This recipe started as a variation on a banana bread recipe that I have been using for years, but after a few trial and error runs- it became a personal war. I was determined to create the best version of this bread!
Spoiler alert: I did it. I created a moist, chocolatey gooey banana bread that, although filled with a fruit, is no where near a health food. It is the perfect treat at the end of a long day, or for brunch with a cup of hot coffee. (brb going to make more coffee and self fulfill this)
One quick note before making it. Bananas can be tricky because they are all different sizes. So when I say 3 medium/small bananas, I really mean it. One of the times I tested this recipe I tried using medium/large bananas…..it did not go well. SO- if you have large bananas, only use 2.5.
Make this, and enjoy!!
1/2c softened vegan butter
1c light brown sugar
3 mashed medium/small ripe bananas
1 tsp apple cider vinegar
1/4c strong cooled coffee
1 tsp vanilla
1 1/2c + 2 TBSP AP flour
1/2 c cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
vegan chocolate chips to sprinkle on top (optional)
Preheat oven to 350F
Prep a 9” loaf pan with parchment paper, and spray lightly with non stick cooking spray
With a stand or hand mixer on low, beat together your softened butter and brown sugar until well combined. Add in ripe mashed bananas, apple cider vinegar, coffee, and vanilla and beat for one more minute on low. Be careful not to set your mixer too high or everything will slosh around and make a mess!
In another bowl, whisk together all of your dry ingredients. Make sure there are no clumps of flour or cocoa powder left.
Turn your stand or hand mixer back on low, and carefully add your dry ingredients into the wet until well combined.
At this point you should have a thick batter. It should be thicker than a regular cake batter.
Scrape batter into your prepared loaf pan, and sprinkle chocolate chips on top if desired.
Place pan into the preheated oven and bake for 45-55 minutes, or until a toothpick comes out clean.
Once baked, let the banana bread cool in the pan outside of the oven. Using the parchment to lift the loaf out of the pan, it should be easy to slice with a serrated knife when it is fully cooled.
Enjoy for breakfast or dessert, because this recipe definitely qualifies as both!!!