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I'm a sucker for one-bowl anything.
Robin's a sucker for banana breads.
We're both suckers for chocolate.
Do you see how this is a deadly combination in our home?
I've made been tinkering around with this recipe for a while; trying to find the perfect combination of more wholesome ingredients without jeopardizing taste. I'm thrilled to say the recipe is now ready to share! It's super moist and is definitely a crowd-pleaser!
Dietitian's recommendation: if you're making this for yourself, slice into desired thickness and let cool, then wrap individually in plastic wrap and place in the freezer. When a sweet-tooth strikes, or when company comes over unexpectedly, just reheat in the oven for 5-minutes and you have dessert on demand!
A total aside:
I learned something a few weeks ago that shocked me. In Europe they use millilitres and grams to measure things. Meanwhile in Canada (and the USA) we use cups and tablespoons and teaspoons. I didn't know we were the only ones that did that? I know... what rock have I been living under, right?
But seriously, what's up with Canadians? We use meters instead of miles, which is great. Litres instead of gallons, which is perfect... but then we measure our weight in pounds, our height in inches, and measure our food in cups.
I guess it's the influence from the British but also our neighbours in America but we should really start to get with the same standardized units of measurements... my opinion, anyway.
In any case, my point is this: I'll do my best to start giving recipe amounts in both metric and imperial measures so that my friends from all over the beautiful globe can enjoy.
And on that note... enjoy!
One-bowl Dark Chocolate Banana Bread
▸ ▹ Vegan, nut-free
Yield: 10 servings
Prep Time: 10 min
Cook time: 50 min
Total Time: 60 min
2 Tbsp (14g) ground flax seeds
6 Tbsp (90mL) water
3 medium ripe bananas
1/4 cup (60mL) vegetable oil (not olive oil)
1/4 cup (60g) applesauce
1/2 cup (100g) sugar
1 tsp (5g) baking soda
1/2 tsp (2.5g) baking powder
1/2 tsp (2.5g) salt
1 tsp (5mL) pure vanilla extract
1 tsp (5g) ground cinnamon
1 3/4 cup (280g) all-purpose plain flour
1/2 cup (90g) dairy-free dark chocolate, coarsely chopped
In a large bowl, mix together the flax seeds and water. Let it sit for 5 minutes until it gels, mixing once halfway through.
Preheat the oven to 320F/160C and lightly grease a 9 x 5” (23 x 13cm) or 12 x 5" (30 x 13cm) loaf pan.
Once the flax seeds have gelled, add the bananas to the bowl and mash well. Then add the oil, applesauce and sugar and mix until well combined.
One by one, add the baking soda, baking powder and salt, stirring after each addition. Then add the vanilla extract and cinnamon and stir until well combined.
Add the flour a third at a time, gently mix until partly combined. Then add the chocolate and mix until just combined (do not over mix); reserve some chocolate if desired to sprinkle on top.
Pour into the greased pan and sprinkle on additional cinnamon and reserved chocolate chips if desired. Cook until the top is golden, the bread starts to pull away from the sides, and a toothpick comes out clean; about 50 minutes if using a 9 x 5” pan, and 40 minutes if using a 12 x 5" pan.
Allow to cool for 5 minutes, then transfer to a cooling rack to cool further. Slice, serve and enjoy!
Variations: feel free to add up to 1/4 cup dried fruit or roasted nuts if desired.
Storage: store leftovers in an airtight container for up to two days. Wrap individually and store in the freezer for up to one month.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes