more than a thousand votes and is 4.5 stars.

I fell asleep before the oven timer went off and didn't awaken until it was 20 minutes past the 45 recommended. It still came out fine, not overcooked that I could tell at all. So, a fairly forgiving recipe!

• 2 cups overripe mashed banana
• 2 1/2 tsp pure vanilla extract
• 1 tbsp white or cider vinegar
• 1/4 cup oil OR milk of choice (I used oil)
• 2/3 cup pure maple syrup, honey, or agave ( I used 3/4 C regular sugar)
• 1 3/4 cup spelt, white, oat, or bob’s gf flour

                

• 1/2 cup unsweetened cocoa powder (I used extra dark Hersheys for all)
• 2 tbsp dutch cocoa or additional regular
• 1/8 tsp uncut stevia OR 1/4 cup sugar (I used brown sugar)
• 1 tsp baking soda
• 3/4 tsp each: baking powder and salt
• optional 1/2 cup mini choc chips (I didn't use)
• I added about 1/2 cup toasted chopped almonds

Instructions

*The oil version will be richer and better textured; the oil-free version will be lower in calories. So it depends on your own personal preference.

Preheat oven to 350 F. Grease a 9×5 loaf pan. Line with parchment. Whisk first five ingredients in a bowl. Whisk remaining ingredients in a separate bowl, then pour wet into dry. Stir until just evenly combined. Spread evenly into the loaf pan. If desired, sprinkle more chocolate chips on top and press down. bake 45 minutes, then turn off the oven but do not open the door even a crack! Let sit an additional 10 minutes in the closed oven before removing. (If still undercooked at this time, turn oven back on and continue baking—checking every five minutes—until a toothpick inserted in the center comes out mostly clean.) Let cool, then very loosely cover or refrigerate overnight before slicing and serving if you can wait, because the taste and texture are ten times better the next day!