Are you ready to indulge in a guilt-free dessert that’s not only delicious but also vegan and gluten-free? Say hello to the Vegan Banana Brownie Bread—your new favorite treat that combines the rich flavors of chocolate with the natural sweetness of ripe bananas! This delightful loaf is perfect for breakfast, a snack, or even a decadent dessert. With just a handful of wholesome ingredients, you can whip up this mouthwatering bread in no time. Trust us, once you take a bite, you’ll be coming back for seconds (and thirds)! Dive into this recipe and discover how easy it is to create a chocolatey masterpiece that’s sure to impress everyone.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The bananas should be very soft and without large chunks.
- Add the unsweetened applesauce and maple syrup to the mashed bananas. Whisk together until well combined and the mixture is smooth and uniform.
- In a separate bowl, sift together the almond flour, cocoa powder, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes. To check for doneness, insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
Tips
- Choose Ripe Bananas: For the best flavor and sweetness, use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your bread will be.
- Sift Dry Ingredients: Sifting the almond flour and cocoa powder not only removes lumps but also aerates the flour, resulting in a lighter, fluffier texture in your bread.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle and use a spatula to fold the ingredients together.
- Check for Doneness: Every oven is different, so start checking your bread at the 45-minute mark. Insert a toothpick into the center; it should come out with a few moist crumbs for a perfectly baked loaf.
- Cool Before Slicing: Allow the bread to cool in the pan for at least 10-15 minutes before transferring it to a wire rack. This helps it set and makes slicing easier without crumbling.
- Storage Tips: To keep your Vegan Banana Brownie Bread fresh, store it in an airtight container at room temperature for 3-4 days or refrigerate it for up to a week. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
