Whenever I have some stray, overly-ripe bananas, the first thing I think of is banana bread.
You see, I love banana bread. From the delicious, comforting smell of baking banana bread wafting through the house to the sheer joy of settling down with a slice and a cup of tea mid-afternoon, it’s such a heavenly cake to enjoy.
Yet, despite this…I don’t seem to have a banana bread recipe on here. SAY WHAT?!
Of course, when I realised that, it had to be rectified. And with plenty of chocolate, naturally… 😉
This heavenly Chocolate Banana Bread is completely vegan (and obviously dairy-free), as well as gluten-free. It also contains added protein, and is free from refined sugars. Hoorah!
The frosting is lusciously thick, creamy and sweet, but made using avocados – seriously, my new favourite ingredient, ever! – and could easily be thickened up and turned into a mousse, if you don’t fancy a frosting!
The bread itself is moist (all thanks to that amazing avocado again!), chocolatey, with all the classic taste and flavour of banana bread. The perfect, lighter, healthier indulgence to snuggle down with alongside a cup of tea and a good book!
Now that I have discovered how beautifully avocados work in baking (if you haven’t tried them yet, then you must try my Best Ever Vegan Chocolate Brownies, which triggered the addiction!), I think I will find it hard to go back.
They work fantastically as a substitute for other oils in baking (an alternative to butter, olive or vegetable oil, and even coconut oil if you dislike that coconut taste!) without imparting an avocado taste – I promise you will not taste it, at all! – and leave bakes perfectly moist and gooey.
Anyway, this remains a fantastic cake to bake for weekend breakfasts, or a little bit of decadence during the week!
Have fun creating it!
Chocolate Banana Bread
- Makes one large loaf
- One and a half medium avocados, pitted (I used Strong Roots)
- 3 very ripe medium bananas
- 10 tbsp hazelnut / almond or peanut butter
- 2 tbsp aquafaba
- 2 tbsp maple syrup
- 4 tbsp dairy-free milk
- 1 tsp freshly-brewed espresso coffee
- 1 tsp apple cider vinegar
- 1 tsp vanilla paste
- 1 1/3 cups brown rice flour or gluten-free flour of choice (plain or buckwheat)
- 1 1/4 cups coconut sugar
- 1/3 cup Rejuvenated Protein Smoothie in Chocolate or Banana
- 1/3 cup + 1 tbsp ground almonds (can sub for further protein)
- 1/2 cup + 1 tbsp Lucy Bee cacao
- 1 1/4 tsp bicarbonate soda
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 130g dark chocolate chunks
- For the frosting –
- 1 ripe, medium avocado, pitted (I used Strong Roots)
- 100g chocolate of choice (I used OmBar Coco Mylk)
- 1 tbsp coconut oil
- 3 tbsp tinned coconut milk OR dairy-free yoghurt
- 1 – 2 tbsp Lucy Bee cacao
- 1 tbsp maple syrup
- 1 tsp vanilla paste
- Pinch salt
- Start by lining a loaf tin and preheat the oven to 160C.
- Blend together the bananas, avocado, nut butter, maple syrup, milk, vanilla, espresso and apple cider vinegar until completely smooth.
- Next, stir together the dry ingredients – the flour, protein, almonds, coconut sugar, bicarb and baking powder, salt and cacao – until combined.
- Stir the wet ingredients into the dry ingredients until combined, then stir through the chocolate chips, adding a tablespoon or so of milk to loosen, if needed. Spoon into the prepared loaf tin and place in the oven to bake for around 1 hour and 10 minutes, or until the cake is cooked through and a skewer comes out clean. Remove from the oven and leave to completely cool.
- In the meantime, gently melt the chocolate for your frosting in a bain marie with the coconut oil. Place in a blender with the remaining ingredients and blend until smooth. Spread the frosting over the cooled cake, then cut into slices and serve.