One Bowl Vegan Chocolate Banana Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon baking powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1/3 cup coconut sugar
- 1/2 cup cacao powder
- 1/4 cup cashew butter
- 1/2 cup canned coconut milk
- 2/3 cup dark chocolate chips
- 2 cups organic sprouted rolled oats
- 1 tablespoon flaxseed meal (mixed with 3 tablespoons water)
- 2 large very ripe bananas (about 1 cup mashed)
- Carbohydrate 15.6230216670709 g
- Cholesterol 63.5379166666667 mg
- Fat 36.1534700000019 g
- Fiber 1.50399996439616 g
- Protein 3.89607833333525 g
- Saturated Fat 21.7417962500003 g
- Serving Size 1 1 Serving (105g)
- Sodium 360.180708333621 mg
- Sugar 14.1190217026747 g
- Trans Fat 2.30013450000115 g
- Calories 398 calories
1. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Lightly coat the bottom of a 9x5†loaf pan with oil. Cut a piece of parchment paper to fit the length of the bottom of the pan and leave some extra parchment hanging over the sides so you can easily lift the loaf out. Place rolled oats into a food processor. Process on high until it resembles a flour. This should take about 30 seconds. Add in cacao powder, baking powder, baking soda, salt and coconut sugar. Pulse again a few times to combine. Add in the cashew butter, coconut milk, vinegar, vanilla, flax “egg†and mashed bananas. Process until smooth and stir in chocolate chips. Using a spatula, transfer the mixture to the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs is okay, but you don’t want any raw batter. Let the bread cool in the pan before using a knife to loosen it around the edges and transfer it to a wire rack to cool completely. Slice and serve.
