I’m sure I’m not the only one who has been bored during quarantine, and has resorted to baking every day for entertainment. Seriously, I don’t think I’ve ever used Pinterest more in my lifeeee than I have over the past couple weeks. Cooking and baking passes time and is one of my favourite forms of therapy – I love popping in my headphones and listening to a good playlist or a podcast while I make something new and forget about my problems. So anyway, you can imagine my delight when I saw the perfectly over-ripe bananas on my counter, begging to be baked into something delicious.
The recipe I followed can be found here. As always, I tweaked it a bit based on my preference and what I had on hand. It’s 100% vegan and gluten-free, and can be made oil-free as well to make it extra healthy – just substitute the oil for extra plant milk! I used oat milk, but you could also use soy, almond, cashew, hemp, etc. You get the point.
As for gluten-free flour, the original recipe called for spelt, oat, or all-purpose flour. If you’re not concerned about making it gluten free, by all means, go ahead and use regular all-purpose glutinous flour! The measurements will be slightly different for each type of flour, but I have a few options briefly explained in the ingredient list below! I changed it up a bit and did a mix of millet flour and quick oats (NOT old fashioned rolled oats – they have to be partially ground “quick” oats so that they are a bit closer to a flour). If you don’t have oats, you can use extra flour instead!
I cut the sugar and maple syrup down as well, because my bananas were extra ripe, so I knew they would be quite sweet on their own! So I definitely recommend using the brownest bananas possible! This chocolate banana bread is secretly quite healthy, even though it tastes like a delicious dessert! My dad would tell you that it’s perfect warmed up with a scoop of ice cream on top!
Chocolate Banana Bread
Yield: 1 loaf
Prep time: 10 minutes; Cook time: 55-60 minutes; Total time: 1 hour 10 minutes
- 2 cups ripe bananas (about 3 large bananas)
- 2½ tsp pure vanilla extract
- 1 tbsp apple cider vinegar (sub for white vinegar if you don’t have ACV)
- 3 tbsp plant milk (I used oat milk)
- 1 tbsp oil (coconut, canola, or vegetable will work) **to make this recipe oil-free, sub for an extra tbsp of plant milk
- ½ cup pure maple syrup or agave
- 1 cup millet flour **if using oat flour, use 1½ cups. If using all-purpose flour, use 1¼ cups.)
- ½ cup quick oats **option to sub for extra flour – about ¼ to ½ cup extra, depending on the flour you used (I haven’t tested this so use your judgement – millet will be closer to ¼ cup and both oat and all purpose will be closer to ½ cup!)
- ½ cup + 2 tbsp unsweetened cocoa powder
- 3-4 tbsp granulated sugar
- 1 tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 1/3 cup dark chocolate chips/chopped dark chocolate (optional extra to sprinkle on top)
- Preheat oven to 350° F
- Mash bananas in a bowl, and add in all liquid ingredients (vanilla, vinegar, plant milk, oil, maple syrup). Stir until fully combined.
- In a separate bowl, mix together flour, oats, cocoa powder, sugar, baking soda, baking powder, and salt.
- Pour the wet ingredients into the dry, and stir until just combined. Fold in chocolate chips.
- Pour batter into a greased 9×5 loaf pan, and bake for 55-60 minutes, or until a toothpick comes out clean.
- Let the loaf cool, and enjoy!
I hope this chocolatey goodness makes your quarantine a little bit better – I can guarantee that it at least won’t hurt! Here’s to hoping all of our jeans still fit the same when we come out of this. Happy baking!
With love and lattes,