Chocolate Swirl Banana Bread [vegan]

There is only one week before my final exams, but instead of studying, of course I am procrastinating by publishing a #tsaomade recipe.

If there is one thing to know about me, it is that my diet can be summed up in four words: avocados, chickpeas, yams, and bananas. Avocados for healthy fats, chickpeas for protein, yams (or sweet potatoes) for carbs, and bananas for, well, more sugar… what more could I need?

Bananas, however, have not been receiving a lot of attention on my blog lately, except for that one Banana Nut Muffins recipe published last November. Sorry, Bananas. Your carby competitors, Sweet Potatoes, might have stolen your spotlight. But absence really does make the heart grow fonder, which is why I am so excited to finally share another Banana recipe with you all!

I have given this Chocolate Swirl Banana Bread as a gift to many people, and this recipe has never failed me. It takes minutes to whip up, and is entirely vegan, nut-free, moist, fluffy, and just overall delicious.

This Banana Bread is sweet enough to be eaten on its own. However, it never hurts to add a little creamy almond butter or vegan butter (I highly recommend Miyoko’s Cultured Vegan Butter!) on a warm slice of bread ;)

Ingredients

• 3 medium-sized Bananas, ripe

• 2 tbsp Ground flaxseed

• 1/3 cup Non-dairy milk (I used vanilla soy)

• 1/3 cup Coconut oil, melted

• 2 tbsp, Maple syrup

• 1 1/2 cups All-purpose flour

• 1/2 cup Rolled oats

• 1 tsp Baking soda

• 1/2 tsp Baking powder

• 1/2 tsp Salt

• 1/2 cup Dark chocolate chips + 1/4 cup for topping

• Optional toppings: Sliced banana, melted chocolate

Instructions

1. Preheat oven to 350°F.

2. In a large bowl, mash bananas until smooth.

3. Add ground flaxseed, milk, melted oil, and maple syrup. Stir until combined.

4. Add flour, oats, baking soda, baking powder, and salt. Stir until just combined.

5. Fold in chocolate chips.

6. Divide batter evenly between two 6’’ x 3.5” x 2” loaf pans, and spread out evenly.

7. Melt chocolate chips in microwave. Coat butter knife with melted chocolate and gently swirl in the batter.

8. Bake the loaf for 45-50 minutes, or until toothpick comes out clean from the middle. The top of the loaf should slowly spring back when touched.

9. Cool for 30 minutes before slicing. Enjoy with a generous spoonful of nut butter!

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