One-Bowl Chocolate Banana Bread
1 hr
Snack
Dessert
10 ingredients or less
One-bowl / one-pot
Freezer-friendly
slices
Total
1 hrPrep
10 minCook
50 minContains
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
-
2 Tbsp (14 g)ground flaxseeds
-
6 Tbsp (90 mL)water
-
3ripe bananas
-
¼ cup (60 mL)vegetable oil
-
¼ cup (60 mL)unsweetened applesauce
-
½ cup (100 g)granulated sugar
-
1 tsp (5 g)baking soda
-
½ tspbaking powder
-
½ tspsalt
-
1 tsp (3 g)ground cinnamon
-
1¾ cups (219 g)all-purpose flour
-
Directions
- Preheat the oven to 320°F (160°C) and lightly grease a 12 x 5 inch (30 x 13 cm) loaf pan*.
- In a large bowl, mix the flax seeds and water. Let it sit for 5 minutes until it gels, mixing once halfway through.
- Once the flax seeds have gelled, add the bananas to the bowl and mash well.
- Then add the oil, applesauce, sugar, baking soda, baking powder, salt, vanilla extract, and cinnamon and stir until well combined.
- Add the flour a third at a time, and gently mix until partly combined.
- Lastly, add the chocolate (reserve from to sprinkle on top, if desired) and fold in until just combined, but be cautious to not over-mix.
- Pour the batter into the prepared pan and sprinkle on additional cinnamon and reserved chocolate, if using.
- Bake on the middle rack of the oven until the top is golden, the bread starts to pull away from the sides, and a toothpick inserted into the centre comes out clean; which will take about 40 minutes*.
- Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool further.
- Slice, serve, and enjoy!
Notes
- * If using a 9 x 5 inch (23 x 13 cm) loaf pan, you maybe need to increase the cooking time to closer to 50 minutes.
Storage
- Store leftovers in an airtight container on the counter for up to 2 days, or in the freezer for up to 1 month.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Wonderful recipe
To say my friends and I love this recipe is an understatement. All friends who bake have asked for the recipe and are delighted by how easy it is. I used to bring this to university to eat with friends after class all the time. I'm not used to vegan baking (vegetarian here) so I'm very pleased by how easy it is to make and that I already have everything I need in my cupboards. I'll sometimes use an immersion blender for the bananas, especially when I'm making two banana breads in one go. Thank you so much for this and all your other wonderful recipes!!
My father-in-law, who is extremely picky, and never touches any food that has 'vegan, 'non-diary', 'low fat, 'organic', 'gluten free', and other 'modern weird stuff' in the title, absolutely loves this bread.
I swap chocolate chips for walnuts and use vegan butter instead of vegetable oil. Everything else is exactly as in your recipe.
When I told the family that I'm going to bake this bread again this Saturday, their faces brightened instantly. :)
Thanks a lot for the recipe. Also, I have to say, that the new website is wonderful - faster and more convenient than the old one, and I absolutely love the recalculating feature - very cool and useful, thanks!
This bread was good that it should be illegal. I swapped out the regular all-purpose flour for a gluten free for obvious reasons. It has been a huge hit among my carnivorous family members.
I personally am not a huge fan of chocolate, but the recipe had just enough of it in it. I look forward to making this again.