Serves: 1 loaf
Prep time: 10 mins (active), 55 mins (inactive)
Note: This recipe can be adapted to make muffins (around 12) and mini-muffins (around 36). I’ve added some tips if you’d like to do that.
What you’ll need:
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1/4 cup oat milk (any other non-dairy milk works too)
- 2 flax eggs (recipe below)
- 1 cup overripe banana (while baking muffins or mini-muffins I like running the bananas through a food processor just for a few seconds)
- 1 tsp baking soda
- 1 tsp vanilla essence or almond essence (both work great!)
- 1/2 tsp salt
- 3/4 tsp cinnamon powder
- 1/2 – 3/4 cup dark chocolate chunks
- 1 3/4 cup whole wheat pastry flour (use regular whole wheat flour if you’re baking muffins or mini-muffins, but I recently started using whole wheat pastry flour for whole loaves and I love it!)
For the flax eggs:
- 2 tbsp ground flax seeds
- 5 tbsp water
What you’ll want to do:
- Pre-heat the oven to 325 F and grease a 9×5 inch loaf pan with coconut oil
- Mix the flax seed powder and water and let it sit for 3-4 minutes
- Beat together the maple syrup and melted coconut oil
- Add the flax seed powder and water mixture and beat well
- Mix in the oat milk and mashed bananas
- Add the baking soda, vanilla essence, cinnamon and salt and mix
- Mix in the whole wheat pastry flour until all the ingredients are fully combined
- Finally add in 1/2 cup dark chocolate chunks and pour into the loaf pan
- Sprinkle more cinnamon and add the remaining dark chocolate chunks on top
- Bake for 55 minutes or until you can insert a toothpick in the center and it comes out clean (for muffins, bake for 22 minutes and for mini-muffins, 12 minutes)
- Once it cools, slice it up and enjoy!
Recipe Musings: I found Cookie and Kate’s banana bread recipe four years ago and baked it a million times because it never went wrong. It quickly became my most favorite thing to bake – for birthdays, dinners, long flights and hikes. However, the original recipe is not vegan. This recipe is inspired by her genius, with some variations to make the vegan version just as delicious.